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WhiteTrashBBQ

WhiteTrash BBQ -- Real Pit Barbecue from New York City. This is the story of a fire obsessed guy, living in Brooklyn, with a dream of producing award winning, competition busting, real Barbeque. Come live the dream as I compete around the country in the KCBS Championship Barbecue circuit.

Thursday, July 27, 2006

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.

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