About Grilling

Benefits

Meat is typically grilled "dry" (without oil) on a grate or ridged surface. This allows excess grease to drain away during cooking, reducing the fat and calorie content of the meat. Grilled food also has a unique charred flavor that appeals to many people. This is mostly due to cooking at high temperatures, although the heat source also influences the taste of the food. Grill marks--small, charred lines--are often produced when grilling and add to the food's visual appeal.

Geography

Grilling is popular throughout the world, although techniques and foods grilled vary by region. In the United States, meat and vegetables are most frequently grilled, and most grilling is done using an outdoor gas or charcoal grill, or an indoor electric grill. In the United Kingdom, the term "grilling" refers to cooking food directly under an electric element--a process known as "broiling" in the U.S. Bread is frequently cooked or toasted on a grill in Spain, Italy and India.

Time Frame

Grilling is typically a quick method of cooking done at a high temperature. Meat is usually grilled for 10 to 15 minutes unless it is a very thick cut, which may take up to 30 minutes. Vegetables are usually grilled for shorter periods of time, generally five to 10 minutes. Meat that is too tough or thick to be cooked properly by grilling is either pre-boiled then grilled or barbecued. Barbecuing is often used as a synonym for outdoor grilling. However, it refers to a specific subtype of grilling in which lower heat is used for a long period of time and the grill lid is kept closed.

Type

Outdoor grilling is usually performed with a gas or charcoal grill. Gas grills take less time to prepare and are less labor-intensive, but charcoal grills produce a smoky flavor that most people prefer. Electric and hardwood outdoor grills are also available, but less commonly used. Indoor grilling may be performed using an electric grill, a grill insert for a cooking range, or a grill pan. The results are similar, but electric grills are the most popular choice due to convenience and ease of cleaning.

History of

Grilling is believed to date back to shortly after the discovery of fire by man, approximately 500,000 years ago. In the eighteenth century, entire hogs were barbecued in colonial America. This was done to allow long-term storage rather than as a hobby. Modern grilling techniques were virtually unknown until the 1920s, when Henry Ford invented the charcoal briquette. Backyard grilling gradually gained in popularity after World War II, and by the 1950s it was a summer pastime for many families.