Grilling is a variation of broiling, which is usually done on a grill with charcoal or gas flames. Charcoal briquettes are commonly used for grilling. When starting charcoal, highly flammable materials are used often used that cause large amounts of open flames.These flames should be allowed to burn off and the charcoal should become a gray color. Although they require a longer preparation time than gas they burn very hot and consistently for a long period of time.
When the charcoal becomes gray and the heat is even throughout the grill. The meat is placed on the grill and is browned on side, seasoned, and then the other side is grilled to the desired doneness. The flames from the charcoal or gas should never be aloud to come in contact with the meat. Flame-ups should be avoided by sprinkling with a small amount of water.
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