Nope! It’s not Springtime in the Rockies. Or in Boise. But, with the Super Bowl just around the corner, it could be time for grilling, if the weather cooperates. Or maybe we should just broil. Your choice this time of year. (But I’ve been known to brush the snow off the grill and have a great time grilling!)

Here is some information on Grilling vs Broiling from Derrick Riches from About (dot) com. Here is an excerpt from that article.

For whatever reason, there are times when you just can’t go out back to grill. It’s these times when you need to know the basics of broiling in your oven. There are similarities and differences that can make your broiling successful. Many recipes give instructions on the use of a broiler as an alternative to grilling, but they just don’t explain the fundamental differences that you need to know.

Grilling and broiling both use intense direct heat to cook foods. They both require the same watchful eye to avoid burning. And they both provide a similar charring and caramelization that give food that distinct flavor. However, grills and broilers work differently to achieve these goals.

… And like a grill you want to preheat the surface that is going to be in contact with the food so preheat the broiler pan. Since you are cooking by direct heat you don’t have to worry about preheating the oven itself.

Click on the link above to read the rest of the article and get ready for the Super Bowl or the Senior Bowl this Saturday, January 28 on the NFL Network. Enjoy!