Austin BBQ Lingo

Barbecuing is not merely a pastime for thousands of people, in fact, it is a major competition every year in many places that come with some fantastic prizes and prestige. Creating the perfect rack of ribs, barbecue sauce or hamburger is something that is a closely guarded secret and you will find it difficult to find out the ingredients from the winner of these types of competitions.

As a novice, when attending a barbecue of more experienced people, chances are that you will come across some BBQ terminology that you don’t understand. Below is a list of some of the most common barbecue terminology that you are likely to come across.

Also, check out the Best Barbecue in Austin post from YAC.

BBQ Terms for Dummies

3-2-1 = 3 hrs smoke, 2 hrs foiled, 1 hr unwrapped/sauced
ABT = Atomic Buffalo Turd
AR = American Royal
BB = Baby Back
BBB = Buck Board Bacon
BDS = Big Drum Smoker
BGE = Big Green Egg
BRITU = Best Ribs In The Universe
BSKD = Brinkman Smoke King Deluxe
BUD= Baby Ugly Drum.
BWS = Backwoods Smoker
BYC = Klose’s Backyard Chef
CAB = Certified Angus Beef
CBBQA = California BBQ Association
CBJ = Certified Barbecue Judge
CL = CraigsList
COS = Cheapo Offset Smoker
CS = Cookshack Electric Smoker
CWB = Cheap White Buns
DAL = Dead Ass Last (contest)
DBS + Double Barrel Smoker
ECB = El Cheapo Brinkman
EVOO = Extra Virgin Olive Oil
FBA = Florida BBQ Association
FEC = Fast Eddy Cookshack Pellet Smoker
FLFO = Florida Folks
FTC = Foil, Towel, Cooler
GAB = Great American BBQ
GC = Grand Champion
GLBBQA = Great Lakes BBQ Association
GOSM = Great Outdoor Smokey Mountain
HDAF = Heavy Duty Aluminum Foil
ILBBQS = Illinois BBQ Society
KCBS = Kansas City Barbecue Society
KMP = Klose Mobile Pit
KP = Klose Pit
LIFO = Long Island Folks
MABA = Mid Atlantic BBQ Association
MIFO = Michigan Folks
MiM = Memphis in May
MOAB = Mother of All Banderas
MOFO = Missouri Folks
NB = New Braunfels
NBBD = New Braunfels Black Diamond
NEBS = New England BBQ Association
NTTAWWT = Not That There’s Anything Wrong With That
OTG = Weber One Touch Gold
OTP = Weber One Touch Performer
OTS = Weber One Touch Silver
RGC = Reserve Grand Champion
RoY = Rookie of the Year
SNPP = Brinkman Smoke ‘N’ Pit Professional
SKD = Smoke King Deluxe
SW = Spicewine
TOY = Team of The Year
UDS = Ugly Drum Smoker
WIDT = Why I Deserve This ( a monthly fun brethren game ran by brother Ashmont)
WSM = Weber Smokey Mountain

Barbecue cooking, as with anything worth waiting for takes time. Sometimes days of preparation may be needed, and in most cases, it’s best to let your meats marinade at least overnight with your rub or marinade sauce. Also, low, slow cooking is best!  Smoke-cooking is best done between 175°F and  275°F. Remember, low and slow! Once the center of the meat reaches 160°F it’s done. Anything more will dry out the meat, and cookout the natural juiciness unless covered with foil.

Since the cooking process takes so much time, it’s also a good idea to have plenty of your favorite beverage on hand. But make sure you can stand at the grill after partaking for several hours of cooking. This takes practice and is an excellent excuse to use on your spouse.