The first step to becoming a BBQ aficionado is being able to talk the talk. In The Kentucky Barbecue Book, Wes Berry defines many key terms for his readers. Here’s a few you may not know:
Burgoo: an “everything but the kitchen sink” rich stew made with several meats and vegetables, cooked up in large quantities at Owensboro’s International Barbecue Festival and found at barbecue joints in Kentucky, especially those in the “burgoo tree” (my term) that includes the counties of Daviess, Hopkins, and Christian, among others.
Chip or chipped: a style of barbecue preparation popular in Union Co. and Henderson Co., where heavily smoked exterior pieces of pork shoulders, hams, and mutton quarters are chopped and mixed with a thin tangy dip sauce, a bold flavor creation that’s salty and good as a sandwich.
Fast Eddy: a meat smoking apparatus that often utilizes wood pellets and a gas flame.
Hickory: one of the hardest of the hardwoods, hickory trees are nut-bearing friends of squirrels and Kentucky pitmasters, who favor the smoke and heat imparted by hickory over all other woods. Several different species of hickory trees live in North America, including shagbark, shellbark, mockernut, bitternut, and pignut. Some pitmasters claim they prefer one species of hickory—like shagbark—to others.
Smoke ring: the pinkish hue imparted to smoked meats (a very good thing).
Grab a copy of Wes’s book to learn even more BBQ lingo. Congrats to Chuck H., who will receive one as the winner of this week’s giveaway!