Crossword: American Backyard Cooking: Pitmasters and Open-Flame Traditions
Wood smoke, sticky glaze, and regional rivalries shaping the nation's slow-cooked open-flame heritage.
Crossword clues
- Lone Star State known for beef-focused smokehouses
- Prized beef cut cooked low and slow
- Device with open metal grates for direct heat
- Meat staple for Carolina whole-hog feasts
- Link variety heavily featured in central smokehouse trays
- Curved bone cut smothered in glaze
- Midwestern city famous for its sweet tomato-based glaze
- Pinching tool used to flip burger patties
- Tennessee river city celebrated for dry-rubbed ribs
- Common side dish simmered with molasses and pork
- Outdoor gathering with checkered blankets and portable food
- Shopkeeper who trims primal meat cuts behind the counter
- Southern state known for white mayonnaise-based poultry condiment
- Swab tool used to apply thin basting liquids to roasting meat
- Tangy liquid finisher brushed on near the end of cooking
- Blackened wood lumps used as high-heat fuel
- Wing and thigh poultry choice for the pit
- Wide flat turner for lifting delicate fillets
- Protective garment worn over clothes while cooking
- Enclosed chamber designed for indirect wood heating