Barbecuing, Grilling, and Weber Glossary/Acronyms


 
I've combined all the posts in this thread into one, concise, well-organized list. Thanks to everyone that contributed items since 2007!

For a good resource for Internet acronyms, see the Internet Acronyms Dictionary.

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#

0000: Super-fine steel wool used to clean porcelain surfaces on Weber grills, usually in conjunction with a liquid cleaner like Simple Green. Sometimes written as "#0000" and sometimes spoken as "four-ought".
2-Rivet: A style of old Weber wooden handle, fastened to the grill using two metal rivets.
1921 Feb 26: Birthday of George Stephen, inventor of the Weber kettle and founder of Weber-Stephen Products Co.
1998 Jun 12: Founding of The Virtual Weber Bullet website.
2000 Feb 9: Founding of The Virtual Weber Bulletin Board discussion forum.
2014 May 28: Founding of The Virtual Weber Gas Grill blog.

A

ABT: Atomic Buffalo Turd: jalapeno peppers stuffed with cheese, wrapped in bacon, and smoked.
ACV: Apple Cider Vinegar, a popular spritz for meat during smoking.
AJC: Apple Juice Concentrate, reconstituted with water, a popular spritz for meat during smoking.
AR: American Royal, a popular US barbecue competition.
Arlington Heights: Manufacturing location in Illinois for Weber kettles from the early 1960s to early 1980s. This name is stamped into lid vents of kettles made in this time frame.
Ash Catcher: The aluminum ash collection container on premium kettle grills. Also called ash bucket or ash can.
Ash Pan: The wok-shaped ash collection pan on basic kettle grills.
ATCS: Automatic Temperature Control System, a thermostatic controller for barbecue temperature.

B

Bacon Explosion: A mixture of sausage and crumbled bacon, wrapped with a bacon weave, seasoned with BBQ rub, and grilled or barbecued. First appeared on the BBQ Addicts blog.
BB: Baby Back ribs; or Butt over Brisket (see BoB).
BBK: Bar-B-Q Kettle, stamped into the lid vent of older Weber kettle grills.
BCC: Beer Can Chicken, a vertical cooking method.
BDS: Big Drum Smoker, a brand of drum smoker.
Bear Claws: Plastic or metal meat shredding tool with handle, used in pairs, that resemble the claws of a bear.
Beef Ribs: A generic term for all types of beef ribs: back ribs, chuck ribs, and plate ribs.
Beef Back Ribs: Beef ribs coming from the back of a cow, analogous to loin back ribs on a pig. Meat is mostly located between the bones.
Beef Chuck Short Ribs: Ribs 2 through 5, cut from just above the brisket. Sometimes referred to as "Dino ribs." Meat sits on top of the bones.
Beef Plate Short Ribs: Ribs 6 through 8, cut from just below the ribeye. Sometimes referred to as "Brontosaurus ribs." Meat sits on top of the bones.
BGE: Big Green Egg, a ceramic cooker.
Billows: An optional BBQ temperature control fan that works with select ThermoWork BBQ temperature alarms.
BIN: Buy It Now; on Ebay, the option to purchase an item right away at a set price without waiting for a listing to end.
BoB: Butt over Brisket: placing pork butt on the top cooking grate, brisket on the bottom cooking grate, allowing the rendered pork fat to drip on the brisket to keep it moist.
Briskie: Nickname for beef brisket.
BRITU: Best Ribs in the Universe, a popular rib recipe.
Brownie: 960's-1990's Weber kettles in brown color. Weber product catalogs sometimes referred to this color as Copper Mist.
BTU: British Thermal Unit. A traditional measure of heat defined as the amount of heat needed to raise the temperature of 1 pound of water by 1°F. Often used by Weber as in "32,000 BTU-per-hour input" or "60,000 BTU-per-hour input" to quantify and compare the heat producing capability of gas grills.
Butterfly/Butterflied: To split a whole chicken down the backbone or to remove the backbone altogether so that the entire chicken lays flat on the grill as a single large piece. See How To Butterfly A Chicken.
Bullet: Nickname for a Weber Smokey Mountain Cooker Smoker, 14.5", 18.5" or 22.5".

