Grilled

Grilled refers to a method of cooking food over direct radiant heat, typically on a grill with a grate positioned above a heat source such as charcoal embers, wood flame, or a gas burner. The approach relies on high temperatures to sear the exterior quickly, creating a browned surface through the Maillard reaction while the interior cooks rapidly.

Equipment and approaches vary. Outdoor grills can be fueled by charcoal, gas, or wood, and many cooks use a two-zone setup to sear over high heat and finish over indirect heat. Indoor grilling devices, such as grill pans or electric grills, simulate the effect on an inside cooking surface. Grilling is distinct from broiling in that the heat source is below the food rather than above.

Foods commonly grilled include meats, fish, shellfish, vegetables, and fruits. Marinades, rubs, or simple seasonings are often used to add flavor and help form a tasty crust. Temperature and timing depend on the food and thickness; searing at high heat is typical, followed by brief cooking until the desired doneness is reached. Grilled foods are often served with sauces, salsas, or fresh herbs.

Safety and quality considerations include managing flare-ups, maintaining clean equipment, and monitoring internal temperatures to prevent undercooking or overcooking. Reducing excessive charring can lower potential health risks associated with certain aromatic compounds formed during grilling. Proper handling, thawing, and storage of raw ingredients also contribute to safe and consistent results.

Historically, grilling is an ancient method used worldwide, with variations across cultures. It remains popular for its speed and ability to impart smoky flavors and distinctive grill marks, commonly associated with casual dining and outdoor cooking traditions.