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ABC of Barbecue Slang

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Spring has sprung, and Summer is nearly here. Time to fire up your Barbecue. Time to try out new recipes to impress your family and friends. It’s also time to brush up on your Barbecue slang. Just throwing around a few choice words will make you feel like a seasoned Pitmaster. Of course, it wouldn’t be a problem if those slang words make your friends feel like they are about to experience the very best of the grill.

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If you are smoking a delicious piece of Brisket throw out the following comments like they are part of your Barbecue Soul.

“ We are starting with Atomic Buffalo Turds, whilst we wait for the Deckle to cook Low and Slow.

Then we will enjoy some fine meat candy. What’s left can be used when Mr. Brown goes to Town “

( Read through the slang below to translate or see the interpretation at the end of the article !)

ATOMIC BUFFALO TURDS

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ABT’s are in fact, smoked jalapeno peppers, which are stuffed with cream cheese then wrapped in bacon.

ASADO

South American slang for “Barbecue”

BURNT ENDS

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Some of the most delicious ends you can try! Morsels of smoked brisket the bark pieces. Often referred to as Meat Candy.

BARK

The very flavorful outer crust layer, that forms on a Brisket.

BLOWOUT

Frustration builds when a pitmaster experiences a Blowout. It is when the skin becomes bruised or scratched due to overheating. It swells and may blow out, releasing those special juices.

BLUE SMOKE

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The moment when the smoke rising from the flames is tinged with blue. This is the ideal time to begin cooking.

 

BUTT OVER BRISKET

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This is when the fatty Pork Butt is cooked on top of a Brisket. The juices flow down between the grate to baste the brisket below.

 

BEER CAN CHICKEN ( AKA BEER BUTT CHICKEN)

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Marinated and Barbecued Chicken stuffed with a Beer Can in Sweden

This is when a beer can is inserted into the Chickens cavity. The steaming beer adds flavor and moisture when cooking.

 

BEND / BOUNCE TEST

No, you don’t need to put on your gym clothes for this test! This is a simple method of testing the doneness of smoked ribs. Lift up the ribs by the center bone. Slowly and gently bounce the rack up and down. If the meat starts to break away, they are ready to enjoy.

BOSTON BUTT

Barbecue slang is usually used to describe pulled pork.

 

CHIPPED MUTTON

Popular in Kentucky.Used to describe a selection of bark and meat from mutton ribs, shoulders, and neck. They are usually mixed in a liquid dip.

CRUTCH

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Brisket bbq smoked beef sliced in foil.

It is just as important to rest meat after cooking as well as the actual cook. The meat wrapped in tin foil after cooking or in  Butcher’s paper will absorb grease and create a protective shield. That’s the Crutch.

CASCADE

The rush of delicious juices that should “cascade “ out when a Brisket is perfectly cooked.

 

CRACKLE

This is the crispy crunchy pig skin that results from slow roasting on the BBQ.

 

DECKLE

 

This is the small muscle of the brisket. Often referred to as the point. It is a cut favored by many Pitmaster and preferred by many brisket devotees.See the Money Muscle below!

 

FAT CAP

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This is the tick layer of fat that is found between the skin and the flesh. It assures that the meat will be soft and tender. However, whether to cook your brisket with the fat cap up or down is controversial!

DALMATION RUB

This is a black and white rub which refers to one made from salt and black pepper only.

HOT SMOKING GLUE

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This is a favorite BBQ expression used to describe the binder that holds any seasoning to the meat. i.e mustard. It normally vanishes after cooking.

 

HOGMA

This is a  term used by  North Carolina pitmasters. They insist that pork is the “only “ type of meat worth Barbecuing.

 

LOW AND SLOW

This is a way of cooking meat, on a very low heat for many hours.

MEAT CANDY

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See Burnt Ends. This is so moreish that it is often referred to as meat candy!

MOP

Not your regular kitchen mop. It is a general term to refer to a baste or small brush used to baste meat and keep it moist.

 

MR BROWN

The dark and usually crunchy layer on the outside of a smoked pig

MRS WHITE

The pale and moist pieces of the smoked pig.

MR BROWN GOES TO TOWN

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This is a  Memphis habit of creating a sandwich in which layers of crunchy pork are served. The pork is in pieces rather than shredded.

THE MONEY MUSCLE

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This is the choicest piece of pork which can be found high on the shoulder. Very moist and full of flavor. It is this cut that is often served by money prize-winning Pitmasters in competitions.

 

PITMASTER

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This is the person who oversees the fire and cooking. Usually, this refers to an experienced or professional barbecue cook. Whist, it often refers to celebrity Pitmaster … anyone can be a Pitmaster of their backyard. Another common term is “Pitboss”.

SHINER

This is when a rack of ribs has exposed bones. Too much meat has been butchered off. This should be avoided. The bones “shine through”.

SHIGGIN!

This term has come to mean when pitmasters spy on their fellow pitmaster competitors to learn their secrets.

TEXAS CRUTCH

Many pitmasters from Texas prefer to let their brisket nestle in Aluminium Foil. It’s a way of holding in moisture to ensure those extra succulent slices.

TEXAS TRINITY

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This is a combination of pork ribs, sausages, and brisket.

WHITE SAUCE

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This is a sauce that is commonly used in Alabama, particularly on Chicken. It has a mayo base resulting in the name “White Sauce”

SLANG TRANSLATION ( FROM OPENING PARAGRAPHS

“We are starting with Jalapenos stuffed with cream cheese and wrapped in bacon, whilst we wait for the brisket point to cook slowly. Then we will enjoy some smoked brisket bark. What’s left can be used to make crunchy pork sandwiches .”

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About the Author:

Hi, I am a writer based outside Cape Town in South Africa. I come from a Barbecue obsessed family. With the great weather we have in Cape Town ( most of the year) we enjoy Cooking Outside in our Backyard as often as possible. South African's love to "Braai" anything! The trick to continuing to enjoy Barbecuing is loving the old favorites but experimenting with new foods and methods often.

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