Glossary of Grilling Terms Baste: To brush food with a bbq sauce or glaze while cooking. Ceramic briquette: A compact, ceramic brick used in gas grills. Charcoal briquette: Fuel for grills; compacted coal dust, charcoal, and starch. Charcoal grate: A rack that holds charcoal in charcoal grills. Charcoal grill: A grill fueled by charcoal. |  |
Direct grilling: Cooking food by placing it directly over a grill's heat source.
Drip pan: A metal pan or piece of foil placed under food to catch drippings when cooking on a grill.
Drop-in grill: An outdoor built-in grill that can be "dropped," or installed, in an accompanying metal cart.
Electric grill: A grill powered by electricity with no open flame; can be used indoors or outdoors, and generally considered to be more environmentally friendly than gas or charcoal grills.
Gas grill: A grill fueled by gas, either from a tank or natural line.
Grill rack: A metal grate that rests above charcoal or gas-heated area of grill; cooking surface.
Grill topper: A porcelain-coated grate with small holes; placed over grill rack when grilling small pieces of food, such as vegetables.
Indirect grilling: Cooking food by placing it away from a grill's heat source; the grill's lid is closed, creating an oven-like cooking environment.
Marinate Sauces: To soak food in a seasoned liquid, or marinade, for a period of time; infuses food with flavor prior to cooking.
Portable grill: A small, camping grill with push-button ignition.
Rotisserie: A spit or long piece of metal that can be inserted through meats and affixed to either side of a grill to suspend food over a heat source.
Side burner: A burner attached to the side of a grill for additional, non-grill cooking.
Skewer: A long piece of metal used to hold bite-sized pieces of food.
Smoker box: A vented metal box for wood chips; when placed within a grill's heat source, provides smoke.
