| Grilling |
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GRILLING (UK & COMMONWEALTH) This type of grilling occurs directly ''under'' a source of direct, dry heat. In the USA this would be referred to as Broiling . The Grill or griller (broiler in the USA) is usually a separate part of an oven where the food is inserted just under the element. The Maillard Reaction is very important in grilling and professional grilling chefs understand it either intuitively or scientifically. The door of a grill unit is normally left open during cooking to increase dryness. Until the advent of Toaster s, and Toasted Sandwich Maker s, grills were the main method for making Toast and Toasted Sandwich es. The main disadvantage of using a grill for toasting is that there is usually no cut-off mechanism or timer, and hence one can set bread alight if the grill is left unattended. GRILLING (US) In contrast, this type of grilling occurs directly ''over'' a source of direct, dry heat. In the UK & Commonwealth this would be referred to as Barbequeing , although grilling is usually faster and hotter than the normal sense of the word. Grilling is usually done outdoors on Charcoal grills and gas grills. Many agree that charcoal provides more flavor, but many prefer gas since one can Grill quickly and easily year round. A Skewer or Brochette , a Rotisserie , or a Wok may link smaller portions of food into this process. Grilling is very popular during the summer months, but becoming increasingly popular throughout the entire year. Mesquite or Hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. (Other hardwoods such as Pecan , Apple , Maple and Oak may also be used.) Meats such as Pork , Lamb , Beef , and Chicken can be basted or marinated to help retain moisture or impart seasonings. Rubs and dry seasonings can also be applied to impart different flavors. OTHER MEANINGS
EVENTS AND GATHERINGS
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