BBQ Lingo
Au Jus
Jus means juice or gravy made from the
natural drippings of the meat. Au jus means served with juice.
Barbecue
Old Meaning: A social event where friends and family
gathered together to spend time with each other relaxing, loving
and sharing great food cooked over an outdoor grill or pit.
New
Meaning: Meat cooked
outdoors either on a grill, smoker or open pit.
Bark
The outer layer of flavorful, seasoned
crust on a brisket or other type of smoked meat formed by the
caramelization of sugar and spices.
Banking the Coals
The act of pushing charcoal to one side
of the barbecue grill to create a hot side and cool side.
Baste
To moisten foods, especially meat, at
intervals with a liquid such as melted butter, fat or pan
drippings during the cooking process to prevent drying and add
flavor. For example, baste a roast every half hour.
Bear Paws
A barbecue tool that’s used to shred
meat, particularly pulled pork.
Beer Safe
A recipe that’s easy enough to
cook while drinking beer. For example, EVERYTHING!
Black and Blue
Red meat that's quickly charred
over very high heat on the outside and "blue" (rare) on the
inside. AKA: "The perfect steak."
Blue Smoke
Used to refer to the time when
the smoke is tinged slightly blue (bluish-white) due to its
heat. It’s often considered the best time to put meat in the
smoker.
Boating
This is a technique similar to braising
except the meat is not completely covered but rather the foil
is left open on top creating the shape of a boat, hence the
term "Boating". After smoking for the desired length of time,
the meat is placed in a boat shaped piece of foil. Liquid is
then poured in the pan to about 1/2 way up the meat. The foil
boat is then returned to the smoker to allow the meat to reach
it's desired internal temperature and tenderness. The top 1/2
of the meat is left above the liquid so the bark remains
intact but the lower area of the meat is tenderized by the
liquid the same as in braising. Any liquid of your choice can
be used. Some popular ones are broth, beer, wine, fruit juices
or even plain water. This method is generally used with
tougher cuts of meat such as brisket or beef cheek.
Boogers
No, not from your nose!
Boogers refer to the milky, thick, protein laden liquid that
oozes from the surface of salmon, burgers and some other meat
while it’s cooked.
Boston
Butt
See "Pork Butt"
Braising
Braising is a cooking method that
involves browning meat in oil, then cooking it in a small amount
of liquid in a tightly covered pan. The long slow cook time
helps develop flavor and turn tough cuts of meat fork tender.
Brine
(noun) A mixture of salt,
liquid and other seasonings that’s used to flavor and add
moisture to the meat before cooking. (A container of brine)
(verb) The act of soaking meat in a mixture of salt, liquid and
other seasonings to allow the flavorings to penetrate the meat.
(Soaking meat in a brine)
Broiling
A cooking method by which a
flame is used to directly heat the food from above or below.
It’s like grilling and often called char-broiling when done
outside.
Burnt Ends
The delicacy that is made from
the crispy, fatty bark pieces of a smoked brisket usually made
from the point end. Usually cut into 1 inch square pieces. Also
known as meat candy.
Cadillac Cut
A term used in barbecue
competitions for a cut of rib that goes all the way over to the
adjacent bone on each side, resulting in a large, meaty piece.
Also known as the Hollywood cut.
Caprito
Spanish word for barbecued
goat – grilled or smoked.
Carryover
The natural process that
occurs as food continues to cook for a while after it’s been
removed from the barbecue due to residual heat. It’s useful to
consider the carryover when cooking a rare piece of meat or in
competition.
Char-Broiling
Broiling over the direct heat
of charcoal.
Chimney
A canister like tool used to light
charcoal that involves filling the chimney with charcoal and
newspaper to heat and ignite the charcoal. It’s preferred over
using starter fluid as some people claim the chemicals will soak
into the charcoal, adding a bad flavor to your meat.
Chipotle
A chipotle pepper is merely a
smoked, dried jalapeño. That's it.
More commonly made from red jalapeños, chipotles date as
far back as the Aztecs, who smoked peppers as a preservative
measure because the jalapeño's thick flesh would rot before
completely air drying. It's believed chipotle comes from the
Nahuatl word, "chipotle," which means "smoked chili
pepper."
You might recognize
chipotles at the market jarred in adobo sauce, a blend of
other peppers, spices, tomatoes and vinegar (and absolutely
delicious when rubbed onto steak).
