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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. 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
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770:(PAHs) are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. Avoiding prolonged cooking times or direct exposure to open flames and hot metal surfaces may reduce HCA and PAH formation. Precooking meat in a microwave can help by reducing the length of exposure to high heat required to finish cooking.
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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.
790:
579:, 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. 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.
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Not all foods are suitable for grilling. Grilling is an inappropriate treatment for large, tough cuts of meat as this fast technique would not allow the meat to cook slowly and tenderise. When using the grilling method, food is usually placed on a heat resistant wire rack. This allows the fat, excess
1167:
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
997:
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
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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
550:
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 sausages or meat and used to suppress flames. The meat is usually marinated before grilling. Besides
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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
1159:
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
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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
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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
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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
608:
In Canada, the term most often used is barbecuing, but grilling is used as well. 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
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Rotating horizontally with heat from tall flames from usually two fires on the side: 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
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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
1119:. 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.
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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.
1175:, 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. Its name in turn was taken from the legendary
572:, 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. This practice is referred to as "broiling" in North America.
302:
that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a
889:
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic
1135:
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
1001:
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.
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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
559:
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, this is called "grillspett".
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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
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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.
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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.
671:
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on
1214:). 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.
980:
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.
703:
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).
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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. The suspended metal grate is often referred to as a
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may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
440:
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.
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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
1102:
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.
801:
322:. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called
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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.
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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.
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1084:. 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
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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
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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.
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residential cooking appliances now offer indoor grills for home use, either incorporated into a stove top or as a standalone electric device.
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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
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Grid ironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors using
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than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service.
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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.
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winter. Restaurants that serve barbecue products are plentiful and many stores stock grills and grilling accessories.
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carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick.
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326:. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.
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or infrared heat sources, offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".
466:(thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper),
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During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular
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Rotating horizontally over embers: In this version the meat may be subject to smoke from dripping fat that burns.
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526:, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.
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1235:. There are several primitive methods and modern equipment that copies and automates the primitive version:
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341:. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
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Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time.
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1037:. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a
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charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently.
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600:(beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialties.
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337:). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the
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with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a
28:
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where the below flame heats the grill grates to temperatures over 480 °C (900 °F).
522:
In
Malaysia, Singapore, Indonesia, and Thailand, the popular food item from food vendors is
2563:
2490:
1791:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk — National Cancer Institute"
1531:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute"
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Sugimura, Takashi; Wakabayashi, Keiji; Nakagama, Hitoshi; Nagao, Minako (April 2004).
869:), or to the social event of cooking and eating such food (which may also be called a
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1461:"Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish"
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In electric ovens, grilling may be accomplished by placing the food near the upper
417:
1647:"In a kitchen oven, what is the difference between the bake setti - HowStuffWorks"
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1202:, and other fast food restaurants is called a 'broiler'. It works by moving meat
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Direct heat grilling can expose food to temperatures often in excess of 260
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may refer to the grilled food itself, to a distinct type of cooked meat called
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The flattop grill is a versatile platform for many cooking techniques such as
746:, when meat is grilled at high temperatures, the cooking process can generate
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2614:
1870:"Charbroiling – Definition and More from the Free Merriam-Webster Dictionary"
1265:
On a tray in a large oven, heated and covered pit, barbeque grill or smoker.
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59:
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914:
to cook meats that are stuffed or coated with breadcrumbs or batter, and to
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1741:"License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997
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1845:"These Are the Best Electric Outdoor Grills for All Your Summer Grilling"
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food items over high temperatures. Sear grilling can be achieved using a
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Cooks at the
Northern Lights Dining Room, Seattle, Washington, 1952. A
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The
Italian Experience In New Haven : Images And Oral Histories
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643:(Spanish for "grilled meat") is a staple food. Popular cuts include
280:
211:. Statements consisting only of original research should be removed.
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1896:"char-grilled - definition of char-grilled by The Free Dictionary"
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from the top, seeds removed, the inside sugared, and closed again.
318:
Heat transfer to the food when using a grill is primarily through
2786:
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2325:
2284:
1752:"Consumers Warm to Infrared Grilling | Home Tech | TechNewsWorld"
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like cast iron cookware, providing a natural non-stick surface.
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Food
Quality and Consumer Value: Delivering Food that Satisfies
1179:, a mythical amphibian that was believed to be immune to fire.
1145:
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refers to the cooking of meat through indirect heat and smoke.
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are sold commonly as street food or in specialist restaurants.
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315:, but with raised ridges to mimic the wires of an open grill).
