Jargon is the specialized language that people of like-mind use to communicate. Like how computer geeks have their coding jargon, poker players have their game jargon, and BBQ chefs have theirs. So, you can walk the walk, but can you talk the talk? Here is a mini-glossary of 7 BBQ terms every BBQ beginners should know!
The #1 most important technique a BBQ cook must first learn. It involves dividing the BBQ grill into a hot, direct heat zone and a less hot, indirect heat zone. This gives the cook much more control of temperature and the ability to cook the interior and exterior separately
A mixture of liquid, salt, and seasonings used to enhance a your BBQ meat prior to grilling. This process adds moisture, as well as flavor, to your meat.
While we’re all aware that the best way to cook thicker cuts of meat (over 1 inch) by searing them over direct heat and then finish them slowly using indirect heat. Reverse-searing on the other hand calls for heating the meat slowly using indirect heat to a temperature 10 to 15 degrees below your goal temperature, then searing it over high heat to brown and caramelize the outside, giving it the perfect colour before serving. We recommend this technique to be used for thick steaks, chops and prime ribs.
The time when the internal temperature of the meat you are smoking can plateau or even drop. To combat the stall, stay the course and resist the temptation to increase the heat, or risk toughening the meat (especially brisket)