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.
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.
Barbecuing - Process of steaming or smoking meat until tender. This method has been passed down by generations of pit masters.
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.
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."
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.
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."
Direct Heat - The most effective method of cooking meat. Done by placing the meat directly on the heating source or grill.
Dry - Barbecue meat that will be served with a dry seasoning or rub as opposed to a Southern sauce.
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.
Hickory - A type of wood chosen by pit masters to add flavor while smoking their meat.
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.
Mac & Cheese - Noodles that have been boiled tender and smothered in a cheesy goodness that pairs perfectly with Southern barbecue.
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.
Rub - A custom blend of spices that is rolled and rubbed into the barbecue meat before it is cooked.
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.
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.