BBQ Terminology

Speaking the language of BBQ

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.