The Ultimate BBQ Glossary: From Grill Slang to Barbecue Terms

Glossary of Grilling and Barbecue Terms

Welcome to our complete glossary of grilling and barbecue terms. Whether you’re a seasoned grillmaster or just starting out, understanding these terms will enhance your grilling and smoking experience. Explore this comprehensive list to become fluent in the language of outdoor cooking.

A

A9 Wagyu Beef

A9 Wagyu Beef is one of the highest grades of Wagyu beef, originating from Japan. It is renowned for its exceptional marbling, tenderness, and rich, buttery flavor. A9 Wagyu is often considered a luxury meat and is highly sought after by culinary enthusiasts for its unmatched quality.

Applewood

Applewood is a type of fruitwood used for smoking meat. It offers a mild, sweet, and fruity smoke flavor that is especially well-suited for smoking poultry, pork, and fish. Applewood smoke imparts a delicate and slightly sweet aroma, enhancing the taste of smoked dishes without overwhelming the natural flavors of the meat. It is a popular choice for achieving a balanced and nuanced smokiness in barbecue.

Ash

The residue left after the combustion of charcoal or wood in a grill or smoker.

Asado

Asado is a traditional Argentine barbecue style and social event. It involves grilling various cuts of meat, including beef ribs, sausages, and flank steak, over an open flame or charcoal grill. Asado is known for its slow-cooking process, the use of hardwood for flavor, and the emphasis on communal dining and social gatherings. It is an integral part of Argentine culture and cuisine.

B

Barbecue

Barbecue, often abbreviated as “BBQ,” refers to the cooking method of grilling or smoking meat, typically outdoors, over an open flame or hot coals. It can also describe the social event or gathering where this cooking method is employed. Barbecue dishes are known for their smoky flavor, and various regions have developed unique styles and techniques for preparing and seasoning barbecue.

Barbecue Fusion

Barbecue Fusion refers to a culinary style that combines elements of traditional barbecue with flavors, ingredients, or techniques from diverse cuisines. This fusion can result in creative and unique dishes that incorporate the smokiness and grilling methods of barbecue while infusing international or regional influences to create a new and exciting flavor profile.

Barbecue Sauce

Barbecue sauce is a flavorful sauce used for basting, glazing, or serving with grilled or smoked meat. It comes in various styles, including tomato-based, vinegar-based, mustard-based, and more. Barbecue sauces can range from sweet and tangy to spicy and smoky, adding a burst of flavor to barbecue dishes.

Barbie

Barbie is a colloquial term used in Australia to refer to a barbecue or outdoor grilling session. Australians often use this term in a friendly and informal context when inviting friends or family to join them for a barbecue. It’s a casual way of suggesting a fun and relaxed outdoor cooking experience.

Bark

Bark, also known as the crust or outer layer, is the flavorful and caramelized surface of smoked meat. It forms during the smoking process when the meat’s surface interacts with smoke, heat, and seasonings. A good bark adds texture and depth of flavor to barbecue and is prized for its deliciousness.

Barrel Smoker

A Barrel Smoker is a type of smoker characterized by its barrel-shaped design. It often consists of a vertical chamber with a firebox at the bottom and multiple cooking racks. Barrel smokers are known for their even heat distribution and large cooking capacity, making them suitable for smoking a variety of meats and foods.

Baste

To baste means to apply a liquid (such as a marinade, sauce, or drippings) to meat during the cooking process. Basting enhances flavor, adds moisture, and can contribute to the formation of a flavorful outer layer or bark. Basting is commonly practiced in barbecue to ensure the meat remains juicy and develops a rich, savory crust.

BBQ

BBQ is a common abbreviation for “barbecue.” It is widely used to refer to both the cooking method and the food prepared using this method. BBQ can also be used as a noun or a verb, such as “Let’s have a BBQ this weekend” or “I’m BBQing some ribs.”

BBQ Apparel

BBQ Apparel refers to clothing and accessories designed for individuals who enjoy barbecuing or grilling. This may include aprons, chef’s hats, T-shirts, and other attire that features barbecue-related designs or slogans. BBQ apparel is often worn by grillmasters and barbecue enthusiasts to enhance their grilling experience and show their passion for barbecue.

BBQ Dad

BBQ Dad is a playful term used to describe a father who takes great pride in his barbecue skills and often serves as the grillmaster during family gatherings or cookouts. A BBQ Dad is known for his passion for grilling, whether it’s flipping burgers, smoking ribs, or creating signature barbecue sauces. It’s a term that highlights a dad’s love for outdoor cooking and providing delicious meals for the family.

BBQ Pit

A BBQ Pit refers to a specialized cooking device or structure designed for barbecue and smoking. It can be a permanent fixture or a portable appliance. BBQ pits are used for slow-cooking meats over indirect heat, allowing the smoke to flavor the food. They come in various sizes and styles, from offset smokers to barrel smokers and more.

BBQ Rub

Similar to a dry rub, a BBQ rub is a specific type of seasoning blend tailored for barbecue dishes. These rubs often contain a balance of spices and herbs to enhance the smoky flavors of grilled or smoked meats. BBQ rubs can be purchased pre-made or homemade for a personalized touch.

Burger

A Burger, short for “hamburger” or “cheeseburger,” is a popular American sandwich made by placing a cooked patty of ground meat (typically beef) between two slices of bread, often a round bun. Burgers are commonly served with a variety of toppings, including lettuce, tomato, onion, cheese, condiments like ketchup and mustard, and sometimes additional ingredients like bacon or avocado.

