Barbecue Glossary

Barbecue/Barbeque/BBQ - The name for the same method of cooking meat, depending in what country you stay.

Barbecue Grill - An barbecue appliance for cooking meat over wood coals or charcoal.

Barbecue Pit- Normally a hole in the ground filled with wood coals, over which a grill to hold the meat is placed for barbecuing. You can also buy a portable metal construction for the same purpose.

Barbecue Rub - Is a mixture of finely ground dry seasonings used to rub flavours into the meat. Depending how much you use it can also form a nice crust on the barbecue meats.

Barbecue Sauce - A savory sauce used to complement the taste of barbecued or grilled foods.

Brisket - A boneless cut of meat, that is removed from under the first five ribs in the breast section of the animal.

Charcoal Briquettes - The burned and compressed remains of wood which has had the moisture and volatile gasses driven off by being burned in an atmosphere deprived of sufficient oxygen to blaze.

Mesquite - Hardwood chips that comes from the Mexican Mesquite tree and is used in the smoking process to add a slightly sweet earthy and smoky flavor to your meats.