Atomic Buffalo Turd: An appetizer using made with a jalapeno pepper that is stuffed with a cheese of some type along with a meat then wrapped in bacon. The typical cheese of choice is cream cheese but almost any cheese will work. The stuffed and wrapped jalapeno is normally smoked but can be grilled.
Baby Back Ribs (Pork): Meaty pork ribs that come from the blade and center section of the loin, the lower back rib section. The name “baby” comes from the size of the ribs and not the age of the hog.
Bacon: The cut used to make bacon comes from the side – or belly – of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness. Bacon is typically sold in slices. Bacon may be packaged in thin slices (about 35 strips per pound), regular slices (about 16-20 strips per pound), or thick slices (about 12-16 strips per pound). Bacon also may be available in slab form, which is one solid piece. Slab bacon usually comes with a rind that is meant to be removed before slicing.
Barbecue: A method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source.
Blade Steak (Pork): A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.
Belly (Pork): Comes from a hog’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, which means it is not cured or smoked.
Brine: A strong solution of salt and water used for salting or pickling meats, some seafood and vegetables.
Briquette: A compressed block of flammable material used to start and maintain a fire/heat.
Canadian Style Bacon (Pork): Though the name may be a bit misleading, Canadian-style bacon, is closer kin to ham than to regular bacon. Canadian-style bacon is fully-cooked, smoked pork loin that comes from the lean, tender eye of the loin, which is located in the middle of the back.
Country Style Ribs: This cut of pork is not, technically a rib at all. Country Style ribs are cut from the blade end of the pork shoulder.
Crown Roast of Pork: An attractive special-occasion entrée created using a pork rib roast/rack of pork. The easy-to-prepare crown roast is formed from a pork rib roast/rack of pork that is tied into a circle, ribs up.
Cutlet (Pork): A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.
Dry Rub: A mixture of herbs and spices usually added to meat before smoking or grilling to add flavor and sometimes “bark.”
Grilling: Method of cooking pork over direct heat on an electric, gas or charcoal grill.
Loin Roast (Pork): Comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned.
Pork Belly: See Belly (Pork)
Saint Louis Style Ribs:
Shoulder (Pork): The top portion of the front leg of the hog. The terminology for pork shoulder can vary widely depending on the region. However, the lower ‘arm’ portion of the shoulder is most commonly called the arm picnic. The upper part of the shoulder, often called the Boston blade roast (also known as Boston- style butt), comes from the area near the loin and contains the shoulder blade bone.
Spare Ribs (Pork): Come from the belly of the hog and are known for their delicious, meaty pork flavor. These ribs are the least meaty variety of ribs, but full of flavor. Spareribs are typically larger and heavier than back ribs.