Braii

Braii is a South African term for a barbecue or grilling event. It is deeply ingrained in South African culture and often involves cooking various meats, sausages, and other foods over an open flame or hot coals. Braais are social gatherings where friends and family come together to enjoy grilled dishes.

Brine

A solution of salt, water, and often sugar and spices used to soak meat before grilling to enhance flavor and tenderness.

Brisket

Brisket is a cut of beef known for its rich flavor and tenderness when prepared correctly. It is popular in barbecue and smoking due to its thick, fatty cap and dense meat fibers. Achieving the perfect smoked brisket requires skill and patience, as it benefits from low and slow cooking to break down tough collagen into juicy, flavorful meat.

Brisket Points

Brisket Points are one of the two cuts of a beef brisket. They are the thicker, fattier end of the brisket and are known for their intense flavor and juiciness. Brisket points are commonly used in barbecue and smoking, where they are smoked to perfection and often used in dishes like burnt ends.

Burnt Ends

Burnt Ends are flavorful, caramelized meat pieces that are cut from the point end of a smoked beef brisket. They are a barbecue delicacy known for their rich, smoky flavor and tender, succulent texture. Burnt ends can be enjoyed as a standalone dish, in sandwiches, or as a side dish in barbecue platters.

C

Cambro

A Cambro is a brand of insulated food storage containers used in professional kitchens and catering. These containers are designed to maintain food temperatures, either hot or cold, for extended periods, making them valuable for keeping barbecue dishes warm and ready for service.

Carolina-Style

Carolina-Style barbecue encompasses various regional styles found in North and South Carolina. It is known for its focus on pork, particularly pulled pork and pork ribs. Carolina barbecue sauces are typically vinegar-based, offering a tangy and slightly sweet flavor profile. Coleslaw is a common accompaniment in Carolina-style barbecue.

Charcoal

Charcoal is a common fuel source for grilling and smoking. It is made from partially burned wood and is known for its ability to provide high heat and a distinct smoky flavor. Charcoal comes in different forms, such as briquettes and lump charcoal, each with its unique characteristics, making it a favorite among barbecue enthusiasts.

Charcoal Grills

Charcoal Grills are outdoor cooking devices that use charcoal as a fuel source. They are favored for their ability to impart a smoky flavor to grilled food. Charcoal grills come in various sizes and styles, from portable kettle grills to larger offset smokers. They offer precise temperature control and are popular among barbecue enthusiasts for their versatility and authentic grilling experience.

Chef’s Knife

A Chef’s Knife is an essential kitchen tool that serves as a versatile, all-purpose knife. It typically features a sharp, wide blade with a pointed tip, allowing it to excel in tasks such as chopping, slicing, dicing, and mincing. It’s a go-to tool for professional chefs and home cooks alike, making food preparation more efficient and precise.

Chimney Starter

A device used to ignite charcoal quickly, allowing for even heating. It eliminates the need for lighter fluid.

Churrasco

Churrasco is a South American barbecue style, particularly popular in countries like Brazil and Argentina. It involves grilling various cuts of meat, including beef, chicken, and lamb, on large skewers over an open flame or charcoal grill. Churrasco is known for its “rodizio” dining style, where servers carve and serve the grilled meats directly at the table.

Clean Burning

Clean Burning refers to the efficient combustion of fuel, such as charcoal or wood, in grilling or smoking. Clean burning produces minimal ash, smoke, and soot, leading to a more environmentally friendly and less messy grilling experience. It is especially desirable when using lump charcoal, which is known for its ability to burn cleanly, leaving little residue while imparting a pure, smoky flavor to food.

Crispy Skin

Refers to the deliciously crispy and flavorful skin of poultry achieved through proper grilling or smoking techniques.

Cutting Board

A Cutting Board is a flat, sturdy surface used for food preparation. It provides a safe and hygienic workspace for chopping, slicing, and cutting ingredients. Cutting boards come in various materials, including wood, plastic, and bamboo, each with its advantages and maintenance requirements.

D

Deep Fried

Deep Fried refers to a cooking method in which food is submerged in hot oil, typically at temperatures between 350°F to 375°F (175°C to 190°C), until it becomes crispy and golden brown. Common deep-fried foods include french fries, chicken, doughnuts, and various snacks. This method results in a crispy texture and a rich, savory flavor.

Direct Cooking

Direct Cooking is a grilling technique where food is placed directly over the heat source on the grill. This method is ideal for cooking thin cuts of meat, such as steaks, burgers, and boneless chicken breasts, as well as vegetables. Direct cooking sears the exterior of the food quickly, creating a flavorful crust while retaining moisture. It’s characterized by the high, direct heat that cooks the food directly beneath the flames or heat elements.

Direct Heat

A grilling technique where food is placed directly over the heat source, suitable for quick-cooking items like burgers.

Drip Pan

A pan placed below the cooking grate to catch drippings from meat, preventing flare-ups and making cleanup easier.

Dry-Aged

Dry-aging is a process that involves aging cuts of meat in a controlled environment, typically a refrigerator or cooler, for an extended period. This process allows the meat to develop deeper flavor and tenderness as it loses moisture and undergoes enzymatic changes. Dry-aged meat is highly prized for its rich, complex taste.

E

Embers

The hot, glowing remains of burned wood or charcoal used for cooking. They provide radiant heat and add a distinct flavor to food.

English

English, when referring to meat doneness, describes a state of undercooking where the meat is essentially raw or very lightly cooked. It is often used in the context of rare or “blue” steak, where the meat’s interior is barely cooked and remains cool to the touch.

