Barbeque sauce is a sauce used to accompany barbequed or grilled food. There are thousands of recipes for barbeque sauces, with no common base for all of them aside from their purpose.
Branding irons for home use in cooking are miniature branding irons for burning brand marks into food that is being grilled.
This is a typical salad made to accompany barbeque in the eastern Carolinas area of America. More than that, it’s a good old-fashioned, sweet and sour creamy coleslaw that will have you smacking your lips in satisfaction.
A grilling basket is a wire basket. It is used to hold food while cooking on a grill. A grilling basket can be used for vegetables, seafood or small pieces of meat.
This is coleslaw as made in the Piedmont area of North Carolina for barbeques, where it is referred to variously as BBQ slaw, Red Slaw, Red Coleslaw, Barbecued Coleslaw, etc. The ketchup gives the salad a dusty pink hue.
Mesquite is used in cooking as chips for grilling, or charcoal. When used as chips, it needs to be used in small amounts for short cooking times to avoid imparting a bitter taste to food.
You make this recipe on a barbeque.
A rotisserie is a device for slowly turning meat over a source of heat, allowing the meat to cook slowly and evenly. It consists of a spit, some prongs to help affix meat to the spit and a motor to turn the spit.
Skewers are formed sticks with points on each end used to skewer together chunks of meat, vegetable and seafood meant for cooking together — typically, over an open flame, and typically, in order to make kebabs. They may be made of wood, or metal. The wooden ones are meant to be, generally, single-use only. Steel…
Spiedies is a grilled meat dish made in Broome County, New York State. It is cubed meat that is marinated, then cooked on a skewer. It is served inside a slice of Italian-style bread, or it can be used as a topping for salads. Traditionally, the meat was lamb; now, it can be any kind…
A spit is a large sharp metal rod stuck through a piece of meat or through a whole animal to cook it slowly over low heat, usually from a bed of coals, though in modern times it can also be gas flame or electric heat.