Editing Grilling (section)

==Regional variations==
[[File:Konro Bakar 2.jpg|thumb|right|Grilling ''[[konro]] bakar'', spicy beef ribs.]]

===Asia===
====Japan====
[[File:Japanese Shichirin Hibachi Conro.jpg|thumb|Japanese traditional portable charcoal grill ''"[[Shichirin]]"'']]
In Japanese cities, [[yakitori]] carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick. [[Yakiniku]] is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style of cooking has become popular throughout Asia.

====Korea====
In [[Korean cuisine]], ''[[gui (food)|gui]]'' is a grilled dish. Examples of [[Korean barbecue]] include [[bulgogi]] (thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper), [[galbi]] (pork or beef ribs), [[dak-galbi]] (spicy marinated chicken), and [[samgyeopsal]] (pork belly). Other examples of grilled dishes include [[gopchang]]-gui (small intestines), [[tteok-galbi]] (grilled short rib patties), and [[makchang]]-gui (beef abomasum).

====Philippines====
In the Philippines, pork or chicken [[inihaw]] (similar in taste to yakitori), [[inasal]], [[isaw]], and [[satti (food)|satti]] are sold commonly as street food or in specialist restaurants.

====Malaysia, Singapore, Indonesia, and Thailand====
In Malaysia, Singapore, Indonesia, and Thailand, the popular food item from food vendors is [[satay]], which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.

===Europe===
[[File:Grilling sausages.jpg|thumb|Grilling sausages in Finland]]
====Germany====
[[File:Bratwürste auf dem Grill.JPG|thumb|right|Grilled [[bratwurst]]]]
In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the [[sausage]]s or meat and used to suppress flames. The meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently.

====Sweden====
In Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, called "grillspett".

====United Kingdom and Ireland====
In the United Kingdom, [[Commonwealth of Nations|Commonwealth countries]], and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element.<ref group=note>See [[b:Cookbook:Grilling]].</ref> This practice is referred to as "broiling" in North America.<ref>{{cite web |url=http://languagehat.com/broilgrill/ |title=Broil/Grill |publisher=languagehat.com |date=2005-10-12 |access-date=2017-03-14 |url-status=live |archive-url=https://web.archive.org/web/20170315090636/http://languagehat.com/broilgrill/ |archive-date=2017-03-15 }}</ref>

In electric ovens, grilling may be accomplished by placing the food near the upper [[heating element]], with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven.<ref>{{cite web |url=http://home.howstuffworks.com/question228.htm |title=In a kitchen oven, what is the difference between the bake setti - HowStuffWorks |publisher=Home.howstuffworks.com |date=2000-04-01 |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20080821175220/http://home.howstuffworks.com/question228.htm |archive-date=2008-08-21 }}</ref> Both gas and electric ovens often have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements.

===North and South America===
====Argentina and Uruguay====
In Argentina and Uruguay, both ''asado'' (beef roasted on a fire) and steak ''a la parrilla'' (beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialties.

====Canada====
In Canada, the term most often used is barbecuing, but grilling is used as well.<ref>{{cite web |title=Hot take: do Canadians say "grill" or "barbecue? |date=17 September 2018 |url=https://cottagelife.com/general/hot-take-do-canadians-say-grill-or-barbecue/ |publisher=Cottage Life |access-date=22 July 2021}}</ref> Most Canadians use gas or charcoal grills, with a small electric grill market. Barbecuing in Canada is done all year, with many opting to grill only in the warmer months, while storing their grills indoors during the winter.<ref>{{cite web |title=Canadians Sure Love to Barbecue, Eh? |date=25 April 2014
|url=https://www.huffingtonpost.ca/john-catucci/you-gotta-eat-here_b_5207556.html
|publisher=Huffpost |access-date=22 July 2021}}</ref> Restaurants that serve barbecue products are plentiful and many stores stock grills and grilling accessories.

====Mexico====
[[File:Carne asada chorizo.jpg|thumb|right|Mexican [[carne asada]]. [[Chorizo]]s are also being grilled.]]
In [[Northern Mexico]], ''[[carne asada]]'' (Spanish for "grilled meat") is a staple food. Popular cuts include [[arrachera]], [[beefsteak]] and [[Rib eye steak|rib eye]], as well as [[chorizo]] and chicken, among others. Charcoal, [[mesquite]] or firewood are used for the grilling.<ref>{{cite web |title=Weekends have a carne asada smell to them |url=http://www.mexiconewsnetwork.com/en/gastronomy/carne-asada-norteno-tradition/ |publisher=Mexico News Network |access-date=12 July 2018 |archive-date=20 March 2019 |archive-url=https://web.archive.org/web/20190320215632/http://www.mexiconewsnetwork.com/en/gastronomy/carne-asada-norteno-tradition/ |url-status=dead }}</ref>

====United States====
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat,<ref name =license>"License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997</ref> typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on [[charcoal]] grills or gas grills; a recent trend is the concept of [[infrared]] grilling.<ref>{{cite web|url=http://www.technewsworld.com/story/78018.html|title=Consumers Warm to Infrared Grilling {{!}} Home Tech {{!}} TechNewsWorld|website=www.technewsworld.com|date=14 May 2013 |access-date=2016-07-12|url-status=live|archive-url=https://web.archive.org/web/20160914051620/http://www.technewsworld.com/story/78018.html|archive-date=2016-09-14}}</ref> Grilling may also be performed using stove-top "[[griddle|grill pan]]s" which have raised metal ridges for the food to sit on, or using an [[George Foreman Grill|indoor electric grill]].

A [[skewer]], [[brochette]], or [[rotisserie]] may be used to cook small pieces of food. The resulting food product is often called a "kabob" (U.S. term) or "kebab" which means "to grill" in Persian. Kebab is short for "shish kebab" (shish = skewer).

[[Mesquite]] or [[hickory]] wood chips (damp) may be added on top of the coals to create a smoldering effect that provides additional flavor to the food. Other hardwoods such as [[pecan]], [[apple]], [[maple]] and [[oak]] may also be used.