Extractor Hood

A ventilation system often found in outdoor kitchens or grill setups, used to remove smoke and odors.

F

Flavorizer Bars

Metal bars or plates located above the burners in a gas grill, designed to vaporize drippings and create flavorful smoke.

Fuel

The source of heat used for grilling or smoking, which can include charcoal, wood, propane, or natural gas.

G

Gas Grills

Gas Grills are outdoor cooking appliances that use propane or natural gas as a fuel source. They are known for their convenience, as they ignite quickly and provide consistent heat. Gas grills offer adjustable temperature controls and are excellent for hot and fast grilling. They are often equipped with multiple burners, allowing for various cooking zones and styles.

Gluten-Free

Gluten-Free describes foods or products that do not contain gluten, a protein found in wheat, barley, rye, and their derivatives. Gluten-free options are suitable for individuals with celiac disease or gluten sensitivity. Many barbecue sauces, rubs, and marinades are available in gluten-free varieties to accommodate dietary restrictions.

Grate

The cooking surface on a grill where food is placed. Grates can be made of stainless steel, cast iron, or porcelain-coated materials.

Griddle

A Griddle is a flat cooking surface, often made of metal or cast iron, that is used for grilling, frying, and cooking a variety of foods. Griddles provide a large, even cooking area and are suitable for preparing items like pancakes, eggs, burgers, and more. They can be used on grills, stovetops, or dedicated griddle appliances.

Grill Brush

A Grill Brush is a tool designed for cleaning grill grates, removing food residue, and preventing the buildup of debris. It typically features a long handle and sturdy bristles that can tackle grime and grease. Regularly cleaning your grill grates with a grill brush ensures better-tasting food and extends the life of your grill.

Grill Marks

The visually appealing sear marks on food created by contact with the grill grates. They enhance presentation and flavor.

Grill Mat

A non-stick mat placed on the grill grates to prevent food from sticking and falling through.

Grill Tongs

Grill Tongs are essential utensils for grilling, with a long handle and pincer-like ends for flipping, turning, and handling food on the grill. They provide a safe distance from the heat source, allowing for precise control and maneuverability when cooking everything from burgers and steaks to vegetables and seafood on the grill.

Grill Tray

A Grill Tray is a cooking accessory designed for grilling delicate or small items that might fall through the grill grates. It is a tray or basket with small holes or perforations that allow heat and smoke to reach the food while preventing it from touching the grill grates directly. Grill trays are used for items like vegetables, seafood, and smaller cuts of meat.

H

Hanging Ribs

Hanging Ribs is a unique method of smoking ribs where they are suspended vertically from hooks inside a smoker. This technique allows the ribs to cook evenly as smoke circulates around them. Hanging ribs can result in tender and flavorful smoked ribs with an attractive presentation.

Hawaiian BBQ

Hawaiian BBQ is a style of barbecue and cuisine influenced by Hawaiian flavors and ingredients. It often features dishes like grilled or smoked meats, such as teriyaki chicken, kalua pig (cooked in an underground oven), and seafood, served with traditional Hawaiian sides like rice, macaroni salad, and pineapple. Hawaiian BBQ combines the smoky elements of barbecue with tropical and Asian-inspired flavors.

Heat Zone

Different areas on the grill with varying levels of heat, allowing for multi-zone cooking and temperature control.

Hibachi Grill

A Hibachi Grill is a small, portable grill or cooking appliance commonly used in Japanese cuisine. It typically consists of an open-grate cooking surface fueled by charcoal or gas. Hibachi grills are known for their versatility and are used to grill meats, seafood, vegetables, and more. They are often used in teppanyaki-style cooking, where chefs prepare food tableside on a hibachi grill.

Hickory

Hickory is a type of hardwood commonly used for smoking meat. It imparts a strong, smoky, and slightly sweet flavor to the food being smoked. Hickory wood chunks or chips are frequently used in barbecue to enhance the taste of meats, such as pork, ribs, and poultry. Its bold and aromatic smoke is a favorite choice among barbecue enthusiasts for adding depth and complexity to smoked dishes.

Hickory Smoked

Hickory Smoked refers to a cooking technique where food is infused with the smoky flavor of hickory wood during the cooking process. Hickory wood is a common choice for smoking meats, as it imparts a strong, smoky, and slightly sweet flavor that enhances the taste of the food. Hickory smoked dishes are often associated with barbecue and grilling.

Hot and Fast

Hot and Fast is a grilling technique characterized by cooking meat at higher temperatures and for shorter durations. It is ideal for cuts like steaks and chops, where a quick sear is desired while maintaining a juicy interior. Hot and fast grilling provides a crusty exterior and is known for its efficiency.

Hot Smoking

A smoking method where food is exposed to both smoke and heat, cooking it while infusing smoky flavor.

I

Indirect Cooking

Indirect Cooking is a grilling technique where food is placed away from the direct heat source on the grill. This method is commonly used for larger cuts of meat, such as roasts, whole chickens, and pork shoulders, as well as delicate items that might burn when exposed to high heat for extended periods. Indirect cooking relies on the heat circulating around the food, creating a convection-like environment. It allows for slow and even cooking, resulting in tender, juicy, and well-cooked dishes. For indirect cooking, heat is usually generated on one side of the grill, while the food is placed on the opposite side, ensuring that the food is not directly over the flames or burners.

Indirect Heat

A cooking method where food is not placed directly over the heat source, ideal for slow-cooking large cuts of meat or smoking.

