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There are 56 entries in this glossary.
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Term Definition
Charcoal Grate

The rack that holds charcoal in the firebox.

Charcuterie

French - The branch of "cooking" devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pate's, and confit, primarily from pork. Charcuterie is part of the "garde manger" chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

 

Chateaubriand

(French) In French butchery in the early 20th century, the beef tenderloin was divided into five portions of approximately equal length. The second piece from the rump end, the one where the "iliacus" and the "psoas major" join, was the chateaubriand. In the mid-20th century in America, this piece was used as a roast cut for two people in fine restaurants. There is also a 19th-century French steak dish by the same name that uses the same cut.

 

Cherry Pitter

Effortlessly remove pits without bruising or crushing. No mess and no wasted fruit.

Cherry Woodchips

Cherry is used for all types of meat and like apple, it provides a subtle, sweet, fruity flavor to foods. Cherry can be used to grill and smoke turkey, chicken, small game birds, and pork.

Chicago-Style Steak

A preparation of steak, cooked to the desired level and then heavily charred The diner orders it by asking for the style followed by the level of doneness, eg Chicago-style rare In some areas it is also referred to as Pittsburgh-style steak

Chicken-Fried Steak, Country-Fried Steak

A mechanically tenderized round steak cooked in a manner similar to fired chicken, hence the name The meat is coated with seasoned flour, shallow-fried, and often served with a milk gravy

Chimney

The round tube like device coming out of the smoke chamber which allows the smoke to escape from the smoker. Also called the stack.

Chimney Starter

A metal cylinder which holds hot coals for starting a fire.

Chipped Beef

Dried lean beef cut into thin slices for packaging This is a shelf-stable product In the US military in the first half of the 20th century, chipped beef replaced salted meat as a common source of meat protein

Chitterlings

An English-language term for the small intestines, usually from a pig

Chop

Originally a cut made by cross-cutting the loin that included the chine In the US a chop made now refer to any steak-like cut from a lamb or pig, with or without bone

Chopped Ham

See Ham, Chopped.

Chorizo

Spain - Sausage from Spanish origin made from meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls Also is a term to denote any type of Spanish style sausage. - Fresh, cooked or dry/semi-dry sausage

 

Chuck

In North American meat cutting, a beef primal obtained by cutting between the 5th and 6th ribs, perpendicular to the vertebral column