Search

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.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

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.

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

The tropical fruit from the Tamarind tree, a species that is native to North Africa and Asia. Resembling a vegetable with its large brown pod containing small seeds and a brown pulp, the tamarind provides a acidic flavor somewhat like lemon juice, that enhances flavors when used as a seasoning for meat, chutney, curry dishes, and pickled fish.

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 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 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 mustard made with a combination of herbs and spices blended into a mustard base that is sweetened with honey.

baste, barbecue pot and brush,

jalapeno, halopeno, halopano, hallopaino, hallopano,

A liquid flavoring typically made with vinegar and a wood smoke concentrate, which provides a smoky flavor to foods.

A very tiny seed that is edible as a seed or is used for planting to produce sprouts. Easily digested, the chia seeds are black to white in color and are covered with a highly absorbent shell that can absorb over seven times its weight in water, producing a gelatin-like substance.

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

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.

Most notably known as "Riesling". A grape varietal used in the production of white wine and is used as a blending agent in the production of Ice Wine in Canada.