A high quality dry, hard sausage; pork and beef; delightfully spiced.

Made of coarsely chopped pork and beef; heavily smoked, seasoning is salty and somewhat sweet from the spice, cardamon; of Swedish origin.

A cervelat of German origin; made only of very lean pork, finely chopped and cured.

Refers to livestock that has been fed grain mostly grain after weaning

Small in size, the chips from matured grape vines provides a flavor that is much like other species of trees bearing fruit. Somewhat sweet and fruity, the grape vine is most often used for cooking poultry, small game birds, pork, and sausage. It is a common wood in areas such as France, Italy, eastern U.S., and western U.S. where grapes are grown and harvested.

Refers to livestock that has been fed herbaceous plants for its entire lifecycle following weaning

From the French word for crust. Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.

A form of chorizo from Toluca, Mexico Although often sold in casings, the forcemeat is removed from the casing for cooking The cooked chorizo resembles ground beef

A BBQ tool for moving cooking grids whilst hot or cold

A metal tray with holes or slits that is used to grill foods that may otherwise fall through the grill

A flat piece of steel to put on your BBQ to be heated from below

A hinged wire basket that is used to hold foods for grilling.

A tool used for cleaning BBQs, often with metal bristles for easy removal of grease

An additional grid extension that clips on to your current grill to expand your cooking area

The latticework of metal rods that holds food on a grill; sometimes referred to as a grill grate or grid.