Barbecue Dictionary

By:Staff Writer

Date:6/30/2014

South Carolina Barbecue
South Carolina Barbecue

Whether you're a barbecue beginner or just need a quick reference, our dictionary of common barbecue terms will have you speaking like a pit master in no time.


Banana Pudding - A mixture of sweet vanilla custard and slices of banana. This delectable Southern dessert is traditionally topped with homemade whipped cream and vanilla cookie crumbles.

Banana Pudding
Banana Pudding

Barbecue Sauce - Could mean a variety of different flavors varying from a hickory-flavored paste to a vinegar-based sauce.

Barbecue Sauce
Barbecue Sauce

Barbecue - A delicious meat, cooked to a point of tenderness when it falls off the bone. Found in either shredded or chopped form and traditionally served between bread.

Barbecue
Barbecue

Barbecuing - Process of steaming or smoking meat until tender. This method has been passed down by generations of pit masters.

​Barbecuing
​Barbecuing

Bark - The crust that forms on the outside of the meat while it's being cooked. This is a collection of proteins and sugars that will make your taste buds holler with delight.

Bark
Bark

Caramelization - Glazing that occurs on the meat when the sugars turn brown from heat exposure. This is the outer shell of flavor before the meat is separated. Also known as "bark."

Caramelization
Caramelization

Cobbler - A deep dish dessert consisting of fruit layered between either a crust or biscuit. The fruit varies between peach, apple, blackberry, strawberry, cherry and blueberry.

Cobbler
Cobbler

Cole Slaw - A salad made from raw, shredded cabbage tossed with a dressing made from mayonnaise, buttermilk and/or vinegar. It is also commonly referred to simply as "slaw."

Cole Slaw
Cole Slaw

Direct Heat - The most effective method of cooking meat. Done by placing the meat directly on the heating source or grill.

Direct Heat
Direct Heat

Dry - Barbecue meat that will be served with a dry seasoning or rub as opposed to a Southern sauce.

Dry
Dry

Hash - A common side dish made of a mixture of chopped or diced meat, potatoes and onions for texture and spices that complement Southern barbecue.

Hash
Hash

Hickory - A type of wood chosen by pit masters to add flavor while smoking their meat.

Hickory
Hickory

Indirect Grilling - A method of slow cooking barbecue. Done either on the unlit side of the grill or over a drip pan under the grate of the grill.

Indirect Grilling
Indirect Grilling

Mac & Cheese - Noodles that have been boiled tender and smothered in a cheesy goodness that pairs perfectly with Southern barbecue.

Mac & Cheese
Mac & Cheese

Pork Skins - A snack made from the skin of the pig which has been dried, fried or roasted, and then seasoned. Also known as pork rinds.

Pork Skins
Pork Skins

Rub - A custom blend of spices that is rolled and rubbed into the barbecue meat before it is cooked.

Rub
Rub

Smoke Rings - A thin pink layer on the meat located just below the bark. This ring is proof that your meat has been cooked properly the Southern way.

Smoke Rings
Smoke Rings

Wet - This could either mean steaming meat until it's cooked or barbecue that has been slow cooked on direct heat and brushed with any variety sauce.

Wet South Carolina Barbecue
Wet

Related Content

The World of Competition Barbecue
Cooking barbecue competitively is not the same as cooking for a restaurant. It's a world unto itself with its own rules, standards and measures of success. In this video, we talk to the folks who cook barbecue competitively.
Barbecue Family Traditions
More often than not, South Carolina barbecue restaurants are a family affair. These are the family stories behind the restaurants, highlighting the family values, legacies, and the love that goes into every bite.
Pit Masters' Guide to Roadside Barbecue
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The Birthplace of Barbecue
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South Carolina's Four Barbecue Sauces
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