| 释义 |
charbroil, v. orig. and chiefly N. Amer.|ˈtʃɑːbrɔɪl|
Also char-broil.
[f. charcoal n. + broil v.1]
trans. To cook (meat) on a grill over charcoal. Hence ˈcharbroiled ppl. a., ˈcharbroiling vbl. n.
The word is used by extension of meat grilled over (or under) ceramic briquettes.
1959Fast Food Feb. 45/1 Usually the char-broiled burger is somewhat larger than an ordinary hamburger... Hot dogs, chicken and chops are other meats frequently char-broiled. 1961Ibid. Aug. 69 (Advt.), A Charco-Broiler? Like no other!.. It makes char-broiling any other way strictly old-fashioned!.. Gives meats truest char-broiled taste, aroma, and appearance! 1969D. E. Westlake Up your Banners vi. 44 Celibacy and Mum's home cooking were a lot better than Elizabeth Taylor and char-broiled steaks. 1971Sunday Times (Colour Suppl.) 16 May 66/1 Since nobody charbroiled steak for us or handed round copies of McCall's, our diversions were few. 1978Detroit Free Press 5 Mar. d19 (Advt.), Cold, dry champagne and sizzling charbroiled filet mignon served with a warm smile. 1986Country Life 10 July 85/3 Those succulent Bresse chickens were not bred for charbroiling. |