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Grilling

Grilling

Grilling involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill an open wire grid such as a gridiron with a heat source above or below, using a cast iron/frying pan, or a grill pan similar to a frying pan, but with raised ridges to mimic the wires of an open grill.