[bar.be.cue] vt -cued ; -cu.ing (1690) 1: to roast or broil on a rack over hot coals or on a revolving spit before or over a source of heat
2: to cook in a highly seasoned vinegar sauce -- bar.be.cu.er n
[2]barbecue also bar.be.que n [AmerSp barbacoa framework for supporting meat over a fire, prob. fr. Taino] (1709) 1: a large animal (as a steer) roasted whole or split over an open fire or a fire in a pit; also: smaller pieces of barbecued meat
2: a social gathering esp. in the open air at which barbecued food is eaten
3: an often portable fireplace over which meat and fish are roasted