The BBQ Dictionary: 7 Key BBQ Terms You Should Know For Beginners

Mavis Loh Blog

BBQ Catering Singapore

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!

2-Zone Cooking

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

Bark

The dark, chewy, flavourful, jerky-like crust that forms on the exterior of meat such as brisket, ribs, or pork shoulder that is comprised of seasonings that are smoked. Wrapping in foil or butcher paper will soften the bark.

Brine

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.

Burnt Ends

Usually from the point of the brisket that were carved off for aesthetic reasons when brisket was sliced for service. These are cubed, crusty edges of the beef brisket which were once given away for free. However, burnt ends are now deliberately created. They are now no longer limited to beef brisket as we have seen recipes for pork belly, and even hot dog burnt ends.

Deckle

An inexact term referring to secondary or smaller muscles in a cut of meat. Sometimes refers to the rib cap on the ribeye or the point on the brisket. It is both fattier and tougher than the flat.

Reverse-Sear

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.

Stall

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)