Cooking Terms
Grilling

Double-sided Frying

This would be done in a sandwich cooking device, similar to a waffle iron but preferably without the square bumps. The George Foreman Grill works fairly well. The procedure is sometimes also known as toasting, as in the toasted cheese sandwich

Broiling (non North American only)

This is best done in an electric oven, with the door partly open and only the top heating element in use. Gas ovens often provide a less-effective lower drawer for this purpose.

Barbecuing

This cooking method uses fire. It is usually done outdoors on barbecue grills over wood, charcoal, or propane fires. In some areas, the term barbequing is reserved for a slow low-heat cooking process that operates at about 220°F (104.4°C) and the term grilling is used for a fast high-heat cooking process. In most areas, all barbecuing is considered grilling and all grilling over a fire is considered barbecuing. A few people even consider smoking to be a type of barbeque, but generally do not consider it to be grilling. Barbequing is traditionally done with hickory or mesquite wood, which gives a nice smoke flavor to the food.

The meats, fish or vegetables may be prepared by marinating or by applying a combination of spices known as a dry rub. Marinated meats can also be ‘mopped’ with the marinade while cooking. A barbecue sauce added before, during, or after cooking.

Barbecue also can mean a device for cooking such food, a social event at which such food is served, or any food served with barbeque sauce.