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1944:"The Health of It All : Char Grilling or Broiling Meat"
2500:
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1918:"grilling Press Releases, Trade Shows, Jobs, Company Info"
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grilling. Grilling may also be performed using stove-top "
1171:
Modern salamanders take their name from the 18th century
727:
1818:"5 Tips That May Help Reduce Carcinogens in Cooked Meat"
1044:
A flattop grill is a cooking appliance that resembles a
750:
chemicals. Two processes are thought to be responsible.
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grills or gas grills; a recent trend is the concept of
478:(pork belly). Other examples of grilled dishes include
2200:
849:
Outdoor grilling on a gridiron may be referred to as "
261:
Steaks and chicken breasts being grilled over charcoal
2053:"Indoor Grilling - When Outside Just Isn't an Option"
2234:
1041:, to mimic the appearance of charbroil-cooked food.
105:. Unsourced material may be challenged and removed.
2213:
2211:
1673:"Hot take: do Canadians say "grill" or "barbecue?"
865:, to the grilling device used to cook the food (a
364:at high temperatures can lead to the formation of
2900:
2022:"A New Way to Grill: Barbecue-Braising - How-To"
1557:"Health | Marinating 'may cut cancer risk'"
940:is used, the cooking time will be much faster.
819:(real wood or preformed briquettes), wood, or
2269:
1592:. London: Bloomsbury Publishing. p. 16.
957:Sear-grill and gear grilling is a process of
563:
421:Japanese traditional portable charcoal grill
2237:A Guide To American Trade Catalogs 1744-1900
518:Malaysia, Singapore, Indonesia, and Thailand
19:"Grilled" redirects here. For the film, see
1717:"Weekends have a carne asada smell to them"
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68:Learn how and when to remove these messages
2276:
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1346:"Heat in Cooking - University of Kentucky"
582:
1920:. Grilling.75364.free-press-release.com.
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1131:Salamander (electric grill with top heat)
984:
245:Learn how and when to remove this message
227:Learn how and when to remove this message
165:Learn how and when to remove this message
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1649:. Home.howstuffworks.com. 1 April 2000.
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1996:"A New Way to Grill: Barbecue-Braising"
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663:or firewood are used for the grilling.
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1762:from the original on 14 September 2016
1695:"Canadians Sure Love to Barbecue, Eh?"
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16:Form of cooking that involves dry heat
2257:
2178:from the original on 17 November 2021
2107:. Digital.lib.msu.edu. Archived from
2085:from the original on 27 December 2014
1719:. Mexico News Network. Archived from
1567:from the original on 31 December 2008
1537:from the original on 21 December 2010
1384:from the original on 27 December 2014
1358:from the original on 13 November 2016
1182:
659:and chicken, among others. Charcoal,
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2059:from the original on 1 February 2015
2002:from the original on 1 February 2015
1970:"Restaurant Equipment Buying Guides"
1950:from the original on 1 February 2015
1924:from the original on 18 January 2014
1876:from the original on 1 February 2015
1824:from the original on 1 February 2015
1815:
1797:from the original on 6 November 2011
1623:. languagehat.com. 12 October 2005.
1152:, and caramelizing desserts such as
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498:In the Philippines, pork or chicken
176:
103:adding citations to reliable sources
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2883:
1843:Shirvell, Bridget (31 March 2022).
1774:
1653:from the original on 21 August 2008
1028:being used is located on the right.
1005:
738:As is true of any high-temperature
596:(beef roasted on a fire) and steak
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2194:
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1627:from the original on 15 March 2017
1549:
1478:10.1111/j.1349-7006.2004.tb03205.x
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14:
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1675:. Cottage Life. 17 September 2018
1511:from the original on 19 June 2010
1423:from the original on 11 June 2016
1409:. Berlin: Springer. p. 150.
1217:
926:
486:(grilled short rib patties), and
49:This article has multiple issues.
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1972:. ShortOrder.com. Archived from
1816:Wong, Cathy (12 December 2014).
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853:", though in US usage, the term
768:Polycyclic aromatic hydrocarbons
666:
502:(similar in taste to yakitori),
348:Studies have shown that cooking
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2675:Indirect grilling/Plank cooking
2201:Elliott, Richard Smith (1883).
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805:Preparation of a barbecue grill
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592:In Argentina and Uruguay, both
474:(spicy marinated chicken), and
458:is a grilled dish. Examples of
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57:or discuss these issues on the
2239:. Courier Dover Publications.
2081:. Answers.com. 15 April 2007.
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1435:
1403:Schröder, Monika J.A. (2003).
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1190:The flame-grilling machine at
1164:accessory for roasting meats.
493:
345:oils or juices to drain away.
1:
2235:Romaine, Lawrence B. (1990).
2174:. YouTube. 11 November 2015.
