Editing Grilling (section)

==Methods==
===Grid ironing===
{{Main|Gridiron (cooking)}}
[[File:Grilling.jpg|thumb|right|Food cooking on a [[charcoal]] grill]]
[[File:Preparing grill for grilling, grill with flames and cones near Hostákov, Vladislav, Třebíč District.jpg|thumb|Preparation of a barbecue grill]]
{{Main|Barbecue grill}}
Grid ironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors using [[charcoal]] (real wood or preformed briquettes), wood, or [[propane]] gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue.<ref>{{Cite web |date=March 31, 2022 |first=Bridget|last=Shirvell |title=These Are the Best Electric Outdoor Grills for All Your Summer Grilling |url=https://www.marthastewart.com/8243470/best-electric-outdoor-grills |access-date=2022-06-18 |website=Martha Stewart |language=en}}</ref> The suspended metal grate is often referred to as a [[Gridiron (cooking)|gridiron]].

[[File:Grilling chicken.jpg|thumb|right|Grilling chicken in a hinged [[gridiron (cooking)|gridiron]]]]
[[File:Ribe na roštilju.jpg|thumb|right|Grilling fish]]
Outdoor grilling on a gridiron may be referred to as "[[barbecue]]", though in US usage, the term ''barbecue'' refers to the cooking of meat through indirect heat and smoke. ''Barbecue'' may refer to the grilled food itself, to a distinct type of cooked meat called [[Barbecue in the United States|Southern barbecue]], to the grilling device used to cook the food (a ''barbecue grill''), or to the social event of cooking and eating such food (which may also be called a ''[[Barbecue|cook-out]]'' or ''[[braai]]'').

====Charcoal kettle-grilling====
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle,<ref>{{cite web |url=http://www.merriam-webster.com/dictionary/charbroiling |title=Charbroiling – Definition and More from the Free Merriam-Webster Dictionary |publisher=Merriam-webster.com |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20150201191711/http://www.merriam-webster.com/dictionary/charbroiling |archive-date=2015-02-01 }}</ref><ref>{{cite web|url=http://www.thefreedictionary.com/char-grilled |title=char-grilled - definition of char-grilled by The Free Dictionary |publisher=Thefreedictionary.com |access-date=2015-02-01}}</ref><ref>{{cite web |url=http://grilling.75364.free-press-release.com/ |title=grilling Press Releases, Trade Shows, Jobs, Company Info |publisher=Grilling.75364.free-press-release.com |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20140118111812/http://grilling.75364.free-press-release.com/ |archive-date=2014-01-18 }}</ref> to the point that the edges are charred, or charred grill marks are visible.<ref>{{cite web |url=http://www.drgourmet.com/health/grillingmeat.shtml |title=The Health of It All : Char Grilling or Broiling Meat |publisher=Drgourmet.com |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20150201211230/http://www.drgourmet.com/health/grillingmeat.shtml |archive-date=2015-02-01 }}</ref> Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic [[lava rock]]s or infrared heat sources,<ref>{{cite web |url=http://www.shortorder.com/buyers_guides/char_broilers |title=Restaurant Equipment Buying Guides |publisher=ShortOrder.com |access-date=2015-02-01 |url-status=dead |archive-url=https://web.archive.org/web/20090808152934/http://www.shortorder.com/buyers_guides/char_broilers |archive-date=2009-08-08 }}</ref> offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".

====Grill-baking====
[[File:Japanese food by Naoki Nakashima 129.jpg|thumb|Grill-baked meat]]
By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and [[roasting]] to cook meats that are stuffed or coated with breadcrumbs or batter, and to [[baking|bake]] breads and even [[casserole]]s and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.

