Guide Note

Any form of cooking that applies direct heat to food can be called "grilling." The most common form of grilling in North America is barbecue, where food is placed on a grill, directly over a source of dry heat.

Fast Facts

1. Varies widely by region and culture
2. Chemical process called Maillard reaction flavors meat
3. Indirect grilling method best for chicken and seafood
4. In the United Kingdom, grilling refers to broiling

The only difference between grilling and broiling is the location of the heat source. For broiling, food is placed under a heat source, whereas food is placed over the heat source in order to grill. To properly grill food, the heat source, whether an outdoor barbecue grill or an indoor flattop pan, should be clean to most directly apply heat. Most relatively thin cuts of meat will grill quickly over high heat and should only need a few minutes on each side.

More wet forms of cooking are essentially grilling with the addition of an oil or liquid. For example, sauteeing follows the same basic methods of grilling, except the meat sits in an inch of hot oil. Grilling is a fast method of cooking, as food is directly applied to the heat. Larger cuts of meat or pot roasts should be roasted or made in a slow cooker.