Apron Garment used to protect clothing and amuse guests whilst cooking

Baste
To moisten at intervals while cooking

Charcoal
Small pieces of wood or carbon which have been converted to char (burned in the absence of oxygen). The most common form are briquettes and is the second most famous invention of Henry Ford

Dry Rub
A blend of dry spices used to enhance the flavour of meats

Direct Heat
Cooking directly over the heat source

Foil
Aluminium, heavy duty

Gas Grill
A grill whose main fuel source is propane or natural gas

Glaze
A thin brushing of liquid to make the meat glisten

Inject
To inject meats with flavoured liquids prior to the cooking process

Thermometer
Insert into barbecue meats to determine internal temperature

Kebab
Meat/poultry/fish and/or vegetables/fruit on a skewer
Wooden skewers should be soaked in water for 30 minutes prior to grilling. This stops the wood burning

Marinate
To soak meat in a mixture of liquid and spices prior to cooking

Napkins
A must! Barbecue is a finger food

Natural Lump Charcoal
Hardwood char in its natural form. Burns cleaner and hotter than briquettes

Oven Mitt
Used for protecting hands when handling hot meats and grill parts

PETA
Acronym for People Eating Tasty Animals

Pit
American name for the cooking unit

Rub
A dry mixture of sugar, salt, herbs and spices rubbed into the flesh

Spare Ribs
The rib section from the belly with or without the brisket. A complete slab should contain eleven ribs

Spray Bottle
Used to douse flare ups

Tongs
Long handled with spring loaded hinge. Handy for moving meats and coals. Should be heavy duty

Utensils
Tools and accessories used to perfect barbecue technique.

Wire Brush
A brush with stiff wire bristles used to clean the grill

X Factor
Name of any closely guarded secret concoction that makes a barbecue enthusiast believe he has an edge over another

Yardbird
Competition jargon for chicken

Ziploc Bags
Used for marinating meat