Grilling means broiling food with direct heat. In the United States, grilled food is usually cooked on a grill, gridiron or a metal plate with flame applied from below, fueled by wood, charcoal or gas. Grilling is usually done outdoors on barbecue grills. A skewer or brochette may link smaller portions of food in this process.
Grilling is very popular during the summer months, but becoming increasingly popular throughout the entire year.
Outside USA, the term refers to cooking directly under a source of direct, dry heat. The grill or griller (also called a broiler) is usually a separate part of an oven where the food is inserted just under the element. The door of a griller is normally left open during cooking to increase dryness.
