On Your Grill

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On Your Grill - Your Online Grilling Resource
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Grilling Vocabulary

Grilling Glossary:

Grilling has it’s own vocabulary as just anything else you do in life. Here is a glossary on some of the terms. This page does not contain it all, but it will provide you with a good foundation.

Term: Definition:
Banked Grilling: Is where the coals are positioned so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill.
Barbecue:
Barbecuing:
BBQ:
Barbecuing is the technique of indirectly and slowly cooking meat for a long period of time, over low indirect heat with lots of hot smoke. (The term “barbeque” is how you cook a food, not the grill you cook it on.)
Baste: To brush a seasoned liquid over the surface of food to add moisture and flavor.
Brazier: An inexpensive, open charcoal grill with a grill grid that is usually just a few inches above the coals.
Briquettes: Small brick shaped stone or fuel that dispenses or spreads heat to the cooking surface.
Ceramic Briquettes: These briquettes are made of radiant materials and are used in gas grills to transfer heat from the burners and spread it evenly under the grill’ cooking area. Unlike charcoal, it can be used over and over.
Charcoal Briquettes: These briquettes are made of ground coal dust and starch and are compressed into a uniform pillow like shape to help them burn more evenly. Charcoal briquettes completely burn up after each usage.
Charcoal Chimney Starter: A metal, calendar-shaped container that is filled with newspaper and charcoal, used to quickly ignite a charcoal fire.
Coal Grate: The rack that holds the charcoal in the firebox. On a gas grill it holds the ceramic briquettes or lava rock.
Cover: Sometimes called the hood or lid, a grills cover is a lid that covers your food and grill to keep moisture in the food and contaminates out Most grills come with a hinged or fully removable cover.
Direct Grilling:
Direct Heat:
Food is placed on the grill directly over the full force of the heat source. (Flames)
Drip Pan: A metal pan placed under the food to catch drippings when grilling indirectly.
Firebox: The underbelly or bottom of the grill that holds the fire or heat.
Fire Starters: Any number of devices such as lighter, electric coil, wax, gel cubes, electro spark, flint and steel and compressed wood.
Flare-ups: Flames caused by fat or oil dripping onto hot coals or lave rock.
Grid:
Grate:
Rack:
The latticework of metal rods where you place the food on your grill. Some people call this the “rack” and others call it the “grate.”
Grill: A type of cooker that cooks food on rods or small raised surfaces that allow dripping of the food to fall away from the food. Grills can be used either indoors or outdoors based on their heat source. Heat sources can be charcoal, electric or gas. The most common are charcoal and gas.
Grill Baskets: Hinged, wire baskets that ease grilling (turning) of foods, usually with long handles.
Hibachi: A small, portable, uncovered grill, often made of cast-iron.
Indirect Grilling:
Indirect Heat:
Is a slow grilling method where food is cooked using the heat but not the flames of the heat source.
Kettle Grill: A relatively inexpensive, round charcoal grill with a heavy cover. It stands on three legs and is excellent for either direct or indirect grilling.
Lava Rock: This long-lasting natural rock comes from volcanic lave and is an alternative to ceramic briquettes. The irregular shaped lave rock heats evenly in gas grills. Unlike charcoal, it can be used over and over.
Marinate: To soak food in a seasoned liquid mixture in order to add moisture and impart flavor to the food before it’s cooked. The steeping liquid, often made with herbs, spices, oil and an acidic ingredient like lemon juice or vinegar, is called a marinade.
Natural Lump Charcoal: The carbon residue of wood that has been charred in a kiln. Usually found in the form of chunks. This is used as an alternate heat source for a charcoal grill.
Roasting: The process of slow cooking food in a pan in a closed-grill setup using indirect heat.
Rotisserie Rod: The split or long metal skewer that suspends and rotates food over the grill’s heat source.
Rub: A concentrated, flavorful blend of dry or wet herbs, seasonings and spices that’s rubbed onto the surface of the food before grilling.
Sear: To cook food directly above relatively high heat in order to seal in juices and give flavor and a crusty brown surface.
Side Firebox: A small container that bolts to the lower side of a grill that holds the fire or heat, usually for smoking food.
Smoker: A type of grill that slow cooks food using indirect heat that gives the food a smoky taste from the heat source and smoldering flavored wood chips.
Smoker Box: A small, perforated steel or cast-iron container, placed directly on a gas grills lava rocks or ceramic briquettes, that holds flavored wood chips and provides smoke.
Smoking: Indirectly and slowly cooking meat for a very long period of time, over low indirect heat with lots of hot smoke. (Smoking differs from barbequing because it uses even lower heat and more smoke to slow down the cooking process. Food cooks for hours and becomes more infused with the hot aromatic smoke. Cooking temperatures for smoking range from 180 to 250 degrees.
Split Firebox: A Firebox that is divided into two or more sections to allow different heat sources to be applied to different sections of a cooking top or grill.
Vent: The holes in a grill cover or firebox that open and close to allow incoming air to be adjusted on some grills.
Wood Chips:
(Wood chunks or just “chips”)
Natural hardwood materials added to the fire to impart a flavored smokey taste to food as it grills.
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