All three of these words mean cooking food (most often meat) over an open flame or coals. Delicious, simple recipes here are set off by the outdoors and the smoky aroma of a toasted crust. Alongside tasty dishes cooked over the smoke, people happily eat vegetable salads, bread (great if it's homemade), sauces and light alcoholic drinks (beer, wines).
Barbecue, brazier and grill among different peoples fulfill nearly the same mission – feeding people the perfect old-fashioned food.
The first of these terms turns up in books from the 16th century. Back then, Americans figured out how to cook tough, dry meat so it becomes tender, juicy and beautifully seared. At a temperature of 90–120 degrees it was slow-cooked on the grate, turned occasionally, for up to 18 hours. It was sliced and served in a bun with pickled vegetables or fresh herbs. Recipes like these have survived to our day.
The second – the Eastern method of grilling lamb over firewood, as well as the device for it. Nowadays this "term" is used for anything where you can build a fire and then set a skewer across it.
The third – cooks "food in stripes," or in a crosshatch. That's what people call the cooking method, the pans, and full-fledged setups with a coal container, a grate, a lid and other "gadgets."
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- Second course
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- Frying
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