To cook and/or brown food in a small amount of hot fat.

Wood dust (hickory or maple) that is burned in a smokehouse to add smoke flavor to meat or sausage.

To bring to a temperature just below the boiling point.

To bake a food, usually in a casserole, with sauce or other liquid. Crumbs often are sprinkled over.

Ground cooked pork combined with cornmeal; other flours may be used in small amounts; available in loaf, brick or rolls, canned.

To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance.

Although not often thought of as a type of wood, seaweed is commonly used for smoking shellfish such as clams, crab, lobster, mussles, and shrimp. The seaweed is washed to remove the salt and air or sun-dried before use. It provides a somewhat spicy and natural flavor to the foods being smoked or grilled.

Serrano, Spain - Ham with an Intense flavour and dense texture that comes from dry-curing for minimum 12 months.

To cook slowly in liquid over low heat at a temperature of about 180F. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.

A long, narrow metal or wooden stick inserted through pieces of meat or vegetables for grilling.

A wet rub or mustard applied to food.

The application of smoke to cured products serves to add additional flavor and in the process further preserves the meat. Smoking food products has been used for centuries to enhance flavor and to extend the life of food product in the pre-refrigeration era.

The larger part of a horizontal offset smoker. This is the area where the smoke and heat does it's job of smoke cooking the meat.

Sausage that is smoked in a meat smoker.

Plastic casings that have a smoked flavor lining.