iling ▁- ▁direct ▁dry ▁heat ▁on ▁a ▁solid ▁surface ▁with ▁wide ▁raised ▁rid ges . ▁Grid ir oning ▁- ▁direct ▁dry ▁heat ▁on ▁a ▁solid ▁or ▁h ollow ▁surface ▁with ▁narrow ▁raised ▁rid ges . ▁Gr idd ling ▁- ▁direct ▁dry ▁or ▁mo ist ▁heat ▁along ▁with ▁the ▁use ▁of ▁o ils ▁and ▁but ter ▁on ▁a ▁flat ▁surface . ▁Bra ising ▁- ▁combining ▁a ▁direct ▁dry ▁heat ▁char bro il - gr ill ▁or ▁grid ir on - gr ill ▁with ▁a ▁pot ▁filled ▁with ▁bro th ▁for ▁direct ▁mo ist ▁heat , ▁faster ▁than ▁sm oking ▁but ▁slower ▁than ▁regular ▁gr illing ▁and ▁b aking ; ▁time ▁starts ▁fast , ▁slow s ▁down , ▁then ▁spe eds ▁up ▁again ▁to ▁finish . ▁Bo iling ▁- ▁as ▁in ▁bo iling ▁of ▁c rab s , ▁craw fish , ▁or ▁sh rim p , ▁in ▁season ed ▁liquid . ▁Deep ▁f ry ing ▁Sm other ing ▁- ▁cook ing ▁a ▁veget able ▁or ▁meat ▁with ▁low ▁heat ▁and ▁small ▁amounts ▁of ▁water ▁or ▁stock , ▁similar ▁to ▁bra ising . ▁Ét ou ff ée ▁is ▁a ▁popular ▁variant ▁done ▁with ▁craw fish ▁or ▁sh rim p . ▁Pan - bro iling ▁or ▁pan - f ry ing . ▁In ject ing ▁- ▁using ▁a ▁large ▁s yr inge - type ▁setup ▁to ▁place ▁season ing ▁deep ▁inside ▁large ▁cut s ▁of ▁meat . ▁This ▁technique ▁is ▁much ▁newer ▁than ▁the ▁others ▁on ▁this ▁list , ▁but ▁very ▁common ▁in ▁Cre ole ▁cook ing