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it simmer for a few hours. There are two advantages to barbecue-braising. The first is that this method allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly over the fire after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone. This method of cooking is slower than regular grilling but faster than pit-smoking, starting out fast, slowing down, and then speeding up again to finish. If a
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781:(PAHs) are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing flames. These flames contain PAHs that then adhere to the surface of the meat. Avoiding prolonged cooking times or direct exposure to open flames and hot metal surfaces may reduce HCA and PAH formation. Precooking meat in a microwave can help by reducing the length of exposure to high heat required to finish cooking.
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to be flame-broiled (flame-grilled) on both sides at the same time. Custom hinged steel wire gridirons were built for use in the vertical broilers. The hinged gridirons were slid in and out of the stoves holding the meat while it cooked evenly on both sides, like modern day oven racks. These stoves took up a small amount of counter space. They were used in lunch spots to feed factory workers.
801:
590:, with the lower heating element off and the oven door partially open. Grilling in an electric oven may create a large amount of smoke and cause splattering in the oven. Both gas and electric ovens often have a separate compartment for grilling, such as a drawer below the flame or one of the stove top heating elements.
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Not all foods are suitable for grilling. Grilling is an inappropriate treatment for large, tough cuts of meat as this fast technique would not allow the meat to cook slowly and tenderise. When using the grilling method, food is usually placed on a heat resistant wire rack. This allows the fat, excess
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Overhead heat has the advantage of allowing foods containing fats, such as steaks, chops and other cuts of meat, to be grilled without the risk of flare-ups caused by the rendered fat dripping onto the heat source. The salamander's facility for extremely high temperature also takes less cooking time
1008:
Stove-top pan grilling is an indoor cooking process that uses a grill pan — similar to a frying pan but with raised ridges to emulate the function or look of a gridiron. In pan grilling, heat is applied directly to the food by the raised ridges and indirectly through the heat radiating off the lower
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meats and vegetables in a pot on top of a grill. A gas or electric grill would be the best choices for what is known as "barbecue-braising" or "grill-braising", or combining grilling directly on the surface and braising in a pot. To braise on a grill, put a pot on top of the grill, cover it, and let
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In
Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames. The meat is usually marinated before grilling. Besides
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along a chain conveyor belt between top and bottom burners, grilling both sides of the meat patty at the same time. This concept was invented in 1898, when the Bridge and Beach Co. of St. Louis, Missouri, started manufacturing a vertical cast iron stove. These stoves were designed to allow the meat
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Salamanders are generally similar to an oven without a front door; the heating element is at the top. They are also more compact: typically only half the height and depth of a conventional oven. For convenience, they are often wall mounted at eye level, enabling easy access and close control of the
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Whole grilling involves grilling a whole carcass as opposed to grilling individual portion sized cuts. This method is often used in order to avoid the need for complicated grill equipment during, for example, a hunt or expedition in the wild. It is also the traditional method of cooking in several
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In a fireproof closed container buried in embers or surrounded by fire: this is practical for small carcasses like whole chicken. One variation of this is to shallowly bury the food and make a fire over, just to dig it up again; This is suitable to whole grill a large pumpkin that has been opened
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The first flattop grills originated in Spain and are known as planchas or la plancha. Food that is cooked a la plancha means grilled on a metal plate. Plancha griddles or flat tops are chrome plated which prevents reaction with the food. Some base metal griddles will impart a subtle flavor to the
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In Canada, the term most often used is barbecuing, but grilling is used as well. Most
Canadians use gas or charcoal grills, with a small electric grill market. Barbecuing in Canada is done all year, with many opting to grill only in the warmer months, while storing their grills indoors during the
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Rotating horizontally with heat from tall flames from usually two fires on the side: In this version, which essentially is one sided vertical grilling, it is usual to spice the inside and sew the entrance of the body enclosure using freshly cut sticks in order to save the juices, rotate back and
959:
Many restaurants incorporate an indoor grill as part of their cooking apparatus. These grills resemble outdoor grills, in that they are made up of a grid suspended over a heat source. However, indoor grills are more likely to use electric or gas-based heating elements. Some manufacturers of
1130:. Sometimes, the food is placed near the upper heating element to intensify the heat. The lower heating element may or may not be left off and the oven door is sometimes opened partially. Gas ovens often have a separate compartment for broiling, sometimes a drawer below the bottom flame.
