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A savory sauce used to complement barbecued or grilled foods. The sauce can be described as tangy, spicy, and/or sweet and can be prepared in an infinite number of ways.

A type of barbecue sauce that is lighter colored instead of darker varieties such as the red or brown sauces that are more common.

Refers to a method of cooking that involves long, slow, indirect cooking with low heat, usually in a pit or special cooking chamber that is allowed to fill with smoke to add flavor to the food.

A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill.

A grilling utensil that is used to securely grasp meat on a hot grill and move it or turn it over. A typical meat or barbecue hook will be approximately 18 inches in length providing sufficient reach for working with the meat while keeping the hand away from the heat.

A type of barbecue cooker that uses indirect heat and smoke from wood chips that combines with the steam from a liquid to cook and flavor various types of meat.

Any sauce intended to season meats and vegetables to be grill cooked. Barbecue, teriyaki, mushroom, and garlic sauces are all examples of sauces used for grilling foods.

Refers to foods that have been cooked and smoked in the enclosed chamber of a barbecue that is filled with smoke from the burning of hickory logs.

Made for grilling small pieces of food, a Kabob Basket keeps the food contained and offers an alternative to a barbecue or meat skewer.

The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.

A type of tree that provides leaves that are used as a seasoning for foods. Sassafras leaves are typically dried and ground into a fine powder to make sassafras tea, file powder and a seasoning for various sauces such as barbecue sauce.

A 1" to 1-1/2" wide, small brush made with nylon or sterilized natural bristles. The brush is used to apply glazing to breads, pastries or cookies before or after baking.

A type of food introduced by the French population living in Canada that is considered to be a snack or junk food creation.

baste, barbecue pot and brush,

Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the remainder of the sirloin and the round and flank primals.

A food made popular in the southern U.S. that is made from the small intestines of hogs. The intestines are slow cooked over several hours in an attempt to tenderize the meat and reduce the chewy texture of this organ.

jalapeno, halopeno, halopano, hallopaino, hallopano,

Types of seasonings that are popular in Mexico and the Philippines made from a mixture of ground chiles, herbs and vinegar.