Grilling

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

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Grilling is an operation both simple and complex. For some strange reason, it seems almost impossible to get a decent grillade done by an ordinary cook. Indeed, most of them, when they have to prepare a steak or some cutlets, prefer to fry them instead of even attempting to use the grill. Yet one can grill quite well, even if one has not in the kitchen a charcoal grill.

Charcoal is, of course, the perfect fuel for grilling, and for many reasons. Not only is the heat even, with no smoke, but also the wood out of which charcoal is made adds to the quality of the grilled meat. This, in the south of France, is pushed to the extreme, certain woods being used for certain meats, since the essences of the wood perfume, however faintly, the meat that is being cooked.