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.

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

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.

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

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.

A thick, strong flavored syrup, produced as a by-product when sugar is refined through several boilings of sugar cane or sugar beets.

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.