charbroiled

Charbroiling is a cooking method in which food is exposed to direct radiant heat from a hot charcoal bed or a high-temperature flame on a grill. The intense heat quickly browns the surface, creating a crust and a smoky flavor typical of grilled foods. The term is widely used in menus and recipes to describe flame- or charcoal-cooked foods, especially burgers, steaks, chicken, pork, seafood, and vegetables.

Technique: Preheat the grill to high heat. Pat meat dry and oil the grates to prevent sticking. Place items directly over the heat source and avoid crowding. Flip only as needed to develop even sear marks. For thicker cuts, move pieces to cooler areas or finish with indirect heat to prevent excessive charring while ensuring doneness. On charcoal grills, adjust air vents to regulate temperature; on gas grills, use the burners and lid to control heat.

Flavor and safety: Charbroiling imparts a distinct smoky flavor and a crisp exterior from the Maillard reaction. Excessive charring can produce bitter flavors and may form potentially harmful compounds, so many cooks trim excess fat and avoid burning. Always cook to safe internal temperatures and practice good grill hygiene.

Notes: The term is also used in branding and advertising to evoke flame-grilled appeal. Char-Broil is a well-known grill manufacturer whose name is sometimes encountered in discussions of charcoal cooking.

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