1331:
1148:dishes, melting cheeses onto
1122:
834:Grilling chicken in a hinged
307:(an open wire grid such as a
2079:"Grilling: Information from"
2028:. 6 May 2009. Archived from
1378:"broiling: Information from"
766:react at high temperatures.
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2517:Bain-marie (Double boiling)
2212:Riccio, Anthony V. (2006).
1273:
207:the claims made and adding
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2935:
2803:List of cooking appliances
2295:List of cooking techniques
2204:Notes Taken In Sixty Years
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1080:, and can also be used in
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2207:. R. P. Studley & Co.
2172:"Boyabat'ta Sırık Kebabı"
2130:Oxford English Dictionary
1820:. Altmedicine.about.com.
1697:. Huffpost. 25 April 2014
1223:cultures where they do a
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482:-gui (small intestines),
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443:
412:
2808:List of cooking vessels
2378:Grilling (charbroiling)
2152:. Freepatentsonline.com
1898:. Thefreedictionary.com
1872:. Merriam-webster.com.
1586:Beckett, Fiona (2012).
754:(HCAs) are formed when
629:are also being grilled.
583:North and South America
568:In the United Kingdom,
407:
2383:Roasting (traditional)
1132:
1029:
994:
985:Stove-top pan grilling
907:
846:
838:
806:
798:
630:
570:Commonwealth countries
547:
490:-gui (beef abomasum).
429:
404:
292:
277:
262:
29:Grilled (Breaking Bad)
1756:www.technewsworld.com
1130:
1096:Further information:
1023:
992:
905:
844:
833:
804:
792:
686:indoor electric grill
620:
588:Argentina and Uruguay
542:
470:(pork or beef ribs),
420:
395:
374:aromatic hydrocarbons
283:
272:being grilled over a
268:
260:
23:. For the episode of
2919:Culinary terminology
1563:. 30 December 2008.
1212:George Foreman Grill
432:In Japanese cities,
99:improve this article
2111:on 13 February 2010
1998:. Finecooking.com.
1322:b:Cookbook:Grilling
1053:food being cooked.
752:Heterocyclic amines
388:Regional variations
366:heterocyclic amines
2909:Cooking techniques
2680:Stir frying (chao)
1589:Sausage & Mash
1183:Two-sided grilling
1133:
1030:
995:
931:It is possible to
908:
847:
839:
807:
799:
793:Food cooking on a
785:Gridiron (cooking)
730:may also be used.
631:
548:
430:
405:
403:, spicy beef ribs.
293:
278:
263:
192:possibly contains
2894:
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2823:Food preservation
2747:Burying in ground
2640:Carryover cooking
2628:
2627:
2540:
2539:
2401:
2400:
2347:Roasting (modern)
2105:"Feeding America"
2055:. Bbq.about.com.
2051:Riches, Derrick.
1946:. Drgourmet.com.
1443:"Cooking methods"
1106:Overhead grilling
863:Southern barbecue
372:, and polycyclic
339:Maillard reaction
320:thermal radiation
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194:original research
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1006:Flattop grilling
918:breads and even
906:Grill-baked meat
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938:pressure cooker
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1849:Martha Stewart
1835:
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1793:. Cancer.gov.
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1533:. Cancer.gov.
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1471:(4): 290–299.
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967:charcoal grill
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811:Barbecue grill
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155:February 2015
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110:Find sources:
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88:This article
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2689:Device-based
2633:Mixed medium
2486:Slow cooking
2377:
2316:Dry roasting
2236:
2215:
2203:
2180:. Retrieved
2166:
2154:. Retrieved
2141:
2136:'salamander'
2133:
2125:
2113:. Retrieved
2109:the original
2099:
2087:. Retrieved
2073:
2061:. Retrieved
2046:
2034:. Retrieved
2030:the original
2025:
2016:
2004:. Retrieved
1990:
1978:. Retrieved
1974:the original
1964:
1952:. Retrieved
1938:
1926:. Retrieved
1912:
1900:. Retrieved
1890:
1878:. Retrieved
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25:Breaking Bad
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2888:WikiProject
2828:Food safety
2716:Slow cooker
2701:Microwaving
2594:Stir frying
2579:Deep frying
2373:Charbroiler
2026:FineCooking
1605:10 February
1427:10 February
1362:12 November
1239:On a stick
1192:Burger King
1098:Charbroiler
1066:stir frying
993:A grill pan
756:amino acids
640:carne asada
623:carne asada
494:Philippines
484:tteok-galbi
476:samgyeopsal
378:carcinogens
2903:Categories
2762:Fermenting
2696:Air frying
2645:Barbecuing
2584:Pan frying
2564:Blackening
2491:Smothering
2435:Parboiling
2388:Rotisserie
2335:Convection
2309:Conduction
2287:techniques
2156:1 February
2115:1 February
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2006:1 February
1980:1 February
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1388:1 February
1332:References
1301:Teppanyaki
1196:Carl's Jr.
