On a menu, grilled usually means the food was cooked over high heat from charcoal, wood or gas, which marks and browns the outside.[1] That browning is the Maillard reaction, a set of chemical reactions between proteins and sugars under heat that gives grill marks on a steak their color and flavor.[2] Grilling is not barbecue, which is a long, low-and-slow method.[1] Smoking is different again: the food cooks indirectly near the fire, much more slowly than on a grill.[3] Expect browned, charred edges; any spice comes from the marinade or sauce, not the grill.
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What to order
- Skewers such as shish kebab, souvlaki or yakitori: shish kebab simply means skewered meat, so a skewer plate is an easy way for a table to share and try several meats.[4]
- Argentine-style asado or a mixed grill: a traditional asado usually starts with chorizo, morcilla (blood sausage), kidney and sweetbreads before cuts such as tira de asado and vacío, served with salsa criolla or chimichurri.[5] If you do not eat offal, ask what a mixed grill platter includes.
- Steaks and chops: meat on a grill often browns very fast on the outside, so a dark crust does not tell you how done the center is.[3] Name the doneness you want when you order.
- Korean barbecue such as galbi, marinated short ribs: despite the name, it is often grilled quickly at the table, so you control how charred each piece gets. Soy, sesame and wheat are among the major food allergens in the US, so ask what the marinade contains if any of them matter to you.[6]
- Grilled whole fish or vegetables: a lighter choice than sauced meats; ask whether the fish arrives whole with head and bones, and how many people it serves.
163 menus
Pho Cali- Fresh Spring Roll Shrimp w/ Grilled Pork (2 Rolls)$12.31
- Charbroiled Meat, Grilled Shrimp, Egg Roll, Egg Cake$20.60
Vietnamese
Prik Hom- Grilled Corn with Panang Curry14
- Larb Grilled Eggplant19
Thai
Proxi- Grilled Coconut Sticky Rice8
American
Racing's North Turn- Grilled Duo
- Grilled Atlantic Salmon
American
Rasika 633 D Street NW- Mixed Grill$ 26
Indian
Revel- Grilled Cabbage Caesar Salad$ 14
Asian Fusion
Rich Table- GRILLED PORK CHOP, JIMMY NARDELLO, HEIRLOOM GRAIN POLENTA, WATERCRESS39
California Contemporary
Rose Mary- Grilled Summer Squash20
- Grilled Clams19
Italian-Croatian
Royal Sushi & Izakaya- Grilled Asparagus$12
- Grilled Octopus$22
Japanese
RŌBER- grilled caesarfull 18 / half 16
- chargrilled asparagus6
American
Saba- grilled salmon40
Mediterranean
Saltie Girl Boston- Saltie Girl x Red Clay Grilled Spicy BBQ Lobster RollMKT
- Grilled Whole Rainbow Trout$36
Seafood
Frequently asked questions
What is the difference between grilled, barbecued and smoked?
Grilling cooks over high heat and often sears the outside quickly, while barbecuing is a slow cook over burning coals or wood for a long time, which suits fattier, less expensive cuts.[1] Smoking cooks food indirectly in the presence of a fire and much more slowly than grilling, so less tender meats benefit and smoke flavor goes into the meat.[3] If a menu says BBQ, expect slow-cooked meat rather than a quick sear.
How do I order a grilled steak or burger cooked the way I want?
USDA grilling guidance lists 145°F (63°C) with a rest of at least 3 minutes as medium rare and 160°F (71°C) as medium for beef, pork, veal and lamb steaks and chops, and 160°F for hamburgers made from ground meat.[3] In the US, the FDA model Food Code asks restaurants to flag items served raw or undercooked, and uses a burger that can be cooked to order as an example.[7] Tell the server the doneness you want, and ask how the kitchen cooks burgers.
Is charred meat something to watch out for?
The US National Cancer Institute says chemicals called HCAs and PAHs form when muscle meat is cooked at high temperatures, including grilling directly over an open flame, but population studies have not established a definitive link to cancer in people and there are no federal guidelines on eating them.[8] If you prefer less char, ask for your meat less charred or trim the blackened edges; the institute lists removing charred portions as one way to lower exposure.[8]
Related guides
Sources
- LibreTexts (Thibodeaux and Cheramie, Culinary Foundations, Nicholls State University). 11.3: Basic Cooking Methods. Accessed
- University of Illinois Extension. Maillard reactions change the tastes of your food. Accessed
- USDA Food Safety and Inspection Service. Grilling and Food Safety. Accessed
- Encyclopaedia Britannica. Shish kebab. Accessed
- Argentina.gob.ar (Turismo). Asado. Accessed
- U.S. Food and Drug Administration. Food Allergies. Accessed
- U.S. Food and Drug Administration. Food Code 2022. Accessed
- National Cancer Institute. Chemicals in Meat Cooked at High Temperatures and Cancer Risk. Accessed