HOW TO GRILL AND BROIL
Grilling is very popular, probably because of the esthetical and flavorful aspects of the technique. First, you get a nice charred pattern over the meat or fish that you grill, and the flavor that comes with it is smoky and "wild". The juices that flow out of the cooked meat become readily reduced and/or collected below the rods or between the ridges of a pan. Grilling is a quick cooking technique and doesn't require much preparation, although it does require attention. To grill your food you need to just cut it into portion sizes, season it, and then cook it.
The difference between cooking and broiling is not big and has to do with the direction of the heat source. In grilling, the heat comes from below, while in broiling - from above. Broiling is often used for more delicate foods so they don't get in touch directly with the hot grilling rods or pan. Usually, the lean food (e.g. white fish) is coated with oil or marinated. Otherwise, you should select a tender cut of meat or a fish for your grilling adventures. The tough meat is not at all suitable for this cooking technique because it will become quickly cooked and never get tender. If you do want to try some less tender meat however, make sure you cut it thin.
Preparation of the food for grilling or broiling is quite simple. Just make sure all your portion sizes are evenly thick, otherwise they will cook at different speed. Either cut them to the same thickness, or pound them lightly to even out the sizes. Also remove any excessive fat, cartilage, or other minor nuisances. Then season the food with salt, pepper or use a marinade for this purpose. You can also season with some spices. Whatever your choice is, rub the seasoning into the food, and you may also want to brush it lightly with oil. To give the food even more aroma, it is common to throw some water-soaked aromatic ingredients into the grill fire, e.g. the stems of herbs or some other prefered flavorings. You can also find special types of wood for your grill, which will provide additional unique flavor to the food.
Notice also that the traditional grills are not evenly hot all over the grilling rods; in this case a grilling pan carries basically an even hotness although it doesn't give the same flavor to the food. If you do use a traditional grill, investigate which areas of it are hotter than other, so you can place the food on the proper areas of it.
Before you use the grill, clean it (you should do that after you've used it as well!) and rub with some vegetable oil, then clean with a towel. Also have your skewers ready so you can turn the food on the hot grill without risking any burn damage. Now heat up the grill and start cooking.
The procedure is quite simple. Place the food on a hot part of the grill for about 2 minutes, or less if you have a thin slice. This will make the marks in the food and this side will also be the one that is presented on the plate. If you broil the food, the presentation side should be turned upwards. If you want to make a crossed pattern on the food then turn the meat 90 degrees after a while. Then turn the food over and cook for a longer time, preferably in a lower heat so you don't "overburn" the food without cooking its inside. Then cook it until it reaches the desired doneness. It may take from a few minutes for thin slices or delicate fish, to several minutes for thicker pieces of meat. Alternatively, you can finish cooking the food in the oven if you think it's getting too much char. When the food is done, remove from the grill and let it rest for a minute or two.
Here are some approximate times you need to use when you grill your food, observe that this is for medium heat:
Meat, portion size 5-15 minutes, depends on desired doneness
Big cuts of meat from 30 minutes to 1 hour or even more, depends on size
Fish fillet 5-10 minutes
Whole fish, big 30 minutes or more
Sausages 5-10 minutes, more if they are thick
Scallops, shrimps 3-4 minutes
Fruit, vegetables 5-10 minutes
Do not just go by the time. Look at and feel the food that you have on the grill - this should be the main guidance for you.