Crackling
Well-cooked, crunchy pieces of pork
skin and fat that are made by roasting or deep-frying.
Creosote
A natural but sticky, bitter
tasting, carcinogenic substance that can form on the surface of
equipment and food if wood isn’t burned properly.
Curing
A method of
preserving meat that involves smoking and/or applying a
substance or mixture of substances such as salt, sugar, sodium
nitrate or sodium phosphate to prevent bacterial growth.
Smoking is a natural method of curing that has been used for
centuries to preserve meat.
For example:
"City Hams", the most common you see
in the groceries, are cured using chemicals and spices in a
wet brine and then cooked to preserve the meat. This type of
curing is fast and can be achieved in just a few days.
"Country Hams", also known as
Virginia Hams, are coated with salt and then slow smoked with
very low heat. Some of these hams are then left to hang and
cure for up to 2 years or more but more often for about a year
or less.
Deckle
A term
that’s used to refer to any secondary or smaller muscles
featured in a cut of meat. (e.g. the point end of a brisket or
the rip cap of a rib-eye).
Direct Heat
A cooking technique where the meat is
placed on a grate or grilling plate directly over the heat
source.
Dry Ribs
A type of
cooked ribs which have been lightly seasoned, smoked and then
finished with a generous coating of dry seasoning without
sauce.
Dry Rub
Any mixture
of herbs and spices that are applied to the surface of meat
before cooking to flavor it and create a crispy crust.
Egghead
A pit master who uses the Big
Green Egg ceramic grill (affectionately known as Humpty)
exclusively.
Fat Cap
The thick
layer of fat that lays between the skin and flesh on some cuts
of meat. It flavors and adds tenderness to the meat but is
often suggested to be trimmed down to ¼ inch thick in order to
allow spices and smoke to penetrate more efficiently.
Fatty
A fatty is
ground beef or pork shaped into a log. Usually it is stuffed
with any number of things (cheese, veggies, or other meats).
The fatty is then smoked in a smoker. Once
done, the fatty is sliced and served on it's own or a
thick slice is put on a bun for a fabulous smoked
fatty burger.
Firebox
A separate
chamber in a barbecue, smoker or pit, that’s purpose is to
hold the fuel and fire.
Flat
The lean,
thinner side of a whole beef brisket.
Fond
The browned
meat juices, fat and spices that are left at the bottom of the
pan after cooking some dishes. It’s delicious and is a great
base for making sauces and gravies.
Glaze
A glaze is a
coating of a glossy, often sweet, sometimes savory substance
applied to food typically by dipping, mopping or with a brush.
Glue
A binding
mixture that holds a dry rub or seasonings to the meat before
smoking. The glue shouldn’t leave much, if any, flavor on the
meat after cooking. For example, many cooks rub a very light
coating of oil on meat before applying the spices or rub.
Gristle
The
connective tissue that holds muscle to the bone and is tough
to chew.
Holy Trinity
The New
Orleans traditional mix of onion, celery and bell peppers.
Injecting
A technique
used to add extra flavor and moisture to meat by using a
syringe to infuse a liquid inside.
Injection
A liquid
usually consisting of salt and other spices infused into a cut
of meat using an injector to add moisture and flavor to the
inside of the meat.
Jiggle
Used to
describe how a brisket moves when touched if it’s been
properly cooked. For example: Jiggles like Jell-O.
Knife and Fork
Objects
that are never allowed near ribs.
Kobe Beef
Kobe beef is Wagyu beef
exclusively from the Tajima strain of Japanese Black
cattle, raised in Japan's Hyōgo Prefecture of which Kobe is the capital and the
meat's namesake. It is meticulously regulated and graded by
extremely strict guidelines according to rules set out
by the Kobe Beef Marketing and Distribution Promotion
Association. The meat is a delicacy, valued for its flavor,
tenderness, and fatty, well-marbled texture. Kobe beef is rare and expensive. Even in
Japan, Kobe beef prices per pound are about $300.00. In the
US, you can expect to pay $50.00 per ounce or about $800.00
per pound.