C

CAB: Certified Angus Beef.
Cado: 1960's-1970's Weber kettles in avocado green color.
Caddywampus: A condition in which the legs on a kettle are installed in the wrong position, with the bowl handle not oriented in the front, making rolling of the grill difficult. Easily corrected by rotating the legs to the next socket. See an example here.
CB: Cajun Bandit, maker of accessories for Weber grills, especially replacement stainless steel access doors for WSMs.
CBBQA: California BBQ Association.
CBJ: Certified BBQ Judge.
CGA or CGAW: Charcoal version of Weber Go-Anywhere portable grill.
Char-Baskets: Two semi-circle shaped perforated baskets used to hold charcoal briquettes for indirect grilling. An optional accessory, but comes standard with high-end grills like Performer and One-Touch Gold 26.75".
CharBin: A weather-resistant charcoal storage bin found on some Weber Performer grills.
Charwood: Natural lump charcoal.
Chocolate: See Brownie.
CI: Cast Iron.
CL: Craigslist.
CMJ: Certified Master Judge. Must be a Certified BBQ Judge, have 30 judging experiences, cooked on a barbecue team at least once, and passed an exam.
COTC: Corn On The Cob.
Crazing: Fine cracks in the porcelain finish of Weber grills, caused by overheating or impact.
Crossover Ignition: Perforated tubes connecting adjacent gas burner tubes, allowing multiple burners to ignite in succession using a single mechanical or electronic igniter button. Found in Summit gas grills through 2006 and Genesis gas grills through 2010.

D

Daisy Wheel: Damper system on older Weber kettle grills using three dampers on the charcoal bowl.
Digi-Q: A model of automatic temperature control device made by BBQ Guru.
DIY: Do It Yourself.
Dog Bowl: A small stainless steel bowl used to attach a BBQ temperature control fan to a smoker's vent damper.
Dog Food Section: Manager's mark down/must sell/about to expire sell-by date section at the supermarket meat department.
Doinks: Bacon-wrapped donuts, seasoned with barbecue rub and grilled. A creation of Slap Yo' Daddy BBQ.
Durawood: A composite wood/polymer material used on Genesis grill handles and work surfaces from about 1999 to 2002. Similar to Trex.

E

ECB: El Cheapo Brinkmann: a vertical smoker made by Brinkmann; a cheaper, more difficult to use counterpart to the Weber Smokey Mountain Cooker smoker.
Elevations Tiered Grilling System: A Weber gas grill accessory consisting of a vertical track system that accepts metal skewers or a vegetable basket with frame, allowing you to grill foods elevated above the normal cooking surface. In Genesis II grills, the Tuck-Away warming rack doubles as the Elevation vertical track when in the stowed position.
EVOO: Extra Virgin Olive Oil.

F

Fatty: Breakfast sausage that is stuffed with something, as wide as a rolling pin but roughly half the length.
Flavorizer Bars: Inverted V-shaped porcelain enamel coated steel or stainless steel bars that quickly shed meat drippings to prevent flare-ups.
FOB: Fall off the bone, e.g. ribs so tender the meat falls off the bones.

Continued...
 
G

GA or GAW: Weber Go-Anywhere portable charcoal or gas grill.
GAC or GAWC: Charcoal version of Weber Go-Anywhere portable grill.
GAG or GAWG or GGAW: Gas version of Weber Go-Anywhere portable grill.
Gas Assist: See Touch-N-Go.
Gasser: Nickname for a gas grill.
GC: Grand Champion; the overall winner of a barbecue competition with the highest cumulative score.
GBD: Golden, Brown & Delicious.
GBS: See Gourmet BBQ System.
Genesis: Weber's flagship line of gas grills, first introduced in 1985.
Genesis II: Weber's flagship line of gas grills, updated for the 2017 model year.
Glen Blue: A highly sought-after color of vintage Weber kettle made in the 1960s. Reintroduced as a collectible grill by Weber in July 2020.
Gourmet BBQ System: A Weber cooking grate system consisting of a cooking grate with a circular opening that accepts a variety of inserts including sear grate, griddle, wok, pizza stone, poultry roaster, and more. Available for both charcoal and gas grills. The basic starter grate is sometimes included on premium grills with inserts sold separately.
Grill Out Handle Light: A battery operated light accessory that fastens to the lid handle of Genesis and Summit gas grills.
Grill Out Times: The fun and informative quarterly newsletter published by Weber and mailed to customers from 1995 to 2004.
GrillGrates: Grilling accessory consisting of a series of I-beam shaped aluminum surfaces forming a grate that sits on top of your existing grill grate, claiming to prevent flare-ups, create impressive grill marks, and create an evenly heated grilling surface. For charcoal and gas grills.
Grilling Center: 1) Refers to the Weber Summit charcoal grill with work table. 2) Refers to Genesis/Summit gas grill outdoor kitchen work surface and side burner add-ons.
Grommet: The slotted silicone disc that allows passing of thermometer probes into the WSM.
GS4: The High Performance Grilling System featured in Weber Genesis II gas grills, including Infinity Ignition igniters, tapered burners, Flavorizer bars, and center-mounted grease management system.
Guru: BBQ Guru, a brand of automatic temperature control device.

