Master the Language of Barbecue: The Ultimate Glossary of Grilling and Smoking Terms

Welcome to our ultimate glossary of grilling and smoking terms! Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this guide fully explains the meaning behind all the jargon you’ve probably heard of — and maybe even used.

As any serious BBQ fan knows, the world of smoking and grilling is full of its own language, from “Atomic Buffalo Turd” to “Texas Crutch” and everything in between.

That’s where this glossary comes in.

We’ve compiled a comprehensive list of all the key terms used by pitmasters, along with in-depth, but simple-to-understand explanations of those expressions. Whether you’re looking to expand your BBQ vocabulary or just want to impress your friends at your next cookout, this guide has got you covered.

So grab a cold beverage, fire up the grill, and let’s dive into the smoky world of barbecue together!

Search Terms

Find

• 2

• 2-Zone Grilling What is 2-Zone Cooking or Grilling? Two-zone grilling is a method of cooking on a grill where the cooking surface is divided into two distinct heat zones: a direct heat zone and an indirect heat zone. In the direct heat zone, food is placed directly over the flames or heat source for quick searing and browning. On the other hand,(...) Read More
  Back to Top

• 3

• 3-2-1 Method for Ribs What is the 3-2-1 Method for Ribs? The 3-2-1 BBQ technique is a method for cooking pork spare ribs in three stages: 3 hours of smoking, 2 hours of foiled cooking, and 1 hour of uncovered cooking. It produces tender, flavorful ribs with a smoky flavor and caramelized crust. By following this method, the ribs are cooked low and slow to(...) Read More
  Back to Top

• a

• Alabama White Sauce What is Alabama White Sauce? Alabama White Sauce is a tangy and creamy barbecue sauce that likely originated in Decatur, AL. It's made with mayonnaise, vinegar, and various seasonings and is commonly used as a marinade or finishing sauce for chicken. This unique and flavorful sauce offers a tangy and slightly spicy flavor that's(...) Read More
  Back to Top

• Atomic Buffalo Turds (ABT) What is an Atomic Buffalo Turd? Atomic Buffalo Turds, often abbreviated as ABTs, are a beloved appetizer in American barbecue. The dish consists of jalapeño peppers that are halved, deseeded, filled with a mixture of cream cheese and shredded cheddar, then wrapped in bacon. The stuffed peppers are then smoked or grilled until the(...) Read More
  Back to Top

• b

• Baby Back Ribs What are Baby Back Ribs? Baby back ribs are a type of pork ribs that come from the upper back of a pig beneath the loin. They are leaner and have more meat than spare ribs, and are typically shorter and more curved. Baby backs are often seasoned with dry rubs or marinades, and can be cooked in a variety of ways, including grilling,(...) Read More
  Back to Top

• Banking the Coals What does Banking the Coals mean? "Banking the coals" is a popular technique used in barbecue that involves moving hot coals to one side of the grill or smoker. By doing this, two different temperature zones are created: a hot zone for searing and a cooler zone for slow cooking. This technique is often used when cooking larger cuts of(...) Read More
  Back to Top

• Barbacoa What is a Barbacoa? Barbacoa is a culinary term that encompasses two distinct meanings. First, it refers to a traditional Native American platform used for cooking (and other purposes), showcasing the resourcefulness and ingenuity of indigenous cultures. Second, it represents a Mexican barbecue style known for its slow-cooked,(...) Read More
  Back to Top

• Bark Formation What is Bark in Barbecue? Bark (also called "Mr. Brown"), in the context of barbecue, refers to the flavorful crust that forms on the surface of smoked meat during the cooking process. It is the result of complex chemical reactions, including the Maillard reaction and polymerization, that occur when meat is exposed to low and slow(...) Read More
  Back to Top

• Bend Test for Ribs What is the Bend Test? The bend test is a technique used in BBQ cooking to determine the doneness of ribs by assessing their flexibility and texture. It involves lifting the rack of ribs with tongs or gloved hands and observing how they respond to movement. Ideally, the ribs should bend without breaking apart, indicating a perfect(...) Read More
  Back to Top

