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for grilling comes from above, grilling is termed broiling . In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.
Direct heat grilling can expose food to temperatures often in excess of 260°C (500°F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155°C (310°F).
Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens Marination may reduce the formation of these compounds.
Grilling methods
Gridiron
Grilling is the cooking of meats or other foods (corn, tofu) using a grill suspended above a heat source. Grilling is often performed outdoors, using charcoal (real wood or preformed briquettes), wood, or propane gas. Food is cooked using direct radiant heat. Some outdoor grills include a cover so they can be used as smokers or for grill-roasting/barbecue. The suspended metal grate is often referred to as a gridiron.
Outdoor grilling may be referred to as barbecue, though in traditional usage barbecue referred to the cooking of meat by indirect heat and smoke (see below). Barbecue may also be used to refer to the food itself, to the grilling device used to cook the food (a "barbecue grill"), or even to the social event of cooking and eating such food (which may also be called a "cook-out").
Char-grilling
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