Indirect Smoking

Indirect Smoking is a smoking technique where meat is cooked away from the direct heat source, using indirect heat and smoke to flavor and cook the meat slowly. It is commonly used for smoking large cuts of meat or items that require longer cooking times. Indirect smoking allows for the infusion of smoky flavors without the risk of overcooking or charring the meat.

Injection

Injection is the process of using a specialized syringe or injector to infuse meat with flavorful liquids, such as marinades or brines. Injecting meat helps distribute flavors deep into the muscle fibers, enhancing moisture and taste. It’s a common technique for meats like poultry and pork.

Insulated Gloves

Heat-resistant gloves used for handling hot grates, pans, and meat.

J

Jerky

Lean meat, often beef or poultry, that is marinated and dried to create a flavorful and portable snack.

K

Kamado Grill

A Kamado Grill, often called a “Kamado,” is a ceramic or clay grill with exceptional heat retention and temperature control. Its egg-shaped design allows for versatile cooking, including grilling, smoking, roasting, and baking. Kamado grills are known for their ability to impart smoky flavors and are favored by outdoor cooking enthusiasts.

Kansas City-Style

Kansas City-Style barbecue is characterized by its diverse offerings and rich, sweet, and tangy sauces. It features a variety of meats, including ribs, brisket, pork, and chicken. Kansas City barbecue sauce, known for its tomato base and molasses sweetness, is often used to glaze and flavor the meats. It’s a melting pot of barbecue traditions, making it a popular choice among barbecue lovers.

Kobe

Kobe Beef is a highly esteemed type of Wagyu beef originating from the Hyogo Prefecture in Japan, with Kobe City being a prominent producer. It is renowned for its exceptional marbling, tenderness, and rich flavor. Kobe beef is often considered one of the finest and most luxurious meats globally, and it is often used in gourmet cuisine.

Korean Barbecue

Korean Barbecue is a popular dining experience where diners cook thin slices of meat, often beef, pork, or chicken, on a tabletop grill embedded in their dining table. Korean barbecue restaurants offer a wide variety of marinated and seasoned meats, providing a fun and interactive dining experience where patrons grill their food to their preferred level of doneness.

L

Liquid Smoke

Liquid Smoke is a condensed flavoring made from smoke captured during wood burning. It adds a smoky taste and aroma to various dishes, from meats to sauces, without the need for traditional smoking methods. It’s a convenient way to infuse smoky flavor indoors or in recipes where traditional smoking isn’t practical.

Low and Slow

Low and Slow is a barbecue technique that involves cooking meat at low temperatures over an extended period. This method is ideal for cuts with high collagen content, such as brisket and pork shoulder. Low and slow cooking breaks down tough connective tissues, resulting in tender, succulent meat with a smoky flavor.

Lump Charcoal

Lump Charcoal is a type of charcoal made from natural wood, usually without additives or fillers. It is prized for its clean-burning properties, producing minimal ash and imparting a pure, smoky flavor to grilled or smoked food. Lump charcoal is a favorite among barbecue enthusiasts who seek a more natural and authentic grilling experience.

M

Marinade

A flavorful liquid mixture in which meat is soaked before grilling to add taste and tenderness. It can contain oils, acids, and spices.

Meat Grades and Cuts

Meat Grades refer to the quality classifications given to meat based on factors such as marbling, tenderness, and flavor. Common grades include Prime, Choice, and Select. Meat Cuts are specific portions of an animal, such as ribeye, sirloin, or tenderloin, that are used for cooking various dishes. The quality of meat and its suitability for different cooking methods often depend on both the grade and cut.

Meat Probe

A thermometer used to monitor the internal temperature of meat during cooking, ensuring it reaches the desired level of doneness.

Measuring Cups and Spoons

Measuring Cups and Spoons are indispensable tools in the kitchen, ensuring precise measurements of both dry and liquid ingredients. Measuring cups come in various sizes, typically including 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup. Measuring spoons include tablespoons, teaspoons, and fractions of teaspoons for accurate cooking and baking.

Meat Thermometer

A Meat Thermometer is a crucial tool for ensuring that meat is cooked to the desired level of doneness and safety. It helps prevent overcooking or undercooking by providing an accurate reading of the internal temperature of the meat. Meat thermometers come in various types, including digital, instant-read, and probe thermometers, each suitable for different cooking methods and meats.

Medium Rare

Medium Rare is a level of doneness used to describe how well a piece of meat is cooked. When meat is cooked medium rare, the interior remains pink and slightly red, with a warm center. This level of doneness is often preferred for steaks and certain cuts of beef, as it retains juiciness and tenderness.

Mesquite

Mesquite is another type of hardwood used for smoking meat, known for its intense and robust smokiness. Mesquite wood chips or chunks provide a distinctive earthy flavor that pairs well with beef, game meats, and vegetables. While its flavor is bold, it can be overpowering if not used sparingly. Mesquite is often used in southwestern and Tex-Mex barbecue styles.

Minion Method

A charcoal lighting technique where unlit charcoal is surrounded by a smaller amount of lit charcoal, gradually igniting and providing consistent heat for long cooks.

Mixing Bowls

Mixing Bowls are kitchen essentials available in various sizes and materials, such as stainless steel, glass, or plastic. They are used for combining, mixing, and marinating ingredients. Different-sized mixing bowls offer versatility for various cooking and baking tasks, from whipping up a salad dressing to preparing cookie dough.

