All three of these words mean cooking food (most often meat) over an open fire or coals. Tasty and simple recipes here are justified by nature itself and the smoky aroma of a toasted crust. Vegetable salads, bread (very good if homemade), sauces and light alcoholic drinks (beer, wine) go perfectly with delicious dishes cooked over the smoke.
Barbecue, grill and coals fulfill almost the same mission for different nations – feeding people perfect old-fashioned food.
The first of these terms is found in books from the 16th century. Back then, Americans figured out how to cook tough, dry meat so that it becomes tender, juicy and wonderfully seared. At a temperature of 90–120 degrees it was slowly cooked on the grill, turned occasionally, for up to 18 hours. It was sliced and served in a bun with pickled vegetables or fresh herbs. Such recipes have survived to our day.
The second – an Eastern method of roasting lamb over firewood, as well as the device used for it. Nowadays this "term" is applied to anything where you can light a fire and then set a skewer over it.
The third – cooks "food in stripes", or in a grid pattern. That is the name for this cooking method, for the pans, and also for full-fledged setups with a container for coals, a grate, a lid and other "gadgets".
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