Whether you’re visiting a barbecue restaurant for the first time or you already have a favorite spot, understanding the terminology on the menu is the first step in picking out your favorite dish. Brush up on these terms to prepare for your next trip to a barbecue restaurant.

4 Common Barbecue Terms to Know

1. Brisket

A popular menu item at barbecue restaurants, brisket is a cut of meat from the breast or lower chest of beef or pork. This dish can be served several ways — you may enjoy the deckle (a fatty marbled cut) or the burnt ends (crispy leaner chunks). The thick layer of fat on top, known as the fat cap, can help you determine how moist and flavorful the meat will be.

2. Hushpuppies

A staple in Southern cuisine, hushpuppies, or corn dodgers, are deep-fried balls made from a cornmeal-based batter. These are often served with fatty, juicy meats like briskets or fried fish dishes. They are typically made with buttermilk to give them a thicker consistency and are lightly seasoned with salt.

3. Milk Gravy

Milk gravy is a common topping to breaded beef and tenderloin dishes, adding a creamy texture to any dish. Made from pan drippings after cooking meat, this gravy combines flavorful fats with pepper and a milk and flour base.

4. Braising

A prominent cooking style in barbecue restaurants is braising. This process involves lightly browning a piece of meat in oil and then cooking it with a small amount of flavorful liquid in a covered pan on the stove or in the oven. Slow-cooking on low produces a more tender cut of meat and further develops flavor.

If you are looking for your new favorite barbecue restaurant in High Point, NC, stop by Carter Brothers Barbecue Ribs & Catering. For the last 20 years, this restaurant and catering company has been serving up the barbecue dishes you love, ranging from country-style steak and rib-eye sandwiches to ribs and rotisserie chicken. To learn more about their menu, visit them online or call (336) 869-9948.