Mop

Mop refers to a basting sauce used during the smoking or grilling process to keep meat moist and add flavor. It typically consists of a mixture of liquids like vinegar, water, or apple juice, combined with spices and herbs. Pitmasters “mop” the meat by brushing or basting it with this flavorful liquid at regular intervals to enhance its taste and juiciness.

Mop Sauce

Mop Sauce is a thin, flavorful liquid mixture used to baste or mop meat during the smoking or grilling process. It typically consists of ingredients like vinegar, water, spices, and sometimes tomato-based elements. Mop sauce adds moisture, flavor, and a glossy appearance to the meat while helping to create a mouthwatering crust.

N

Napolean Grill

A brand known for manufacturing high-quality grills and outdoor cooking equipment, including gas and charcoal grills.

O

Offset Smoker

Offset Smoker is a type of barbecue smoker that consists of two connected chambers: a firebox and a cooking chamber. The firebox is where you burn wood or charcoal, and the smoke and heat travel into the cooking chamber, indirectly cooking the meat. Offset smokers are prized for their ability to maintain consistent temperatures and produce flavorful, smoky results.

Olive Wood

A type of wood used for smoking, known for its mild and slightly sweet flavor, often used with poultry and fish.

One-Bite Challenge

The One-Bite Challenge is a culinary trend or challenge where individuals or chefs create small, bite-sized dishes that burst with flavor in a single mouthful. These tiny culinary creations focus on delivering an explosion of taste, often using creative and intricate combinations of ingredients and techniques.

Over-Smoking

Using too much wood or smoke, which can overwhelm the flavor of the meat and result in a bitter taste.

P

Pellet Grills

Pellet Grills are versatile outdoor cooking devices that use compressed wood pellets as a fuel source. They are renowned for their ability to offer both smoking and grilling capabilities. Pellet grills feature digital controllers that allow precise temperature adjustments, making them user-friendly and ideal for low and slow smoking or high-temperature grilling.

Pimentón

Pimentón, also known as Spanish paprika, is a spice made from dried and ground red chili peppers, specifically a variety called Capsicum annuum. It is a staple in Spanish and Mediterranean cuisine, prized for its rich, smoky, and slightly sweet flavor. Pimentón comes in various grades, such as sweet (dulce), bittersweet (agridulce), and hot (picante), with differing levels of spiciness. It is commonly used to season dishes, add color, and provide a smoky depth of flavor to soups, stews, grilled meats, seafood, and paella. Pimentón is a key ingredient in Spanish dishes like chorizo sausage and patatas bravas sauce, contributing to their distinct taste and vibrant red hue.

Pitmaster

Pitmaster is a term used to describe an expert in the art of smoking meat. These individuals have honed their skills in controlling temperature, smoke, and cooking times to create mouthwatering barbecue. Pitmasters are often associated with barbecue competitions and are respected for their ability to craft tender, flavorful, and perfectly smoked meats.

Pork Butt

Pork Butt, also known as a pork shoulder, is a cut of pork taken from the upper part of the front leg of the pig. It is a popular cut for slow cooking and smoking, making it a favorite for pulled pork dishes. Despite its name, it is not from the rear end of the pig. Pork butt is known for its rich flavor and tender meat when cooked low and slow.

Portuguese BBQ

Portuguese BBQ, also known as “Churrasco Português,” refers to the barbecue style and cuisine of Portugal. It features grilled or roasted meats, including piri-piri chicken (chicken marinated in spicy pepper sauce), pork, and sausages. Portuguese BBQ often incorporates aromatic spices and herbs, creating flavorful dishes that are enjoyed with traditional sides like rice and vegetables.

Pulled Pork

Pulled pork is a classic barbecue dish made from slow-cooked, smoked pork shoulder or pork butt. During the cooking process, the meat becomes so tender that it can be easily “pulled” apart into small, flavorful strands. Pulled pork is typically seasoned with rubs, sauces, or mops, and it’s a popular choice for sandwiches, tacos, and sliders in the world of barbecue.

Propane

A clean-burning gas commonly used as a fuel source for gas grills and outdoor cooking.

Q

Quick-Read Thermometer

A digital thermometer that provides fast and accurate temperature readings, ideal for checking meat doneness.

R

Rare

Rare is another level of doneness used for meat. When meat is cooked rare, the interior remains red and cool in the center. It is cooked quickly at high temperatures, resulting in a seared exterior and a cool, almost raw interior. Rare is less common than medium rare and is typically preferred by those who enjoy the natural flavors and textures of rare meats.

Resting

Resting is the practice of allowing grilled or smoked meat to sit for a short period after cooking but before slicing and serving. This resting period lets the juices redistribute within the meat, ensuring a juicy and tender final product. Resting times vary depending on the cut of meat but typically range from a few minutes to 30 minutes.

Reverse Sear

A cooking technique where meat is slow-cooked at a low temperature and then seared at high heat to develop a crust.

Rib

Ribs are a beloved barbecue staple, typically pork or beef ribs, that are slow-cooked to perfection. Different styles of ribs include baby back ribs, spare ribs, and St. Louis-style ribs. Ribs are often seasoned with rubs and smoked to achieve a tender, fall-off-the-bone texture and a delightful balance of smoky and savory flavors.

Rub

A rub is a dry mixture of spices, herbs, salt, and sometimes sugar, applied to the surface of meat before grilling or smoking. Rubs are used to add flavor, texture, and a crust to the meat. They come in various flavor profiles, including sweet, savory, spicy, and smoky, allowing grillmasters to customize their barbecue creations.

Rotisserie

A grilling accessory that allows for slow, even cooking of large cuts of meat by rotating them over the heat source.

