Glossary

Activated Charcoal
Charcoal that has been treated to increase its adsorptive power. Used in food and seasoning, like our Gunpowder Steak & Brisket Seasoning, it adds a smoky, earthy taste.
Air Fry
A cooking method where food is fried by means of convection currents circulated rapidly by a fan instead of being submerged in oil.
Barbecue
A cooking method that uses indirect heat to cook food slowly over a long period of time.
Barbecue Sauce
A sauce that is used to baste or marinate meat or poultry before grilling or barbecuing.
Basting
Brushing meat or poultry with a liquid during cooking, such as butter, oil, or marinade. This helps to keep the meat moist and flavorful.
Beef Jerky
Dried, salted meat. Slices of lean trimmed beef made by marinating the slices in a curing solution and letting it dry.
Brining
A process of soaking meat in a salty solution before cooking. This helps to tenderize the meat and add flavor.
Brisket
A cut of beef from the chest of the cow.
Burnt Ends
Burnt ends are flavorful pieces of meat cut from the "point" half of a smoked brisket. During the smoking process, the point cut of the brisket develops a rich, smoky bark and crunchy texture.
Dry Rub
A mixture of spices that is rubbed onto meat before cooking.
Marinade
A liquid that is used to soak meat or poultry before cooking. This helps to tenderize the meat and add flavor.
Meat Thermometer
A thermometer that is used to measure the internal temperature of meat.
Ribs
A cut of meat from the ribs of an animal, such as pork, beef, or lamb.
Sear
To cook meat at a high temperature for a short period of time, until it forms a brown crust.
Seasoning
Salt, herbs, or spices added to food to enhance the flavor.
Smoke Ring
A pink or red ring that forms on the surface of meat when it is smoked.
Smoker
A type of grill that uses wood chips or pellets to create smoke, which is used to flavor the food that is being cooked.
Smoking
A cooking method that uses smoke to flavor food.
Sweat
Evaporative cooling–when the moisture in the meat slowly evaporates causing the meat to cool or stall in temperature rise when cooking.
Wet Rub
Dry Rub mixed with a wet ingredient (oil, vinegar, coffee, beer, bourbon, soy sauce, tomato sauce, mustard, honey molasses, etc.). Best for meats cooked slowly over low heat.
Wood Chips
Small pieces of wood that are used in smokers to create smoke. Wood chips product different flavors depending on the type of wood such as oak, hickory, mesquite and fruitwoods.