Grilled Vegetables
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Barbecue 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.
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