Patricks BBQ Pork Recipes

BBQ Terminology

BBQ cooking has some unique terms and words.

Speaking the language of BBQ

BBQ terms tag cloud

Here is a list of 50 common terms used in BBQ cooking.

  1. Barbecue (BBQ): A method of cooking meat, typically slow-cooking over low, indirect heat with wood smoke to impart a smoky flavor.
  2. Barbecue Pit: A dedicated cooking area or structure designed for barbecue, often equipped with grates, racks, or hooks for smoking or grilling meat.
  3. Bark: The flavorful, caramelized crust that forms on the surface of smoked meat, often achieved by slow cooking at low temperatures.
  4. Baste: To brush or pour liquid (such as a sauce or marinade) over food while it cooks to keep it moist and add flavor.
  5. BBQ Pit Sauce: A thick, sweet, tangy sauce used for basting or brushing onto meat during cooking or served as a condiment.
  6. BBQ Sauce: A sauce made from a combination of ingredients, such as tomato paste, vinegar, sugar, spices, and seasonings, used for glazing, dipping, or serving with grilled or smoked meat.
  7. Brine: A solution of salt, water, and sometimes sugar and spices used to soak meat before cooking to enhance its flavor, moisture, and tenderness.
  8. Brisket Flat: The leaner, flatter part of the beef brisket known for its firm texture and rich beef flavor
  9. Brisket Knife: A long, thin-bladed knife designed explicitly for slicing brisket, allowing for clean, even cuts.
  10. Brisket Point: The beef brisket's thicker, more fatty end is known for its juiciness and tenderness when properly cooked.
  11. Brisket: A cut of beef from the chest area of a cow, usually slow-cooked until tender and commonly associated with Texas-style barbecue.
  12. Burn-off: The process of heating a grill or smoker to a high temperature to burn off any residual food or grease from previous cooking sessions.
  13. Burnt Ends: A popular dish made from the crispy, flavorful pieces of meat cut from the point end of a smoked brisket.
  14. Butcher Paper: A sturdy, food-grade paper used for wrapping meat during cooking to retain moisture and protect it from direct heat.
  15. Charcoal: A black substance obtained by heating wood in the absence of oxygen, used as a fuel source for grilling and smoking.
  16. Chimney Starter: A metal cylinder used to ignite charcoal quickly and evenly, creating hot coals for grilling or smoking.
  17. Cold Smoking: A smoking method where the food is exposed to smoke without direct heat, typically at temperatures below 90°F (32°C).
  18. Direct Heat: Cooking food directly over the heat source, such as placing it directly above the flames.
  19. Dry Rub: A blend of dry spices and seasonings applied to meat before cooking, without any added liquid.
  20. Flare-up: Sudden bursts of flames caused by fat or juices dripping onto hot coals or flames, requiring attention to prevent burning the food.
  21. Flipping: Turning food over during cooking to ensure even heat distribution and prevent one side from burning.
  22. Foil Wrap: Enclosing meat in aluminum foil during cooking to retain moisture and enhance tenderness.
  23. Glaze: A sauce or liquid mixture applied to meat during cooking to give it a glossy appearance and add flavor.
  24. Grilling: Cooking food directly over high heat, usually on a grill grate.
  25. Hot Smoking: A smoking method where the food is exposed to smoke and cooked simultaneously at temperatures ranging from 180°F to 275°F (82°C to 135°C).
  26. Indirect Heat: Cooking food away from the heat source, usually by placing it to the side of the flames or using a heat deflector, allowing for slower, more controlled cooking.
  27. Injector: A device used to inject marinades or other liquids into meat to enhance flavor and moisture.
  28. Marinade: A liquid mixture of oil, vinegar, herbs, spices, and other flavorings used to tenderize and flavor meat before cooking.
  29. Minion Method: A technique for maintaining low and steady temperatures in a charcoal smoker by strategically arranging unlit charcoal and adding a small amount of lit charcoal on top.
  30. Mop Sauce: A thin, often vinegar-based sauce applied to meat during cooking to add moisture and flavor.
  31. Offset Smoker: A type of smoker where the firebox is located beside the cooking chamber, allowing smoke and heat to flow indirectly over the food.
  32. Pellet Grill: A type of grill or smoker that uses wood pellets as fuel, providing a convenient way to control temperature and add smoke flavor.
  33. Pit Barrel Cooker: A specific type of smoker that uses a vertical drum design to cook meat, known for its simplicity and versatility.
  34. Pit: A structure or device used for cooking meat over an open fire or with indirect heat, often associated with traditional barbecue cooking.
  35. Pitmaster: A skilled cook who uses wood smoke to barbecue, often specializing in specific techniques and flavors.
  36. Pulled Chicken: Cooked chicken that is shredded or pulled into thin strips.
  37. Pulled Pork: Slow-cooked pork shoulder or butt that is shredded or "pulled" into small pieces.
  38. Resting Rack: A raised rack or grate used to elevate cooked meat off the surface to allow air to circulate and prevent condensation from making it soggy.
  39. Resting: Allowing cooked meat to sit undisturbed for a period of time after cooking to allow the juices to redistribute and ensure tenderness.
  40. Reverse Sear: A cooking method where meat is first slow-cooked at a low temperature and then finished with a high-temperature sear to achieve a flavorful crust.
  41. Ribs: Cuts of meat, typically pork or beef, from the ribcage that are cooked slowly until the meat is tender and flavorful.
  42. Rub: A mixture of herbs, spices, and other flavorings applied to meat before cooking to enhance its flavor and form a crust.
  43. Sear: Browning the surface of meat quickly over high heat to develop a flavorful crust.
  44. Smoke Chamber: The enclosed section of a smoker or grill where the food is placed for smoking.
  45. Smoke Ring: A pink discoloration near the surface of smoked meat, caused by a chemical reaction between the smoke and the meat's myoglobin.
  46. Smoked Sausage: Sausages made from ground meat, such as pork or beef, that are flavored with spices and smoked over low heat.
  47. Smoking: A cooking method where food is cooked slowly over low heat, often using hardwood chips or chunks to produce smoke.
  48. Thermometer: A tool used to measure the internal temperature of meat to ensure it is cooked to the desired level of doneness.
  49. Water Pan: A pan filled with water placed in a smoker or grill to help regulate temperature, provide moisture, and prevent excessive drying of the meat.
  50. Wood Chips: Small pieces of wood, often soaked in water, used in smokers or grills to produce smoke and infuse food with a smoky flavor.
Apple smoked pork butts

Did you know?

Smoke preservation back in the day.
Smokehouses allowed early Americans to preserve meat for longer periods, especially in the absence of modern refrigeration methods. Smoking not only imparted flavor but also helped to dry out the meat and discourage the growth of bacteria and spoilage.

Pork Cooking Resources


Here are some regional styles of pork barbecue, including Carolina, Kansas City, Memphis, and Texas BBQ.

Patrick's Pork recipes feature a simple "smoker to oven" BBQ cooking method.

 Pulled Pork •  Pork Ribs •  Pork Loin •  Hot Dogs •  BBQ Dry Rub •  Deep Fried Pork Tenderloin

 Mac and Cheese