National High School BBQ Association, Inc. (NHSBBQ) - HSBBQ

HSBBQ GLOSSARY OF TERMS

Term	Definition
Baby Back Ribs	A type of pork rib that comes from the upper portion of the ribcage, near the spine. They are smaller, more tender, and leaner than spare ribs.
Barbecue (BBQ)	A cooking method where meat is slow-cooked over low, indirect heat, often flavored with smoke from wood or charcoal.
Basting	The process of brushing or pouring liquid (like sauce or melted butter) over food as it cooks to keep it moist.
Beef or Dino Ribs	Large, meaty ribs from the cow's ribcage, known for their rich, beefy flavor. Often referred to as "dino ribs" due to their large size.
Brisket	A cut of beef from the breast or lower chest, often slow-cooked in BBQ competitions.
Burnt Ends	The flavorful, crispy, and caramelized ends of a smoked brisket, often considered a delicacy in BBQ.
Charcoal	A common fuel source for grills and smokers, made from carbonized wood.
Competition Turn-In Box	A box used in BBQ competitions to present the cooked meat to the judges, often with specific presentation rules.
Country Style Ribs	Ribs that come from the blade end of the loin, near the shoulder. They are meatier than other rib types and may include part of the shoulder blade.
CTE (Career and Technical Education)	Educational programs that prepare students for specific careers, including those in culinary arts, agriculture, and technical fields.
CTSO (Career and Technical Student Organization)	Student organizations that support career and technical education through competitions, leadership development, and real-world experience.
Direct Heat	Cooking food directly over the heat source, typically used in grilling for fast cooking.
Fire Management	The skill of controlling the heat and smoke levels in a grill or smoker to achieve desired cooking results.
Flat	The leaner, flatter portion of a brisket, often sliced for serving.
Food Safety	Practices to ensure that food is handled, prepared, and stored in a way that prevents foodborne illness.
Grilling	A method of cooking food quickly over direct, high heat, usually on a grill.
High School BBQ (HSBBQ)	A competitive program where high school students engage in live fire cooking, including BBQ, grilling, and Dutch oven cooking. It integrates with Career and Technical Education (CTE) to promote skills in culinary arts, agriculture, and more.
Indirect Heat	Cooking food next to, but not directly over, the heat source, commonly used in BBQ to cook food slowly.
Knife Skills	Techniques for handling and using knives safely and effectively in food preparation.
Marinade	A seasoned liquid in which food, particularly meat, is soaked before cooking to enhance flavor and tenderness.
Middle School BBQ (MSBBQ)	A similar program to HSBBQ but tailored for middle school students, focusing on developing early skills in BBQ, grilling, and live fire cooking.
Moist	A term used to describe the juicier, fattier portion of a brisket, typically the point, which is more tender.
Mop Sauce	A thin, often vinegar-based sauce applied during cooking to keep meat moist and add flavor.
Pitmaster	The person in charge of operating the smoker or grill, responsible for cooking the meat in BBQ competitions.
Plating	The arrangement and presentation of food on a plate, especially important in competitions.
Point	The thicker, fattier part of a brisket, often used for making burnt ends.
Render	To cook fat out of meat, leaving it tender and flavorful.
Rest Time	The period after cooking when meat is allowed to sit before being sliced or served, allowing juices to redistribute.
Resting (Meat)	Allowing cooked meat to sit before cutting, letting juices redistribute for better flavor and texture.
Ribs	Cuts of meat from the ribcage, typically pork or beef, popular in BBQ cooking.
Rub	A mixture of spices and herbs applied to the surface of meat before cooking to enhance flavor.
Sanctioning Body	An organization that sets the rules and standards for BBQ competitions, ensuring fair judging and consistency across events.
Sear	Cooking the surface of meat quickly at high heat to create a brown crust and enhance flavor.
Smoker	A cooking device used to cook food at low temperatures in a controlled, smoky environment for an extended period.
Smoke Ring	The pink ring that forms on the outer edge of smoked meat, indicating proper smoking technique.
Spare Ribs	A type of pork rib that comes from the lower portion of the ribcage, closer to the belly. They are larger and have more fat and flavor compared to baby back ribs.
St. Louis Style Ribs	A type of spare rib that has been trimmed to remove the rib tips, cartilage, and sternum, creating a more uniform, rectangular shape.
Table of Death	A term used in BBQ competitions to describe a judging table where the competition is particularly tough, with multiple top-quality entries.
Thermometer	A tool used to measure the internal temperature of meat to ensure it is cooked properly.
Wood Chips/Chunks	Pieces of wood added to a smoker or grill to produce smoke and impart flavor to the food.
Wood Pellet Grill	A type of grill that uses compressed wood pellets as fuel, offering precise temperature control and smoke flavor.

START A CULTURE OF FUN AT YOUR SCHOOL WITH BBQ!

WHAT IS PROJECT BASED LEARNING?

PROJECT BASED LEARNING DISGUISED AS A COOK OFF = STUDENT ENGAGEMENT

PROJECT BASTE BBQ

Project Baste BBQ is the educational philosophy the National High School BBQ Association used to design its curriculum and lesson plans which helps schools and teachers implement Live Fire cooking and a cook out as part of many State and National Standards and career pathways. Project Based learning has been incorporated into Culinary Arts, Agriculture, Family Consumer Science, Meat Science, Food Science, Welding, Engineering, Robotics, Business, and Marketing classes for many years. Several schools have done Cross Curricular projects so students can have the real experience of designing and creating a BBQ or Grill, learning meat identification, anatomy, and muscle structure, developing a business plan for a catering operation, designing the marketing and brand including logo, learning the welding and metal skills to make the equipment cooked on, and much more. Create a High School BBQ Club today and see the incredible impact it will have our children, schools, and community.

High School BBQ: Where Dreams Ignite

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NATIONAL HIGH SCHOOL BBQ ASSOCIATION®, Inc.

P.O. 171, Smithville, Texas 78957

PRINCIPAL@HSBBQ.org

IRS filing information

EIN - 85-2136923

PRIVACY TERMS AND CONDITION

www. MEAT.Education www.BBQ.Education www.Steak.Education www.Beef.Education www.Sausage.Education www.Pitmaster.Education www.Barbecue.Education

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