Grilling

The action of cooking food by dry heat, close to an open flame or fire. The intense heat keeps the juices inside the meat while browning the outside.

Broiling may be carried out on

A. Broiler – top heat source. Conventional, convection, gas or electric

B. Grill – heat source radiates from below. Gas electric, charcoal, or hardwoods

usually tender cuts of meats are used
meat/ items should be cut into pieces not more than 2 inches thick
to prevent sticking the grill should be oiled and cleaned regularly and should be hot when the items are placed on them
after searing, thick items are often transferred to a sizzle platter and finished in the oven- this prevents development of a burnt crust
steaks and other medium thickness items are seared and then moved to a cooler location on the grill to finish
thin items are cooked quickly at a high heat and served immediately
foods should be grilled close to service time as possible