Special thanks to our Barbecues Galore Edmonton team for providing the bones of this article.
Want to be able to talk barbecue like the pros? Of course you do. Poker players, computer techs, and accountants all have their own jargon, and grill masters are no different. From Fat Cap to Jiggle, there’s a whole world of barbecue slang that’s as fun to say as it is to learn.
This list breaks down the essentials, from classic terms you’ll hear at any cookout to the lesser-known lingo used by seasoned pitmasters. Whether you’re brushing up or just getting started, you’ll be talking like a true 'cue expert in no time.
As you scroll through, keep track of the terms you already know to find out what level of barbecue mastery you’re at.
Barbecue Slang Every Griller Should Know:
Pit Boss
The sweaty, greasy badass reigning over the red-hot coals in charge of creating smoky, char-encrusted proteins of perfection. Also known as pitmaster. At Barbecues Galore, we raise our tongs to the Pit Boss, the true hero behind every unforgettable backyard feast.
Deckle
The smaller, fatty, marbled cut of the brisket (also referred to as the point) and is preferred by brisket enthusiasts. If you know, you know. This is where the real flavour lives.
Fat Cap
This thick layer of fat between the skin and flesh ensures that a piece of meat is flavourful and tender. The long-standing debate of whether brisket should be cooked with the fat cap up or down continues to this day among pitmasters. Our tip? Try both and let your taste buds decide.
Burnt Ends
The crispy, fatty bark bits of a smoked brisket; a delicacy in Kansas City. You may also know them by the very appropriate term - meat candy. One bite and you'll understand the hype. These flavour-packed pieces often disappear before they hit the plate.
Bark
The flavourful, crispy outer layer of crust that forms on a brisket. Pitmasters aim for this. It’s the signature of low and slow perfection.
Mr. Brown
The dark, crunchy exterior of whole-hog barbecue. Not just a name, it’s a flavour-packed legend on any plate.
Miss White
The light, moist interior of whole hog barbecue. Together, Mr. Brown and Miss White are the yin and yang of hog heaven.
Mr. Brown Goes to Town
Refers to the Memphis ritual of adding crunchy pork pieces to sandwiches. A southern tradition worth stealing. We fully support it.
Chipped Mutton
A Kentucky specialty mix of bark and meat from mutton ribs, neck, and shoulders together in a dip liquid.
White Sauce
Alabama’s official sauce - this zesty mayo-based concoction typically dresses BBQ chicken. It’s tangy, creamy, and a serious game changer if you’ve never tried it.
Crash in the Smoker
Sometimes meat sways off the track in a smoker. When it loses its balance, the collision is called a crash in the smoker. Keep an eye on your racks - even seasoned grillers have had a meat meltdown.
Crutch
What’s just as important as the smoking process? Preserving the meat post-fire. Wrapping the meat in butcher paper helps absorb grease and creates a protective shield, the crutch. In fact, it’s a secret weapon for juicy results. Just make sure you’ve got the right gear. Our Big Boy Butcher Paper is made for the job.
Bounce Test
A test for checking the doneness of low and slow smoked ribs. Pick up the rack of ribs by the middle/center bones with a pair of tongs then bounce them slightly. If the ribs are ready, the slab will bow until the meat starts to break away. Also called the bend test.
Texas Crutch
Many pitmasters prefer aluminum foil to butcher paper. It holds in moisture to create extra-succulent slices. Perfect for long brisket cooks when you need to push through “the stall.”
Shiner
When a rack of ribs has had too much meat butchered off, too much bone “shines through”. Avoid the shiners!
Mop
A vinegar-based sauce that is brushed, or mopped, onto a piece of meat before cooking to add a burst of flavour and caramelization.
Injection
Use a syringe full of your favourite marinade and get right in there with extra flavour by infusing it directly into the meat. For grillers who want flavour in every bite - don’t sleep on the injector.
Blowout
Juicy skin sometimes gets bruised due to overheating or a scratch that swells under fire. When this happens, a pitmaster has a blowout on their hands. It happens. Don’t panic. Move the meat to a cooler part of the grill, slice around the damage if needed, and hit it with a little extra sauce. Most guests won’t even notice — and the flavour is still there.
Wide and Narrow
The description of a rack of rib’s girth.
Smoke Ring
You know you’re a Grillmaster when the coveted pink hue called the “smoke ring” appears just underneath the bark. Smoke rings form when meat releases nitric oxide and carbon monoxide which combine with myoglobin, a protein found in the meat. Proof your low and slow skills are on point. Bragging rights included.
Blue Smoke
That magical moment when the smoke coming off of the flame is a light blue colour; the signal that now is the time to throw the meat onto the smoker.
Power Cook
Getting behind in your cooking time? Time to crank up the heat and power cook to compensate for lost time. A risky move, but sometimes necessary when the guests are hangry.
Low n' Slow
The method of barbecuing where food is cooked at a low temperature for an extra-long time over indirect heat, sometimes up to 18 hours. The heat doesn’t exceed 275°F and usually is closer to 225°F. The backbone of real barbecue. Patience is not optional.
Hot n' Fast
Refers to cooking over high, direct, radiant heat (usually an open flame) at temperatures over 350°F. The high temp requires you to turn the meat more often to prevent burning.
Money Muscle
This cut of pork, located high on the shoulder, is the moistest and most flavourful. It’s called the money muscle because it often does well in competitions and brings in the money for its pitmaster.
Shiggin’
When at barbecue competitions, some pitmasters spy on the competition to uncover their secrets, otherwise known as shiggin’. Not exactly honourable, but hey - all’s fair in ribs and rubs.
Jiggle
A properly cooked brisket will quiver when touched.
Cascade
The gush of juice that comes from a brisket when it’s cooked just right.
Butt Over Brisket
When fatty pork butt is cooked over a brisket so its juices flow down through the grate basting the beef with extra flavour. It’s genius. Try it once and you’ll never look back.
Skin n' Trim
The process of removing the membrane on the underside of the rib, which can become tough when cooked. Removal is optional.
The Stall
When the internal temperature of the protein you are smoking can plateau or even drop. Fight “the stall” by staying the course and resisting the temptation to increase the heat. This is where patience and beer come in.
The Tug
Ribs should fight back a bit when you bite into them. Rib meat that slides right off the bone will lose points in a competition. A slight “tug” is essential in a properly cooked rib.
So how much of the lingo did you know?
Whether you recognized a handful of terms or nearly the whole list, your BBQ vocabulary says a lot about your grill game. Use the guide below to see where you stand. And if you’re not quite at pitmaster status yet, no worries. That’s what we’re here for.
Level 1 – Beginner (5 terms):
You know the basics and aren’t afraid to flip a burger or two.
Level 2 – Good Griller (10-15 terms):
You’ve got your own tongs and probably a meat thermometer in your drawer.
Level 3 – Advanced (16–25 terms):
You own a smoker and spend your weekends perfecting pork shoulder.
Level 4 – Pitmasters of the World, Beware (25+ terms):
You dream in brisket, debate the fat cap position, and probably have strong opinions about wood chips.
No matter what level you’re at, the journey to barbecue greatness never really ends. There’s always a new trick to learn, a new sauce to try, or a new cut of meat to conquer. Whether you’re shopping for your next grill upgrade or stocking up on the essentials, we’ve got you covered. Visit us in-store or online and let’s turn that grill talk into grill confidence. And if you want the latest tips, recipes, and deals delivered straight to your inbox, be sure to sign up for our newsletter.