H

H-Style One-Touch: A newer design of the One-Touch ash removal system in which the handle is fastened using an H-shaped fitting and washer. Not compatible with old One-Touch Gold ash catchers using a horizontal bar connector.
H&F: Hot & Fast barbecue cooking process.
HD: Home Depot; or Heavy Duty (see HDAF).
HDAF: Heavy Duty Aluminum Foil.
HeaterMeter: A DIY web-based barbecue controller project using Raspberry Pi and a few basic electronic components..
HH: High Heat.
HNF: See H&F.
Hot Squat: Removing the WSM middle cooking section, lid, cooking grates, meat, and water pan as a single unit mid-cook in order to add more fuel to the charcoal chamber, or to stir hot coals by stirring them without getting ash on meat. Not recommended by Weber (it's the reason why they don't include handles on the middle cooking section) and done at your own risk.
Huntley: Location of current Weber manufacturing and distribution center in Illinois.

I

iGrill: A line of probe thermometers, some Bluetooth enabled with iOS and Android apps, acquired by Weber in 2016 from iDevices.
Infinity Ignition: Refers to burner igniters in Genesis II gas grills.

J

JJ: Weber Jumbo Joe 18.5" portable charcoal grill.

K

K: Kingsford Charcoal Briquets; K Blue Bag or K Professional indicates a particular variety.
KBB: Kingsford Blue Bag, the basic version of Kingsford charcoal briquet.
KettlePizza: A kettle accessory for baking pizzas.
Keyhole Vents: The P-shaped bottom vent holes in Summit charcoal, Master-Touch, and Original Kettle Premium charcoal grills. Allows for a low airflow position for smoking and a high airflow position for grilling.

L

L&S: Low & Slow barbecue cooking process.
Lid Bale: Part of a built-in lid holder that holds a Weber grill lid in the open position, consisting of a curved metal bar and a support bracket. Found on One-Touch Platinum, One-Touch Gold 26.75", Performer, MasterTouch, Ranch Kettle, Smokey Joe Gold, and Jumbo Joe.
Lid Rollers: Plastic guides mounted at each end of the lid bale that help the lid open and close.
LNS: See L&S.
LP: Liquid Propane, the fuel source for the majority of Weber gas grills.
Lumen: A line of compact electric grills introduced by Weber in 2023. Ideal for people with limited outdoor space, people living in places where charcoal and gas grills are not permitted, or people who prefer an electric grill for environmental reasons.
Lump: A form of charcoal; hardwood burned down to charwood and used as grilling fuel.

M

Master-Touch: A 1990s Weber 22.5" charcoal kettle grill with built-in thermometer, Tuck-Away lid holder, and One-Touch Gold high-capacity aluminum ash catcher.
MBH: Metal Bowl Handle; a Weber kettle manufactured from 1964-1980 with metal handles on the bowl and wooden handles on the lid.
Midget: A kettle grill with the legs cut short and the triangle bracket modified or removed, with or without wheels.
Mini WSM: A do-it-yourself project, using a Weber Smokey Joe portable charcoal grill and a tamale pot to create a miniature Weber Smokey Mountain Cooker smoker.
MM: The Minion Method, a popular way to light charcoal for low & slow barbecuing.
MLH: Metal Lid Handle; a Weber kettle manufactured before 1964 with metal handles on the bowl and metal handles on the lid.
Moinks: Meatballs wrapped in bacon. The concatenation of moo and oink.
Mr. Brown: The dark brown crusty exterior of pork butt. Mentioned in The Renowned Mr. Brown recipe popularized by Cheryl and Bill Jamison.
MT: See Master-Touch.

