Gathers the dry-heat methods that cook food over or beside a fire or glowing heat source, including grilling, barbecue, indirect grilling, robatayaki and rotisserie roasting on a spit. A method belongs here when its own cited article describes cooking on a grill, over coals or on a spit. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member.
All Grilling, Barbecue and Spit Roasting
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Sources
Barbecue (Wikipedia)
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Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with regional and national variations to describe various cooking methods, employing live fire and smoke to cook food.
Grilling (Wikipedia)
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Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.
Indirect grilling (Wikipedia)
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Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common.
Robatayaki (Wikipedia)
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In Japanese cuisine, robatayaki (炉端焼き; literally
Rotisserie (Wikipedia)
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Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit, a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
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