significant amount of direct, radiant heat. Outside of the U.S., this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat. The words "barbecue" and "grilling" are often used interchangeably, although food experts argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat. Other uses The term barbecue is also used to designate a flavor added to food items, the most prominent of which are potato chips. See also , South Africa , Cantonese barbecued meat References External links Barbecue Food Safety (U.S. Dept. of Agriculture) The Internet BBQ FAQ Barbecue: A History of the World's Oldest Culinary Art Web cast from the Library of Congress Eating parties American cuisine Australian cuisine New Zealand cuisine Baking Canadian cuisine Caribbean cuisine Cooking appliances Cooking techniques Cuisine of the Southern United States Culinary terminology Kitchen Earth oven Fireplaces Garden features Haitian cuisine Texas culture Independence Day (United States) foods