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Flexible and paper-like with a stiff consistency, this cooking tool is used to flavor foods that are being grilled.

A grilling utensil that is made to hold a canned beverage (beer, juice, or carbonated drinks) so that it is stable as the can rests inside the cavity of a whole bird while it is grilling for vertical roasting.

A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A countertop or stovetop grill that is used to make the traditional panini, a small Italian sandwich.

Also known as a Grilling Grid or a Vegetable Grill Grid, this utensil is used to hold an array of small foods that may fall through the standard grill plates or racks when foods are being grilled.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A grill basket is used when grilling delicate foods, such as fish and small pieces of meat, fruit and vegetables that cannot be skewered.

1. A cooking device consisting of a metal grate or rack placed above hot coals heated by gas or charcoal briquettes.

A grilling unit that uses an electric element to supply a constant heat source. Because there is no flame involved, other fuel, such as gas or charcoal, are not necessary.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.

A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length providing sufficient reach for working with the meat while keeping the hand away from the heat.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Due to the difficulty in cleaning grill pans that contain ridges after they have been used for cooking, a custom formed cleaning utensil has been designed, referred to as a grill scrubber or grill sponge.

Refers to a method of cooking that involves long, slow, indirect cooking with low heat, usually in a pit or special cooking chamber that is allowed to fill with smoke to add flavor to the food.

Units used to cook food using a grilling method of cooking. The food is cooked without oils or liquids.

A piece of cookware, often referred to as a riffle pan, that is used to grill foods in the kitchen using stovetop burners.

Made from steel that is formed into half-round holders, this type of utensil is designed to roast multiple ears of corn on the cob on grills and open fires.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

The grate is the part of the grill that the food is placed on. It is the only part of the grill that comes in direct contact with the food.

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.