#3 Regional Variations Grilling

In Argentina and Uruguay, both asado (beef roasted on a fire) and steak a la parrilla (beefsteak cooked on traditional grill) are staple dishes and even hailed as national specialties. **In Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet. It is also common to cook meat and vegetables together on a skewer, this is called "grillspett". **In the United Kingdom, Commonwealth countries, and Ireland, grilling generally refers to cooking food directly under a source of direct, dry heat. The "grill" is usually a separate part of an oven where the food is inserted just under the element. This practice is referred to as "broiling" in North America. Sometimes the term grilling may refer to cooking with heat from below, as in the United States.