While there are strict laws in place on
the usage of the term "Kobe beef" in Japan, such standards are
largely unrecognized abroad, meaning that restaurateurs
outside Japan (including the U.S.) are not bound by the same
stringent guidelines, leaving them to get creative with their
menu descriptions. No one is going to grind up an
$800.00 pound of meat to make a "Kobe Burger", "Kobe
Meatball" or "Kobe Slider", so use your common sense.
In the whole United States, as of August 2017, there
were only 9 restaurants that have access to genuine Kobe
beef.
Since the complete definition and
grid lines of what actually constitutes true Kobe Beef
is a rather lengthy one, we have dedicated a separate
page to the complete details. If you would like a more
in-depth description of Kobe Beef, please "Click Here".
Low and Slow
The cooking
technique made famous by traditional smokers who used low heat
over many hours to cook incredibly tender meat.
Lump
The more pure form of charcoal.
Lump charcoal contains only burned wood, with no additives or
by-products like sawdust or binders. It burns hotter and has a
pure flavorful smoke.
Marbling
The thin
ribbons of fat that are situated within the muscle giving the
meat a marbled appearance.
Marinade
A saucy liquid that’s used to soak
meat in to increase its flavor before cooking.
Meat Candy
The delicacy
that is the crispy, fatty bark pieces of a smoked brisket
usually made from the point end. Also known as burnt ends.
Money Muscle
A football
shaped muscle that is part of a pork shoulder or butt, that’s
usually very moist and flavorful. It gets its name from the
fact that it often wins in barbecue competitions.
Mop
1. Anything
that’s used to brush or baste meat with as it cooks to add a
burst of flavor, keep it moist and/or caramelize it. Also
known as a sop.
2. A tool used to apply a sauce or
other liquid to meat while cooking.
Offset Smoker
A smoker
made from two sealed but connected boxes or tubes; one for the
fire and the other for the food. Heat and smoke pass from the
heating chamber to the food chamber and then exits through the
exhaust opening.
Pellet Smoker/Grill
A type of
smoker that burns compressed sawdust pellets to smoke or grill
food.
Pig on a Stick
Pork ribs.
Pig Picking
A
meal of whole hog where people are encouraged to pull meat off
any part they wish.
Pit
Generic term
for a barbecue cooker, but was traditionally used to refer to
a fire made in a hole in the ground that meat was placed over
or in.
Pit Boss
Also known
as a pitmaster, a pit boss is the head barbecuing chef.
Pitmaster
Also known
as a pit boss, a pitmaster is the head barbecuing chef.
Planking
A method of
cooking by which meat or seafood is placed on a thin piece of
wood which has been soaked in water so that when heated, steam
and smoke is created to flavor the food while at the same time
protecting it from direct heat which might dry it out. Most
commonly used with fish.
Point End
Also
known as the deckle, this is the smaller of the two muscles of
a brisket that’s more fatty and marbled.
Pork Butt
A cut of pork from the upper shoulder
area of front the leg that’s often used for pulled pork. It is
also called a Boston Butt or Pork Shoulder.
This one is important, not only because the name is confusing,
but because of the popularity of the cut. Along with pork
ribs, this is one of the most used cuts of pork. Despite the
name "butt", it has nothing to do with the tooter (ass) end of
the hog. Instead, the cut comes from the
front shoulder of the pig. So why "butt"? During
colonial days New England butchers tended to take less prized
cuts of pork like these and pack them into barrels
for storage and transport. The barrels the pork went
into were called butts.
Another popular cut from the shoulder area is the "picnic
shoulder" which is located just below the Butt. This cut will
look conical in shape, and will have the bones in. It will
sometimes have the skin left on too.
This graphic below shows the location of these two cuts.
The so called “money muscle” is a
part of the pork butt named after it’s abilities to win at
barbecue competitions. It’s extremely tender and marbled with
fat that renders down during a long cook. The money muscle is
part of the loin, and is located high on the shoulder. Because
it doesn’t get worked as hard by the hog it’s more tender.
Pork
Rinds
Are
made from the skin of a pig. They are first cut into small
pieces, then boiled, then dried and finally fried in hot oil
which makes the skins puff and become crispy.
Pork Shoulder
See "Pork Butt"
Rack
A
slab of ribs. Sometimes the term is also used to refer to a
barbecue grate.
Rest
Giving meat a period of time after
cooking to allow the juices to reabsorb into the meat fibers
and allowing the meat to reach it's final done temperature.
