Editing Grilling (section)

===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.