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and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.
1186:, the tool of choice for toasting the top of a dish. It consisted of a thick plate of iron attached to the end of a long handle, with two feet, or rests, arranged near the iron plate for propping the plate over the food to be browned. Its name in turn was taken from the legendary
583:, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as "broiling" in North America.
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that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a
900:
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, to the point that the edges are charred, or charred grill marks are visible. Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic
1146:
A salamander (also salamander oven or salamander broiler) is a culinary grill characterized by very high temperature overhead electric or gas heating elements. It is used primarily in professional kitchens for overhead grilling. It is also used for
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Some griddles designed for stove-top use incorporate raised ridges in addition to a flat cooking area. These are either on half of the cooking surface or, in the case of reversible two-sided griddles, on one side with the flat surface on the other.
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Foods termed "grilled" may actually be prepared on a hot griddle or flat pan. The griddle or pan may be prepared with oil (or butter), and the food is cooked quickly over a high heat. Griddle-grilling is best for relatively greasy foods such as
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In Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called "grillspett".
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In the United States, oven pan broiling refers to a method of cooking inside an oven on a broil pan with raised ridges, where the heat can be applied from either above or below. In gas and electric ovens, this is accomplished with a
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pan surface by the stove-top flame. Stove-top grill pans can be used to put sear marks on meat before it is finished by overhead radiant heat. When cooking leaner meats, oil is often applied to the pan ridges to aid in food release.
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but performs differently because the heating element is circular rather than straight (side to side). This heating technology creates an extremely hot and even cooking surface, as heat spreads in a radial fashion over the surface.
682:
In the United States, the use of the word grill refers to cooking food directly over a source of dry heat, typically with the food sitting on a metal grate that leaves "grill marks." Grilling is usually done outdoors on
1225:). US marketers of electric double-sided grilling appliances opted for the global term 'grill' rather than the geographically isolated term "broiler." Hinged double-sided grills are generically known as contact grills.
991:
Sear-grilling instantly sears the outside of meat to make the food more flavorful. Commonly, grilling heats the surrounding air to cook food. In this method, the grill directly heats the food, not the air.
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may be used to cook small pieces of food. The resulting food product is often called a "kabob" (U.S. term) or "kebab" which means "to grill" in
Persian. Kebab is short for "shish kebab" (shish = skewer).
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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
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may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
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is a type of food where meat and vegetables are grilled directly over small charcoal or gas grills at high temperatures. This style of cooking has become popular throughout Asia.
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cooking process. Many salamanders can be fitted with a cast-iron "branding" plate which is used to make grill marks on the surface of meat. Some grills can also be fitted with a
1113:
Charbroiling, or chargrilling outside North
America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture.
812:
333:. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called
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on a vertical frame planted vertically next to the fire ground and leaned over embers: In this version it is usual to open the torso to avoid uncooked portions.
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Planted in a heated and covered pit: a ground hole version of tandoori or oven. A covered pit makes it difficult to check the correct amount of cooking time.
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1095:. In addition, pots and pans can be placed directly on the cooking surface for even more cooking flexibility. In most cases, the steel cooking surface is
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wood chips (damp) may be added on top of the coals to create a smoldering effect that provides additional flavor to the food. Other hardwoods such as
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Hang in a heated and covered pit. This requires a rod extending across the pit opening and a heat-resistant hanging mechanism such as a metal S hook.
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residential cooking appliances now offer indoor grills for home use, either incorporated into a stove top or as a standalone electric device.
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By using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and
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Grid ironing is the cooking of meats or other foods using a grill suspended above a heat source. Grilling is often performed outdoors using
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than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service.
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forth (never seam line at bottom), harvest the juice at the end of grilling, and use it as a spicy sauce over the outside surface.
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winter. Restaurants that serve barbecue products are plentiful and many stores stock grills and grilling accessories.
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carts, restaurants, or shops can be found. These contain charcoal-fired grills and marinated grilled meat on a stick.
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337:. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.
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or infrared heat sources, offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".
477:(thinly sliced or shredded beef marinated in soy sauce, sesame oil, garlic, sugar, green onions, and black pepper),
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During the 1990s, double-sided grilling was popular in the USA using consumer electrical grills (e.g., the popular
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Rotating horizontally over embers: In this version the meat may be subject to smoke from dripping fat that burns.
