Jenn - My fiance
APL - Adam Perry Lang, author of Serious BBQ and Chef of Daisy Mays in New York and Barebeqoua in London England.
Performer - My BBQ (charcoal). It is a Black Weber performer Stainless Steel model. If you see anyone trying to steal it off my deck pour the knuckles to them. I love this thing.
Napoleon - My old BBQ(propane) that my dad now has after his bit the bullet, what I was using at the early stages of the blog.
Lump - Charcoal that is wood that has been burned at 500 degrees in a low oxygen environment leaving charcoal that is essentially wood in its carbon form. This is charcoal in its most natural form with no additives and little ash is left behind. I use this primarily for grilling.
Barbeque (BBQ) - Cooking technique at low and slow temperatures typically below 275 degrees with indirect heat. Often using a cheaper cut of meat that requires it to be cooked at low temperatures to bring out its flavour and richness. Hardwood used to add smoke flavour during the cooking process.
Grilling - Cooking technique done over direct heat at higher temperatures. Meat is placed directly over the heat source.
