GRILL GLOSSARY

Here’s our quick-fire guide to some of the most popular terms and techniques when it comes to cooking with fire.

Parrilla

This is the catch-all name for the type of grill traditionally found throughout Central and South America. It is essentially a metal grate suspended above a firebox.

Hibachi

Meaning “fire bowl”, the hibachi is a traditional Japanese charcoal brazier. Ami-yaki is the Japanese method of barbecuing on open mesh, which allows the fats and juices to drip onto the hot coals, imparting food with a smoked flavour.

Josper

Rather than a specific method of cooking, Josper is a respected brand of charcoal ovens. Founded in 1969 by Pere Juli and Josep Armangué in Barcelona, it has become a leader in charcoal gastronomy, with a number of notable chefs installing the company’s rotisseries, Basque grills and charcoal ovens in their restaurant kitchens.

Hāngi

This is a traditional Māori method of steaming food in a pit oven, dug into the ground. Rocks are heated by fire and food placed on top, before being covered with earth for several hours.