What is the difference between grilling and roasting?

For many a question, for us common knowledge. Well, here it is!

Roasting

This can be done with 2 cooking techniques. The first is the best known, that is barbecuing, preferably on the hot plate or grate of a kamado bbq, but another bbq works too of course. Roasting can also be done on the spit, also called rotisserie. And if you choose a grill grate, preferably use a cast iron grate, this gives you those lovely thick maillard stripes on your food.

The 2nd technique is roasting seeds and nuts. You do this in a dry, preferably cast iron pan or grill plate over moderate heat. You can use charcoal or briquettes for this. You can choose to lightly coat the pan with a bit of olive oil, so nothing sticks and you also get a better flavour.

Grilling and Roasting with Bill

This cooking technique looks a lot like roasting, in fact this is the cooking/browning of your dish. The food is warmed directly or indirectly with strong radiant or contact heat. If done right, this results in wonderfully tender meat, with a delicious grill and or smoke flavour.

Core temperature for meat

For the best chef-worthy result, monitor the core temperature. You can try this with your fingers, but a (digital) core thermometer is much better. That way you know for sure your meat won't turn out too hot, dry, raw or tough.

Healthy!

Unlike a real French chef, who uses quite a few packs of butter for a lovely flavour, roasting and grilling food is very good for your health because it is a relatively dry cooking method.