Grill

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes. Food to be cooked is placed on the rack approximately 4 to 5 inches above the coals so the direct heat of the coals can cook the items being prepared. There are a variety of different grills available for gilling, such as charcoal grills using only briquettes, gas grills using LP gas, or electric grill using electrical current as the fuel source to cook the food.

2. The process of cooking food for a short period of time over direct heat that is generally high in temperature. A traditional method for checking the temperature of the heat from a grill is by extending the hand straight out over the metal grate with the palm placed approximately 2 to 3 inches above the grate. If the hand can be kept in place without feeling uncomfortable for:

11 to 14 seconds - the heat is low with a temperature range of 225°F to 250°F

8 to 10 seconds - the heat is medium low with a temperature range of 275°F to 300°F

6 to 7 seconds - the heat is medium with a termperature range of 325°F to 375°F

4 to 5 seconds - the heat is medium high with a temperature range of 400°F to 425°F

2 to 3 seconds - the heat is high with a temperature range of 450°F to 550°F

1 second or less - the heat is very high with a temperature range over 600°F

If checking the heat with this method of extending the hand, use extreme caution not to allow hand to become too close to the hot grate or be held too long over the coals. Charcoal briquettes can be visually inspected to determine if they are suitable for the heat desired by checking the colors and appearance of the coals. Coals that are covered with a thick gray ash provide a medium heat that allows food to cook slowly while coals that are red in appearance generate a hot temperature that works well for cooking foods effectively. Coals that are bright red with flames are too hot for grilling foods, resulting in burned outer surfaces and uncooked inner sections.