Grilling Spatchcock Chicken on a PK360 Grill

Working on new recipes for BBQ Spatchcock Chicken on the PK360 BBQ Grill. I used a different type mustard  bbq sauce pre-cook to help flavor the skin and also hold the bbq rub to form better for a crispier and a more of BBQ flavor than smoke flavor during the grilling process.

On the Preparation process the chicken was spatchcocked (Backbone removed), Rub Some Butt Carolina  Mustard BBQ sauce was applied to front and back of the Spatchcocked chicken and Three Little Pig’s Memphis  BBQ rub was applied to both sides. Then I used a Jaccard tenderizer to puncture the skin on the breast side to help render the fat to force flavor deeper in the chicken.

Tools Used: 

  1. Three Little Pig’s Memphis BBQ Rub
  2. Rub Some-Butt Carolina Mustard BBQ Sauce
  3. Jaccard Tenderizer
  4. PK360 Grill
  5. Grill Grates
  6. Lump Charcoal

YouTube Video 1 the Start 

 

YouTube Video 2 the Finish: 

I added the Chicken on the PK360 Grill, once the temperature reached 350 degrees and maintained that temperature the entire cook. I grilled the breast meat to 165 degrees and the thighs and drums to 175 degrees. The dark meat will cook quicker due to higher fat content and not as dense as the breast meat. The Grill time was 1:20 minutes to hit temperatures running at 350 degrees.

I used a wide spatula to flip the chicken (2) times during the grilling process, this proved to be a little difficult due to space issues but as the chicken tightened up it became easier to flip.

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 BBQ Meat Loaf

Smoked BBQ Meatloaf Recipe

Ingredients

  • 4 lbs. ground hamburger
  • 2 Cups of Three Little Pig’s Competition BBQ Sauce
  • 1 cup panko bread crumbs
  • 1 egg
  • 1/2 cup onion minced
  • 1/2 cup parmesan grated
  • 1/2 cup (3.5 oz) fresh mozzarella, diced
  • Three Little Pig’s All-Purpose BBQ Rub

Instructions

  1. Preheat your Smoker to 250ºF, set up for  BBQ smoking, I use Cherry for my smoking wood.
  2. Combine the ground hamburger, 1 cup of Three Little Pig’s Competition BBQ Sauce, panko, egg, onion and cheeses in a bowl and mix well by hand.
  3. Place the mixture on a work surface and form the meat into a loaf shape. Season well with Three Little Pig’s All-Purpose  BBQ Rub.
  4. Smoke the meatloaf at 250 degrees until internal temperatures reaches 160 degrees, use the remaining Competition BBQ Sauce to glaze the meatloaf for the last 10 minutes before serving hot off the grill.

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

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2nd Video on How To Prepare Kansas City Style Beef Burn’t Ends

Second Video on How to Prepare Kansas City Style BBQ Beef Burnt Ends  with Chris Marks of Three Little Pig’s Sauces & Rubs. I will show how to take the burnt ends back to the smoker after cubed to make a double burnt end for a more enchanced smoky richness.

Products Used in Video:

  1.  Three Little Pigs Competition BBQ Sauce
  2.  Three Little Pig’s Spicy Chipotle BBQ Sauce
  3.  Beef Broth
  4. Victorinox 12” Granton-Edge Slicer

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

 

 

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How To prepare Kansas City style Beef Burn’t Ends

Kansas City Style BBQ Beef Burn’t Ends

First Video on How to Prepare Kansas City Style Burn’t Ends  with Chris Marks of Three Little Pig’s Sauces & Rubs.

Products Used in Video:

  1.  Three Little Pigs Texas Beef Rub
  2.  Three Little Pig’s Memphis Rub
  3.  Yellow Mustard
  4.  Jaccard Tenderizer .

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 BBQ Rubs Memphis Dry Chicken Wings

BBQ 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 from BBQ Class with Chris Marks of Three Little Pig’s Rubs & Sauces 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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