Some of the juices are actually reduced directly on the food while the rest drip away. Grilled foods have a smoky, slightly charred flavor resulting from the flaring of the juices and fats that are rendered as the food cooks, as well as from direct contact with the rods of the grill rack.
In general, the foods best suited to grilling are those which are tender and cook relatively quickly since the heat required for grilling is so intense. In general, temperatures above 300°F are typically used for grilling although grilling temperatures can typically reach 500°F or more.
The advantages of grilling process
*Food can be quickly cooked to order
*Charring foods gives them a pleasing appearance and better flavor
*Better control as food is visible during cooking
The disadvantages of grilling process
*More suitable for expensive cuts of meat
*Requires skill
Method of grilling including: direct heat grilling, indirect grilling, smoking, rotisserie grilling, plank grilling, and infrared grilling.
There are three ways of grilling are: charcoal grilling, gas grilling, wood grilling.
Process of grilling
