(French) A mixture of herbs added at the end of cooking so they don't lose their flavor Parsley, chervil, tarragon, or chives are common

A term used to describe the part of the smoker where the fire is built. This is most generally used on horizontal smokers also called Offset smokers.

To flame foods by dousing in some form of potable alcohol and setting alight.

Consists of the rectus abdominis muscle from the flank region and is separated from the transversus abdominis, obliquus abdominis internus, andobliquus abdominis externus muscles through the natural seams. It is practically free of fat and the membranous tissue (IMPS- 193). Some butchers label this cut as a "London broil".

Large flames that are caused by juices and fats dripping onto hot charcoal below

The American name for the cut known as butlers steak in the UK and oyster blade steak in Australia and New Zealand. The steak encompasses the bovine infraspinatus muscles, and is located adjacent to the heart of the shoulder clod, under the seven or paddle bone (shoulder blade or scapula). It is sometimes sold as a top blade roast.

Steaks that are cross cut from this muscle are called top blade steaks or patio steaks. As a whole cut of meat, it usually weighs around two to three pounds. The entire top blade usually yields four steaks between eight and 12 ounces each. Flat iron steaks usually have a significant amount of marbling.

A flat cooking surface that is a cross between a griddle and a grill

The fattened liver of a duck or goose See gavage

(French) Base or bottom In cooking, a "fond" is the term for stocks used in the preparation of sauces. American chefs may refer to the particles stuck to the bottom of a pan from cooking as "the fond".

Separates seeds and peelings from meat and juice of fruits and vegetables. Use to make sauces, pie fillings, ketchup, and more.

Germany - Combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms frankfurter, wiener and hot dog often used interchangeably; sizes range from big dinner frankfurters to small cocktail size; may be skinless or with natural casings. - Cooked, smoked sausage

Also called hotdogs. A cooked sausage made of mixed, extremely fine ground meats - almost an emulsion in the grind.

The discoloration and dehydration of flesh in freezer-stored meats due to exposure to air

Poly-coated. Use for maximum protection against freezer burn. 1100 ft. roll should wrap 15-20 deer. 450 ft. roll should wrap 7-9 deer.

USDA approved. Prevent patties from sticking together when frozen.