| Like most special activities,
the BBQ has its own language. The following list sets out
to interpret some of the most commonly used terms for you.
Baby Back
Back ribs have at least 8 and as many as 14 ribs. The back
can be found in the spine section of the pork loin. Baby
back ribs are also known as Pork Loin Ribs.
Baste
To brush a seasoned liquid over a food surface to add
moisture and flavor.
Brochtte
French term for kabob, food cooked on a skewer.
Ceramic Briquettes
Radiant materials compacted in a brick shape; used in gas
grills. Ceramic briquettes don't burn completely like charcoal.
Lava rocks and metal plates are similar alternatives.
Charcoal Briquettes
Ground charcoal, coal dust, and starch compacted in a
brick shape and used as fuel in charcoal grills.
Charcoal Grate
The rack that holds charcoal in the firebox.
Charcoal Grill
A grill that uses charcoal briquettes as its principal
fuel.
Chimney Starter
A metal cylinder-shape container used to start a charcoal
fire.
Direct Grilling
Method of quickly cooking food by placing it on a grill
rack directly over the heat source. Food is most often cooked
uncovered on a charcoal grill, but covered on a gas grill.
Drip Pan
A metal or disposable foil pan placed under food to catch
drippings when grilling. A drip pan can also be made from
heavy foil.
Dry Smoking
A method of cooking foods by placing it on a grill rack
indirectly over the heat source with the lid down and vents
adjusted to allow the fire to burn and create smoke.
Electric Grill
A small tabletop grill that uses electricity for fuel.
Also, many high-end rangetops include a grate or grill insert
and a built-in exhaust fan for smokeless indoor grilling.
Firebox
The bottom of the grill that holds the fire or heat.
Flare-Ups
Flames caused by fat dripping onto hot coals or lava rocks.
Gas Grill
A grill that uses gas from a propane tank or natural gas
line for fuel.
Glaze
To form a glossy, flavorful coating on food as it cooks,
usually by basting.
Grid
The latticework of metal rods that holds food on a grill;
is also referred as grill grate.
Grill Basket
A hinged wire basket that is used to hold fish or veggies
for grilling.
Grill Wok
A wok that is made specifically for grilling. Wih its sloped
sides and numerous small holes, it makes small pieces of
vegetables, meat, or seafoods easy to stir-fry on the grill.
Hibachi
A small, portable, uncovered grill, often made of cast
iron.
Indirect Grilling
Method of cooking food slowly, off to one side of the heat
source, usually over a drip pan in a covered grill.
Ketle Grill
A round charcoal grill with a heavy cover. It usually stands
on three legs and can be used for either direct or indirect
grilling.
Kabobs
Pieces of meat, poultry, seafood, and/or Veggies threaded
on a skewer and grilled.
Lava Rock
This natural rock results from volcanic lava and is used
as an alternative to ceramic briquettes in gas or electric
grills. It can be used many times, but eventually needs
to be replaced.
Lump Charcoal
Carbon residue of wood that has been charred; usually
in the form of lumps. Used for heat source in charcoal grills.
Marinate
To soak food in a flavorful liquid mixture befor it is
cooked. Marinades add flavor to foods and tenderize certain
cuts of meat. Beef cuts that benefit from marinating include
boneless skirt steak, flank steak, round steak, round eye
steak, round tip steak, and chuck blade steak.
Medium Done
For this doneness, the center of the meat should have a
slight pink to red color. The meat will be slightly firm
and springy when pressed. If using a thermometer, a medium
doneness temperature is 160º
Medium-rare doness
For this doneness, the center of the meat should have
a bright red color and be slightly springy when pressed.
If using a thermometer a medium-rare temperatureis 145º.
This temperature is not recommended for veal, pork, or ground
meats.
Medium-well doness
For this doneness, the center of the meat should have very
little pink color and be firm and springy when pressed.
If using a thermometer a medium-well temperature is 170º.
Rotisserie
The spit or long metal skewer that suspends and rotates
food over the grill's heat source.
Rub
A blend of seasonings that is rubbed onto food surface
before grilling.
Skewer
A long, narrow metal or wooden stick that can be inserted
through pieces of meat or veggies for grilling.
Smoke Box
Small, perforated steel or cast-iron container placed on
a gas grill's lava rocks or ceramic briquettes, or the grill
rack to hold wood chips or pellets and provide smoke.
Smoke Ring
A zone of pink color which meat acquires when exposed to
appropriate levels of smoke (which contains traces of nitrates
and nitrites) for a period of time.
Spare Ribs
Spare ribs have at least 11 bones. Spare ribs are the full
rib section which is removed from the belly of the pig.
It is not unusual to find the costal cartilage with or without
the brisket bone removed from this cut of meat.
St Louis Style Ribs
The St Louis rib are a sectioned from the Spare Rib. Preparation
includes removing the Brisket bone along the rib side leaving
the cartilage exposed on the brisket bone side. Often, the
skirt meat is removed. The outside edge of the skirt should
be trimmed if the skirt remains intact.
Vents
Holes in a grill or firebox that open and close. When open,
air circulates through, increasing the heat of a fire.
Waterwet Smoking
Method of cooking food by placing a pan of water or other
liquid in the grill to add moisture when smoking foods.
Wood Pellets
Natural hardwood materials added to a fire to impart smoky
flavor to food as it cooks.
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