He escorts his son, Carl Jr., out of the offices for a little re-education about the chain's heritage, including its emphasis on premium beef and charbroiling.
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In fact, Crain's reports that approximately 20 percent of pollutant PM2.5s—particulate matter smaller than 2.5 microns wide—come from street and brick-and-mortar charbroiling of meats.
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Rather than smothering the tentacles in sauce, the tender legs were painted with just enough olive oil and doused with parsley and garlic to complement the pleasing undertones of charbroiling.
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Charbroiling, or chargrilling outside North America, refers to grilling on a surface with wide raised ridges, to the point of having the food slightly charred in texture.
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Barbecue sauce is either brushed on when the meats are cooking, or before the meats are served. As in the United States, barbecue cook-off competitions are quite common. Barbecue cookouts, either pit-smoking, baking, grilling (charbroiling or griddling), or braising (by putting a broth-filled pot on top of a charbroil-grill), can also be combined with picnics, as is done in the United States.
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Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of . Charbroiling most food products, especially animal-based proteins such as meat, will release greases and oils that will vaporize and incinerate upon contact with the extremely hot surfaces of a charbroiler. These products of combustion will then imbue the food with a distinct flavor profile that is commonly referred to as being 'charbroiled'.
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Typical charbroiler construction involves each of the three primary characteristics of a commercial charbroiler (burner, radiant and grate) and can have a range of aspects that affect the performance of the overall unit. However, the design of any charbroiler follows the same basic functional requirements: large, flat, heated ribbed surface on which to cook food with dry heat. Charbroiler grilling is defined as "the process used when an item is cooked on a grated surface to sear in the flavors and impart a degree of charring which gives the product a light charcoal smoke flavor." Charbroiling will expose food to temperatures often in excess of .
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Descriptions of picnics show that the idea of a meal that was jointly contributed and was enjoyed out-of-doors was essential to a picnic from the early 19th century. Picnics are often family-oriented but can also be an intimate occasion between two people or a large get together such as company picnics and church picnics. It is also sometimes combined with a cookout, usually a form of barbecue: either grilling (griddling, gridironing, or charbroiling), braising (by combining a charbroil or gridiron grill with a broth-filled pot), baking, or a combination of all of the above. On romantic and family picnics, a picnic basket and a blanket (to sit or recline on) are usually brought along.
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There is a wide variety of barbecue styles in the United States, but four major styles commonly referenced, North Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork. Although regional differences in barbecue are influencing one another more, as are many other aspects of regional culture, some traditions remain. The U.S. has a range of contemporary suburban barbecue equipment and styles, which often consist of baking, grilling (charbroiling, grid ironing, or griddling), braising (by putting a broth-filled pot on top of a charbroil- grill or gridiron-grill), or smoking various meats (depending on the various cuts). Many Americans in cooler regions have barbecues only during the warm seasons, or all year in the South and California, with barbecue cookouts part of a picnic or the family meal at home.
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