Also sometimes used to describe the time allowed when wet or
dry brining a piece of meat.
Reverse Sear
A cooking
technique where meat is cooked for a long duration over a low
heat to aid in tenderizing, then finished by searing over a
high, direct heat to crisp the exterior.
Rub
A mix of
spices and/or herbs that’s used to flavor the exterior of
meat.
Santa Maria Barbecue
A type of
barbecue where food is cooked on a grate over an open,
uncovered, charcoal or wood flame. Tri-tip beef is usually
featured and served rare or medium rare.
Sauce
A
thick liquid served with food, usually savory dishes, to add
moistness and flavor.
Searing
A
method of cooking where meat is placed over high heat for a
short period of time to brown and crisp the surface.
Seasoned Wood
Wood that’s
been properly dried after cutting. Seasoned wood holds less
moisture so it burns more efficiently and creates a great
smoky flavor.
Seasoning
Any
method by which salt, herbs, spices or sauces are used to
flavor food.
Seasoning a Smoker
The process
of coating the inside of a smoker with oil to protect it from
rust and reduce food from sticking to it. It is also a term
used to heat a new smoker to a high temperature for several
hours to burn off any oils or residue left over from the
manufacturing process before using it to cook with.
Shiggin'
When
pitmasters spy on other pitmasters to steal their barbecue
secrets.
Shiner
The
situation where the bones ‘shine through’ when too much meat
has been trimmed off leaving them exposed. Usually associated
with rib bones.
Silverskin
The thin,
non-porous membrane that covers the inside of a rack of ribs.
This needs to be removed before cooking so that the flavors
from a rub or marinade can penetrate the meat. It is also
found in lesser amounts in other cuts of meats, for example a
tenderloin.
Slather
A slather can
mean two different things depending on whether it is used as a
noun or a verb. In the BBQ world, as a noun it is used to
describe any usually thick, pasty mixture applied to the outside
of meat to help adhere the rub and to assist in forming a good
bark. For example, yellow mustard is probably the most used item
as a slather when smoking meat. As a verb, slather means
to spread something thickly or lavishly on
something else, like to slather a thick layer of
mustard on ribs. Many things can be used as a slather including
mayo, honey, cooking oils, Worcestershire sauce and numerous
self made recipe mixtures.
Smoke Point
The
temperature at which a cooking oil or fat begins to let off
smoke. The smoke point is unique to the particular type of oil
or fat. This is an important factor in choosing the correct
oil to use since once it reaches it's smoke point, it will
soon begin to burn and leave an unpleasant flavor in the food.
Smoke Ring
When meat is
smoked, nitric oxide and carbon monoxide from the smoke
combines with a protein in the meat called myoglobin to create
a pink layer underneath the bark. It’s often used as a sign of
well-smoked meat and has a strong, smoky flavor. You generally
will not have a smoke ring with propane or electric smokers
since they don't produce enough carbon monoxide to create the
process.
Smoking
A method of
cooking where smoke is used to flavor and/or preserve food.
It’s usually done using wood and/or charcoal.
Snake Method
A low and
slow cooking method where charcoal is placed around the outer
edge of a barbecue grill and only the first few are lit so
that the others ignite as the fire gradually follows the ring
of coals around the grill, like a snake, producing a slow, low
and continuous heat source.
Snap
The sound
and feel that’s created when you bite into a perfectly smoked
sausage.
Sop
Anything
that’s used to brush, baste or dip meat with as it cooks to
add a burst of flavor, keep it moist and/or caramelize it.
Also known as a mop.
Spatchcock
To prepare a
chicken or other foul with the backbone removed and cut so
that it will lay flat (butterflied). This allows the chicken
to be spread out or opened up like a book which lets it cook
more quickly and evenly.
Spritz
Using a
spray bottle or sprayer to apply a liquid to food periodically
during the cooking process in order to help keep meat moist
and prevent drying out, especially during long cooks or with
lean meats. It's also a great way to add additional flavor
while cooking.
Squeeze Butter
Parkay
Parkay is a commercially available
margarine. It is packaged several different ways, stick, tub,
bottle, spray, but the product that is commonly referred to as
"squeeze butter" is packaged in a squeeze bottle. Almost every
competition cook uses Parkay in one way or another. It has
several advantages over real butter although real butter is
still used often for various purposes.
