Monday, September 29, 2008

BBQ - A Glossary of Terms

Today's post is on barbecue slang or lingo. This first appeared in 1998 in The Passion of Barbeque by the Kansas City Barbeque Society. Don't worry if some of these definitions contradict other glossaries you've seen. Barbecue slang is fluid. Enjoy.

Baby Back Ribs - the 13 smallest loin end ribs of a slab of pork ribs, the most tender ribs

Bamboo Skewers - long pins of wood soaked in water prior to using for kebabs on the grill

Banking Coals - stacking charcoal briquettes against the wall of the grill to one side in order to grill using the indirect method of cooking

Barbeque - to slowly cook meat/food over coals with aromatic woods in a covered cooker imparting smoke flavor

Baste - to pour liquids such as stock, juice, oils or marinades over meats while cooking retain moisture and/or impart flavor

Charcoal Chimney - a cylindrical metal container used to start charcoal fires without the use of petroleum products

Closed Pit - a covered barbeque grill

Dry Rub - a mixture of dry seasonings rubbed into meats prior to grilling or barbequeing

Glaze - a finishing sauce applied to meats during the final 15 minutes of cooking

Green Wood - usually refers to unseasoned hickory

Grilling - cooking over a hot open fire

Hardwood Charcoal Briquettes - most commonly made from hardwoods such as oak or hickory

Hoi Sin Sauce - also known as Chinese bean sauce, it is sweet and hot, primarily made from black beans

Indirect Heat - to cook meat away form the source of heat, i.e., the opposite side of the grill away from the hot coals

Indoor Barbequeing - cooking in the oven by broiling under red hot heating unit or slow covered cooking in the oven using barbeque sauce or liquid smoke to imitate outdoor barbecqueing

Injecting Marinades - using a syringe with a needle to insert marinade into meats prior to cooking

KCBS Sanctioned Contests - contests that apply for and follow the Kansas City Barbeque Society's criteria, rules and regulations

Marinate - to place food in an oil-acid mixture to tenderize or add flavor

Mop - to use a mop or large brush to apply baste to meat while cooking

Nom de Grills - imaginative names used by individuals or teams who compete in barbeque contests, i.e., The Rib Doctor, Baron of Barbeque, Sir Loin, Girll of my Dreams, to name a few.

Pit Barbeque - a large structure for barbequeing large pieces of meat or whole animals that can be closed for smoking. The pit can be a hold dug in the ground or a free standing cement or brick "oven" or a heavy metal structure such as a metal drum

Pit Boss - person in charge of the barbeque unit

Sear - to brown quickly over a very hot charcoal fire to seal in meat juices

Skewer - a long pin of wood or metal on which food is threaded/placed and held in place while cooking. To fasten meat with skewers to keep in shape while cooking

Slab of Ribs - most commonly refers to pork ribs (a side or slab of ribs)

Waterpan - a vessel for water placed inside covered barbeque units to provide moisture while cooking

Water Smoker - commercially manufactured cooking unit where the fire is separated from the meat by a water tray

Wood - large chunks of non-resinous wood used as a fuel a source as well as a smoke-flavoring agent. Varieties of woods used for barbequeing include apple, cherry, grape, hickory, mesquite, oak and pecan.

Wood Chips - small chips of hardwood or fruit wood added to barbeque fire to impart smoke flavor to meats.

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