- Local
- Community
- Journalism
Support the independent voice of South Florida and help keep the future of New Times free.
"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
from TheBBQGrail.
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.
Follow Clean Plate Charlie on Facebook and on Twitter:@CleanPlateBPB.
Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.