RVing

RVing is a term used to describe the recreational activity of traveling or living in a recreational vehicle (RV). RVs are equipped with living amenities and are used for camping, road trips, and outdoor adventures. Some RVs are equipped with built-in grills or outdoor cooking setups, allowing enthusiasts to enjoy barbecue while on the road.

S

Seafood

Seafood encompasses a wide variety of edible aquatic animals and plants harvested from freshwater and saltwater sources. It includes fish (such as salmon, tuna, and cod), shellfish (such as shrimp, crab, and lobster), mollusks (like clams and mussels), and aquatic plants (such as seaweed). Seafood is a valuable source of protein and is enjoyed in many culinary traditions worldwide.

Sear

A quick, high-heat cooking technique that locks in juices by creating a caramelized crust on the meat’s surface.

Seasoning

The process of applying salt and pepper (or other spices) to meat before cooking to enhance its natural flavors.

Smokehouse

A smokehouse is a dedicated structure or appliance designed for smoking meat and other foods. Smokehouses can be small, backyard units or large commercial facilities. They are equipped with smoke generators and temperature controls to produce consistent smoke and heat for smoking.

Smoke Ring

Smoke Ring is a pinkish or reddish ring that forms just beneath the surface of smoked meat, especially when using wood or charcoal for smoking. It is not actually smoke but a chemical reaction between the meat’s myoglobin and nitrogen dioxide in the smoke. A well-defined smoke ring is a sign of well-smoked and flavorful meat and is often sought after by barbecue aficionados.

Smoker Box

A container used to hold wood chips or chunks for smoking when using a gas grill.

Smoker

A smoker is a specialized cooking device designed for low and slow cooking, allowing for the slow infusion of smoky flavor into meat. Smokers come in various types, including offset smokers, pellet smokers, electric smokers, and more. They are essential for achieving that authentic barbecue taste and texture.

Smoking

A slow-cooking method that infuses food with the flavors of wood smoke. Common woods for smoking include hickory, mesquite, and applewood.

Soccer Mom

Soccer Mom is a colloquial term used in the United States to describe a mother who is highly involved in her children’s extracurricular activities, particularly soccer. Soccer moms are often associated with driving their children to soccer practices and games, as well as being actively engaged in school and community events. It is a term that reflects a parent’s commitment to their children’s activities and well-being.

Sous Vide

A cooking method where food is vacuum-sealed and cooked in a water bath at a precise, consistent temperature before finishing on the grill for flavor and texture.

Spatchcock

A technique of flattening poultry (usually chicken) by removing the backbone, making it cook more evenly and quickly.

Succulent Barbecue

Succulent Barbecue refers to the quality of barbecue dishes being juicy, tender, and flavorful. Achieving succulence in barbecue involves careful cooking techniques, such as low and slow smoking, to ensure that the meat retains its moisture and becomes exceptionally delicious.

T

Tandoor

A Tandoor is a traditional cylindrical clay or metal oven used in Indian and Middle Eastern cuisine for cooking various dishes, most notably tandoori-style meats and bread. Tandoors are heated to high temperatures using charcoal or wood, and the food is cooked directly against the oven’s hot inner walls, imparting a distinct smoky and charred flavor.

Texas Crutch

The Texas Crutch is a technique used in barbecue, particularly for tough cuts of meat like brisket or pork shoulder. It involves wrapping the meat in aluminum foil or butcher paper during the cooking process. This method helps accelerate the cooking time, tenderize the meat, and retain moisture, resulting in succulent, perfectly cooked barbecue.

Texas-Style

Texas-Style barbecue refers to a regional barbecue tradition that originated in Texas. It is characterized by the emphasis on beef, particularly brisket. Texas-style barbecue often involves slow-smoking large cuts of meat over hardwood, resulting in tender, flavorful dishes. The use of a simple salt and pepper rub is common, allowing the smoky flavor to shine through.

Tongs

Kitchen utensils used for flipping, turning, and grabbing food on the grill.

Toum

Toum, also known as “Lebanese Garlic Sauce,” is a popular Middle Eastern condiment made from garlic, lemon juice, oil, and salt. It has a creamy, garlic-forward flavor and is often served as a dip or sauce with grilled meats, shawarma, kebabs, and other Middle Eastern dishes. Toum adds a garlicky kick to barbecue and grilled dishes.

Two-Zone Cooking

Two-Zone Cooking is a grilling technique that combines both direct and indirect cooking zones on the grill. It offers flexibility and versatility for a wide range of dishes. In a two-zone setup, one side of the grill is designated as the direct heat zone, where food can be seared or cooked quickly, while the other side serves as the indirect heat zone, suitable for slow-cooking or keeping food warm. This technique allows grillers to start cooking food over high heat to achieve sear marks or develop flavor, and then move it to the cooler side for thorough, controlled cooking. Two-zone cooking is particularly useful for grilling thicker cuts of meat, like pork chops or bone-in chicken pieces, as it prevents the exterior from overcooking before the interior reaches the desired temperature.

U

Ugly Drum Smoker (UDS)

A DIY smoker made from a steel drum, known for its efficiency and affordability.

V

Vegan

Veganism is a dietary and lifestyle choice that excludes all animal products, including meat, dairy, eggs, and any foods derived from animals. Vegans rely solely on plant-based foods for nutrition and avoid the use of animal products in other aspects of life, such as clothing and cosmetics. Vegan diets emphasize vegetables, fruits, grains, legumes, nuts, and seeds.

