But Marshall ao grew up watching his dad broil steaks when it was raining, or grilling or barbecuing them outside when the weather was nice.
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below (as in North America).
Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat quickly. Food to be grilled is cooked on a
grill (an open wire grid such as a
gridiron with a heat source above or below), a grill pan (similar to a
frying pan, but with raised ridges to mimic the wires of an open grill), or
griddle (a flat plate heated from below).
[1] Heat transfer to the food when using a grill is primarily via
thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States and Canada, when the heat source for grilling comes from above, grilling is termed
broiling.
[2] 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 and flavor from a chemical process called the
Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
[3]
We would not say broiling a steak on the barby.