barbecuing

bar·be·cue  (bärb-ky)

n.

1. A grill, pit, or outdoor fireplace for roasting meat.

2.

a. A whole animal carcass or section thereof roasted or broiled over an open fire or on a spit.

b. A social gathering, usually held outdoors, at which food is cooked over an open flame.

tr.v. bar·be·cued, bar·be·cu·ing, bar·be·cues

To roast, broil, or grill (meat or seafood) over live coals or an open fire, often basting with a seasoned sauce.

---

[American Spanish barbacoa, of Taino origin.]

Thesaurus

Noun

1.

barbecuing - roasting a large piece of meat on a revolving spit out of doors over an open fire roasting - cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"