Vegetarian

Vegetarian refers to a dietary choice where individuals exclude meat, including poultry, seafood, and red meat, from their diet. Vegetarians primarily consume plant-based foods such as vegetables, fruits, grains, legumes, nuts, and dairy products (in the case of lacto-vegetarians). Some variations of vegetarian diets may allow for the consumption of eggs (ovo-vegetarians) or dairy (lacto-vegetarians), while strict vegetarians avoid all animal-derived products.

Ventilation

The control of airflow in a grill or smoker, essential for temperature regulation and smoke management.

W

Wagyu Beef

Wagyu Beef is a highly sought-after and premium-quality breed of cattle originating from Japan. Wagyu cattle are renowned for their exceptional marbling, which is the intramuscular fat that contributes to their tender, richly flavored meat. This marbling results in a distinctive buttery texture and a melt-in-your-mouth eating experience. Wagyu beef is considered one of the highest-quality beef varieties globally, often associated with luxury dining and gourmet cuisine.

Water Smoker

A Water Smoker, also known as a bullet smoker or vertical water smoker, is a type of smoker designed for low and slow smoking. It consists of stacked chambers, with the lower chamber holding a water pan. The water pan serves multiple purposes, including regulating temperature, adding moisture to the cooking environment, and preventing flare-ups. Water smokers are favored for their ease of use and ability to produce tender, flavorful smoked meat.

Wood Chips

Small pieces of wood used in smoking to add flavor to food. They ignite quickly and produce short bursts of smoke.

Wet Rub

A paste-like mixture of spices, herbs, and liquids applied to meat before cooking.

Y

Yakitori

Yakitori is a Japanese dish consisting of skewered and grilled pieces of chicken, often marinated in a flavorful sauce. Yakitori can include various parts of the chicken, such as thigh meat, wings, and skin, and is cooked over a charcoal grill. It is a popular street food and izakaya (Japanese pub) dish, known for its deliciously grilled, smoky, and savory flavors.

0 – 9 #

3-2-1 Method

The 3-2-1 Method is a popular technique used for smoking pork ribs to achieve a perfect balance of tenderness and flavor. It involves three phases: 3 hours of smoking, 2 hours wrapped in foil with added liquid (often referred to as the “Texas Crutch”), and 1 hour unwrapped to create a smoky bark. This method helps ensure that the ribs are both moist and well-smoked.