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537:, which is marinated meat on a bamboo skewer grilled over a charcoal fire and served with peanut (sate) sauce.
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1246:. There are several primitive methods and modern equipment that copies and automates the primitive version:
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352:. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).
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Some commercial devices permit the simultaneous grilling of both sides of the meat at the same time.
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2006:
1048:. Some griddle-grilled foods may have grill marks applied to them during the cooking process with a
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charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently.
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611:(beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialties.
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348:). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the
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with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a
39:
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where the below flame heats the grill grates to temperatures over 480 °C (900 °F).
533:
In
Malaysia, Singapore, Indonesia, and Thailand, the popular food item from food vendors is
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2501:
1802:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk — National Cancer Institute"
1542:"Chemicals in Meat Cooked at High Temperatures and Cancer Risk - National Cancer Institute"
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Sugimura, Takashi; Wakabayashi, Keiji; Nakagama, Hitoshi; Nagao, Minako (April 2004).
880:), or to the social event of cooking and eating such food (which may also be called a
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1472:"Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish"
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In electric ovens, grilling may be accomplished by placing the food near the upper
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1658:"In a kitchen oven, what is the difference between the bake setti - HowStuffWorks"
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1213:, and other fast food restaurants is called a 'broiler'. It works by moving meat
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Direct heat grilling can expose food to temperatures often in excess of 260
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may refer to the grilled food itself, to a distinct type of cooked meat called
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The flattop grill is a versatile platform for many cooking techniques such as
757:, when meat is grilled at high temperatures, the cooking process can generate
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2625:
1881:"Charbroiling – Definition and More from the Free Merriam-Webster Dictionary"
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On a tray in a large oven, heated and covered pit, barbeque grill or smoker.
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to cook meats that are stuffed or coated with breadcrumbs or batter, and to
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1752:"License to Grill", Schlesinger and Willoughby, William Morrow and Co. 1997
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1856:"These Are the Best Electric Outdoor Grills for All Your Summer Grilling"
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food items over high temperatures. Sear grilling can be achieve using a
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Cooks at the
Northern Lights Dining Room, Seattle, Washington, 1952. A
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695:" which have raised metal ridges for the food to sit on, or using an
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The
Italian Experience In New Haven : Images And Oral Histories
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654:(Spanish for "grilled meat") is a staple food. Popular cuts include
291:
222:. Statements consisting only of original research should be removed.
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1907:"char-grilled - definition of char-grilled by The Free Dictionary"
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from the top, seeds removed, the inside sugared, and closed again.
329:
Heat transfer to the food when using a grill is primarily through
2797:
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1763:"Consumers Warm to Infrared Grilling | Home Tech | TechNewsWorld"
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like cast iron cookware, providing a natural non-stick surface.
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Food
Quality and Consumer Value: Delivering Food that Satisfies
1190:, a mythical amphibian that was believed to be immune to fire.
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refers to the cooking of meat through indirect heat and smoke.
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are sold commonly as street food or in specialist restaurants.
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326:, but with raised ridges to mimic the wires of an open grill).
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1955:"The Health of It All : Char Grilling or Broiling Meat"
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1929:"grilling Press Releases, Trade Shows, Jobs, Company Info"
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grilling. Grilling may also be performed using stove-top "
1182:
Modern salamanders take their name from the 18th century
738:
1829:"5 Tips That May Help Reduce Carcinogens in Cooked Meat"
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A flattop grill is a cooking appliance that resembles a
761:
chemicals. Two processes are thought to be responsible.
687:
grills or gas grills; a recent trend is the concept of
489:(pork belly). Other examples of grilled dishes include
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860:
Outdoor grilling on a gridiron may be referred to as "
272:
Steaks and chicken breasts being grilled over charcoal
2064:"Indoor Grilling - When Outside Just Isn't an Option"
2245:
1052:, to mimic the appearance of charbroil-cooked food.
116:. Unsourced material may be challenged and removed.
2224:
2222:
1684:"Hot take: do Canadians say "grill" or "barbecue?"
876:, to the grilling device used to cook the food (a
375:at high temperatures can lead to the formation of
2911:
2033:"A New Way to Grill: Barbecue-Braising - How-To"
1568:"Health | Marinating 'may cut cancer risk'"
951:is used, the cooking time will be much faster.