N

New K: A new variety of Kingsford charcoal briquets that was introduced in 2006; or referring to the most current formulation of Kingsford charcoal.
NG: Natural Gas, a fuel source for a minority of Weber gas grills.
NIB: New In Box, commonly used to describe grills or accessories for sale.
NOS: New Old Stock, referring to Weber grills and accessories manufactured years ago, still brand new, often in original packaging, but never sold. Sometimes found gathering dust on shelves in obscure hardware stores.

O

One-Touch: Weber's Y-shaped, three-bladed ash disposal and bottom vent system.
OK: See Original Kettle.
OKP: See Original Kettle Premium.
OP: Original Post, meaning the first post that starts a message thread on a discussion forum.
Orange Peel: An effect in the porcelain enamel finish of some Weber kettles reminiscent of the stippled surface of an orange.
Original Kettle: Replaces the term "One-Touch Silver" beginning in the 2015 model year. The standard version of the Weber kettle grill.
Original Kettle Premium: Replaces the term "One-Touch Gold" beginning in the 2015 model year. The premium version of the Weber kettle grill which includes a built-in lid thermometer, removable high-capacity aluminum ash catcher, nylon handles with tool hooks, and hinged cooking grate.
OT: See One-Touch. Used as shorthand for Weber grills with this feature.
OT+: Weber One-Touch Plus: A 1990s 22.5" charcoal kettle grill with built-in thermometer and Tuck-Away lid holder.
OTG: Weber One-Touch Gold 18.5", 22.5" or 26.75" charcoal kettle grill. Replaced by the name "Original Kettle Premium" beginning in the 2015 model year.
OTP: Weber One-Touch Platinum 22.5" charcoal kettle grill. Older version had 1 work surface, newer version had 2 work surfaces.
OTS: Weber One-Touch Silver 18.5" or 22.5" charcoal kettle grill. Replaced by the name "Original Kettle" beginning in the 2015 model year.

Continued...
 
P

P-Vent: The p-shaped vent opening in the charcoal bowl of some Weber kettle grills. First introduced in the 2016 Weber Summit charcoal grill, the p-shape allows for precise control of air flow for low & slow cooking when the damper handle is set to the "smoke" position.
Palatine: Location of Weber-Stephen Products LLC corporate headquarters in Illinois. Manufacturing location for Weber kettles from the mid 1980s to late 2000s. This name is stamped into lid vents of kettles made in this timeframe.
PBC: Pit Barrel Cooker: a brand of drum smoker
Peel: an orange peel-like appearance in the porcelain enamel finish of some Weber kettle grills, observed when light reflects off the surface at a particular angle. Sometimes the effect is subtle, sometimes very pronounced. Often observed in vintage kettles.
Performer: Weber 22.5" kettle grill mounted in a rolling cart with work surface, lid thermometer, Tuck-Away lid holder, and One-Touch cleaning system. Some models include Gourmet BBQ System hinged cooking grate, Char-Basket charcoal holders, CharBin charcoal storage bin, Touch-N-Go gas ignition system, and built-in LCD cook timer. Older models featured a stainless steel work surface, which is very desirable. Around 2000, Weber switched to a plastic work surface. Starting in 2015, switched to a powdercoated steel work surface.
Pizza Steel: Similar in concept to a pizza stone, but made of highly heat conductive steel. More effective and easier to maintain than a pizza stone. Great for grilled pizza.
Platinum: See OTP. Usually shorthand for One-Touch Platinum. Also, a designation for the top-end model of Weber charcoal and gas grills, e.g. Smokey Joe Platinum, Genesis Platinum and Summit Platinum.
Potato Nails: A grilling accessory shaped like a carpentry nail with head, pressed into the center of a potato and said to promote quick, even cooking due to conduction of heat by the nail.
PP: Pulled Pork.
PSB: Pepper Stout Beef, a popular shredded beef and vegetable recipe.