Things about Barbecue most people don’t know about

1. Indirect Heat Cooking: Barbecue often involves cooking with indirect heat, where the food is not directly over the flame, enhancing flavor and tenderness.
2. Wood Type Matters: Different woods impart different flavors; hickory adds a strong taste, while applewood is milder.
3. Low and Slow: Barbecue is typically cooked at low temperatures for long periods, allowing for flavor development and tenderization.
4. Marinade Science: Acidic marinades tenderize meat by breaking down fibers.
5. Regional Styles: There are numerous regional barbecue styles in the U.S., each with unique flavors and techniques.
6. Bark Formation: The “bark,” or outer crust of smoked meats, is a prized component for its concentrated flavor.
7. Mop Sauces: Some barbecue styles use a “mop sauce” applied during cooking to add moisture and flavor.
8. Resting Meat: Resting meat post-barbecue is crucial for juice retention.
9. Smoke Ring: The pink ring under the meat’s surface is a reaction between smoke and myoglobin in meat, not an indicator of doneness.
10. Meat Stall: During smoking, meats can hit a temperature “stall” due to evaporative cooling, a natural process.
11. Barbecue vs. Grilling: Barbecue generally refers to slow cooking with smoke, whereas grilling is fast cooking over direct heat.
12. Charcoal Types: Lump charcoal burns hotter and faster than briquettes, which are more consistent and burn longer.
13. Brisket’s Popularity: Brisket became a barbecue staple due to its initially low cost and tough texture, ideal for slow cooking.
14. Barbecue Competitions: Competitive barbecue is a serious sport with various categories and strict judging criteria.
15. Global Influence: Barbecue techniques and flavors are influenced by various global cuisines.
16. Health Aspects: While delicious, consuming large amounts of smoked meats should be moderated due to potential health risks.
17. Vegetarian BBQ: Barbecue isn’t just for meat; vegetables and plant-based proteins can also be barbecued.
18. Fuel Sources: Besides wood and charcoal, some barbecue uses electricity or gas, though purists often prefer traditional methods.
19. Historical Roots: Barbecue has deep historical roots, with evidence of early forms dating back thousands of years.
20. Rubs vs. Sauces: Some barbecue traditions emphasize dry rubs over sauces, focusing on the meat’s natural flavors.
21. Smoking Fish: Fish can be barbecued, often requiring less time and lower temperatures.
22. Pitmasters: A skilled barbecue cook is often referred to as a pitmaster.
23. Sauce Varieties: Barbecue sauces vary widely, from vinegar-based to sweet and tangy.
24. Barbecue in Culture: Barbecue is a significant part of many cultures, often associated with gatherings and celebrations.
25. Meat Selection: Choosing the right cut of meat is crucial for a successful barbecue.
26. Temperature Control: Maintaining consistent temperatures is key to proper barbecue cooking.
27. Barbecue Tools: Specialized tools like meat thermometers, tongs, and brushes enhance the barbecue experience.
28. Meat Injection: Injecting marinades directly into meat is a method used to enhance flavor and juiciness.
29. Smoker Types: There are various types of smokers, from simple kettle grills to large offset smokers.
30. Barbecue and Beer Pairing: Certain beers pair excellently with barbecue, enhancing the overall flavor experience.
31. Charcoal Chimney: A charcoal chimney is a tool for starting charcoal without lighter fluid, preventing chemical tastes.
32. Side Dishes: Traditional barbecue is often accompanied by specific side dishes like coleslaw or baked beans.
33. Smoking Woods: Not all woods are suitable for smoking; some can impart unpleasant flavors.
34. Meat Preparation: Proper preparation, including trimming and seasoning, is vital for barbecue.
35. Direct Heat Finish: Some barbecue methods finish meat over direct heat for a crispy exterior.
36. Smoking Times: Different meats require different smoking times and temperatures.
37. Sauce Application Timing: Applying sauce too early can cause burning due to sugar content.
38. Clean Smoke: Good barbecue smoke should be thin and blue, indicating complete combustion.
39. Barbecue in Different Countries: Countries worldwide have unique barbecue styles, like Korean BBQ or South African Braai.
40. Meat Quality: The quality of meat, including factors like marbling, greatly affects the final barbecue product.
41. Fat Cap: Some pitmasters prefer to cook meats like brisket with the fat cap up to self-baste.
42. Smoking Cheese: Cheese can be cold-smoked to add a unique flavor.
43. Barbecue Etiquette: There are unwritten rules and etiquettes in barbecue culture, especially in competitive scenes.
44. Dry Brining: Dry brining meat before barbecuing can enhance flavor and moisture retention.
45. Wood Chips vs. Chunks: Wood chips burn faster and are used for short cooks, while chunks are for longer smokes.
46. Pellet Smokers: Pellet smokers automate the smoking process, using compressed wood pellets for fuel and flavor.
47. Brining: Brining in a saltwater solution helps retain moisture during the barbecue process.
48. Barbecue and Socializing: Barbecue is often a social event, bringing people together over food.
49. Sustainable Barbecue: Sustainable practices in barbecue involve using responsibly sourced meats and fuels.
50. Cold Smoking: Cold smoking adds flavor without cooking the food, ideal for certain cheeses and meats.
51. Barbecue in Winter: With proper precautions, barbecue can be done in cold weather.
52. Sauce Regional Variations: Different regions have distinct barbecue sauce preferences, from sweet to spicy.
53. Barbecue as a Cooking Method: Barbecue is both a cooking method and a type of food.
54. Barbecue Festivals: Many regions host barbecue festivals celebrating local styles and traditions.
55. Flavor Layering: Skillful barbecue involves layering flavors through rubs, smoke, and sauces.
56. Meat Smoking Science: The science of meat smoking involves chemical reactions that develop flavor and color.
57. Offset Smoker Use: Offset smokers separate the heat source from the cooking chamber for better smoke flow.
58. Barbecue and Wine Pairing: Like beer, certain wines can complement barbecue dishes.
59. Healthier Barbecue Options: Leaner meats and vegetable options offer healthier barbecue choices.
60. Cultural Significance: Barbecue has cultural significance in many regions, often associated with heritage and tradition.
61. Direct vs. Indirect Heat: Understanding the difference between direct and indirect heat is crucial in barbecue.
62. Seasoning the Smoker: Seasoning a smoker before its first use helps prevent rust and imparts flavor to the metal.
63. Barbecue as an Art and Science: Barbecue is considered both an art, due to the skill involved, and a science, because of the cooking processes.
64. Wood Pellet Flavors: Different wood pellets impart various flavors, much like smoking woods.
65. Digital Thermometers: Digital thermometers are essential for precise temperature control in barbecue.
66. Smoke Flavor Overpowering: Too much smoke can overpower the flavor of the meat, making balance key.
67. Searing After Smoking: Some barbecue methods involve searing meat after smoking for a crusty exterior.
68. Barbecue Safety: Safe barbecue practices include proper handling of raw meat and managing fire risks.
69. Leftover Creativity: Leftover barbecue can be used creatively in various dishes.
70. Smoker Maintenance: Regular cleaning and maintenance of smokers is essential for consistent results.
71. Barbecue and History: The history of barbecue is intertwined with various cultures and traditions.
72. Vegetable Smoking: Smoking vegetables can add unique flavors to traditional side dishes.
73. Barbecue Rubs: Barbecue rubs range from simple salt and pepper to complex spice blends.
74. Fuel Efficiency: Efficient use of fuel in barbecue is both economical and environmentally friendly.
75. Barbecue in Literature and Film: Barbecue is often featured in literature and film, reflecting its cultural significance.
76. Smoke Penetration: Smoke penetrates meat only to a certain depth, beyond which it’s just heat acting on the meat.
77. Resting Periods: Different meats require different resting periods post-barbecue.
78. Barbecue and Healthier Cooking Methods: Barbecue can be part of a healthy diet with the right choices and cooking techniques.
79. Drip Pans: Using drip pans can prevent flare-ups and keep the smoker clean.
80. Flavor Profiles: Understanding and balancing flavor profiles is key in successful barbecue.
81. Barbecue and Community: Barbecue often plays a role in community events and gatherings.
82. Smoke and Meat Type: Different meats respond differently to smoke, affecting flavor and texture.
83. Barbecue as a Hobby: Many people take up barbecue as a serious hobby, investing in equipment and honing their skills.
84. Barbecue and Seasonality: Different seasons can influence the type of barbecue and the ingredients used.
85. Tenderizing Techniques: Besides marinades, mechanical tenderizing methods can prepare meats for barbecue.
86. Barbecue Myths: There are many myths in barbecue culture, often related to techniques and equipment.