Although the definition has changed over time, today the term is usually used as a synonym for a boneless rib-eye steak

(French) Formerly a mixture of equal proportions of brown stock and brown sauce that was reduced by half Today, the term refers to highly reduced meat stock that is high in gelatin and solid at room temperature

Lamb spareribs cut from the breast and trimmed of all fat and connective tissue

Use with a meat smoker. Provides even distribution of smoke and heat.

A method of quickly cooking food by placing it on a grill rack directly over the heat source. Food is often cooked uncovered on a charcoal grill but covered on a gas grill.

A lamb chop produced by cutting transversely across the vertebral column forming left and right sides See saddle

Rib chops, usually of lamb, that include two ribs instead of one (single-cut chops)

To sprinkle or coat with flour or other fine substance.

A metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy foil.

Refers to a style of pork sausage noted for being seasoned with fennel and/or anise as the primary seasoning. In Italy, however, there are a wide variety of sausages, many of which are quite different from the product commonly known as "Italian sausage". in the United States The two most common varieties marketed in US grocery stores as Italian Sausage are hot and sweet (or, depending on what region of the US, mild). The main difference between hot and sweet mild is the addition of hot red pepper flakes in the spice mix of the former- Fresh, cooked or dry sausage

An American term referring to cooking meat in a dry frying without the addition of fat The term should not be confused with searing See sear

A method of cooking food by placing it on a grill rack indirectly over the heat source with the lid down and vents adjusted. This allows the fire to burn, which creates smoke.

Fresh beef that has been hung or set on wooden racks to partially dry under controlled temperature, humidity, and air flow to enhance flavor and tenderness During aging, the meat typically loses 10 to 12% of its water content, but in extreme cases twice that much water may be lost The increase in flavor and tenderness is counter-balanced the significant increase in cost due to lose of weight

The cooking of meat in an air environment Broiling, grilling, pan-frying, and oven roasting are examples of dry-heat methods of cooking

For use in dehydrators. Use to dry smaller fruits and vegetables.