• Blue Smoke What is Blue Smoke? Blue smoke refers to the desirable smoke produced during the barbecue process, characterized by its thin, light appearance with a bluish hue. It signifies a clean burning fire with complete combustion, resulting in flavorful and aromatic compounds that enhance the taste of the meat. Blue smoke is distinct from(...) Read More
  Back to Top

• Brining Methods What is Brining? Brining encompasses a range of techniques aimed at enhancing the flavor, juiciness, and tenderness of food. These methods include wet brining, where the food is submerged in a saltwater solution; dry brining, where salt is directly applied to the surface of the food; injection brining, involving the injection of a(...) Read More
  Back to Top

• Brisket What is Brisket? Brisket is a popular cut of beef derived from the lower chest or breast of a cow, specifically from the superficial and deep pectoral muscles that bear a significant portion of the animal's body weight. The cut, which weighs between 10 to 14 pounds, is typically divided into two main parts: the leaner "flat" or(...) Read More
  Back to Top

• Burn Barrel What is a Burn Barrel? A burn barrel is typically a modified 55-gallon drum used for creating wood embers for cooking barbecue. Constructed from repurposed steel drums, burn barrels feature an open top for loading hardwood logs and crisscrossed rods inside to hold the wood in place. As the logs burn, the embers fall to the bottom(...) Read More
  Back to Top

• Burnt Ends What are Burnt Ends? Burnt ends are a specialty of Kansas City-style barbecue, traditionally crafted from the point end of a smoked beef brisket, a section known for its higher fat content. These cubes of meat are smoked twice, first as part of the whole brisket, and then again after being cubed, resulting in a characteristic charred(...) Read More
  Back to Top

• c

• Charcoal Chimney What is a Charcoal Chimney Fire Starter? A charcoal chimney, often referred to as a chimney starter or charcoal chimney starter, is a handy tool that makes lighting your grill a breeze. It's essentially a metal tube with a grate in the middle; you put newspaper or lighter cubes in the bottom, fill the top with charcoal, and light it(...) Read More
  Back to Top

• m

• Maillard Reaction What is the Maillard Reaction? The Maillard Reaction is a chemical process where heat causes amino acids and sugars to react, creating new flavor compounds and the signature brown crust on grilled and smoked meats. This reaction is key to BBQ’s deep, savory flavors. By controlling heat, moisture, and cooking time, pitmasters enhance(...) Read More
  Back to Top

• s

• Smoke Ring What is a Smoke Ring? The smoke ring is a distinctive pink or reddish layer found just beneath the outer crust, or "bark," of smoked meats, typically ranging from ⅛ to ½-inch in width. This visual effect is caused by a chemical reaction where myoglobin in the meat binds with nitric oxide and carbon monoxide gases produced during the(...) Read More
  Back to Top

• Spareribs What are Spareribs? Spareribs (or spare ribs) are a flavorful, meaty cut of pork sourced from the belly area of the pig, located below the back ribs. They are characterized by their longer, flatter bones and a higher meat-to-bone ratio compared to baby back ribs. Spareribs are popular for their rich taste, tender texture, and(...) Read More
  Back to Top

• t

• Tallow What is Tallow? Tallow is the pure rendered fat from beef (often sourced from suet around the kidneys or brisket trimmings), prized for its neutral, savory flavor and high smoke point. When properly rendered through slow, dry cooking and careful straining, it transforms into a shelf-stable, off-white solid that melts into a silky(...) Read More
  Back to Top

• Texas Crutch What is the Texas Crutch? The "Texas Crutch" is a barbecue technique involving wrapping slow-smoked meat, typically brisket or pork butt, in foil or butcher paper during the cooking process. This method aims to accelerate cooking, tenderize the meat, and retain moisture. It is most commonly employed when the meat reaches a temperature(...) Read More
  Back to Top