BBQ Lingo: Cook Like a Man
Part of the Q world is being able to talk a good game. Just be sure your barbecue backs you up.
Here's some more barbeque lingo as published by the Tabasco Company in The Original Cook Like a Man Cookbook. Take these definitions with a grain of salt. My comments are in the brackets at the end.
- Barbeque ("BBQ", "Que"): Although true barbeque is cooked by the "smoking" method, most folks say they're "barbecuing" when they're actually "grilling." (I don't have to tell you guys this!)
- Brine: A solution of salt, sugar and water that marinates food before cooking. Adds loads of flavor. (When I brine I also add spices and seasonings)
- Cowboy Barbecue: Texas style grilling and smoking method. Start by grilling the meat over hot coals until rare, then finish slow-cooking over indirect heat with mesquite chips. (Chips? When I was in Texas I didn't see anyone using stinkin' chips!)
- Direct Heat: Cooking food quickly by placing it directly over the heat source.
- Indirect Heat: Cooking food slowly by NOT placing it directly over the heat source.
- Marinade: A flavorful liquid concoction that food soaks in before cooking.
- Ms. White: The moist, meaty inside of pork barbecue. (The other white meat - the white meat from a pork butt)
- Mister Brown: The dark smoked outer part of pork barbeque. (The outer layer of a pork butt aka the bark)
- Mop Sauce: A mixture basted on food during cooking to add moisture and flavor.
- Pachanga: South Texan term for a get-together, complete with BBQ and live music.
- Pig Pickin': North Carolina slang for an outdoor gathering where pulled pork is served.
- Pitmaster: The craftsman who tends the barbeque pit for hours on end until the meat is perfectly done. The true definition of patience.
- Rub: Dry seasonings that are massaged in the meat before cooking. Rubs lock in flavor, add a little bite and create a crust on the meat.
- Searing: Cooking meat on high heat for a short time. Seals in juices and creates a crunchy outside.
- Smoking: Cooking meat for long periods of time at low temperatures. Fired by burning hardwoods that infuse a "smoky" taste into the meat.