Grill

Culinary definition of grill:  To broil utilizing direct contact with heat

C@H FOOD FOR THOUGHT
More specifically, grilling is done on an outdoor gas or charcoal grill, or inside on a ventilated grill.  Unlike oven broiling or pan frying or browning, grilling surfaces are broken or articulated, and grilled foods have beautiful grill or hatch marks (right).  

Create 'ideal' grill marks by placing food on the grill and leaving it untouched until grill marks appear (lift one corner gently to peak), then turn the food 90 degrees (quarter turn) to achieve a cross-hatch.  Remember to divide the cooking-time-per-side in half though, otherwise your food will be nice to look at, but over-cooked.  Almost always, it is best to remove meat from direct heat once properly grilled, to continue cooking.  Indoors, that means finishing in an oven, and outoors, that means placing meat on an upper rack or beside the fire (not over flame), with the lid closed.

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