Crust
- Layer of black
goodness around the edges of brisket or ribs that holds
excellent flavor.
Meat Caramel
- After gratuitous amounts of smoke are applied, and liquid
rendered fat has come to the surface of the meat to mix with
the applied rub, a chemical rendering takes place that
creates a sweet sticky layer on the surface of the meat that
clings to the tip of your finger when pulled away from the
meat. This is affectionately known as meat snot.
Parboiled - A
process in which ribs are boiled before being grilled or
smoked. This is what makes meat fall off the bone, and it
also leaves good, flavorful fat in the water. It's cheating. Rendered - The
process of cooking fat until it literally melts into the
meat. Cook it too fast and the fat is absent from the meat
creating dryness. If it's not cooked long enough, the fat
remains gelatinous and unsavory. There's no need to put well
rendered fat aside.
Roast-Beefy -
Brisket that hasn't been bathed in smoke, but rather tastes
as if it was thrown in an oven like any hunk of roast beef.
It might be good food, but it's not BBQ.
Sauced -
Unsolicited BBQ sauce slathered over top of your meat,
usually to add what was non-existent flavor in the meat.
Smoke Line - Red
line around the outside edge of sliced brisket just below
the crust that signifies an adequate amount of time in the
smoker. Sugar Cookie -
Fat that turns to a slightly sweet and crispy flavorful
nugget after copius amounts of smoke are applied.
Highest rated BBQ joint in Val
Verde County by Full Custom BBQ Gospel.
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2009 - rrsbbqdelrio.com - All Rights Reserved
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grupomedia
