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Barbecues are there for all your moods. Wanna celebrate a win? Barbecue it is. Wanna eat your anger up? Go, get a barbecue. Barbecues do no wrong. No food can replace a barbecue ever. Barbecue will always remain a constant in our lives.
But the barbecue slang does change from time to time. It’s necessary that all grillers are able to keep up with them. We are gonna make it easy for you to remember them. How?
We list down 10 barbecue slang every griller must know for sure
1. 3-2-1 Ribs
This term is used to describe a cooking method of barbecue. Smoke the ribs at low temperatures of 225 degrees for 3 hours. After this, wrap them in aluminum foil with some juice. Cook the ribs again for another 2 hours. Now remove the foil for the final 1 hour and cook it at 300 degrees. If you want, you can baste the ribs in the last stage.
2. Baby Back Ribs
The name ‘Baby Back Ribs’ comes from small-sized ribs. In pigs, a muscle runs on both sides of a pig’s back. The ‘Baby Back Ribs’ are taken from the loin region of the pig. The meat is lean and small. Hence, meat takes much less time to cook. So, if you haven’t tried Baby Back Ribs, then order one the next time you visit a barbecue restaurant.
3. Blue Smoke
Sounds exotic, isn’t it? Well, it is. The term refers to a perfect light blue shade smoke which occurs when the fire is just right to put in the meat. Such smoke comes when the airflow in the vents is at its best.
So, if you are a barbecue enthusiast, maintain your smokers in the best conditions, get the best bbq supplies, and look for the blue smoke next time you barbecue.
Generally in a broil, we cook the meat directly over the heat source. In char-broiling, the meat is put over charcoal for heating. Turn the meat side to side during the process to get maximum flavor out of it.
Curing is a food preservation technique. It is also a food flavoring method as well. Usually one applies salt, sodium nitrate, smoke, etc., or a combination of these elements over the meat. This layer extracts moisture content from the meat and prevents the growth of bacteria. It is a very effective process.
6. Lean Side
The term is used for meats that are leaner. In the case of beef brisket, the less fatty side is the lean side. The lean sides cook faster than the other thick sides. The side is sometimes simply called ‘The Lean’.
7. Burnt Ends
Don’t worry! You need not burn the brisket. The other name of burnt ends is meat candy. Why? Normally, the crispy, crusty, chewy, and fatty ends of the smoked meat are called the burnt ends. Next time you order a barbecue, look for the burnt ends and enjoy the meal.
It stands for Certified Angus Beef, one of the finest in the world.
It is a term used to describe a situation rather than ‘something’. The pitmasters spy and check on other competitive pitmasters to learn the secret techniques.
10. Cadillac/Hollywood/Competition Cut
Well, there are so many names. Aren’t there? The name ‘Competitive Cut’ comes from the fact that this cut is mainly used in competitions. The ribs and bone-in-meats are cut near the adjacent bone. This leaves extra meat on the brisket.
There are a lot more barbecue slangs but we listed the most important ones. Yet, as your love for barbecue grows, so will your barbecue slang.