perfect grill marks are necessary, once or
twice. If texture and moistness are more
important, then flip every minute.
Frequent turns mean that neither side has
the time either to absorb or to release
large amounts of heat. The meat cooks
faster, and its outer layers end up less
overdone.Grilling and Broiling The term “grilling” is
generally used to mean cooking meat on a
metal grate directly over the heat source,
while “broiling” means cooking meat in a pan
below the heat source. The heat source may be
glowing coals, an open gas flame, or ceramic
blocks heated by a gas flame, or a glowing
electrical element. The primary means of heat
transfer is infrared radiation, the direct
emission of energy in the form of light: hence
the glow of coals, flames, and heating
elements (p. 781). The meat surface is only a
few inches away from the heat, which is very