Grilling Glossary
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. |






