The warmer temperatures force me to set aside my desires for all of the rich, satisfying, and heavy braises that go so well with cooler weather, and instead head straight to the grill. I think I’ve grilled about six dinners in a row now and I don’t see an end in sight.
Grilling requires the food product to come in direct contact with the heat source. Thus, smaller cuts of meat are used and always remember this is a rapid, dry heat cooking method. The grilling technique is often confused with broiling. Grilling and broiling are the same conceptually except in grilling the heat source comes from below, and in broiling the heat radiates from the top. For more experienced and adventurist grillers, you can also roast larger cuts of meat and vegetables with great results but the set-up of the grill is slightly different and the heat is much lower.