The pink ring around the outside of meat. Nitrates and smoke can cause this coloring. Basically, it's a chemical reaction between smoke and meat. It adds no additional flavor.

UK - Beef, cured with sugar and water, then smoked, frequently over oak or old whisky barrels.

A cooker that specifically generates smoke and allows BBQ food to cook through indirect heat

A small perforated metal container placed on a gas grill's lava rocks or ceramic briquettes, or the grill rack of a charcoal grill, to hold wood chips and provide smoke.

Cooking at temperatures less than 250 degrees with the addition of smoke from various hardwoods.

Ground meat used in a small, round casing, prepared like jerky. Typically 17mm, 19mm or 21 mm in diameter.

Any tube that has a small outer diameter that will attach to a stuffer or grinder, and will allow small diameter casings to be filled.

A sausage enhancer made from soy. Helps retain moisture in meat and prevent shrinkage. Use in cooked or smoked sausages. Gives your finished sausage a smooth, moist consistency.

Poultry that has been cut along the backbone and flattened so that it can barbecued effectively

Scotland/Ireland - Beef, cured and seasoned with cinnamon and light spices before boiling. Primarily made at Christmas time.

This is a method of trimming a rack of spare ribs so that the shape is rectangular and straight. The skirt meat on the bone side of the ribs is often removed as well.

To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. A small amount of boiling water is used, more water being added during steaming process, if necessary.

To extract color, flavor, or other qualities from a substance by leaving it in water just below the boiling point.

To simmer slowly in a small amount of liquid for a long time.

50/50 poly/cotton blend. Differs from a Poly Ham Net with its tight weave to hold juices in meat. Used for hanging ham, shoulders or turkeys when smoking.