830:(real wood or preformed briquettes), wood, or
2280:
1603:. London: Bloomsbury Publishing. p. 16.
968:Sear-grill and gear grilling is a process of
574:
432:Japanese traditional portable charcoal grill
2248:A Guide To American Trade Catalogs 1744-1900
529:Malaysia, Singapore, Indonesia, and Thailand
30:"Grilled" redirects here. For the film, see
1728:"Weekends have a carne asada smell to them"
895:
79:Learn how and when to remove these messages
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1357:"Heat in Cooking - University of Kentucky"
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1931:. Grilling.75364.free-press-release.com.
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1142:Salamander (electric grill with top heat)
995:
256:Learn how and when to remove this message
238:Learn how and when to remove this message
176:Learn how and when to remove this message
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1660:. Home.howstuffworks.com. 1 April 2000.
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2007:"A New Way to Grill: Barbecue-Braising"
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674:or firewood are used for the grilling.
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1773:from the original on 14 September 2016
1706:"Canadians Sure Love to Barbecue, Eh?"
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27:Form of cooking that involves dry heat
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2189:from the original on 17 November 2021
2118:. Digital.lib.msu.edu. Archived from
2096:from the original on 27 December 2014
1730:. Mexico News Network. Archived from
1578:from the original on 31 December 2008
1548:from the original on 21 December 2010
1395:from the original on 27 December 2014
1369:from the original on 13 November 2016
1193:
670:and chicken, among others. Charcoal,
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2070:from the original on 1 February 2015
2013:from the original on 1 February 2015
1981:"Restaurant Equipment Buying Guides"
1961:from the original on 1 February 2015
1935:from the original on 18 January 2014
1887:from the original on 1 February 2015
1835:from the original on 1 February 2015
1826:
1808:from the original on 6 November 2011
1634:. languagehat.com. 12 October 2005.
1163:, and caramelizing desserts such as
1116:
509:In the Philippines, pork or chicken
187:
114:adding citations to reliable sources
85:
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2894:
1854:Shirvell, Bridget (31 March 2022).
1785:
1664:from the original on 21 August 2008
1039:being used is located on the right.
1016:
749:As is true of any high-temperature
607:(beef roasted on a fire) and steak
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1638:from the original on 15 March 2017
1560:
1489:10.1111/j.1349-7006.2004.tb03205.x
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1686:. Cottage Life. 17 September 2018
1522:from the original on 19 June 2010
1434:from the original on 11 June 2016
1420:. Berlin: Springer. p. 150.
1228:
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497:(grilled short rib patties), and
60:This article has multiple issues.
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1983:. ShortOrder.com. Archived from
1827:Wong, Cathy (12 December 2014).
963:
864:", though in US usage, the term
779:Polycyclic aromatic hydrocarbons
677:
513:(similar in taste to yakitori),
359:Studies have shown that cooking
192:
90:
49:
2686:Indirect grilling/Plank cooking
2212:Elliott, Richard Smith (1883).
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816:Preparation of a barbecue grill
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603:In Argentina and Uruguay, both
485:(spicy marinated chicken), and
469:is a grilled dish. Examples of
101:needs additional citations for
68:or discuss these issues on the
2250:. Courier Dover Publications.
2092:. Answers.com. 15 April 2007.
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1414:Schröder, Monika J.A. (2003).
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1201:The flame-grilling machine at
1175:accessory for roasting meats.
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356:oils or juices to drain away.
13:
1:
2246:Romaine, Lawrence B. (1990).
2185:. YouTube. 11 November 2015.
1342:
1159:dishes, melting cheeses onto
1133:
845:Grilling chicken in a hinged
318:(an open wire grid such as a
2090:"Grilling: Information from"
2039:. 6 May 2009. Archived from
1389:"broiling: Information from"
777:react at high temperatures.
7:
2528:Bain-marie (Double boiling)
2223:Riccio, Anthony V. (2006).
1284:
218:the claims made and adding
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2946:
2814:List of cooking appliances
2306:List of cooking techniques
2215:Notes Taken In Sixty Years
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1091:, and can also be used in
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2218:. R. P. Studley & Co.
2183:"Boyabat'ta Sırık Kebabı"
2141:Oxford English Dictionary
1831:. Altmedicine.about.com.
