These usually fit in any conversation
about sausage. Barbecue or Barbeque or BBQ is slow cooking for
several hours. Grilling is cooking fast, at a high temperature.
Barbecue is a method and apparatus for cooking food with the
indirect heat and hot gases of a fire, smoking wood, or hot coals of
charcoal and may include application of a marinade, spice rub, or
basting sauce to the meat.
Grilling or broiling is a form of cooking that involves direct heat.
Devices that grill are called grills. The definition varies widely
by region and culture. In the United States and Canada, use of the
word refers to cooking food directly over a source of dry heat,
typically with the food sitting on a metal grate that leaves 'grill
marks'. In the UK and other Commonwealth countries this would be
referred to as barbecueing.
Grilling in the United Kingdom and Commonwealth countries (except
Canada) generally refers to cooking food directly under a source of
direct, dry heat. The grill is usually a separate part of an oven
where the food is inserted just under the element. This is referred
to as broiling in North America. To sum it up, whether grilled
or barbecued, broiled or boiled, marinated or rubbed, slathered or
dry, sausage is almost as good as bacon.