#2 Regional Variations Grilling

In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal. Care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames. The meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used. Other methods are used less frequently. **In Northern Mexico, carne asada (Spanish for "grilled meat") is a staple food. Popular cuts include arrachera, beefsteak and rib eye, as well as chorizo and chicken, among others. Charcoal, mesquite or firewood are used for the grilling.