Q

Q: A nickname for barbecue; or referring to any model in the Weber Q line of portable gas grills.

R

Rancher: A popular brand of charcoal briquette.
Rapidfire: Trademark name on Weber chimney starters and the high-flow lid damper on Weber Summit charcoal grills.
RC: Reserve Champion; the runner-up winner of a barbecue competition with the second highest cumulative score.
Redhead: 1960's-1990's Weber kettles in red color. Weber product catalogs sometimes referred to this color as Hunter's Pink.
Reverse Sear: To cook a steak or roast over indirect heat until nearly done, then finishing over direct high heat to sear the exterior.
RK: Weber Ranch Kettle 37.5" charcoal kettle grill.
RO: Royal Oak charcoal, usually referring to the lump version, but sometimes briquettes.
Roti: Rotisserie.

S

Sammie: Nickname for a barbecue sandwich.
SCG or SCGC: Summit Charcoal Grill or Summit Charcoal Grilling Center.
Sear Station: A dedicated high-output searing burner in some Genesis and Summit gas grills.
Shiner: A rib bone visible on the meat side of a slab of ribs. The butcher removed the pork loin or bacon so close to the bone that the surface of the bone is visible, not covered by meat.
Sidewinder: Any Weber gas grill with burner tubes in East/West configuration (running from left to right) and burner control knobs on the right side of the grill.
Signals: A popular 4-channel BBQ thermometer alarm with WiFi and Bluetooth wireless capabilities made by ThermoWorks.
SJ: Weber Smokey Joe portable charcoal grill, any model.
SJG: Weber Smokey Joe Gold 14.5" portable charcoal grill.
SJP: Weber Smokey Joe Platinum 18.5" portable charcoal grill; sometimes referred to as a Jumbo Joe.
SJS: Weber Smokey Joe Silver 14.5" portable charcoal grill.
Slide-Aside: A lid holder accessory for Weber kettle grills.
Slot Mod: Using a grinding tool to cut a slot into the edge of the WSM middle cooking section to pass a probe thermometer into the cooker. See Cutting A Probe Thermometer Slot.
Smart Grills: Introduced for the 2021 model year, these Spirit and Genesis II gas grills feature a built-in tech package for real-time food temp and readiness countdowns on the grill or your smartphone, alerts, and Alexa integration.
SMC: Weber-Stephen Product LLC's shorthand for a Weber Smokey Mountain Cooker Smoker, 14.5", 18.5" or 22.5".
Smoke: A popular 2-channel BBQ thermometer alarm with optional WiFi gateway made by ThermoWorks.
SmokeFire: New line of Weber pellet grills introduced in 2020. Initially consists of 24" and 36" grills.
SmokeFire Sear+: A replacement for SmokeFire Stealth in 2023 that includes a few interior and exterior feature improvements.
SmokeFire Stealth Edition: A version of Weber's pellet grill for 2022 where all chrome elements are blacked-out. Includes nighttime lighting to illuminate the cooking grate.
SN: Serial Number. Weber gas grills have been serialized for many years. The company started serializing charcoal grills in 2013 by laser engraving the number on the lid vent.
Snags: British slang for sausages.
Snap-Jet: The individual burner igniter system on some Summit gas grills and on Summit charcoal grills.
Snorkers: British slang for sausages.
Spatchcock: See Butterfly/Butterflied.
Spirit: Weber's entry-level line of gas grills, first introduced for the 2007 model year.
Spirit II: Weber's updated entry-level line of gas grills introduced for the 2018 model year.
SPOG: Salt, Pepper, Onion and Garlic.
SS: Stainless Steel. Sometimes used as shorthand for a Performer with stainless steel work surface
SSP: Stainless Steel Performer, referring to an older Weber Performer 22.5" kettle grill with stainless steel work surface.
Stoker: A brand of automatic temperature control device.
Stop Watch Engineering: a 2002 Weber initiative to redesign all Genesis Silver and Gold gas grills to reduce the assembly process to an eight-step, ten-minute job that required only one tool.
Summit: Weber's high-end line of charcoal and gas grills.
SWE: See "Stop Watch Engineering".

