bar·be·cue
ˈbär-bi-ˌkyü
barbecued; barbecuing; barbecues
1
: to roast or broil (food, such as meat) on a rack or revolving spit over or before a source of heat (such as hot coals or a gas flame)
barbecuing chicken for dinner
2
: to prepare (food, such as beef, pork, or chicken) by seasoning (as with a marinade, a barbecue sauce, or a rub) and cooking usually slowly and with exposure to low heat and to smoke
Barbecuing brisket begins late Thursday night so they can start serving at noon Friday.—Carlos Frías
To be really barbecued, ribs must roast slowly over hardwood, which cooks them with a combination of heat and smoke.—Dennis R. Getto
I prepared it with a rub rather than a marinade or barbecue sauce. It was the first time I'd barbecued meat seasoned with a rub, and it was very easy.—Margaret Prouse
3
informal
: to subject (someone) to harsh criticism or ridicule
Republicans now talk of winning 15 to 20 new seats in November, a prospect that has the faithful and the financiers wanting to barbecue Clinton for at least a few more weeks.—Nancy Gibbs et al.
: to barbecue food
barbecuing on a grill
There are no shortcuts in barbecuing here. The brisket, for example, is slow smoked with a dry rub for 14 to 16 hours …—Constance Snow
barbecuer
noun
plural barbecuers
variants
or less commonly barbeque
1
a
: a large animal (such as a steer) roasted whole or split over an open fire or a fire in a pit
b
: barbecued food
eat barbecue
2
: a social gathering especially in the open air at which barbecued food is eaten
3
: an often portable fireplace over which meat and fish are roasted
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Merriam-Webster unabridged
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