BBQ Terms of the World — Glossary

The dark, crispy outer crust that forms on meat during slow smoking. Bark is formed by the reaction between the dry rub, proteins, and smoke — the Maillard reaction. A good bark is the sign of a perfectly smoked piece of meat. More about bark.

The phenomenon where the internal temperature of large cuts of meat (brisket, pulled pork) temporarily stops rising — sometimes for hours. This happens due to evaporative cooling: moisture evaporates from the meat and cools it down. Solution: the Texas Crutch (wrapping in foil). More about the stall.

Wrapping meat in aluminum foil during smoking to break through the stall and shorten cooking time. Also used in the 3-2-1 method for spareribs (the middle phase of 2 hours in foil).

The fundamental technique of American BBQ: cooking at a low temperature (110–130°C) for a long time (4–16 hours). Collagen in the meat needs time to convert into gelatin — which gives the typical tenderness of pulled pork and brisket.

A dry spice mixture that is rubbed onto meat before grilling or smoking. The basis of the Memphis BBQ tradition. Works differently from a marinade: dry, forms bark, no extra moisture. Dry rub vs. marinade.

The pink ring just under the exterior of smoked meat. Occurs due to a chemical reaction between nitric oxide in the smoke and myoglobin in the meat. A smoke ring is a sign of well-smoked meat — but says nothing about the taste.

The master behind the smoker (pit). A pit master controls temperature, smoking wood, cooking times, and seasoning. In American BBQ culture, this is a respected craftsman with years of experience.

Both the preparation method and the spice mixture. Meat is marinated in a mixture of allspice, scotch bonnet, thyme, garlic, and ginger, and then slowly smoked over pimento wood. The name possibly comes from the Spanish "charqui" (dried meat) or from the movement of turning meat on the grill.

The dried berry of the Pimenta dioica tree, native to Jamaica. Tastes like a combination of cloves, cinnamon, and nutmeg — hence the name "allspice". It is the indispensable ingredient of Jamaican Jerk. More about allspice.

One of the hottest peppers in the world (100,000–350,000 Scoville). Fruity, aromatic, and with a delayed heat. Indispensable in authentic Jamaican Jerk — gives the characteristic fruity-spicy flavor.

Jamaican fried sweet cornmeal dumplings — the classic side dish with Jerk chicken. Slightly sweet and crispy on the outside, soft on the inside. Recipe: Festival dumplings.

Korean BBQ — a social dining tradition where meat is grilled at the table on built-in griddle burners. Everyone grills their own meat and eats it wrapped in lettuce with banchan and sauces.

The small side dishes served with Korean food — kimchi, fermented vegetables, seaweed salad, fried tofu. With KBBQ, banchan provide the flavorful accompaniment to the grilled meat.

Thin slices of pork belly — the most popular meat for KBBQ. Grilled at the table and eaten wrapped in lettuce with garlic, ssamjang (fermented bean paste), and kimchi.

Fermented red chili paste — the base of many Korean sauces and marinades. Sweet, umami, and slightly spicy. Indispensable for KBBQ as a dipping sauce or glaze.

Wrapping grilled meat in a leaf — lettuce, perilla leaf, or kimchi. The ssam way of eating is characteristic of KBBQ: every bite is a homemade wrap with meat, sauce, and banchan.

Both the grilling tradition and the event. An asado is a social gathering around the parrilla (grill), led by the asador. It lasts for hours and consists of multiple rounds of meat.

The Argentinian grill — a metal grate over a fire pit or charcoal bed. The parrilla has adjustable height so the asador can regulate the heat without moving the coals.

The classic Argentinian herb sauce of parsley, garlic, olive oil, red wine vinegar, and chili flakes. Not used as a marinade but as a finishing sauce — poured over the meat after grilling. Recipe: Chimichurri.

The grill master at an asado. The asador manages the fire, determines cooking times, and decides when each piece of meat is ready. A respected role — similar to the pit master in the American BBQ tradition.

Cooking where the meat is not directly over the heat source. The BBQ functions as an oven. Essential for low & slow and for large cuts of meat that would otherwise burn on the outside before being cooked through on the inside.

The temperature in the center of the meat, measured with a meat thermometer. The most reliable way to determine doneness — not the time on the grill. Pulled pork: 95°C, spareribs: 90–95°C, medium steak: 54–57°C.

Allowing meat to rest after grilling — covered with foil, away from the heat. The juices redistribute throughout the meat. At least 5–10 minutes for steaks, 30–60 minutes for large cuts such as brisket or pulled pork.

The chemical reaction between amino acids and sugars at high temperatures (above 140°C) responsible for the browning and roasted aroma of grilled meat. The basis of bark, grill marks, and the flavor of well-grilled meat.