T

Taco Handle: The bolt-on lid handle/heat shield combo introduced by Weber for the 2015 model year, replacing the traditional welded lid handle on most Weber kettles. The heat shield looks like an open taco shell when viewed from above.
TBS: Thin blue smoke.
Thermapen: A popular, professional quality instant-read thermometer made by ThermoWorks.
ThermoPop: A popular instant-read pocket thermometer made by ThermoWorks.
Thermoset: The plastic used in work tables on some Weber gas grills and Performer kettle grills.
Three-Wheeler: An older Weber kettle with three daisy wheels on the charcoal bowl.
Touch-N-Go: A propane gas ignition system used to light charcoal, available on some Weber Performer models. Sometimes referred to as gas assist. Early versions use a mechanical igniter button, later versions an electronic igniter button.
TOTO: "The One. The Only." A Weber marketing phrase stamped into wooden grill handles in the early 1980s.
ToY: Team of the Year; a title earned by a competitive barbecue team by accumulated the most points in sanctioned barbecue competitions.
Triple-Double: Rare 1981 Weber kettles with three double-riveted wooden handles, one on the lid and two on the bowl.
Tri(s): Tri Tip: a triangular-shaped roast cut from the bottom of the sirloin primal. Popular in California for barbecue and grilling. Not found in all regions of the US. or internationally.
Tuck-Away: 1) A lid holder system that holds a Weber kettle grill lid in the open position. Available on certain kettle models. See Lid Bale and Lid Rollers. 2) A flip-up rotisserie motor system in some Summit gas grills. 3) A fold-up warming rack system in Genesis II gas grills.
TVWB: The Virtual Weber Bullet, your best source for Weber Smokey Mountain Cooker information on the web.
TVWBB: The Virtual Weber Bulletin Board, the discussion forum you are currently reading.
TVWGG: The Virtual Weber Gas Grill, a companion blog to TVWB and TVWBB.
Two-Tone: A Weber kettle with a gradient of color around the edge of the lid; often appears lighter on top of the lid and darker around the edge; effect may be described as smoked or faded.

U

UDS: Ugly Drum Smoker: a homemade smoker made from a 55 gallon metal drum.

Continued...
 
V

Vent Code: The 1 or 2 digit code stamped into the lid damper of Weber charcoal grills that indicates the year of manufacture. See Determining The Age of Your WSM.
Vent Tab: The portion of the vent grasped to open and close the vent. Some models have a plastic handle covering the tab.
Vieluxe: A line of luxury gas grills sold by Weber from 2001-2005. See Vieluxe: The Weber Luxury Grill You've Probably Never Heard Of
Vortex: A cone-shaped charcoal ring accessory for kettle grills.

W

Wallyworld: Nickname for Walmart.
Weber Bullet: Nickname for a Weber Smokey Mountain Cooker Smoker, 14.5", 18.5" or 22.5".
Weber Griddle: Gas-fired flat top griddle introduced in 2023, Weber's response to popular Blackstone griddles.
Weberitis: A disorder characterized by the desire to own more Weber grills than a well-adjusted, mentally stable person needs. Advanced cases involve collecting as many Weber grill models and colors as possible. Signs of the disorder include hoarding, obsession with Craigslist posts and yard/estate sales, looking for grills while driving around town, peeking into stranger's backyards for grills, and building a storage shed to house one's collection. Deviant behaviors sometimes include converting Weber grill parts into light fixtures, planting containers, and beer coolers. Weberitis may ultimately result in loss of relationships with spouses, family members and friends, but these losses are often counterbalanced by the gain of new friends...who are also afflicted with Weberitis.
WGA: Weber Go-Anywhere portable charcoal or gas grill.
WGWEW: Wicked Good Weekend Warrior charcoal.
Wood Dale: Manufacturing location in Illinois for Weber kettles from the late 1950s to early 1960s. This name is stamped into lid vents of kettles made in this time frame. Sometimes used as shorthand to describe such a grill, e.g. "I found an old Wood Dale redhead at a garage sale."
WSK: Shorthand for a Weber Summit Kamado 24" charcoal grill.
WSM: Shorthand for a Weber Smokey Mountain Cooker Smoker, 14.5", 18.5" or 22.5".

Y

YMMV: Your Mileage May Vary, meaning your results may vary from mine.
 
