To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

To remove the outermost skin of a fruit or vegetable.

Emilia-Romagna & Lombardy, Italy - Best known type of prosciutto, but less common than it appears as highly regulated. Firm meat, but tender and full of flavour.

Medium-sized birds from the pheasant family

Czech Republic - Jewish "ham" made from beef (brisket) and spiced to make it more interesting.

(French) A mixture of usually ground or pureed meat and fat cooked in a terrine

Ground meat formed in the shape of a flat circle.

Similar to other fruit trees, the wood from a peach, pear or apricot tree provides a slightly sweet and fruity flavor. Chips from these species of fruit trees are most often used for grilling pork or poultry, but also work well with other foods. As an example, small game birds such as grouse, partridge and quail are often grilled or smoked with peach, pear or apricot chips.

Pecan is popular in Louisiana and other Gulf Coast states. It provides a flavor similar to hickory, but not quite as strong. It can be used with most cuts of meat.

A wooden or metal paddle used to move pizza and other baked goods from the BBQ

A mixture of dried and pounded meat mixed with melted fat and other ingredients, originally made by native North Americans

A steak covered with crushed peppercorns, pan-broiled, and served with brandy-butter sauce

Italy - Pepperoni is a dry sausage that is characteristically firm, spicy, and bright red in color Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias It is a variety of salami, usually made from cured pork and beef - Dry sausage

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!