Grilling means broiling food with direct heat. In the United States, grilled food is usually cooked on a grill, gridiron or a metal plate with flame applied from below, fueled by wood, charcoal or natural gas.
Outside USA, the term refers to cooking directly under a source of direct, dry heat. The grill or griller (also called a broiler) is usually a separate part of an oven where the food is inserted just under the element. The door of a grill unit is normally left open during cooking to increase dryness. Until the advent of toasters, and toasted sandwich makers, grills were the main method for making toast and toasted sandwiches. The main disadvantage of using a grill for toasting, is that usually there is no cut-off mechanism or timer, and hence one can successfully set bread alight if the grill is left unattended.
Many agree that charcoal provides more flavor, but many prefer gas since you can grill quickly and easily year round. Grilling is usually done outdoors on barbecue grills. A skewer or brochette may link smaller portions of food in this process. Grilling is very popular during the summer months, but becoming increasingly popular throughout the entire year. Mesquite wood chips (damp)are added on top of the coals to allowing a smoldering effect that provides additional flavor to the food. Popular meats such as pork, beef, and chicken can be basted using sauces to help retain moisture.
