Hog's feet cooked and preserved in a hot "vinegar" brine

An ingeniously designed snare used to lightly pierce any solid food. A must-have for a Grill Master!

A tropical wood taken from the "Pimenta dioica" plant that is also referred to as Allspice, Jamaican Pepper, Myrtle Pepper, or Newspice. In some regions where this is available, the Pimento wood is used for grilling poultry and fish. This wood adds a natural and somewhat peppery flavor that may also include flavors of several spices combined, such as cinnamon, cloves and nutmeg, similar to the flavors provided when allspice is used as a seasoning to enhance the flavor of various foods. It is a common wood often used in grilling Jamaican foods such as jerk chicken.

See Griddle

Cooked on a thick hardwood plank.

Inedible casings used for larger meat products like bologna. The product is packaged with the casing still on, but it's generally peeled off before slicing.

To cook very gently in hot liquid kept just below the boiling point.

A popular term used to describe remote BBQ thermometers

A type of smoked sausage usually seasoned with salt, pepper, garlic and herbs.

Made only from selected fresh pork; seasoned with black pepper, nutmeg, and rubbed sage, or other spices; sold in links, packaged patties or bulk; thorough cooking is required.

A steak cut from the lumbar region of the spine containing portions of both the loin and the tenderloin See also - T-bone steak

A dish prepared by slow-cooking large cuts of meat in a covered pot, originally on top of the stove but now often in an oven

Meat from domesticated birds, such as chickens

The casing is loaded onto a plastic tube that gets placed onto the tip of the sausage stuffer. These are for automated equipment where speed and efficiency are important.

A roast cut from the seven ribs immediately ventral to the loin with some portion of the ribs and associated vertebrae