How to Grill, Broil, and Sear
 
Direct versus Indirect Grilling
BBQ Tips on Buying Meat for Grilling or Smoking

Grilling and Broiling

Loosely speaking grilling and broiling refer to a similar cooking process. In grilling, the heat source is below (like with a barbecue grill); in oven broiling, it’s above. Both grilling and broiling involve intense heat.

Keep these grilling and broiling tips in mind:

  • Use relatively thin pieces of meat, poultry, or vegetables — thick cuts of meat can burn on the outside before cooking sufficiently in the middle.

    [Credit: Michael Lamotte/Cole Group/PhotoDisc]
    Credit: Michael Lamotte/Cole Group/PhotoDisc
  • The surface of the food being cooked, especially meat, turns dark brown and develops a characteristic “charcoal” flavor.

  • Do most broiling about 4 to 6 inches from the heat source.

  • Put the food on a broiler pan, which has a grated top that allows juices to fall into a pan below.

  • Watch out for flare-ups, either in the oven or on the grill. Flare-ups not only pose a fire danger, but they also can burn meat and give it an acrid flavor. Use the grill’s cover to extinguish flames, and keep a box of baking soda or salt handy in the kitchen for broiler flare-ups.

  • Add a Comment
  • Print
  • Share
blog comments powered by Disqus
BBQ Safety while You Smoke or Grill
Five Rookie Mistakes to Avoid when Barbecuing
The Difference between BBQ Rubs, Marinades, and Sauces
Advertisement

Inside Dummies.com