Barbeque Glossary – Grilled Vegetable Cooking Terms
Barbecue: Also known as barbeque, BBQ, barby, barbie, ‘que, bar-b-cue, bar-b-que and bar-B-Q, this is either a grill in UK English, a get together with an outdoor meal or the act of cooking with a grill.
Barbecue sauce: A red, yellow, or brown sauce which can be sweet, tart, spicy, or aromatic. Most are ketchup based and they can be served with the food or used as a marinade or for basting.
Baste: To brush a seasoned liquid on to your food while it grills, to add flavor and moisture.
Brochette: The French term for kabob or any food cooked on a skewer.
Bullet: A drum-shaped cooker with a dome lid. Bullets are usually cheap and made from lightweight metal.
Ceramic briquettes: Radiant materials compressed into a brick shape and used in gas grills. They do not burn completely like charcoal. Similar alternatives are metal plates and lava rocks.
Charcoal briquettes: Compacted coal dust, starch, and ground charcoal used to fuel a charcoal grill.
Charcoal grate: The rack in the firebox where the charcoal goes.
Charcoal grill: A grill that uses charcoal briquettes as its main fuel.
Chimney starter: A metal cylinder, which holds fire-starting hot coals.
Direct grilling: A way to quickly cook food by placing it on the grill rack directly over the heat. Food is often cooked covered on a gas grill but uncovered on a charcoal grill.
Drip pan: A foil or metal pan, which goes underneath the grilling food to catch drips.
Drop-in grill: An outdoor built-in grill, which can be installed or “dropped” in an accompanying metal cart.
Dry smoking: Cooking food on the grill rack indirectly over the heat with the lid down. Having the vents adjusted lets the fire burn and produce smoke.
Electric grill: A grill powered by electricity without an open flame. These can be used indoors as well as outdoors and are more environmentally friendly than charcoal or gas grills.
Firebox: The bottom of the grill, which holds the heat or fire.
Flare-ups: The flames produced when fat drips on to lava rocks or hot coals.
Gas grill: A grill that uses a natural gas line or gas from a tank as fuel.
Glaze: To make a tasty, glossy coating on food as it cooks. A glaze is usually made by basting.
Griddle: A flat piece of steel heated from beneath. Food cooked on a griddle is often called “grilled” although strictly it is griddled not grilled. These are popular in cafes and restaurants since you can use them indoors.
Grill: Also known as a brazier, a grill is where the food sits on a grate over the flame. Grilling is usually done at a temperature of 300 degrees F or higher and some grills can reach 600 degrees F.
Grill basket: A hinged wire basket that can hold foods while they grill.
Grill rack: Also known as a grid or grill grate, this is a latticework of metal rods which hold food on the grill.
Grill topper: A porcelain-coated grate with small holes on it which goes over the grill rack when you cook small foods such as sliced vegetables.
Grill wok: A wok especially made for the grill with numerous small holes and sloped sides to make grilling seafood or chopped meat or vegetables easy.
Indirect grilling: Grilling something slowly over a drip pan in a covered grill, to one side of the heat source.
Kabobs: Pieces of meat, poultry, fish and/or vegetables, threaded on to skewers and grilled.
Kettle grill: A round charcoal grill, usually on three legs. These have heavy covers and can be used for indirect as well as direct grilling.
Lava rock: Natural rock produced from volcanic lava, which is an alternative to ceramic briquettes in gas grills. Lava rock can be used many times but will need to be replaced eventually.
Lump charcoal: The carbon residue of charred wood in lump shapes. This is used in charcoal grills as a heat source.
Marinade: A liquid to soak meat, fish, poultry, or vegetables in. Acidity is needed to ensure it soaks into the food and this is found in wine, vinegar, and most fruit juices.
Marinate: To steep food in a marinade before it cooks. Marinades tenderize meat and add flavor to meat, fish, poultry, or vegetables before grilling them.
Medium doneness: The center of the meat should have a pinkish red color and the meat will be springy and slightly firm when you press it.
Medium rare doneness: The center of the meat should be bright red and the meat will be slightly springy when you press it. Medium rare is not recommended for pork, ground meats, or veal.
Medium well doneness: The center of the meat should have very little pink and the meat will be firm and springy when you press it.
Portable grill: A small camping style grill with a push button ignition.
Rotisserie: The long metal skewer or spit that suspends and rotates food over the heat source of the grill.
Rub: A blend of seasonings rubbed over the food before grilling.
Searing: Cooking meat over a high heat for a short time to create a crunchy outer surface. It is a myth that searing seals in the juices.
Side burner: A burner on the side of the grill for non-grill cooking.
Skewer: A long, thin wooden or metal stick inserted through meat, poultry, fish, or vegetable pieces for grilling.
Smoker box: A perforated metal box which goes on the briquettes or lava rocks of a gas grill or on the grill rack of a charcoal grill to hold wood chips and release smoke.
Spices: Powder made from dried bark, berries, seeds, roots, or pods. Used to add flavor to grilled foods.
Thermostat: A device for measuring temperature and regulating heat.
Tuning a pit: Modifying a cooker for good, even smoke and heat distribution.
Vents: Holes in a firebox or grill cover. The air circulates through open vents to increase a fire’s heat.
Water smokers: A water pan close to the heat source. The moisture evaporates, keeping the humidity high. You can use beer, wine, juice, celery, herbs and more in the water pan and the resulting steam flavors the food.
Whitebone: What happens if you cook ribs too long. If you pull on two adjacent ribs and the meat falls off one rib, exposing the bone, it is overcooked.
Woodchips and chunks: Natural wood added to a fire to give a smoky flavor to the food while it cooks. Apple, alder, hickory, cherry, oak, mesquite, pecan, and maple are popular. These woodchips are soaked in water, drained and then added to the fire just before putting on the food.
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