1708:. Huffpost. 25 April 2014
1234:cultures where they do a
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493:-gui (small intestines),
1318:
896:Charcoal kettle-grilling
454:
423:
2819:List of cooking vessels
2389:Grilling (charbroiling)
2163:. Freepatentsonline.com
1909:. Thefreedictionary.com
1883:. Merriam-webster.com.
1597:Beckett, Fiona (2012).
765:(HCAs) are formed when
640:are also being grilled.
594:North and South America
579:In the United Kingdom,
418:
2394:Roasting (traditional)
1143:
1040:
1005:
996:Stove-top pan grilling
918:
857:
849:
817:
809:
641:
581:Commonwealth countries
558:
501:-gui (beef abomasum).
440:
415:
303:
288:
273:
40:Grilled (Breaking Bad)
1767:www.technewsworld.com
1141:
1107:Further information:
1034:
1003:
916:
855:
844:
815:
803:
697:indoor electric grill
631:
599:Argentina and Uruguay
553:
481:(pork or beef ribs),
431:
406:
385:aromatic hydrocarbons
294:
283:being grilled over a
279:
271:
34:. For the episode of
2930:Culinary terminology
1574:. 30 December 2008.
1223:George Foreman Grill
443:In Japanese cities,
110:improve this article
2122:on 13 February 2010
2009:. Finecooking.com.
1333:b:Cookbook:Grilling
1064:food being cooked.
763:Heterocyclic amines
399:Regional variations
377:heterocyclic amines
2920:Cooking techniques
2691:Stir frying (chao)
1600:Sausage & Mash
1194:Two-sided grilling
1144:
1041:
1006:
942:It is possible to
919:
858:
850:
818:
810:
804:Food cooking on a
796:Gridiron (cooking)
741:may also be used.
642:
559:
441:
416:
414:, spicy beef ribs.
304:
289:
274:
203:possibly contains
2905:
2904:
2834:Food preservation
2758:Burying in ground
2651:Carryover cooking
2639:
2638:
2551:
2550:
2412:
2411:
2358:Roasting (modern)
2116:"Feeding America"
2066:. Bbq.about.com.
2062:Riches, Derrick.
1957:. Drgourmet.com.
1454:"Cooking methods"
1117:Overhead grilling
874:Southern barbecue
383:, and polycyclic
350:Maillard reaction
331:thermal radiation
266:
265:
258:
248:
247:
240:
205:original research
186:
185:
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160:
83:
16:(Redirected from
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1017:Flattop grilling
929:breads and even
917:Grill-baked meat
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1021:Main articles:
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955:Indoor grilling
949:pressure cooker
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1998:
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1860:Martha Stewart
1846:
1819:
1804:. Cancer.gov.
1784:
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1544:. Cancer.gov.
1533:
1482:(4): 290–299.
1476:Cancer Science
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1050:branding plate
1018:
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986:infrared grill
978:charcoal grill
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938:Grill-braising
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878:barbecue grill
822:Barbecue grill
820:Main article:
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1632:"Broil/Grill"
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166:February 2015
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127: –
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121:Find sources:
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99:This article
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2907:
2700:Device-based
2644:Mixed medium
2497:Slow cooking
2388:
2327:Dry roasting
2247:
2226:
2214:
2191:. Retrieved
2177:
2165:. Retrieved
2152:
2147:'salamander'
2144:
2136:
2124:. Retrieved
2120:the original
2110:
2098:. Retrieved
2084:
2072:. Retrieved
2057:
2045:. Retrieved
2041:the original
2036:
2027:
2015:. Retrieved
2001:
1989:. Retrieved
1985:the original
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1963:. Retrieved
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2899:WikiProject
2839:Food safety
2727:Slow cooker
2712:Microwaving
2605:Stir frying
2590:Deep frying
2384:Charbroiler
2037:FineCooking
1616:10 February
1438:10 February
1373:12 November
1250:On a stick
1203:Burger King
1109:Charbroiler
1077:stir frying
1004:A grill pan
767:amino acids
651:carne asada
634:carne asada
505:Philippines
495:tteok-galbi
487:samgyeopsal
389:carcinogens
2914:Categories
2773:Fermenting
2707:Air frying
2656:Barbecuing
2595:Pan frying
2575:Blackening
2502:Smothering
2446:Parboiling
2399:Rotisserie
2346:Convection
2320:Conduction
2298:techniques
2167:1 February
2126:1 February
2100:1 February
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2017:1 February
1991:1 February
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1526:1 February
1427:3540439145
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1343:References
1312:Teppanyaki
1207:Carl's Jr.