Some of the upsides to Parkay are, it
has a much higher burn point than real butter so it is safer
to use on the outside of your meat, especially during higher
temperature cooks, without the worry of burning. It's much
easier to apply than real butter since it's already a liquid
and in a squeeze dispenser. It also stays in place on the meat
better than real butter without running off, and it's better
packaged for packing in ice chest or toting out to the
backyard pit. Overall, Parkay is great for adding moisture to
meat along with a bit of flavor.
Keep one thing in mind though, Parkay
is margarine, margarine is made from oil, so it's probably not
the best thing to use in injections. Real butter is a better
option for that, however, since it is an oil, a good coating
on the outside of your meat as a binder for your rub can work
in your favor. It will form a water resistant barrier on the
surface of the meat and help prevent moisture from escaping,
keeping your meat more moist as well as help prevent your rub
from being washed off.
(See the section about "Injections"
on the Que Tips page.
St. Louis Style Ribs
Pork spare
ribs that have had the rib tips (brisket) trimmed off in order
to form a more even rectangular shape.
Stall
A period of
time when the temperature of a piece of smoking meat plateaus
or even falls although it’s still well below the ideal done
temperature. Usually occurs with larger cuts like a beef
brisket or whole pork shoulder and is basically the meat
sweating and cooling itself off with it's own juices. The
"Texas Crutch" method is generally used to over come a stall.
Stick Burner
Generally a
larger smoker that burns logs or large wood chunks. A good
example of this would be the offset smoker like a Lang.
Texas Crutch
The method
of wrapping meat in aluminum foil during cooking after the
meat has absorbed enough smoke but still isn’t fully cooked.
This helps to preserve moisture and prevent over smoking. It
is also used to bring larger cuts of meats out of a stall.
Texas Trinity
A
combination of brisket, pork ribs and sausage.
Turbinado Sugar
Also known as Sugar in the Raw,
Turbinado sugar differs from more common sugars because it comes
from the first pressing of sugar cane and therefore retains more
of the plant’s flavor and natural molasses. The syrup that’s
released from this pressing is boiled to form crystals, which
are then spun to separate them from any remaining liquid. These
crystals are coarser, darker, and more well-rounded in flavor
than granulated or brown sugar because they’re less processed.
This slightly rich, molasses flavor is what makes this option so
appealing and has many people reaching for turbinado over
granulated sugar.
Unrendered Fat
Fat
that hasn’t been fully cooked to the point where it is
pleasing in taste and texture.
Wagyu Beef
Wagyu simply means Japanese
cow or cattle, of which there are only 4 distinct and recognized
breeds. It is a universal term that is used to refer to any meat
from true, full-blooded
Japanese cattle and despite common misconception, Wagyu is
not a breed itself. So when we talk about "Wagyu Meat" or
"Wagyu Steak," it simply means it came from a Japanese cow.
Wagyu beef is popular around the world
because of its superior eating quality compared with other
breeds of cattle. Not only does Wagyu beef have
higher levels of intra-muscular fat or marbling but the meat
texture is finer, resulting in a more flavorsome eating
experience. Due to the
popularity of the term "Wagyu", there has been a huge
increase in the deceptive advertising and selling of Wagyu
in the United States and around the world. Beware and
cautious of any offerings of Wagyu Beef sold online or in
the U.S..
Although the definition of Wagyu is
fairly straight forward, the history, process and exact
guidelines of what constitutes a true cut of Wagyu, is
anything but and is highly regulated in Japan. Since the
complete explanation of what actually establishes true Wagyu
Beef is a rather lengthy one, we have dedicated a separate
page to the complete details. If you would like a more
in-depth definition of Wagyu Beef, please "Click Here".
Water Smoker
A type of
smoker that features a separate water pan that’s placed close
to or directly above the heat source to create steam/moisture
inside the smoker and help keep food from drying out during
long cooks.
Wet Rub
Any mixture
of herbs, spices and a liquid such as water, juice or oil
that’s applied to the surface of meat before cooking to flavor
it and create a crispy or caramelized crust.
White Sauce
An Alabama
specialty sauce made from a zesty mayonnaise that’s typically
served with smoked chicken but is also good over pork,
vegetables and fish.
The original creation is most often credited to Big Bob
Gibson.