Pronunciation: [t͡ʃˈɑːkə͡ʊl bɹˈɔ͡ɪl] (IPA) 
The spelling of the phrase "charcoal broil" represents the pronunciation of each individual word. "Charcoal" is spelled with a soft "sh" sound for the "ch" and an "oa" diphthong for the "o," resulting in the IPA transcription /ˈʃɑːrkoʊl/. "Broil" is spelled with an "oi" diphthong for the "o" and an "l" sound at the end, resulting in the IPA transcription /brɔɪl/. Together, the phrase is pronounced /ˈʃɑːrkoʊl brɔɪl/.
Charcoal broil refers to a method of cooking food using a grill that is heated by charcoal briquettes. It involves placing the food directly over the hot charcoal, allowing the intense heat to cook it quickly and impart a distinct smoky flavor. Charcoal briquettes are made by compressing charcoal, a black carbonaceous substance derived from burning wood, into small blocks or pellets.
The process of charcoal broiling typically begins by lighting the charcoal briquettes, which typically provide a steady heat source for grilling. Once the charcoal is properly lit and has turned ashen gray, the food is placed on the grill grate directly above the hot coals. The intense heat produced by the burning charcoal quickly sears the food, creating a desirable crust while sealing in the natural juices.
Charcoal broiling is often favored by enthusiasts and grill masters as it offers a unique flavor profile that cannot be replicated with other cooking methods. The smoky taste associated with charcoal broiled foods is highly sought after and adds depth and complexity to a variety of dishes, such as burgers, steaks, vegetables, and even seafood.
In summary, charcoal broiling is a cooking technique that utilizes charcoal briquettes as a heat source to rapidly cook food while infusing it with a rich, smoky flavor.
The word "charcoal" has its roots in the Old English words "cweorcol" and "col", which referred to "charred or burnt wood". The term "broil", on the other hand, comes from the Old French word "bruillir", meaning "to burn" or "to roast over coals". Therefore, the etymology of "charcoal broil" can be traced back to the combination of these two words, indicating the cooking method of roasting or grilling food directly over charcoal.
