Rant Grilling vs Broiling- Difference?

DC Sunshine · #1 08-30-2009, 01:17 AM

...or is it the same thing in different countries just under a different name?

This frustrates me with a lot of recipes, where I'm reading it from a different location as to where I am.

Does it mean cooking under high direct heat?
Does it mean grilling on a gas bbq?
Does it mean grilling over coals?

It really makes for a sticking point sometimes with a recipe, but I always assume the first option.

Local language is such a blessing! What I assume is broiling is grilling, the language differences get a wee bit frustrating at times.

K rant over....anyone who wants to chime in please do

Thank you for listening....I shall go take a deep breath now

P.S. does anyone one else find it confusing?

Ishbel · #2 08-30-2009, 04:11 AM

We don't use the term broiling in the UK. We stick things UNDER a grill! We barbecue (US grilling?) - makes no difference here whether it's a gas one or over charcoal..!

singer4660 · #3 08-30-2009, 04:17 AM

While grilling and broiling are two different things, one can be a perfectly acceptable substitute for the other. Grilling is typically done over gas or charcoal and the heat comes from the bottom. Because charcoal and most good quality gas grills get hotter than most home broilers, grilling provides better searing. You also get those wonderful grill marks only achievable by placing the food on to something hot. With broiling, the heat is generally a bit cooler and comes from above so no grill marks and less searing. I have grilled dishes that called for broiling (e.g. salmon) and vice versa with no ill effectss. The only difference is the time it takes to cook, and the added smokiness that comes from using charcoal.

With regard to temperature, well, that depends on the recipe. My broiler has both a high and a low setting and I have used both. Further, you can grill over direct high heat or indirect low heat. A good recipe will provide specific instruction, but for grilling, the general rule of thumb is...if it will cook in less than 20 minutes use direct high heat, and if more than 20 minutes indirect lower heat. I guess my point is that grilling is a method unto itself. Weber publishes a couple of great cookbooks on grilling. If you can find one and experiment a bit it all makes sense pretty quickly.

OregonYeti · #4 08-30-2009, 04:22 AM

When you put a whole croc in the gas grill, if you put the underside to the flames it is grilling, and if you the flames to its back it's broiling. With kangaroos it's a bit different. If you need more detailed info ask me at vvvvvv.com

oldschool1982 · #5 08-30-2009, 08:59 AM

Oh what the he11 I'll jump in on the whole you say tomato I say tomahto thing

Actually in technical terms ( and since I stepped foot in my first kichen back in 1976......)

Grill is to cook on a grate or solid surface with the flame under as in flat-top grill, char- grill, charcoal grill, wood grill, gas grill and now infra-red grill. Broiling is to cook on a grate or surface with the flame over as in Char-broiler, salamander or just plain broiler. Flame above and below would be just an oven.

KYHeirloomer · #6 08-30-2009, 10:46 AM

Oldschool is absolutely correct. From a technical standpoint, broiling is to cook with a high-heat source over the food; grilling is to do the same with the heat source from the bottom.

About 99% of the time you can use the two techniques interchangeably. There are nuances, of course, as others have mentioned. But the only time they are not interchangeable is when you are melting or browning something under the broiler.

For instance, you might have a dish that is almost complete, but which you then sprinkle with cheese which gets melted under the broiler. That's hard to do on a grill.

True, you can close the cover on a grill and the cheese will melt. But the finished texture isn't quite the same.

DC Sunshine · #7 08-30-2009, 03:03 PM

Thank you all for chiming in, the input is much appreciated

So, we grill our bottoms, broil our tops (sounds like an English tourist on holiday in Mallorca) hehe just kidding UK friends.

You would grill a tomahto, and broil a tomayto.

Welsh rarebits - these go under a broiler, but in Wales they would go under a griller.

What the heck is the thing George Foreman endorses really then - maybe a double sided griller?

I understand better now for the benefit of reading recipes from elsewhere. Generally here its all called grilling. You just gotta specify the equipment.

As in courtroom - a lawyer grills a witness. Grill under high heat until done

I've always wondered at the naming of a Salamander in kitchens - found a website that sheds some light...

"Salamanders are generally amphibians – those animals who are inhabitants of both the water and the land. Generally speaking, a salamander belongs to a group that is somewhere in between the species of fish and reptiles. This group is a herd of back-boned creatures that also includes frogs and toads. AS for the salamander, it looks like a lizard in terms of structure and is cold-blooded.

Ancient legend states that the origin of the very first salamander was out of the heart of fire. Given that notion, the general concept that people developed about salamanders was they are not affected by heat. The food of the salamander consists of creatures like worms, slugs and insects for which it hunts during the cool ambience of the night. Nevertheless while the salamander is a predator for the previously mentioned creatures, it could be a prey for some animals such as the water snake. To protect itself from danger, the salamander has some glands that ooze out poison."
Ref.: Can Anyone Define The Characteristics Of A Salamander? - Blurtit

The bit in bold is what I'm talking about, but the rest is just interesting.
I hope your salamander doesn't ooze out poison

teaparty · #8 08-30-2009, 03:18 PM

To me, grilling is far superior.

Better flavor and control.

easier clean up.

I just hate using the broiler.

bughut · #9 08-30-2009, 03:27 PM

Somewhere down the line, we in the UK developed "The" grill. That is the attached part of the oven that "broils". At home, we have an oven with an overhead grill, Others have an oven with grill and both become the word for a US broiler.
Im grateful for the definitions, as i was a bit confused too. So UK is grill (broil) and bbq (grill)?

WorldSkills09 · #10 08-30-2009, 03:38 PM

grilling for the win for sure

Ishbel · #11 08-30-2009, 04:37 PM

Just to clarify. In the UK, I grill bacon. I barbecue pork chops

kuan · #12 08-30-2009, 05:02 PM

I always liked a broiler for steaks in the restaurant. Even though the heat is from the top you get an all around heat. Folks who don't like them don't know how to use them. They're also great for chicken breast and stuff like lobster tail and oysters rockefeller.

Ishbel · #13 08-30-2009, 05:10 PM

Traditionally, I suspect because of our climate, the grill (broiler( is the only way we had to dry fry (for want of a better term) our foods. Barbecues are a johnny come lately here (but a welcome addition, nonetheless!)

DC Sunshine · #14 08-30-2009, 05:39 PM

The English definitions match up well with the Australian ones. Broiler always puts me in mind of boiling (obvious word matching), so it just sounds odd to my ears.

I really appreciate the help... I've found a very confusing site (I have the idea straight for interpreting recipes and terms, but was looking up the history of "broil"):

broil: Definition, Synonyms from Answers.com

Seems like generally accepted idea of broil is safer to stick with

bughut · #15 08-30-2009, 06:04 PM

I agree DC.
If we could get broil as an international cooking method, it would simplify...In future i will broil instead of grilling. I'm sure it will catch on.

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