Three Little Pig’s Memphis Dry Chicken Wings

Chicken wings are a great appetizer or entree for any meal or event, and  smoked chicken wings are simple to cook in the smoker.

 

 

 

 

 

 

INGREDIENTS:

  • 5lbs of Separated chicken wings (Flappers,Drummets)
  • Three Little Pig’s Memphis Rub
  • Olive Oil

INGREDIENT: for Brine

PREPARATION:

  1. Mix the brine in large bowl or bucket until dissolved. Add chicken wings, to brine, pressing to submerge. Cover and refrigerate for 2 Hours.
  2. Mix wings in Olive Oil in a large bowl by rolling to get good coverage.
  3. Toss wings in the bowl while applying Three Little Pig’s Memphis rub.
  4. Prepare Smoker with All Natural Lump Charcoaland set smoking temp to 275 degrees for the wings.
  5. Add the wings to the smoker and lightly re-dust the wings with the Memphis rub.
  6. Add your choice of flavor wood (Pecan) to the smoker, cook until wings start to crisp to touch (160 degrees) usually 1 to 1 ½ hours.
  7. Wings are best off the smoker hot or add dipping sauces to your liking.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Slow Smoked Boneless Skinless Chicken Breast

Simple recipe on how to slow smoke boneless skinless chicken breasts to get a great flavor that will satisfy everyone’s tastes

 

 

 

 

 

 

 

INGREDIENTS:

  • 5-Large Boneless Skinless Chicken Breasts
  • 5-Slices of Thin Cut Bacon
  • Three Little Pig’s Championship Rub
  • Olive Oil

INGREDIENTS: for Brine

PREPARATION

  1. Mix the brine in large bowl or bucket until sugars dissolve. Add chicken breasts, to brine, pressing to submerge. Cover and refrigerate for 4 Hours.
  2. Lightly apply Extra Virgin Olive Oil to both sides of the breast.
  3. Apply Three Little Pig’s Championship Rub to both sides of the breast.
  4. Wrap the Thin cut bacon around each breast to help tighten and form.
  5. Prepare Smoker with All Natural Lump Charcoaland set smoking temp to 225-250 degrees for the breasts.
  6. Add your choice of flavor wood (Cherry) to the smoker, cook until breast is firm to touch (160 degrees) usually 1 to 1 ½ hours.
  7. Remove breast and cut against the grain for best results and bite for tenderness.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Slow Smoked Salmon for Beginners

A step by step tutorial on how to smoke salmon or any other fatty fish. These instructions work for other fish such as whitefish, mackerel,trout and even catfish.

 

 

 

 

 

 

INGREDIENTS

PREPARATION

  1. Stir first 4 ingredients in large bowl until both sugars dissolve. Add salmon, skin side up, to brine, pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse salmon under cold water. Place salmon, skin side down, on rack. Let stand until top is dry to touch (do not pat dry), about 1 hour.
  2. Lightly apply Extra Virgin Olive Oil to non-skin side of salmon.
  3. Apply Three Little Pig’s All Purpose rub to non-skin side of salmon.
  4. Prepare  Smoker with All Natural Lump Charcoal and set smoking temp to 225 degrees for the Salmon.
  5. Arrange salmon, skin side down, on rectangle. Place salmon on foil on smoker . Add your choice of flavor wood (Cherry) to the smoker, cook until salmon is firm to touch and glaze forms over salmon, usually 45 minutes to 1 hour.
  6. Remove salmon from foil, leaving skin on foil. Lightly glaze with Three Little Pig’s Competition BBQ Sauce, transfer salmon to platter; serve warm or at room temperature. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Smoked/Grilled Bacon Wrapped Asparagus

There are vegetables and there are vegetables smoked or grilled with bacon. Lightly oiled spears of asparagus kissed by smoke and heat are fabulous, I prefer them with a little something extra. Enter: Parmesan cheese

Directions: 

  • Prereheat Smoker or grill with Good-One Lump Charcoal to 250 degrees F
  • Clean asparagus in cold water
  • Remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.
  • Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Three Little Pig’s All Purpose Rub and Parmesan cheese
  • Take a hand full and wrap with thin cut bacon into bundles.
  • Lightly apply more Three Little Pig’s All Purpose Rub and Parmesan cheese on the bundles
  • Smoke in Smoker until the bacon crisps up, usually 35-45 minutes.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Simple 3 Step Pork Butt Video Preparation for a Smoker.

