Grilling and Broiling

Grilling and broiling are quick cooking techniques used for naturally tender serving-size or smaller pieces of meat, poultry, or fish. By contrast, roasting and baking require a longer cooking time and are frequently used with larger cuts of meat, whole birds, and dressed fish.

Grilling cooks food with radiant heat from a source located below it. Some of the juices are actually reduced directly on the food while the rest drip away. Grilled foods have a slightly charred flavor, resulting from the juices and fats that are rendered as the food cooks, as well as from direct contact with the rods of the grill rack.