Grilling

grilledgrillbroiledbroilingbroilgrillsbroilerchargrillSalamander broilergrilled meat
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.wikipedia
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Gridiron (cooking)

gridirongridironsGridironing
Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). The suspended metal grate is often referred to as a gridiron.Outdoor grilling on a gridiron may be referred to as "barbecue", though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke.
A gridiron is a metal grate with parallel bars typically used for grilling meat, fish, vegetables, or combinations of such foods.

Yakiniku

All Japan Yakiniku AssociationAll Japan “Yakiniku” Associationbarbecue
Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures.
Yakiniku (焼き肉 or 焼肉), meaning "grilled meat", is a Japanese term that, in its broadest sense, refers to grilled meat cuisine.

Satay

sateBarbecueChicken satay
(This style of cooking has become popular throughout Asia.) In Malaysia, Singapore, Indonesia, and Thailand, a popular food item from food vendors is satay, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.
Satay, or sate in Indonesian spelling, is a Indonesian dish of seasoned, skewered and grilled meat, served with a sauce.

Beefsteak

steakbeef steakbeef
Popular cuts include arrachera, beefsteak and rib eye, as well as chorizo and chicken, among others.
A beef steak is a flat cut of beef, with parallel faces spaced to a thickness of 1 to 5 cm, usually cut perpendicular to the muscle fibers, with a raw mass in common restaurant service ranging from 120 to 600 g. Beef steaks are usually grilled, pan fried, or broiled.

Chorizo

chouriçoGoan chouriçochorizos
Popular cuts include arrachera, beefsteak and rib eye, as well as chorizo and chicken, among others.
Chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as aguardiente.

Cooking

cookerycookcooked
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side.

Fish as food

fishfood fishtable fish
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.
Or it can be cooked by baking, frying (e.g., fish and chips), grilling, poaching (e.g., court-bouillon), or steaming.

George Foreman Grill

George Foremanindoor electric grill
Grilling may also be performed using stove-top "grill pans" which have raised metal ridges for the food to sit on, or using an indoor electric grill.
The George Foreman Lean Mean Fat-Reducing Grilling Machine, commonly known as the George Foreman Grill, is a portable electrically heated grill manufactured by Spectrum Brands.

Skewer

Brochetteskeweredskewers
A skewer, brochette, or rotisserie may be used to cook small pieces of food.
Skewers are used while grilling or roasting meats and fish, and in other culinary applications.

Beef

meatcattleFrozen Beef
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.
Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a method such as broiling or roasting it is typically cooked such that it has a "bulls eye" of doneness, with the least done (coolest) at the center and the most done (warmest) at the outside.

Baking

bakedbaked goodsbake
As is true of any high-temperature frying or baking, when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals. By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and roasting to cook meats that are stuffed or coated with breadcrumbs or batter, and to bake breads and even casseroles and desserts.
Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other.

Regional variations of barbecue

braaibraaivleisregional variations
Barbecue has several meanings and may be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a cook-out or braai).
The word braai (plural braais) is Afrikaans for barbecue or grill and is a social custom in South Africa, Botswana, Namibia, Lesotho, Swaziland, Zimbabwe, Zambia, and Malawi.

Rotisserie

spitrotating spitspits
A skewer, brochette, or rotisserie may be used to cook small pieces of food.
The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven.

Searing

seared
Sear-grill and gear grilling is a process of searing meat or food items with an infrared grill.
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a browned crust forms.

Carcinogen

carcinogeniccarcinogenscarcinogenicity
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens. As is true of any high-temperature frying or baking, when meat is grilled at high temperatures, the cooking process can generate carcinogenic chemicals.
Cooking food at high temperatures, for example grilling or barbecuing meats, may also lead to the formation of minute quantities of many potent carcinogens that are comparable to those found in cigarette smoke (i.e., [[benzo(a)pyrene|benzo[a]pyrene]]).

Barbecue

BBQbarbecuingbarbeque
Barbecue has several meanings and may be used to refer to the grilled food itself, to a distinct type of cooked meat called Southern barbecue, to the grilling device used to cook the food (a barbecue grill), or to the social event of cooking and eating such food (which may also be called a cook-out or braai). The suspended metal grate is often referred to as a gridiron.Outdoor grilling on a gridiron may be referred to as "barbecue", though in US usage, the term barbecue refers to the cooking of meat through indirect heat and smoke.
In American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting.

Roasting

roastedroastroasts
By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and roasting to cook meats that are stuffed or coated with breadcrumbs or batter, and to bake breads and even casseroles and desserts.
Grilling is normally not technically a roast, since a grill (gridiron) is used.

Gratin

au gratinscalloped potatoesau gratin dish
It is also used for toasting, browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts such as crème brûlée.
A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

Asado

Cordero al paloparrillaparrillas
An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire.

Toast

toastedtoasted breadtoasts
It is also used for toasting, browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts such as crème brûlée.
Bread can also be toasted under a grill (or broiler), in an open oven, or lying on an oven rack.

Sausage

sausagespork sausagekiełbasa
Griddle-grilling is best for relatively greasy foods such as sausages.
Makkara is usually grilled, roasted over coals or open fire, steamed (called höyrymakkara) or cooked on sauna heating stones.

Crème brûlée

creme bruleeCatalan creamcrème brulée
It is also used for toasting, browning of gratin dishes, melting cheeses onto sandwiches, and caramelizing desserts such as crème brûlée.
To do this, sugar is sprinkled onto the custard, then caramelized under a salamander broiler or with a butane torch.

Barbecue grill

grillgrillsgas grill
Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Sear-grill and gear grilling is a process of searing meat or food items with an infrared grill.

Spice rub

dry rubrubdry-rub
The most popular cooking method for food prepared using a spice rub is grilling.

Salamanders in folklore

salamandersalamandersSalamander (legendary creature)
Its name in turn was taken from the legendary type of salamander, a mythical amphibian that was believed to be immune to fire.
The beast's ability to withstand fire has led to its name being applied to a variety of heating devices, including space heaters, ovens and cooking and blacksmithing devices, dating back at least to the 17th century.