Q dictionary

quote:

Originally posted by WeeWilly:
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Butt/Boston Butt

From WeeWilly

This is actually the upper part of the shoulder from the FRONT leg of pork and contains the blade bone. Does this mean that Bostonians do not know their shoulder from their butt?
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Crutch

Thanks to Tom

There are places where Al foil is used to finish cooking meats. It may be called the "------- crutch", and you fill in the state name. Some pure"logburners" that may oversmoke, or some cookers that flow a lot of air may find that foiling at certain temps help achieve their desired results. It is also used to speed up the cook,at times.
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Mop

From WeeWilly

A basting liquid that is used to keep the product moist while cooking. Sometimes sprayed on but traditionally applied with a very small mop similar to that used for floors. May be a marinade or flavor enhancer, juice, cooking oil, butter, etc.. or any combination designed to compliment the flavor of the product.
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Poulder

From WeeWilly

A generic term like Xerox r Kleenex. Used to identify a digital thermometer that uses a probe to tell the temps of the smoked product. The display sits ourside the smoker box. Usually has a timer built in. Some versions have a remote that allows you to monitor the temperatures at a distance from the smoker.
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Picnic/Picnic Ham

From WeeWilly

From the lower portion of the front leg, as opposed to what we generally call a ham that comes from the rear leg) Often smoked and called a picnic ham.
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Raft

Thanks to Jack (prisonchef313)

A raft is just egg whites mixed with very finely chopped lean raw beef to clarify a stock just add it to the stock. make sure the stock is around 165 which will coagulate your proteins. it will look like heck!!! i mean really ugly!!!
then all you have to do is remove the raft with a large spoon or spatula getting it all out. all the tiny stuff in your stock will have been absorbed by the raft and your stock will be clear. Really old way of doing it but kinda fun once in a while.
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Rub

From WeeWilly

Combinations of dried spices that are rubbed into the surface of the meat. Help seal in flavors and enhance the finished product.
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