What You Need to Know
Direct grilling involves placing food directly over the heat source at high temperatures (400-500°F/200-260°C) for a short period, while indirect grilling involves placing food away from the heat source at lower temperatures (300-400°F/150-200°C) for a longer period. Both methods can result in a charred, caramelized crust on the surface of the food.
Steps
- 1.
Argentinian Asado (Argentina): Slow-grilling over wood coals for communal dining
- 2.
Korean Galbi (Korea): Quick grilling of marinated short ribs over high heat
- 3.
South African Braai (South Africa): Social grilling event using local hardwoods
The Science
Primary Reaction
Maillard Reaction