Well folks; today I'm going to talk about some terms that people like myself use and seem to think everyone knows what the heck we are talking about.
The first one is a FATTY, that is a sausage roll that is seasoned and smoked on the grill until it reaches a internal temperature of 180 degrees. This is then slice and is great as a sandwich by itself.or you can add some fried egg and cheese on toast or a English muffin and you have breakfast bliss.
Next there is ATB's or Atomic Buffalo Turds. these are Jalapeno peppers slice in half filled with cream cheese and I like adding a little smokey sausage then wrapping with a half slice of Bacon. Season these with some of your favorite BBQ seasoning and grill until the bacon is crisp.
How about MOINKS, these are frozen beef meatballs wrapped with a half slice of bacon and seasoned with some brown sugar and cayenne pepper. Grill these till the bacon is crisp than finish with some dipping sauce.
UGLY DRUM SMOKER, or the UDS, this is a 55 gallon Drum made into a smoker. These are getting very poplar and can be made for less than a $100.00. Very good for doing a low and slow smoke and they hold temperature for a long period time. All you have to is Goggle this term and you will find all sorts of plans on how to make one.
STICK BURNERS, this is a offset smoker that has a fire box that is filled with wood and and used to smoke meat again very poplar for the low and slow smokes.People that use these are very good at controlling the fire and maintaining the temperature. Not for beginners.
MINION METHOD, this is term on starting a charcoal fire that is used to do a low and slow cook.This is where you just add a few hot coals to a pile of unlit coals.Allowing the lit coals to start the unlit coals slowly allowing for a longer burn.
There are more I am sure, if you find one I haven't covered just message me and I'll do my best to tell you what it means. Most important is no matter what you call it, just keep grilling and smoking.