BBQ, Barbecue, Barbeque, Bar-B-Q, or just simply Q…
It’s called many things. Means different things to different people. Is used as a noun, verb, and adjective. And has a language all its own.
Our BBQ Dictionary tries to define the terms and capture the spirit, history and tradition of this tasty national pastime.
Hot and Fast
Hot and Fast or Hot n Fast is a cooking technique becoming popular with many…
Grease Separator
A Grease Separator is used to separate the grease or fat from pan drippings. For…
Tongs
Tongs are used for picking up meat to put on, take off or reposition on…
Thermapen
A Thermapen is an instant read handheld thermometer manufactured by Thermoworks. The Thermapen gives you…
Rib Rack
A Rib Rack is a device that is used to hold multiple racks of BBQ…
Vents
Vents are the air intakes in a BBQ grill or smoker. Vents are used to…
Stall
The Stall is the period of time while you are smoking meat that the internal…
Fat Cap
A Fat Cap is the white layer of fat on top of the meat. The…
Internal Temperature
Internal Temperature is the temperature of the cooking meat as measured with a food thermometer…
FTC (Foil, Towel, Cooler)
Foil, Towel, Cooler aka FTC is a method for resting or holding cooked meat. The…
Danger Zone
Danger Zone refers to the temperature zone from 40F degrees to 140F degrees. It is…
Glue
Glues or binders are used in preparation for smoking meat to hold the dry rub…
Non-Reactive
You are following a recipe for a new BBQ sauce and the directions tell you…
Minion Method
The Minion Method is a technique to create a long burning charcoal fire for cooking…
Burnt Ends
Burnt Ends are the tasty treat you get as a bonus for cooking a whole…
Shiner
A Shiner is a piece of exposed bone showing through the meat on the top…
Weber Smokey Mountain (WSM)
The Weber Smokey Mountain (WSM) is a bullet smoker. It is popular with the backyard…
Thin Blue Smoke
Thin Blue Smoke (TBS) is a light, almost invisible blueish smoke. It is the goal…