Cooking Techniques: Grilling and BBQ Cooking Terms

Tue, Jun 1, 2010

Cooking, Techniques

It’s almost summer and that means grills and barbecues. Some of us still don’t know much about what all those kitchen terms means when people talk about out-door cooking. Today’s technique is about barbecue and grilling jargon. These terms are related to how to cook when cooking out doors and some of the equipment used.

Hardwood grilling – This one of the most flavorful ways to grill. The food is cooked over a hot open fire using wood to fuel the fire.

Hybrid grilling
- Using a combination of gas and charcoal or wood is called hybrid grilling.

Indirect heat
– The food placed on a part of the grill that isn’t directly over the heat source is  this form of cooking. This works best for ribs, roasts and thick cuts of meat or vegetables or when you need to cook for a longer amount of time.

Chimney starter
– A steel cylinder used to start a charcoal fire. This is an inexpensive and  efficient way to get coals fired up for grilling.

Briquette – A flammable substance used as fuel for grilling such as charcoal.

Rotisserie - A cooking method used to cook food by rotating the food over a spit or next to a heat source. This type of cooking can cause meat to baste itself in it’s own juices, making for tons of flavor.

– Preserve meat and fish by slowly drying with smoke from a wood fire.

Photo by  Another Pint Please…

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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