To charbroil food is to cook it over a very hot charcoal fire, close to the heat, so the outside browns and picks up a smoky taste. You hear this word most in American English, especially on restaurant menus and in ads for outdoor grills. People charbroil steaks, burgers, and chicken. Though actually, broil on its own in American English often means the heat from the top of an oven, not a barbecue at all — charbroil is the charcoal one. British speakers more often say grill or barbecue. The selling point is the smell and the little dark lines on the meat; it is not the same as cooking in a pan, and it is not the same as burning the food black. Gas grills get hot, but cooks still argue that real charcoal tastes different.

炭烤