"Atomic Buffalo Turds" and Other Fascinating BBQ Slang From Our Barbecue Glossary

Mark Woodbury smokes a Bacon Explosion at Culinary Concepts, the local Big Green Egg dealer in Pompano Beach.
Mark Woodbury smokes a Bacon Explosion at Culinary Concepts, the local Big Green Egg dealer in Pompano Beach.
photo courtesy of Mark Woodbury, Woodbury and Associates.

"Grill Girl" Robyn Lindars is a local grilling and BBQ fanatic and blogs about her adventures at

Those of us addicted to the art of barbecue -- a method of cooking meat low and slow for hours to achieve succulent, smoky results -- sometimes speak in a secret language that makes no sense to the outside world. Here's a breakdown of some insider jargon that will put you in the know.

Bacon Explosion: A bacon explosion is just that. Take a pound of sausage or a fatty (see definition below) and fill with your favorite fillings. Make a weave of bacon, sprinkle with BBQ rub, and wrap the sausage with the bacon. Smoke until the meat is cooked through. This technique was created by Jason Day and first documented on the BBQAddictsBlog and has become a BBQ and internet sensation. 

ABT: Short for "Atomic Buffalo Turd." An atomic buffalo turd is
a jalapeño that is stuffed with cheese, wrapped with bacon, and smoked for a few hours.

Moink Ball:

Moo + Oink = Moink. Take a meatball, wrap it in bacon, and sprinkle it

with your favorite BBQ rub. Smoke the moink balls until the bacon is

cooked (usually about two hours). This recipe was created by Larry Gaian

from TheBBQGrail.

"Smoking a Fatty":

This is not what it sounds like. A sausage roll that is filled with

your favorite fillings, sprinkled with BBQ rub and smoked until the

sausage is cooked thoroughly. 

Bark: Refers to the crunchy outer layer produced when meat caramelizes.

Spatchcocked: This refers to butterflying a whole chicken or cornish game hen so that it will lay flat on the grill. 

Redneck Soo Veed: This is another way of saying "Reverse Sear Method." The reverse sear method is done by cooking meat on indirect heat on the grill and then finishing the meat on direct to achieve nice sear marks.

Texas Crutch: Refers to wrapping meat in foil to lock in extra moisture. This process usually happens after the meat has been on the cooker for a few hours after it has absorbed plenty of smoke.

Putting Green: A putting green is slang for the bed of parsley on a "turn in" box used for turning in an entry at a BBQ competition.

WSM: Weber Smoky Mountain. This is an extremely popular water smoker made by Weber; it is also referred to as the "bullet."

BGE: Big Green Egg. This is a ceramic smoker that is extremely popular for its heat-retention capabilities. Because it is ceramic, it maintains temperature for long cooks, can sear at high temperatures, and retains moisture within food. This egg-shaped grill, deeper than it is wide, is based on ancient "Kamado-style" Japanese grills that have been around for 3,000 years. "Eggheads" are fanatical and have "Eggfests" all over the country, celebrating their love of cooking on this Cadillac of grills.

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