grillning

Grillning is a cooking method in which food is prepared by radiant heat from below, typically on a grate over a heat source. Food is placed directly above the heat and is grilled to develop browning and grill marks. Grilling can be done with charcoal, gas, wood-fired, or electric grills, and may include smoke flavor from wood chips.

The term grillning is Swedish for grilling, and in Nordic and European contexts it refers to outdoor summertime cooking. Grillning is often associated with quick cooking at high temperatures, which helps retain moisture while forming a seared exterior.

Techniques include direct grilling, where food sits directly over the heat source, and indirect grilling, where the food is positioned beside the heat or the grill is divided into two zones. Temperature ranges vary: high heat for searing (about 230–290°C / 450–550°F), medium for most meats, and lower heat for delicate items such as fish or vegetables. Using a two-zone setup and adjusting vents or burners is a common practice.

Preparation and safety: Preheat the grill, clean the grates, and lightly oil them to prevent sticking. Pat food dry, season as desired, and use a food thermometer to verify doneness. Manage flare-ups to reduce charring and the formation of potentially harmful compounds; avoid cross-contamination between raw and cooked foods.

Health and environmental considerations: Charcoal grilling produces more smoke and can form polycyclic aromatic hydrocarbons; alternatives include gas, electric, or pellet grills. Sustainable practices include using responsibly sourced fuels, proper ash disposal, and minimizing fuel use.

See also: barbecue, barbecuing, outdoor cooking.