"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.
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 grillgrrrl.com.
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.
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
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.
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