Classification of items of food for grilling

Grilled Red Meats: When grilling a food the first thing to be considered is an estimate of the degree of heat most suitable to be applied to it. The bigger the item of food and the more protein it contains, the quicker and harsher the initial browning of the exterior should be. The section on braising included an explanation of the reason for browning the meat and the results this gave but it is necessary to refer to this in connection with the subject of grilling.