Grilling and Broiling Loosely speaking grilling and broiling
refer to a similar cooking process. In grilling, the heat source
is below (like with a barbecue grill); in oven broiling, it’s
above. Both grilling and broiling involve intense heat. Keep
these grilling and broiling tips in mind: Use relatively thin
pieces of meat, poultry, or vegetables — thick cuts of meat can
burn on the outside before cooking sufficiently in the
middle.Credit: Michael Lamotte/Cole Group/PhotoDisc The surface
of the food being cooked, especially meat, turns dark brown and
develops a characteristic charcoal flavor. Do most broiling
about 4 to 6 inches from the heat source. Put the food on a
broiler pan, which has a grated top that allows juices to fall
into a pan below. Watch out for flare-ups, either in the oven or
on the grill. Flare-ups not only pose a fire danger, but they
also can burn meat and give it an acrid flavor. Use the grill’s
cover to extinguish flames, and keep a box of baking soda or
salt handy in the kitchen for b