Grilled steaks are always a favorite!

More Grilling Glossary

Lava rock: This natural rock results from volcanic lava and is used as an alternative to ceramic briquettes in gas grills. It can be used many times, but eventually needs to be replaced.

Lump charcoal: Carbon residue of wood that has been charred, usually in the form of lumps. Used as a heat source in charcoal grills.

Marinate: To steep food in a liquid mixture before it is cooked. Marinades add flavor to foods and tenderize certain cuts of meat. Beef cuts that benefit from marinating include boneless skirt steak, flank steak, top round steak, tip steak, and chuck blade steak.

Medium doneness: For this doneness, the center of the meat should have a slightly pink to red color. The meat will be slightly firm and springy when pressed.

Medium-rare doneness: For this doneness, the center of the meat should have a bright red color and be slightly springy when pressed. This doneness is not recommended for veal, pork, or ground meats.

Medium-well doneness: For this doneness, the center of the meat should have very little pink color and be firm and springy when pressed.

Rotisserie: The spit or long metal skewer that suspends and rotates food over the grill's meat source.

Rub: A blend of seasonings rubbed onto a food surface before grilling.

Skewer: A long, narrow metal or wooden stick inserted through pieces of meat or vegetables for grilling.

Smoker box: A small perforated metal container placed on a gas grill's lava rocks or ceramic briquettes, or the grill rack of a charcoal grill, to hold wood chips and provide smoke.

Vents: Holes in a grill cover or firebox. When open, air circulates through, increasing the heat of a fire.

Wood chips and chunks: Natural wood materials added to a fire to impart a smoky flavor to food as it cooks. Alder, apple, cherry, hickory, maple, mesquite, oak, and pecan are commonly used. The chips are soaked in water, drained well, and added to a fire just before putting food on the grill.