====Grill-braising====
It is possible to [[braising|braise]] meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising. The first is that this method allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone.<ref>{{cite web |url=http://www.finecooking.com/articles/how-to/barbecue-braising.aspx |title=A New Way to Grill: Barbecue-Braising |publisher=Finecooking.com |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20150201191224/http://www.finecooking.com/articles/how-to/barbecue-braising.aspx |archive-date=2015-02-01 }}</ref> This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish. If a [[pressure cooking|pressure cooker]] is used, the cooking time will be much faster.<ref>{{Cite web |date=2009-05-06 |title=A New Way to Grill: Barbecue-Braising - How-To |url=https://www.finecooking.com/article/a-new-way-to-grill-barbecue-braising |access-date=2022-06-18 |website=FineCooking |language=en-US |archive-date=18 June 2022 |archive-url=https://web.archive.org/web/20220618155551/https://www.finecooking.com/article/a-new-way-to-grill-barbecue-braising |url-status=dead }}</ref>

====Indoor grilling====
Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. However, indoor grills are more likely to use electric or gas-based heating elements. Some manufacturers of residential cooking appliances now offer indoor grills for home use, either incorporated into a stove top or as a standalone electric device.<ref>{{cite web |last=Riches |first=Derrick |url=http://bbq.about.com/od/grillinghelp/a/aa121397a.htm |title=Indoor Grilling - When Outside Just Isn't an Option |publisher=Bbq.about.com |access-date=2015-02-01 |url-status=live |archive-url=https://web.archive.org/web/20150201201324/http://bbq.about.com/od/grillinghelp/a/aa121397a.htm |archive-date=2015-02-01 }}</ref>

====Sear grilling====
Sear-grill and gear grilling is a process of [[searing]] food items over high temperatures. Sear grilling can be achieved using a [[Barbecue grill|gas grill]], [[Barbecue grill|charcoal grill]], [[Barbecue grill|hybrid grill]], or [[infrared grill]] where the below flame heats the grill grates to temperatures over 480&nbsp;°C (900&nbsp;°F).

Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. In this method, the grill directly heats the food, not the air.

===Stove-top pan grilling===
[[File:Grillpanna.jpg|thumb|right|A grill pan]]
Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower pan surface by the stove-top flame. Stove-top grill pans can be used to put sear marks on meat before it is finished by overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.<ref name="answers1">{{cite web|url=http://www.answers.com/topic/grilling-1|title=Grilling: Information from|date=2007-04-15|publisher=Answers.com|archive-url=https://web.archive.org/web/20141227011101/http://www.answers.com/topic/grilling-1|archive-date=2014-12-27|url-status=live|access-date=2015-02-01}}</ref>

Some griddles designed for stove-top use incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.

===Flattop grilling===
{{Main|Flattop grill|Griddle}}
[[File:Seattle - Cooks at the Northern Lights Dining Room - 1952.jpg|thumb|upright|Cooks at the Northern Lights Dining Room, Seattle, Washington, 1952. A [[flattop grill]] being used is located on the right.]]

Foods termed "grilled" may actually be prepared on a hot griddle or flat pan. The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as [[sausages]]. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a ''branding plate'', to mimic the appearance of charbroil-cooked food.

A flattop grill is a cooking appliance that resembles a [[griddle]] but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.

The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked a la plancha means grilled on a metal plate. Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the food being cooked.

The flattop grill is a versatile platform for many cooking techniques such as [[sautéing]], toasting, [[steaming]], [[stir frying]], grilling, [[baking]], [[braising]], and [[roasting]], and can also be used in [[flambé]]ing. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is [[Seasoning (cast iron)|seasoned]] like cast iron cookware, providing a natural non-stick surface.

===Charbroiling===
{{Further|Charbroiler}}
Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture.

===Overhead grilling===
In the United States, oven pan broiling refers to a method of cooking inside an oven on a broil pan with raised ridges, where the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a [[heating element]] and a [[broil pan]]. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.

====Salamander====
[[File:Acosta-grill.jpg|thumb|Salamander (electric grill with top heat)]]
A salamander (also salamander oven or salamander broiler) is a culinary grill characterized by very high temperature overhead electric or gas heating elements. It is used primarily in professional kitchens for overhead grilling. It is also used for [[Toast (food)|toast]]ing, [[Browning (chemical process)|browning]] of [[gratin]] dishes, melting cheeses onto [[sandwich]]es, and caramelizing desserts such as [[crème brûlée]].

