| Term | Definition |
|---|---|
| Marinade Injector | A BBQ tool that enables the meat's flesh to be pierced and injected with flavoured liquids before barbecuing
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| Marinate | To steep food in a marinade
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| Meat Claws | A pair of BBQ tools that allow for effective shredding of large cuts of meat once barbecued
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| Meat Injector | Use to pump cure into meat or marinade into roasts or steaks. Great for injecting turkeys for frying.
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| Meat Slicer | Another essential tool for the home processor. Use to slice fruits, vegetables, cheese and deli-thin meat.
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| Meat Smoker | An essential for smoked sausage! An appliance used to cook at low temperatures for longer periods of time while producing smoke.
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| Medallion | A small round or oval slice meat
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| Membrane | A thin layer of membrane (a.k.a. pleura) that is on the bone side of ribs. It should be removed to produce better results. The membrane can become tough and can prevent the rub from being absorbed into the meat.
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| Mesquite Woodchips | Mesquite burns very hot and provides a strong flavor to foods. Because of its more intense heat properties, it may burn too hot for some foods. It is the most popular in Texas and the southwest U.S where it is most often used for grilling or smoking cuts of beef. However, it is also a good choice for a variety of other meats and vegetables as well.
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| Mettwurst | Germany - Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander; smooth, spreadable consistency; normally heavily smoked and sometimes must be cooked before serving. - Cooked or uncooked, smoked sausage
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| Meuniere | Dredged with flour and sauteed in butter.
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| Moist-Heat Cooking | Cooking a covered pot in the oven, on the range, or in a slow-cooker so that the heat transfer mechanism is liquid It is used for tougher meat cuts
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| Mopping Sauce | A thin sauce that is applied to meats during the cooking process.
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| Mortadella | Italy - Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced - Cooked, smoked sausage
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| Moussaka | (Greek) A dish consisting of layers of minced lamb or beef, sliced eggplant, tomatoes, and bechamel sauce, that is baked in an oven, and is common in the Balkans, the Eastern Mediterranean, and the Middle East
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