SWMBO: She Who Must Be Obeyed...is missing. :)

You have Stop Watch Engineering listed twice.

Can you enlighten me on this one? BoB: Butt over Brisket: placing pork butt on the top cooking grate, brisket on the bottom cooking grate, allowing the rendered pork fat to drip on the brisket to keep it moist. My confusion is, whenever I've encountered a possible cross-contamination scenario I always placed beef (top grate) over pork or chicken (bottom), but not knowing which contaminates which more, I do pork and chicken side by side. Am I over reacting here?
 
Bill Elwell said:
Am I over reacting here?
Click to expand...
Chicken is the one that likely contains salmonella, and given the internal temps to which you're cooking all these meats the salmonella is long gone when each meat is done. I would not consider a whole pork butt or whole brisket to be contaminated by anything, in most instances, and cooking both to 190-205*F is going to kill most anything that's harmful, anyway, even if one drips on the other or even if chicken drips on one or the other.
 
I don't know if this is worthy of making the list, but I'm on another site and it drives me crazy when the members post threads about beef ribs. The problem is there are two distinct types of beef ribs: back ribs and short ribs. And the two are completely different - they are from different parts of the cow, the meat is different, and the two types of ribs must be cooked to different temps to be tender while not over-cooked. But the phrase is thrown around synonymously to the point that the reader doesn't know what is being cooked without studying the responding posts - and sometimes the thread will get 50 posts long before one can finally figure out it out. I understand that beef ribs can mean either type or rib, but there is a complete lack of clarity when the thread gets into the second page and the reader still doesn't know what was cooked. Sometimes one can tell from the photos, but not always. To make things worse, the phrase "dino ribs" and "bronto ribs" are often indiscriminately added to the mayhem regardless of what type of ribs are actually being cooked. I pity the novice who reads these posts. I haven't noticed the problem here though... but I'm new. :-)

Thank-you
 
Mark_E said:
I don't know if this is worthy of making the list, but I'm on another site and it drives me crazy when the members post threads about beef ribs. The problem is there are two distinct types of beef ribs: back ribs and short ribs. And the two are completely different - they are from different parts of the cow, the meat is different, and the two types of ribs must be cooked to different temps to be tender while not over-cooked. But the phrase is thrown around synonymously to the point that the reader doesn't know what is being cooked without studying the responding posts - and sometimes the thread will get 50 posts long before one can finally figure out it out. I understand that beef ribs can mean either type or rib, but there is a complete lack of clarity when the thread gets into the second page and the reader still doesn't know what was cooked. Sometimes one can tell from the photos, but not always. To make things worse, the phrase "dino ribs" and "bronto ribs" are often indiscriminately added to the mayhem regardless of what type of ribs are actually being cooked. I pity the novice who reads these posts. I haven't noticed the problem here though... but I'm new. :)

Thank-you
Click to expand...
I"ve added this.
 
I think I have another couple words which may be worthy of the list: Hold and Rest

There seems to be confusion or disagreement on what these two words mean. I've seen people use them interchangeably. But today on Reddit I saw a guy specifically state that Hold means to take something like a brisket and put it in a cambro.

He says resting is what you might do with a steak. Put it on a board and let it sit a few mins.

I always considered Hold to be holding at a given temperature, like holding a brisket in an Alto-shaam or even a kitchen oven. At say 150 or whatever. Could be 170 too.

I'm not sure who is correct, or if the words have even been formally defined re bbq. I suspect not.

https://www.reddit.com/r/BBQ/comments/18jgry3

Thank you
 
I think we have an understanding here, one built on both theory and practice, with empirical evidence as proof. Now if one wants to compare reddits hold on some, i say give it a rest.
 
Now in the interests of saving a lot of time and energy, we do need some new acronyms.
So in the interest of saving a lot of time and skirmishes, just use the shorthand:

STFU
Shove The Food Under
This guarantees the battle is over, the war won. This tactic has a 100% success rate. Silences opposition. Removes all doubt in your cooking skills, alpha status, and superior intellect.
Side bonus: buying decisions will never be questioned.

Next week:
W T F
Where The Food

Not to be confused with
WTFW
Where The Food Woman
That was an old landmine that frequently explodes during handling.
 
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