BBQ  videos by Chris Marks of Three Little Pig’s Sauces & Seasonings are to help minimize complexity and help the new or struggling BBQ hobbyist define simple methods and techniques that will build confidence in their process’s and thus the ability to repeat a constantly great BBQ product every time the smoker in lit.

Goal of the videos is “Consistency, Repeatability and Confidence

The Video’s are in 3 Steps:

  • Preparation
  • Finish
  • Storage/Re-Heat

Step 1- Preparation 

The best Protein for the Barbecue hobbyist to start with, when just beginning to learn the BBQ smoking hobby is a 8-10 lb. Pork Butt. The Pork butt is a great cut of meat that allows a lot of forgiveness and allows the BBQ Smoker to build confidence in his or her process’s.   The video shows a simple non-foil wrapping method with injection to build a great Barbecue flavor and the expected “Bark” to lock in the moister.

Step 2- The Finish 

Pork Butt was smoked for 9 hours at 275 degrees or until the Pork butt internal tempature reached 195-200 degrees. I prefer my pork not to be to “mushy”, which is what I see if pork butt goes over 200 degrees internal.  I like to also add a little more flavor to the pork after the finish, so I will add Three Little Pig’s Championship rub and Three Little Pig’s Competition BBQ sauce as I pull and mix. The great thing about pulled pork is it is very customizable to what you like whether it sweet taste, vinegar taste or other.

Storage/Re-Heat:

Once all the pork has been served up and you have left-overs, or you just want to store for anther date, here is a method that lets you store left overs safely and allows an easy way to bring the Pork back just as if it was just pulled off the smoker.  I will use a simple Cryovac Vacuum Packing Machine to vacuum pack the pork for freezing.   I pack into 2lb to 5lb sizes for the freezer. Once I have decided to bring the pork out of the freezer, I will drop the Cryovac pack in a pot of boiling water until the pork reaches 160 degrees.

 Video Product Setup:

More BBQ smoking infomation available at Three Little Pig’s Blog Site 

Advanced On-Site BBQ Class Available with Chris Marks:  2018 BBQ Class Schedule

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

 

 

 

 

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Smoked BBQ Mashed Sweet Potato Casserole

This is the recipe used by Three Little Pigs BBQ Team in the Potato category of the Side Dish Contest of the American Royal BBQ in Kansas City. This recipe placed in the Top 3 for 4 years in the row out of 150 BBQ teams at the BBQ competition.

Ingredients:

  • 4 Large Sweet Potatoes
  • ½ cup of melted butter
  • ½ cup of milk
  • ¼ cup of packed brown sugar
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 3 TBSP Crushed Pineapple (Drained)
  • 3 TBSP Amaretto syrup

 

 

 

Topping:

Directions:

Prepare the  BBQ smoker with a fire:

While the smoker is hot, butter and wrap potatoes in heavy duty aluminum foil. Bake until you can squeeze the potatoes and it gives easy.  Remove and allow to stand in foil for about 15 minutes.

Unwrap and remove skins. Mash potatoes and add milk, butter, brown sugar, eggs, vanilla.  Whip with a Wisk until light and fluffy.  Add pineapple and amaretto and mix well.  Turn into a buttered aluminum pan.  Cover pan in aluminum foil a return to the smoker (275 degrees). Cook Bake potatoes for 45 minutes to 1 hour.

Unwrap and sprinkle with topping.  Return to the BBQ smoker for 5 to 8 minutes to melt sugar

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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Three Little Pig’s Smoked Cowboy Baked Beans

Slow cooked baked beans done in the smoker have a Rich, Sweet and Smokey flavor that cannot match beans done in the oven or slow cooker.

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Directions:

  1. Cut bacon into 1-inch pieces, put in large pot over medium heat until done. Do not drain grease.
  2. Add Hamburger, chopped onions and Memphis Rub. Cook on Medium heat until Hamburger is browned.
  3. Add Pork and Beans, kidney beans, Maple Syrup, Touch of Cherry Rub, brown sugar, brisket or pork, mustard and BBQ Sauce
  4. Start Smoker and add favorite flavor wood, I prefer wild cherry. Smoke at 275 degrees for 2 hours stirring occasionally.

