Abstract: A cooking grille has elongated slots for receiving heat from a barbecue below, and for directing fluids such as fat, basting sauces and meat juices. The cooking grille is placed upon a second collecting grille adapted for receiving the cooking grille in sliding engagement in a spaced apart relationship. The collecting grille provides conducting channels which are formed at an angle with the horizontal so as to move the fluids laterally for collection and to avoid their contact with hot portions of the cooking equipment. The upper cooking grille may be easily moved on the lower collecting grille so as to collect all of the fluid dripping from the cooking grille, only some of it, or none at all.