| Term | Definition |
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| Caddie Basket | A charcoal management basket with handles for ease when carrying
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| Calabrese Salam | a dry sausage of Italian origin; usually made from all pork; seasoned with hot peppers.
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| Capacolla | Italian origin; boneless pork shoulder butt seasoned with ground red hot or sweet peppers, paprika, salt and sugar; mildly cured and air dried.
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| Carpetbag Steak | Not a cut of meat but a preparation dating back to the 19th century in which a pocket is cut in a steak and filled with raw oysters The pocket is then fastened shut with thread or skewers to contain the oysters while the steak is cooked
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| Casing | The various parts of the alimentary canal used to enclose forcemeats to create sausages The most common casings are made from the collagen that makes up the submucosa of the small intestines, usually from pigs but also lambs Other parts, such as beef caecums are also used, but removed before eating
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| Cedar Woodchips | A very common wood used to grill fish, poultry and various meats such as pork and beef. White or Red Cedar are the species most often available, which provide a distinctive natural and aromatic flavoring for a variety of foods. Salmon and other types of fish are often grilled or smoked using Cedar.
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| Cellulose Casings | These casings are generally used on sausages and hot dogs where the casing will be peeled off before packaging. They're designed to allow smoke penetration.
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| Center Cut | Generally refers to steaks cut from the longitudinal center of one of the loin cuts, such as the rib-eye, sirloin, or tenderloin
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| Ceramic Briquettes | Radiant materials compacted into a brick shape; used in gas grills. Ceramic briquettes don't burn completely like charcoal. Lava rocks and metal plates are similar alternatives.
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| Ceramic Knives | A better alternative to steel. Contains no metallic material so they won't discolor over time or spoil the taste of food.
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| Cervelat | Switzerland - General classification for mildly seasoned smoked, semi-dry sausages Popularly termed Summer Sausage. - Semi-dry sausage
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| Charcoal | Chunks of fuel that normally comes in 2 different types, briquette and lump.
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| Charcoal | Charcoal is the most common alternative to gas for fuelling BBQs and is made from carbonised wood
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| Charcoal Chimney | A device used to get charcoal lit and ready for the BBQ quickly
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| Charcoal Grate | The rack that holds charcoal in the firebox.
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