How to Broil Meat

A broiler is basically an inverted grill—that is to say a grill that has been flipped over. The advantage to this is that all the heat is direct heat, which is a good thing. Just leave the oven door open a crack and all the indirect heat will go away, which will make it less of an oven and more of a grill. Broiling is advantageous in two distinct ways: the fat drips away from the heat, which means no flame-ups, and the broiler is in your house whereas the grill, if you have one, is probably outside. The articles to the left are all about broiling, so take a look and see which ones fit your needs. Below and to your left are some of the tools you may need.

Tools for Broiling

1. Broiling pan: A pan with slots for drippings and an additional pan underneath to catch them.
2. Spring-loaded tongs: For flipping steaks and other solid meats.
3. Spatula: For flipping broiled meats, like fish, that are more fragile.
4. Meat thermometer: To make sure the meat is done without cutting it open.