Note: If you are cooking briskets or pork butts at the sometime put the beans directly under and let rendered juices drop into the beans for extra BBQ flavor.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

 

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Questions and Answers on Smoking Pork Loin

 

How do you smoke a pork loin?

Set the temperature to 250F on the smoker. Arrange the Pork loins on the grill grate and smoke until the internal temperature of the pork is at least 145F (medium-rare), 2-1/2 to 3 hours.

How long do you smoke a pork loin per pound?

Smoked 3-4-pound pork loins to meat temperature 145 took about 2 hours to reach 145 smoking at 250 degrees. Added a light wood like Cherry, Apple or Peach as soon as you put the pork loin on the smoker, no need to add any more wood after that.  Nice smoked favor, moist and tender Resulted in medium cook.

How long do you brine pork loin?

Immerse pork loin in the cooled brine mixture, and refrigerate for 12 hours or overnight (up to 24 hours) turning occasionally if necessary for even brining.

Can pork loin be over brined?

While under-brining won’t have a negative effect of foods, over-brining can be disastrous. Either using too much salt or brining for too long will leave you with a cut of meat that is too salty to eat. … While some cuts of pork can use days in a brine, even a relatively small amount of time can be helpful.

How do you make a brine solution?

Basic brine ratio: The basic ratio of salt to water for a brine is 4 tablespoons of salt per 1 quart (4 cups) of water. In a container large enough to hold your meat (and preferably with a lid to avoid sloshing), dissolve the salt in the water. Add your pork loin

Click here for more information on brining.

 

Three Little Pig’s Smoked Pork Loin

Slow Smoked Pork Loin Recipe

Ingredients:

Instructions:

  • Trim fat down and clear any heavy silver skin , cut the large pork loin into a manageable size, best is around 3lbs.
  • Coat the loins in olive oil than liberal coat of Three Little Pig’s Touch of Cherry Rub.
  • Set the temperature to 250F on the smoker. Add choice of flavor wood. Arrange the Pork loins on the grill grate and smoke until the internal temperature of the pork is at least 145F (medium-rare), 2-1/2 to 3 hours.
  • Glaze the finished Pork Loin with Three Little Pig’s Competition BBQ sauce for the last 5 minutes.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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What is the Stall on Pork Butts & Briskets ?

The stall, Plateau, graphed on a 9lb Pork Butt smoking at 250 degrees .

The meat is sweating, and the moisture evaporates and cools the meat just like sweat cools you after cutting the lawn. Here’s how he proved it.

The barbecue stall is a simple consequence of evaporative cooling by the meat’s own moisture slowly released over hours from within it’s pores and cells. As the temperature of cold meat rises, the evaporation rate increases until the cooling effect balances the heat input. Then it stalls, until the last drop of available moisture is gone.”

The process seems to take all the moisture out from the surface and just below it, and this is clearly part of the formation of the crusty, jerky like, spice laden “bark” on the surface that contributes to the textural and flavor profile.

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

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How to Plan Carry Over Cooking on Beef

                               Carry Over Cooking on Dense Meats 

Have you ever noticed that the internal temperature of meat continues to rise after removing it from the smoker, grill or oven? This is called carry-over cooking and is caused by residual heat transferring from the hotter exterior of the meat to the cooler center.

As a rule, the larger and thicker the cut of meats, brisket, pork butts, beef shoulder clods and the higher the cooking temperature, the more residual heat will be in the meat, and the more the internal temperature will rise during resting due to carry-over cooking. This means the meat must be removed from the heat at an internal temperature lower than your desired final internal temperature, allowing the residual heat to finish the cooking.

Carry Over Temperature Chart for Beef Tenderloins,Prime Rib and Steaks. 

 

 

 

 

It is the reason why many recipes call for standing time. The carryover cooking that occurs during standing time causes the internal temperature of the food to rise several degrees and allows for the temperature to become more equalized throughout the food. How much carryover cooking is possible depends upon the size of the food, its density, its heat capacity (ability to retain heat), and how hot its internal temperature is when you remove it from the smoker,grill or oven . Foods that are high in water have a high heat capacity, and therefore, are excellent at carryover cooking. Thus, failure to allow for standing time results in food that is overdone

Chris Marks  CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills

 

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