Cherry Smoked Mac & Cheese

 Cherry Smoked Mac & Cheese is a simple side dish to serve with Brisket,Ribs or Pork Butt.  The Smoker is The Good-One One Open Range madeSmoked Mac Cheese Open in North Missouri.








2 tablespoons butter, plus 1/4 cup (1/2 stick), divided

3 tablespoons flour

2 cups milk

3/4 cup half-and-half

1 tablespoon Dijon mustard

2 teaspoons Three Little Pig’s Competition BBQ Sauce

2 teaspoon Three Little Pig’s Championship BBQ Rub

4 ounces aged white cheddar cheese, shredded

1/4 cup freshly grated Parmesan cheese

1 ½ cups sweet corn nib lets

1 tablespoon chopped fresh parsley

1 pound jumbo elbow macaroni, cooked and drained

8 ounces sharp cheddar cheese, cubed

8 ounces colby cheese, cubed

1/2 cup cracker crumbs

1/2 cup panko (Japanese-style) breadcrumbs

1/4 cup unseasoned breadcrumbs


1. Heat the smoker to 250 degrees.

2. Melt 2 tablespoons of butter in a large, heavy-bottom pot over medium heat. Whisk the flour into the butter until thoroughly combined to form a roux. Slowly whisk in the milk, then the half-and-half. Whisk in the mustard, barbecue sauce, salt and pepper.

3. Bring the sauce to a simmer and cook, whisking constantly, 8 to 10 minutes to develop the flavors. Whisk in the white cheddar and Parmesan cheeses. Stir in the corn, and parsley, then remove from heat.

4. Stir in the cooked macaroni, then the cubed sharp cheddar and colby cheeses. Spoon the macaroni and cheese into a buttered 13-by-9-inch baking dish.

5. Melt the remaining one-quarter cup of butter in a small sauce pan. In a medium bowl, combine the cracker, panko and unseasoned breadcrumbs with the melted butter. Sprinkle the crumb mixture over the macaroni and cheese.

6. Put baking dish on smoker and apply 1 single piece of seasoned Wild Cherry flavor wood for 30-45 minutes to absorb the sweet cherry smoke.

7. Pull off smoker and finish in the oven at 350  for anther 20-30 minutes until the cheese is bubbly and browned on top. 


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Three Little Pigs BBQ recipes BBQ Parfait

Three Little Pigs recipes

BBQ Parfait

BBQ Sunde in a jar

Video Link for BBQ Parfait recipe -click below


7lb pork butt
standard yellow mustard
heavily coat with rub of choice on all sides except the bottom fat cap.
Smoke pork with All Natural Good-One Lump Charcoal and Cherrywood for 10 hours.
Once pork Reaches 193 degrees in the Good-One smoker place pork butt in pan and gently pull the pork apart.


· 7lb can of bush beans
· 1 Cup of Brown Sugar
· ½ cup of yellow mustard
· 1/4 Cup of Three Little Pigs Sweet Rub
· 1 Cup of Three Little Pig’s Competition BBQ Sauce.

Mix all ingredients and place in smoker for 2 hours to cook and absorb smoke and charcoal flavor.


· 1/3 cup white vinegar
· 1/4 cup sugar
· 1/4 cup vegetable oil
· 2 teaspoons salt
· 2 tablespoons grated or minced onion
· 1/2 medium-sized green cabbage, shredded or 6 cups shredded green cabbage

In either a Parfait or Mason Jar start with a layer of pulled pork , a layer of beans, a layer of coleslaw and fill up to top finish with a topping of Three Little Pig Competition BBQ Sauce and top with a cherry and serve with a pickle spear.


· 1 bag (2 pounds) frozen hash brown potatoes
· 1 cup finely diced onion
· 1/3 cup finely diced celery
· 1 can (10-1/3 ounces) condensed cream of celery soup
· 1 carton (16 ounces) sour cream
· 8 ounces cheddar cheese, shredded
· 1/2 cup (1 stick) butter or margarine, melted
· salt and pepper to taste
· 1-1/2 cups crushed potato chips or cornflake crumbs

Preheat the oven to 350 degrees F. Grease a 2-quart casserole or 9-inch by 13-inch baking dish.

Thaw the potatoes just enough to break them apart. Combine in a large bowl with the onion, celery, soup, sour cream, Cheddar cheese, melted butter, and salt and pepper to taste. Mix well. Spoon into the baking dish. Top with the crumbs. Bake for 1 hour. Serve hot.


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An interview with eight-time American Royal BBQ Cookoff Grand Champion Chris Marks

Chris Interview

It’s not every day when I am able to sit down with an eight-time grand champion of the American Royal BBQ Cookoff in Kansas City. A while back, I had the pleasure of speaking with Chris Marks, chief cook of the Three Little Pigsbarbecue team, while he was visiting Bloomington.

Marks was in town to offer support to our favorite hometown barbecue joint,Short Stop Food Mart, and to give cooking demonstrations and share recipes. He also brought along some things Hoosiers wouldn’t see unless they’re traveling, such as alligator.

