Grilling

cooking · heat · outdoor · food

Direct heat cooks fast. Grilling uses strong heat applied right to the food from above, below, or the sides, which cooks meat and vegetables much faster than many other cooking methods.

Perfect for proteins. Grilling works especially well for cooking meat because the direct heat creates a flavorful brown crust on the outside while keeping the inside juicy.

Veggies get great taste. Vegetables taste amazing when grilled because the heat caramelizes their natural sugars and gives them a slightly charred, smoky flavor.

Different cooking tools. You can grill on an outdoor barbecue, use a cast iron pan on the stove, or try a grill pan that has ridges to mimic grill marks.

Sizzle and char. The best part about grilling is watching food sizzle and develop those beautiful grill marks that show it's cooked to perfection.