by Renee Shelton | Jul 22, 2014 | All Qd Up, BBQ, Poultry
Cut-Up Four-Piece: Cutting a whole chicken, without giblets, into two breast quarters with wings attached, and two leg quarters. Six-Piece Cut-Up This is produced by cutting up a whole bird, without giblets, into two split breasts (with back and rib portions), 2...
by Renee Shelton | Jul 22, 2014 | BBQ, Poultry
Whole Chicken with Giblets A whole, intact chicken carcass with the head and feet removed (tail may or may not be present). the gizzard, heart, liver, and neck are included, loose, inside bird, or wrapped in paper or plastic film and placed inside or alongside bird....
by Renee Shelton | Jun 21, 2014 | BBQ, Food, Pork
Below are definitions related to bacon, including bacon made from meat other than pork. BACON: General Definition The term bacon is used to describe the cured pork belly, from the ‘belly’ or ‘side’ primal cut of pork. In other parts...
by Renee Shelton | Jun 21, 2014 | BBQ, Food, Pork
The pig is famous for being able to be used “nose to tail.” Here is a glossary related to all manner of pork products. AMMERLANDER SCHINKEN A dry-cured, typically smoked ham from Ammerland, North Germany. ANDOUILLE SAUSAGE Made with pork and/or pork...
by Renee Shelton | Jun 21, 2014 | BBQ, Food, Pork
Below are definitions related to ham. BIER SCHINKEN The literal translation is “Beer Ham.” German. If product is made of all pork, it may be labeled Bier Schinken. CANNED HAM “Canned meat with Natural Juices” is acceptable for product...
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