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Grilling means broiling food with direct heat. In the United States, grilled food is usually cooked on a grill[?], gridiron or a metal plate with flame applied from below. Grilling is usually done outdoors on barbeque grills. A skewer or brochette[?] may link smaller portions of food in this process.

Grilling is very popular during the summer months.

Outside USA, the term refers to cooking directly under a source of direct, dry heat. Grillers (also called a broiler) are usually a separate part of an oven where the food is inserted just under the element. The door of a griller is normally left open during cooking to increase dryness.

See also : Cooking

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