Marks also is the winner of more than 40 national barbecue competitions, including at the Jack Daniels World Sauce Championship.

The Kansas City native was introduced to barbecue at a young age by his father Larry — known as “Boss Hawg” – who created the Three Little Pigs team. “He was a great backyard barbecuer,” he recalled.

It all began when his father received a smoker as a present after retiring from Hallmark in 1991. Soon, Larry entered a local contest and won his first ribbon. The family incorporated the team the following year.

“My Dad more or less was the ‘promotion guy.’ He was the guy walking around doing all the talking,” Marks said. “Me and my Mom were in the background doing all the cooking and it worked very well that way.”

The Marks’ are friends with the “Baron of Barbecue,” Paul Kirk, and after Larry took one of his classes about smoking, the family never went back to grilling.

The younger Marks got his first taste of victory in 1993 in McLouth, Kan., beating out about 35 teams. “The excitement nearly caused my Dad to have a heart attack,” he remembered.

But competition barbecue is different today, Marks noted. Back then, there were no consistent standards and specifications for the judges to follow. Judging was more subjective and based more on personal preferences about tastes.“There was no judging training back then,” he said. “You better know how to cook well, because the judges just came off the streets. If they didn’t like it, you were toast.

“It would be interesting to see how the some of the teams that are doing well now would have done back 10 years ago.”

You may also have seen Marks on television programs such as “Taste of America” on the Food Network and “BBQ Battle” on the Travel Channel. He is fond of those largely unscripted shows which really showed how barbecue is done. “It was just smoke, no mirrors,” he added. “And it was an absolute ball.”

More recently, he’s observed that producers of some barbecue-themed shows are more into perpetuating stereotypes than really showing how it’s done. Shortly before we spoke, Marks had been in discussions with a network but was dropped from the project because he and others “weren’t Bubba enough.”

“We weren’t what they were looking for and they ended up putting on a guy on who cooked on a half-drum with overalls and beard and he flipped ribs,” he told me. “It about the perception out there.”

Today, Marks doesn’t compete very often. He is the face and chief consultant of Good One Manufacturing brand of smokers and grills – which has more than 200 dealers around the country — and also sells natural lump charcoal, rubs and sauces. He travels with his wife around the country teaches at more than 75 BBQ Boot Camps last year.

This week, he is attending the Hearth, Patio and Barbecue Association Expo in Salt Lake City.

The recipes for Three Little Pigs’ rubs were developed by his parents and the sauces were created as tribute to his father. Rather than one rub for all kinds of meats, his gluten-free rubs are separately designed for beef, pork and poultry.

They sell three different sauces.“It started out as my hobby and I turned it into a job,” Marks said. “I love what I am doing and I love teaching.”

Much of what is written about barbecue focuses on particular states and regions, such as the Carolinas, the Deep South, Texas, Memphis and Marks’ home town of Kansas City. But with the growing popularity of barbecue nationwide, Marks has seen it migrating to new places where new regional flavors have been added.

For example, out West, in Arizona and California, he’s seen the pit flavors, but instead of tomato and vinegar-based sauces, people are using marmalade’s and other fruit glazes.

“You build a great flavor profile and then you put on it what you like,” he said. “It’s about the person. That’s what I teach and that’s what I want people to understand … You’ve got to develop your own style, you’ve got to make it personal.”

Marks is a purest. He prefers natural woods and charcoals over gas and wood pellets. He also understands why people in other regions may knock anything non-traditional.

“It all about adapting,” he said. “The great thing about Kansas City is we do all styles. We do them all and we really don’t care. Some other places, I tell you, they won’t budge but it’s their loss.”

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World Champion Smoked Pork Tenderloin

Three Little Pig’s BBQ 

World Champion Smoked Pork Tenderloin

Deer Tenderloin

  1. Mix all the spice rub ingredients together. Trim the pork tenderloins. Generously cover with spice rub. Wrap in bacon strips. Pack in the brown sugar in either a zip-lock plastic bag or a half-pan catering tin overnight.
  2. Place the tenderloins on the smoker at 250 degrees while adding two small chunks of wild cherry–flavor wood. Remove from smoker when 155 degrees is reached internally and let sit for 10 minutes. Then glaze with Three Little Pig Competition BBQ Sauce.
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Smoked Chicken Cordon Bleu Meatloaf

Smoked Chicken Cordon Bleu Meatloaf

Smoked Chicken meatloaf





  • 2 lbs ground chicken
  • 6 -12 ounces Italian seasoned breadcrumbs
  • 2 eggs
  • 12 ounces smoked ham, sliced
  • 6 slices of Swiss cheese
  • 2 cups Parmesan cheese
  • 2 tablespoons minced garlic
  • ¼ cup of Three Little Pig’s Poultry Seasoning


1.  Mix ground chicken, bread crumbs, eggs, 2 cups of Parmesan, Three Little Pig’s Poultry rub, mix well.

2. Take half of meat mixture and build loaf. Then layer the middle first with 6 slices of ham, than on top of the ham layer 6 slices of Swiss cheese, then repeat same layer again.

