I can't speak for most American folks; but, in this particular area of
the States (SE Texas), it's rather taken a backseat to the use of the
BBQ grill - whether charcoal, electric, or gas. Years ago, when I lived
in a different part of the US, broiling was a common way to do steaks,
chicken pieces, etc. during the winter months.

Of course, traditionally, bacon is fried in a skillet (in this area) and
"drained" on a couple layers of paper towels. Some of the "geriatric"
people here also put a little vinegar in the skillet when frying bacon -
something I had never experienced when I lived north of the Mason-Dixon
line.

I don't have the expertise to answer the question the cultural
divergence of broiling/grilling. Perhaps some of our more learned
posters can enlighten us.

Kacey

Helen McElroy wrote:

> After reading the start of that post again...
> Yes, broiling. Generally a wire rack within a tray to catch drips.
> Do American folk cook using this often?
> It is a fundamental part of British cookery, and the government
> encourage it as an alternative to frying.
> If you guys don't, does anyone know where that cultural divergence came
> from?
>
> Helen
>

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