Salamanders are generally similar to an oven without a front door; the heating element is at the top. They are also more compact: typically only half the height and depth of a conventional oven. For convenience, they are often wall mounted at eye level, enabling easy access and close control of the cooking process. Many salamanders can be fitted with a cast-iron "branding" plate which is used to make grill marks on the surface of meat. Some grills can also be fitted with a [[rotisserie]] accessory for roasting meats.

Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping onto the heat source. The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service.

Modern salamanders take their name from the 18th century ''salamander'', the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle, with two feet, or rests, arranged near the iron plate for propping the plate over the food to be browned.<ref>{{cite web |url=http://digital.lib.msu.edu/projects/cookbooks/html/museum/object_085.html |archive-url=https://wayback.archive-it.org/all/20100213004923/http://digital.lib.msu.edu/projects/cookbooks/html/museum/object_085.html |url-status=dead |archive-date=2010-02-13 |title=Feeding America |publisher=Digital.lib.msu.edu |access-date=2015-02-01 }}</ref> Its name in turn was taken from the legendary [[Salamander (legendary creature)|salamander]], a mythical amphibian that was believed to be immune to fire.<ref>[[Oxford English Dictionary]], ''s.v.'' 'salamander'</ref>

===Two-sided grilling===
Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time.

The flame-grilling machine at [[Burger King]], [[Carl's Jr.]]/[[Hardee's]], and other fast food restaurants is called a 'broiler'. It works by moving meat [[patty|patties]] along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge and Beach Co. of St. Louis, Missouri, started manufacturing a vertical cast iron stove. These stoves were designed to allow the meat to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in and out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space. They were used in lunch spots to feed factory workers.<ref>{{cite web|url=http://www.freepatentsonline.com/2202537.pdf |title=Broiler |publisher=Freepatentsonline.com |access-date=2015-02-01}}</ref>

During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular [[George Foreman Grill]]). US marketers of electric double-sided grilling appliances opted for the global term 'grill' rather than the geographically isolated term "broiler." Hinged double-sided grills are generically known as contact grills.

===Whole grilling===
Whole grilling involves grilling a whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several cultures where they do a [[pig roast]], [[luau]], or [[barbacoa]]. There are several primitive methods and modern equipment that copies and automates the primitive version:
* On a stick
** Rotating horizontally with heat from tall flames from usually two fires on the side:<ref>{{cite web |url=https://www.youtube.com/watch?v=Nbo_2w6FiAY | archive-url=https://ghostarchive.org/varchive/youtube/20211117/Nbo_2w6FiAY| archive-date=2021-11-17 | url-status=live|title=Boyabat'ta Sırık Kebabı |publisher=YouTube |date=2015-11-11 |access-date=2018-08-22 }}{{cbignore}}</ref> In this version, which essentially is one sided vertical grilling, it is usual to spice the inside and sew the entrance of the body enclosure using freshly cut sticks in order to save the juices, rotate back and forth (never seam line at bottom), harvest the juice at the end of grilling, and use it as a spicy sauce over the outside surface.
** Rotating horizontally over embers: In this version the meat may be subject to smoke from dripping fat that burns.
** Planted in a heated and covered pit: a ground hole version of tandoori or oven. A covered pit makes it difficult to check the correct amount of cooking time.
* ''[[Asado]]'' on a vertical frame planted vertically next to the fire ground and leaned over embers: In this version it is usual to open the torso to avoid uncooked portions.
* Hang in a heated and covered pit. This requires a rod extending across the pit opening and a heat-resistant hanging mechanism such as a metal S hook.
* On a tray in a large oven,  heated and covered pit, barbeque grill or smoker.
* In a fireproof closed container buried in embers or surrounded by fire: this is practical for small carcasses like whole chicken. One variation of this is to shallowly bury the food and make a fire over, just to dig it up again; This is suitable to whole grill a large pumpkin that has been opened from the top, seeds removed, the inside sugared, and closed again.