Author bbqnut2

B
Bark

The Bark is the outer crust that forms when smoking meat.  It is usually associated with pulled pork or brisket. The Bark  is the most flavorful layer on the outer…

B
Bite Through Skin

The BBQ definition of Bite Through Skin is usually discussed in competition barbeque. The holy grail for BBQ competition cooks is to have bite through chicken skin for their turn…

B
Boston Butt

The Boston Butt is a cut of pork that barbequers often used for BBQ pulled pork. This cut comes from the upper part of the front leg of the pig. …

C
CYM

CYM – Cheap Yellow Mustard This is used in the preparation of smoking meats, not as a flavor enhancer, but as a glue or binder to hold the dry rub…

D
Dalmatian Rub

Dalmatian Rub is simply equal parts salt and pepper; the color is black and white just like the color of Dalmatian dog.  This is a common seasoning for beef when…

D
Dirty Dalmatian Rub

Dirty Dalmatian Rub is just a slight twist on the Dalmatian Rub of equal parts  salt and pepper.  To the  salt and pepper also add an equal amount lemon pepper…

F
FTC (Foil, Towel, Cooler)

Foil, Towel, Cooler aka FTC is a method for resting or holding cooked meat.  The meat is wrapped in foil (often straight out of the cooker but sometimes vented for…

G
Glue

Glues or binders are used in preparation for smoking meat to hold the dry rub or seasonings to the meat.  Glues typically don’t act as a flavor enhancer but some…

P
Pellet Grill

A Pellet Grill uses hardwood pellets for the fuel source instead of wood, charcoal, gas or electric.  Is a pellet grill the same as a pellet smoker?  Not necessarily, a…

P
Post Oak

Post Oak is one of the preferred woods for smoking beef brisket in Central Texas and has become synonymous with Central Texas barbecue.  Post Oak wood is in the white…

1 2