A Mini Glossary of BBQ Terms
Bark (a.k.a. Mr. Brown):
The crust that forms on a piece of meat from the seasonings in the rub, rendered fat, smoke, and caramelized sugars.
Heavily charred, bite-size brisket pieces typically taken from the fattier point end. These flavor-packed morsels were made famous by writer Calvin Trillin, a Kansas City native, in the 1970s.
A fanatic of the Big Green Egg, an oval-shaped ceramic grill and smoker.
A thick slab of fat between the skin and the flesh.
A tender, well-marbled section of the pork butt that’s located high on the shoulder. It typically pulls in the most money and trophies on the competitive circuit.
A thin, vinegar- based sauce basted on a piece of meat while it’s cooking.
The light, moist interior of whole-hog barbecue.
Engaging with a fellow pitmaster in order to steal barbecue secrets.
A poorly butchered slab of ribs, in which the meat has been hacked away and the bone “shines through.”
Specific to larger cuts of meat, when the internal temperature reaches between 150 and 165 degrees and doesn’t budge for hours. A common problem for rookie pitmasters.
A ribbon of pink meat found beneath the bark, caused by the interaction of nitric oxide and myoglobin, the protein that gives flesh its red color.
Wrapping cooked brisket in aluminum foil to slow evaporation and preserve moisture.
A specialty of northern Alabama, this all-purpose mayo- and vinegar-based sauce is traditionally used to dress chicken and pulled pork.
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