3. Top with remaining meat mixture and press around sides of pan to enclose the layers.

4 Wrap with bacon if you like.

5. Prepare your smoker for cooking at 225°F to 250°F. If you are using a smoker, be sure to have enough wood chunks to produce smoke for about two hours. Once the smoker is ready.

6. Smoke the Chicken meatloaf for two hours or to 165 degrees.

7. Brush Three Little Pig’s Competition Sauce over Top for added flavor.





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Three Little Pig’s Fatties sliders

Three Little Pig’s Fatties sliders.

TLP Fatty slider

2- 1LB Rolls of Breakfast sausage
1-Bottle of 6.5 oz bottle of Three Little Pigs Championship rub.
1- Bottle of Three Little Pig’s Competition Rub.

Roll sausage in Championship Rub and smoke at 250 degrees to 160 degrees, cut in 1/4 slices and add sauce. Hawaiian Rolls work best for sliders.

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Stuffed Shrimp



  • 2 pounds large shrimp, peeled, deveined, and rinsed
  • Three Little Pig’s All Purpose Rub
  • 2 oz Monterey Jack cheese, cut into thin strips
  • 3 jalapenos, halved, seeded, and cut into thin slices
  • 1 pound bacon strips, halved
  • 1/4 cup butter, melted
  • 1 bottle of Sweet Chili Tie Sauce


Place shrimp in a large bowl and season with Three Little Pigs All Purpose rub, tossing to evenly coat.

Working with one shrimp at a time, make a slit about 3/4-inch long as base of shrimp. Place one jalapeno slice and one cheese slice in cut slit, then wrap base of shrimp all the way around with half a slice of bacon. Repeat with rest of shrimp.

Thread shrimp onto skewers and season lightly with remaining spice mixture. Brush shrimps lightly with melted butter

Grill/Smoke shrimp over until bacon crisps and shrimp just cook through, Remove to a platter and glaze with sweet chili tie sauces.

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World Champion Smoked Pork Tenderloin

World Champion Smoked Pork Tenderloin

INGREDIENTS:Deer Tenderloin
2 pork tenderloin
6 Slices of Bacon
1 Bottle of Three Little Pigs Competition BBQ Sauce






Spice Rub
1 Tbsp. garlic powder
2 1/2 Tbsp. black pepper
1 Tbsp. salt
1 Bag brown sugar
1 1/2 tsp. ground ginger

Mix all ingredients together for the spice rub. Generously cover trimmed pork tenderloin with spice rub and then wrap the tenderloins in the bacon strips and then pack the tenderloins in the brown sugar in either a zip lock plastic bag or a ½ pan catering tin overnight. Place the tenderloins at the Good-One Smoker, cook at 250 degrees while adding 2 small chunks of Wild Cherry flavor wood. Remove from smoker when 155 degrees is reached internal and let sit for 10 minutes, and then glaze with Three Little Pig Competition BBQ Sauce.

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 Beef Mushrooms


  1. 1/2 pound Ground Beef
  2. 15-20 Baby Portobello mushrooms (about 1-1/2 to 2-inch diameter)
  3. 1/3 cup crumbled blue cheese
  4. 1/4 cup soft whole wheat bread crumbs
  5. 3 tablespoons minced chives
  6. 1/2 teaspoon of Three Little Pig’s Memphis Rub
  7. Minced fresh chives (optional)



  1. Preheat smoker/grill to 300-350°F. Remove and reserve stems from mushroom:  Mince stems to yield 1/2 cup; discard remaining stems.
  2. Combine Ground Beef, minced stems, blue cheese, bread crumbs, 3 tablespoons chives and Three Little Pig’s rub. Spoon beef mixture evenly into mushrooms.
  3. Place stuffed mushrooms on rack off direct heat in broiler pan. Bake in 350°F Smoker/Grill for 20 minutes. Sprinkle with additional chives, if desired.


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Best Bottled Sauce in Kansas City




The secret to making good barbecue at home is to dab (or, if you’re struggling, varnish) what you cook with someone else’s brilliant sauce. As long as you’re not cranking out hockey pucks, you can rest on the shoulders of Three Little Pigs Competition BBQ Sauce. Recipe wiz Chris Marks has parlayed a victory at the Jack Daniel’s World Championship barbecue sauce contest into a franchise restaurant in Crown Center and a line of sauces and rubs. It’s his 20 years of tweaks on a family recipe that make this sauce sing. The sweetness of molasses and dark-brown sugar are rounded out by garlic, white vinegar and Worcestershire sauce. There’s heat from a cayenne mash in the finish, along with smoke flavoring. The result is a well-balanced sauce that’s the rarest of breeds: a silky red blanket that sweet- and heat-heads alike can appreciate.

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