Barbecue & Grilling Terms

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Date:

Instructions: Master the vocabulary of barbecue and grilling, from smoking techniques to regional styles

1.
In barbecue, what does 'low and slow' refer to?
A
Walking slowly to the grill
B
Grilling on low flame for a few minutes
C
Cooking meat at a low temperature for a long period to make it tender and flavorful
D
A type of barbecue sauce
2.
What is the 'smoke ring' in barbecue?
A
A circular smoker design
B
A pink-colored band just beneath the surface of smoked meat, caused by a chemical reaction
C
A garnish technique
D
A ring of smoke above the grill
3.
In grilling terminology, what does 'direct heat' cooking mean?
A
Using a blowtorch
B
Placing food directly over the heat source for quick, high-temperature cooking
C
Heating the grill to maximum temperature
D
Cooking with the lid open
4.
What is a 'rub' in barbecue?
A
Cleaning the grill grates
B
A type of barbecue tool
C
Rubbing oil on the grill
D
A mixture of dry spices and seasonings massaged onto meat before cooking
5.
In barbecue, what does 'bark' refer to?
A
The sound the grill makes
B
The dark, flavorful, crusty exterior that forms on smoked meat
C
Wood chips for smoking
D
A type of tree used for fuel
6.
What is 'the stall' in barbecue smoking?
A
When the fire goes out
B
A period when the internal temperature of meat plateaus and stops rising during long cooks
C
A meat storage area
D
A barbecue stand at a market
7.
In grilling, what does 'searing' accomplish?
A
Quickly cooking the surface at very high heat to create a browned, flavorful crust
B
Melting the fat away
C
Drying out the meat
D
Steaming the meat
8.
What is a 'mop' in barbecue?
A
A thin, flavorful liquid brushed over meat during smoking to add moisture and flavor
B
A type of sauce served at the table
C
A marinade
D
A cleaning tool for the grill
9.
In barbecue terminology, what does 'offset smoker' describe?
A
A crooked grill
B
A smoker where the firebox is attached to the side so heat and smoke flow through the cooking chamber
C
A grill that is not level
D
A portable grill
10.
What does 'brisket' refer to in barbecue?
A
A cut of beef from the breast or lower chest area, prized in barbecue for smoking
B
A grilling technique
C
A side dish
D
A type of sausage
11.
In grilling, what does 'charcoal chimney' refer to?
A
A chimney on the house
B
A vent on the grill
C
A type of smokestack
D
A cylindrical device used to light charcoal quickly and evenly without lighter fluid
12.
What is 'Texas crutch' in barbecue?
A
Wrapping meat in foil or butcher paper during smoking to push through the stall and speed cooking
B
A type of grill tool
C
A special type of firewood
D
A Texas barbecue restaurant
13.
In barbecue, what does 'pulled pork' describe?
A
Pork jerky
B
Pork removed from the freezer
C
Slow-smoked pork shoulder that is so tender it can be shredded or pulled apart by hand
D
A pork chop grilled quickly
14.
What does 'indirect heat' mean in grilling?
A
Warming food on a side table
B
Using a microwave near the grill
C
Cooking indoors
D
Placing food away from the flame so it cooks by convection, like an oven
15.
In barbecue terminology, what is a 'pellet grill'?
A
A grill shaped like a pellet
B
A miniature grill
C
A disposable grill
D
A grill fueled by compressed wood pellets that are automatically fed from a hopper to control temperature

Answer Key

Question 1

C. Cooking meat at a low temperature for a long period to make it tender and flavorful

Question 2

B. A pink-colored band just beneath the surface of smoked meat, caused by a chemical reaction

Question 3

B. Placing food directly over the heat source for quick, high-temperature cooking

Question 4

D. A mixture of dry spices and seasonings massaged onto meat before cooking

Question 5

B. The dark, flavorful, crusty exterior that forms on smoked meat

Question 6

B. A period when the internal temperature of meat plateaus and stops rising during long cooks

Question 7

A. Quickly cooking the surface at very high heat to create a browned, flavorful crust

Question 8

A. A thin, flavorful liquid brushed over meat during smoking to add moisture and flavor

Question 9

B. A smoker where the firebox is attached to the side so heat and smoke flow through the cooking chamber

Question 10

A. A cut of beef from the breast or lower chest area, prized in barbecue for smoking

Question 11

D. A cylindrical device used to light charcoal quickly and evenly without lighter fluid

Question 12

A. Wrapping meat in foil or butcher paper during smoking to push through the stall and speed cooking

Question 13

C. Slow-smoked pork shoulder that is so tender it can be shredded or pulled apart by hand

Question 14

D. Placing food away from the flame so it cooks by convection, like an oven

Question 15

D. A grill fueled by compressed wood pellets that are automatically fed from a hopper to control temperature

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