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
Foods commonly grilled include meats, fish, shellfish, vegetables, and fruits. Marinades, rubs, or simple seasonings are
Safety and quality considerations include managing flare-ups, maintaining clean equipment, and monitoring internal temperatures to prevent
Historically, grilling is an ancient method used worldwide, with variations across cultures. It remains popular for