THE BBQ LIST MINI-FAQ     Version 1.01                                     Last Updated 7/29/976 This is the mini-Frequently Asked Questions of the BBQ List.  We hope this list of questions and answers will get you started going in the right direction in the land of barbecue.  This document was edited by Bill Wight.  Please direct comments, corrections or additions to:   This e-mail address is being protected from spam bots, you need JavaScript enabled to view it This mini-FAQ and the full FAQ were put together by the BBQ List FAQ Team and various list contributors and I wish to give credit to the people who did a lot of very hard work bringing this document to you. The FAQ Team: Ed Pawlowski, Lloyd Carver, Tom Kelly, Dan Gill, Bear, Rock McNelly, Rodney Leist, Garry Howard, Bill Wight So let's get started with some questions and answers.  Much more information on barbecue will be available in the full FAQ. [Who are we, and what do we do here?] We are list subscribers to the Rick Thead BBQ List.  We're just a bunch of down-home folk, a lot like you.  We like to sit around the barbecue pit, watching the smoke rising out of the stack, drinking a beer or a Dr. Pepper and having us a real good chat about barbecue, the size of the universe, the meaning of life and other important stuff. Definition of terms: ECB     El Cheapo Brinkmann smoking pit.  Refers to a vertical water smoker made by several manufacturers that costs in the neighborhood of $30.  Can produce, in the hands of a skilled pit- master, prize-winning barbecue. Larding    A technique for use with very lean meats where slabs of fat are placed on the outside of the meat.  This acts like a fatter piece of meat and bastes the meat as it smokes.  The slabs of fat can be 1/2 to 1 thick and can be held in place with cotton string, the kind you'd use to tie a rolled roast with. Lazy-Que    A derogatory term used by wood-burning pit traditionalists referring to those who choose to use gas or electricity to fuel their pits and wood chips/chunks for smoke.   The Lazy-Q'ers thereby relieve themselves of the necessity to expend any but the most trivial effort in the act of barbecuing. MD    Mindless Drivel.  A term used for postings to the BBQ List that are utterly without any redeeming social merit, sort of like smut.  'I can't describe it, but I know it when I see it'.  Also known as 'Total Waste of Bandwidth'. NBBD     An offset firebox smoker pit manufactured by New Braunfels called the Black Diamond. Hondo    A pit like the NBBD, made by the same company, with a _meta_l shelf instead of a wooden shelf. KCBS    The Kansas City Barbecue Society.  They sanction many barbecue competitions. Pseudo-Q or Faux-Q (don't say this one out loud)    Meat that is boiled in water (parboiled) and then finished on the grill and served with a barbecue sauce containing liquid smoke product.  Also used to refer to foods cooked in the oven that simulate real barbecue. SnP     A smoker pit manufactured by Brinkmann called the Smoke N Pit Professional.  It is similar to the NBBD. SWOCS     A barbecue pit made by Southwest Outdoor Cooking Systems.   An offset pit that uses gas for fuel and to heat and burn wood chips or pellets to produce the smoke.  The company ceased operations in early 1997. Thread    A series of list or newsgroup posts that share the same subject with each subsequent contributor adding something new to the current subject. [Tell us, just what is barbecue?] Ed Pawlowski