1188:salamander
1184:salamander
1173:rotisserie
1161:sandwiches
1134:Salamander
931:casseroles
903:lava rocks
712:rotisserie
693:grill pans
393:Marination
344:(500
324:frying pan
281:Hamburgers
228:March 2016
212:improve it
136:newspapers
125:"Grilling"
65:improve it
2681:Fricassee
2671:Deglazing
2563:High heat
2556:Fat-based
2533:Sous-vide
2492:Simmering
2456:Reduction
2441:Decoction
2431:Blanching
2424:High heat
2377:Radiation
2193:22 August
2158:"Broiler"
1307:Schwenker
1302:Spice rub
1236:pig roast
1128:broil pan
1093:flambéing
974:gas grill
708:brochette
660:beefsteak
656:arrachera
556:bratwurst
483:dak-galbi
436:Shichirin
407:Grilling
295:Grilling
216:verifying
71:talk page
2925:Barbecue
2891:Cookbook
2875:Category
2807:See also
2783:Pickling
2741:Non-heat
2661:Braising
2631:Sweating
2619:Low heat
2610:Sautéing
2580:Browning
2543:Steaming
2507:Steeping
2487:Poaching
2482:Infusion
2477:Creaming
2472:Coddling
2465:Low heat
2451:Shocking
2404:Toasting
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2187:Archived
2094:Archived
2068:Archived
2011:Archived
1959:Archived
1933:Archived
1885:Archived
1833:Archived
1806:Archived
1771:Archived
1662:Archived
1642:14 March
1636:Archived
1576:Archived
1572:BBC News
1546:Archived
1520:Archived
1516:37343288
1508:15072585
1499:11159436
1432:Archived
1393:Archived
1364:Archived
1292:Barbecue
1285:See also
1244:barbacoa
1211:Hardee's
1153:browning
1149:toasting
1097:seasoned
1089:roasting
1085:braising
1073:steaming
1069:sautéing
1046:sausages
923:roasting
883:cook-out
870:Barbecue
866:barbecue
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847:gridiron
836:gridiron
828:charcoal
806:charcoal
775:creatine
719:Mesquite
689:infrared
685:charcoal
672:mesquite
638:Chorizos
632:Mexican
554:Grilled
499:makchang
491:gopchang
473:include
449:Yakiniku
445:yakitori
335:broiling
320:gridiron
307:Grilling
285:charcoal
2883:Commons
2798:Souring
2793:Salting
2778:Juicing
2753:Brining
2570:Basting
2512:Stewing
2436:Boiling
2363:Smoking
2337:Searing
2296:Cooking
2047:18 June
1865:18 June
1777:12 July
1738:12 July
1712:22 July
1690:22 July
1215:patties
1057:griddle
1027:Griddle
970:searing
832:propane
785:Methods
723:hickory
668:chorizo
664:rib eye
546:Germany
475:bulgogi
369:poultry
311:cooking
297:mangals
210:Please
150:scholar
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2768:Drying
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521:, and
515:inasal
511:inihaw
371:, and
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2788:Purée
2748:Aging
2161:(PDF)
1512:S2CID
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1367:(PDF)
1360:(PDF)
1319:Notes
1297:Braai
1267:Asado
1242:, or
984:, or
889:braai
808:grill
735:maple
731:apple
727:pecan
710:, or
605:asado
535:satay
523:satti
479:galbi
455:Korea
424:Japan
412:bakar
410:konro
316:grill
157:JSTOR
143:books
2252:ISBN
2233:ISBN
2195:2018
2169:2015
2145:s.v.
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2019:2015
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1841:2015
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1779:2016
1740:2018
1714:2021
1692:2021
1670:2015
1644:2017
1618:2017
1605:ISBN
1584:2015
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1504:PMID
1440:2017
1422:ISBN
1401:2015
1375:2016
1331:See
1240:luau
1025:and
927:bake
737:and
662:and
519:isaw
419:Asia
373:fish
365:pork
361:beef
299:and
287:fire
129:news
2417:Wet
2313:Dry
1494:PMC
1484:doi
1155:of
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