1177:salamander
1173:salamander
1162:rotisserie
1150:sandwiches
1123:Salamander
920:casseroles
892:lava rocks
701:rotisserie
682:grill pans
382:Marination
333:(500
313:frying pan
270:Hamburgers
217:March 2016
201:improve it
125:newspapers
114:"Grilling"
54:improve it
2670:Fricassee
2660:Deglazing
2552:High heat
2545:Fat-based
2522:Sous-vide
2481:Simmering
2445:Reduction
2430:Decoction
2420:Blanching
2413:High heat
2366:Radiation
2182:22 August
2147:"Broiler"
1296:Schwenker
1291:Spice rub
1225:pig roast
1117:broil pan
1082:flambéing
963:gas grill
697:brochette
649:beefsteak
645:arrachera
545:bratwurst
472:dak-galbi
425:Shichirin
396:Grilling
284:Grilling
205:verifying
60:talk page
2914:Barbecue
2880:Cookbook
2864:Category
2796:See also
2772:Pickling
2730:Non-heat
2650:Braising
2620:Sweating
2608:Low heat
2599:Sautéing
2569:Browning
2532:Steaming
2496:Steeping
2476:Poaching
2471:Infusion
2466:Creaming
2461:Coddling
2454:Low heat
2440:Shocking
2393:Toasting
2357:Barbecue
2176:Archived
2083:Archived
2057:Archived
2000:Archived
1948:Archived
1922:Archived
1874:Archived
1822:Archived
1795:Archived
1760:Archived
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1631:14 March
1625:Archived
1565:Archived
1561:BBC News
1535:Archived
1509:Archived
1505:37343288
1497:15072585
1488:11159436
1421:Archived
1382:Archived
1353:Archived
1281:Barbecue
1274:See also
1233:barbacoa
1200:Hardee's
1142:browning
1138:toasting
1086:seasoned
1078:roasting
1074:braising
1062:steaming
1058:sautéing
1035:sausages
912:roasting
872:cook-out
859:Barbecue
855:barbecue
851:barbecue
836:gridiron
825:gridiron
817:charcoal
795:charcoal
764:creatine
708:Mesquite
678:infrared
674:charcoal
661:mesquite
627:Chorizos
621:Mexican
543:Grilled
488:makchang
480:gopchang
462:include
438:Yakiniku
434:yakitori
324:broiling
309:gridiron
296:Grilling
274:charcoal
2872:Commons
2787:Souring
2782:Salting
2767:Juicing
2742:Brining
2559:Basting
2501:Stewing
2425:Boiling
2352:Smoking
2326:Searing
2285:Cooking
2036:18 June
1854:18 June
1766:12 July
1727:12 July
1701:22 July
1679:22 July
1204:patties
1046:griddle
1016:Griddle
959:searing
821:propane
774:Methods
712:hickory
657:chorizo
653:rib eye
535:Germany
464:bulgogi
358:poultry
300:cooking
286:mangals
199:Please
139:scholar
2757:Drying
2752:Curing
2665:Flambé
2574:Frying
2342:Baking
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762:, and
760:sugars
744:baking
740:frying
693:skewer
613:Mexico
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555:Sweden
530:Europe
510:, and
504:inasal
500:inihaw
360:, and
290:kebabs
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2777:Purée
2737:Aging
2150:(PDF)
1501:S2CID
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1356:(PDF)
1349:(PDF)
1308:Notes
1286:Braai
1256:Asado
1231:, or
973:, or
878:braai
797:grill
724:maple
720:apple
716:pecan
699:, or
594:asado
524:satay
512:satti
468:galbi
444:Korea
413:Japan
401:bakar
399:konro
305:grill
146:JSTOR
132:books
2241:ISBN
2222:ISBN
2184:2018
2158:2015
2134:s.v.
2117:2015
2091:2015
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2038:2022
2008:2015
1982:2015
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1882:2015
1856:2022
1830:2015
1803:2015
1768:2016
1729:2018
1703:2021
1681:2021
1659:2015
1633:2017
1607:2017
1594:ISBN
1573:2015
1543:2015
1517:2015
1493:PMID
1429:2017
1411:ISBN
1390:2015
1364:2016
1320:See
1229:luau
1014:and
916:bake
726:and
651:and
508:isaw
408:Asia
362:fish
354:pork
350:beef
288:and
276:fire
118:news
2406:Wet
2302:Dry
1483:PMC
1473:doi
1144:of
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