Grill

Grill is a cooking method that involves applying dry heat to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

History

The origins of grilling began shortly after the domestication of fire, some 500,000 years ago. Early humans probably used sticks or spears to hold the food over the fire. The first grills were likely simple, makeshift devices fashioned from stones and sticks.

Types of Grills

There are several types of grills, with most falling into one of two categories: gas-fueled and charcoal. There is debate over which method yields superior results.

Gas Grills

Gas grills are fueled by either propane or natural gas. They are easy to start and control, and are less messy than charcoal grills.

Charcoal Grills

Charcoal grills use either charcoal briquettes or all-natural lump charcoal as their fuel source. The charcoal, when burned, will transform into embers radiating the heat necessary to cook food.

Health Risks

Grilling has been associated with two potential health risks: the formation of carcinogenic compounds and the ingestion of harmful bacteria.

Carcinogenic Compounds

When meat is cooked at high temperatures, the creatine, amino acids, and sugars in the meat form heterocyclic amines (HCAs). Furthermore, when the fat from the meat drips onto the heating source, it creates smoke that contains polycyclic aromatic hydrocarbons (PAHs). Both HCAs and PAHs are known carcinogens.

Harmful Bacteria

Undercooked meat, or foods contaminated by raw meat, can harbor harmful bacteria like Salmonella and E. coli.

See Also

• Barbecue
• Roasting
• Smoking (cooking method)

References

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