Packer Brisket

Packer Brisket

A Packer Brisket (aka Whole Packer Brisket or Packer Cut Brisket) is a cut of beef that includes both the flat and the point of the brisket. The point and flat are separated by the point muscle.  After cooking the brisket it is easy to separate the two parts by slicing through this layer of fat.

Read the full definition →

Au Jus

Au Jus

What is Au Jus? JUS is French for the natural juices given off by meat when cooking. AU is French for… “Awww, this stuff is good!” To most Americans Au Jus is the sauce put on meat or served in a bowl for dipping.  The sauce is made from the meat juices and often enhances with [...]

Read the full definition →

Operation BBQ Relief

Operation BBQ Relief

The BBQ community is a close-knit supportive group.  If you’ve ever been in a BBQ competition you know how teams will help each other out. Operation BBQ Relief has taken that support to a new level.  OBR is a group of barbequers that show up at natural disasters and prepare meals for those affected and [...]

Read the full definition →

Pig Candy

Pig Candy

Pig Candy is bacon that is covered in brown sugar and spices then smoked.  Basically… candied bacon! I like to throw some Pig Candy on the smoker to have as a snack when I’m doing longer smokes like ribs or brisket. The basic pig candy recipe calls for bacon, cayenne, and brown sugar.  Some people [...]

Read the full definition →

Cadillac Cut

Cadillac Cut Rib

The Cadillac Cut is a technique for cutting ribs.  It is also known as the Hollywood Cut. Instead of cutting the ribs by slicing the middle of the meat between the bones the meat is cut all the way to the adjacent bone on either side. The result is a rib with a lot of [...]

Read the full definition →

Grand Champion (GC)

BBQ Champion

The Grand Champion or GC at a BBQ contest is the team with the most total points across all the competition categories. For a typical Kansas City Barbeque Society (KCBS) sanctioned BBQ Competition there are four categories of meat (chicken, pork ribs, pork, and beef brisket). Each category will have a winner.  And the team [...]

Read the full definition →

Fat Cap

Fat Cap

A Fat Cap is the white layer of fat on top of the meat. The fat cap serves many purposes.  It can add flavor to the meat during the BBQ process.  It can help keep the meat tender while cooking.  It can be used to protect the meat while over direct heat.  And some people [...]

Read the full definition →

Hot and Fast

Hot and Fast BBQ

Hot and Fast or Hot n Fast is a cooking technique becoming popular with many BBQ cooks. The traditional low and slow barbeque method of cooking meat  for long periods of time at temperatures involves keeping the temperatures around 225 F. The Hot and Fast method involves smoking the meat at temperatures around 325 F. [...]

Read the full definition →

Money Muscle

Money Muscle

The Money Muscle is a prized piece of the pork butt because of its taste and tenderness. It is located parallel to and opposite the blade bone. The money muscle is located on the outside edge of the pork butt so it forms a nice bark. BBQ competitors have nicknamed this piece the “Money Muscle” [...]

Read the full definition →

Water Pan

Water Pan

A water pan is used in BBQ smokers to add moisture to the cooking chamber. Some people think adding different liquids (beer, wine, juice, soda, etc.) will help with flavoring the meat but we don’t think it adds much if any.  So don’t waste the good beverages… just use water. The BBQ flavor will come [...]

Read the full definition →

← Previous Entries

All you need to know about barbecue