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A cooking utensil most often used for cooking poultry in an oven or on a grill. Vertical roasting tools are manufactured so the heat can circulate effectively around and through the entire item being cooked, resulting in a more moist or flavorful result.

sandwich recipes, Reuben sandwich, corned beef recipes, Swiss cheese, sauerkraut, Russian dressing, ...

A traditional grilled sandwich that consists of ground meat made into a patty, cooked, topped with a slice of cheese, and placed between two halves of a bun to create this favorite international food.

jerk sauce, jerk marinade, jerk chicken sauce,

A metal container used to hold live coals. A grill or grate is placed on top of the container so that food may be cooked on it.

A cut of beef obtained from various portions of the cow, but especially from the loin. Examples of beefsteaks are sirloin, T-bone, club, and porterhouse.

This substance is used as a combustible fuel to ignite charcoal briquettes that are being prepared for grilling.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

A spicy herb sauce or marinade that is served with grilled and roasted meats. With orgins credited to Argentina and their use of the sauce, Chimichurri Sauce generally consists of water, salt, garlic, parsley, oregano, pepper, red chile peppers, lemon zest, red or white-wine vinegar, and extra-virgin olive oil.

sate, sateh,

Domestic poultry that is allowed to reach an age and weight that allows it to be oven or grill roasted, resulting in tender, juicy meat.

Originally, this term referred to a beef flank steak that is marinated and then broiled or grilled. The flank steak traditionally used for the London Broil is a large cut of meat that can be rather tough, which is the reason for marinating the meat before cooking.

A method of cooking using direct heat, which is much like grilling except that the heat source is over the food instead of under it.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

The process that occurs as food continues to cook despite being removed from the oven, the stovetop, the grill, or a roasting fire.

A porous but hard material that is approximately 90% carbon content. Charcoal is produced using an oxygen-free process that heats natural wood in order to remove the air and water and to create a carbon product that will burn significantly longer than wood.

A traditional Swiss term to denote the preparation and serving of foods with Raclette cheese that has been prepared by warming the cheese.

Common in Moroccan cooking, Charmoula is a paste, sauce, rub, or marinade used for seasoning meat, fish, poultry, and grilled vegetables.

Made primarily from a base of sweet corn and seasonings, this condiment is a common addition to many grilled foods.