Grilling For Dummies
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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.

About This Article

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About the book authors:

John Mariani is the author of several of the most highly regarded books on food in America today. He has served as food and travel correspondent for Esquire, wrote a wine column for Bloomberg News, and wrote a restaurant column for Forbes magazine. Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies.

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