roastgrilled

Roastgrilled is a culinary term used to describe a cooking approach that blends roasting and grilling to produce a finished dish with a tender interior and a charred exterior. The term is not widely standardized, but it appears in contemporary kitchens and barbecue communities as a hybrid method rather than a single, formal technique.

In practice, a roastgrilled preparation typically begins with cooking the food through by roasting, either in an oven or over indirect heat, then finishing with direct, high-heat grilling to develop browning and smoky flavor. Alternatively some cooks begin with a high-heat sear to lock in juices, then move to gentler heat to finish. A thermometer is commonly used to target an appropriate internal temperature while preventing overcooking.

The method is commonly applied to large or tough cuts such as beef roasts, pork shoulder, lamb, and bone-in poultry, as well as vegetables and some firm tofu. Choice cuts with adequate fat or marbling tolerate the dual-cook approach well and benefit from a resting period after roasting to redistribute juices.

Key considerations include seasoning, moisture retention, and heat management to avoid over-charring or uneven doneness. Tools such as a conventional oven, charcoal or gas grill, rotisserie setups, or grill boxes can facilitate the roastgrilled process. Resting the meat for several minutes before slicing helps preserve juiciness.