a framework of metal or brick, usually with a grill on top, in which a fire is lighted and on which food is cooked, usually outdoors; -- also called a barbecue grill.
A social entertainment, where people assemble, usually in the open air, at which a meal is prepared on a barbecue grill.
A hog, ox, or other large animal roasted or broiled whole for a feast.
To roast or broil whole, as an ox or hog.
to roast meat slowly on a spit or grill over coals, or in the oven, basting frequently with a highly seasoned sauce.
To cook over the embers or coals of an open fire ... more on barbecue here
Broil or roast food on a rack or spit over hot coals.
To roast slowly on a spit or rack over heat, usually basting with a highly seasoned sauce or marinade.
meat that has been barbecued or grilled in a highly seasoned sauce
a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
a rack to hold meat for cooking over hot charcoal usually out of doors
cook outdoors on a barbecue grill; "let's barbecue that meat"; "We cooked out in the forest"
a fire, but not a sacred fire
To roast or broil whole, as a hog, fowl, etc. Usually done on a revolving frame over coals or upright in front of coals. To cook thin slices of meat in a highly seasoned vinegar sauce.
The most usual modern definition of this is the grilling of meats, chicken or other foods over an open fire, usually made with charcoal briquettes. Such food sometimes is marinated or basted, and always is served with a barbecue sauce. There are many versions of such a sauce, but it is usually based on tomatoes and contains any or all of the following: wine, onions, garlic, herbs, mustard, brown sugar and other seasonings. Be creative and figure out what you like best. Do not be afraid to add peppers, horseradish or even molasses.
To roast foods over hot coals or open heat, basting with a sauce.
A cooking method that involves grilling food over a wood or charcoal fire or on a spit. Typically, the food is basted with some sort of rub, marinade, or sauce before and/or during cooking.
To roast meat slowly on a grill, spit or over coals. While cooking, meat is usually basted with a sauce.
A stationary open hearth or brazier, either fuel fired or electric, used for food preparation. (UBC)
a method of dry-heat cooking where foods are roasted over coals, under a flame, or in an electric unit. Foods are generally basted (moistened) with a seasoned mixture or sauce, during cooking.
To cook food on a grill, in an open pit or on a spit using natural woods or charcoal as a heat source. The food is basted, often with a highly seasoned sauce, to keep it moist. See Grill.
the word barbecue refers to a social gathering where the carcass of an animal is roasted whole.
To roast meat slowly over coals on a spit or framework, or to roast in an oven, basting intermittently with a special kind of sauce.
Technically, to cook meat using indirect heat in an enclosed space over natural woods. However, "barbecue-and-grill" have come to be synonymous, meaning to cook food directly over intense heat, usually out-of-doors, using natural woods or charcoal or gas on a grill, in an open pit, or on a spit.