Enhanced Commodity Pork VS All Natural Pork for BBQ Grilling

     Enhanced Commodity Pork VS All Natural Pork

                         “What is the difference?”

                  BBQ Grilling and BBQ Smoking 

Enhanced pork definition is the process of adding non-meat ingredients to fresh pork to improve the eating quality of the final product where eating quality is defined as the juiciness, tenderness and flavor of pork

Modern Commodity pork is so lean and therefor somewhat bland and prone to dryness if overcooked, many produces now inject their pork products with a sodium solution. So-called enhanced pork is now the only option in many BBQ Restaurants, big box and supermarkets, especially when buying lean cuts like tenderloin, baby back ribs and pork loin.  You will always know if injections are added by reading the ingredient label on the package.

Flavor agents are added to pork to provide alternate flavor choices for consumers. Flavor agents also can be used to mask undesirable flavors from other ingredients such as potassium lactate or sodium lactate. Flavor agents can range from the addition of fresh ingredients, dehydrated ingredients, ground spices, spice extractives or oleoresins.

Enhanced pork is injected with a solution of water, salt, and one or more of the following: sodium phosphate, sodium lactate, potassium lactate, sodium diacetate, and varying flavor agents, generally adding 7% to 15% extra weight. While enhanced pork does cook up juicer (It is pumped full of water) when BBQ Grilling or BBQ Smoking, the texture is almost spongy and the flavor is often very salty. I prefer the genuine natural pork flavor like Compart Duroc and prefer to brine the leaner cuts to keep them juicy.

Note:  Enhanced pork loses 6 times the moister when frozen and thawed compared to a Natural Pork like a Compart Duroc pork.

                                          “All Natural Pork”

                                 Spotlight:  Compart Family Farms™

Compart Duroc Pork “The Black Angus of Pork”

Compart Family Farms™ promises an “All Natural,” mouthwatering, rich flavored pork, with superior tenderness and natural juiciness. Bright reddish pink in color, Compart Duroc contains a higher percentage of intramuscular fat (marbling) and a higher pH . These unique attributes translate into a more tender, juicy and flavorful dining experience. This selection of pork enables you to enjoy fresh pork in its natural flavor and juice, without injecting or pumping.

 

 

 

 

 

Redder is Better
Although pork is known as “the other white meat,” in its raw form dark pink to dark reddish pink is the most desirable color to look for when buying pork. This has caused some confusion for the consumer, because all pork turns white after being cooked. Darker, reddish raw pork will typically be juicier, more tender, and have a higher pH than lighter colored raw pork. These characteristics are essential for superior eating quality.

 

 

 

 

 

Compart Family Farms™ has conducted  extensive research and development to create a proprietary Compart Duroc feeding program. This feeding program optimizes both the pig’s performance and its meat quality. This, coupled with raising the pigs in comfortable, environmentally stable facilities, reduces stresses that adversely affect muscle quality.

 Dry Aged Pork?

Compart Family Farms™ has also introduces a “Dry Aged” Pork, brings a new level of tenderness and robust flavor to pork. Unlike ordinary pork, our pork is more heavily marbled, creating a juicier dining experience, yet it’s still 96% lean.

Pork traditionally has not been dry aged. Dry aging, along with favorable muscle pH and the marbling qualities of the Compart Duroc product, elevates pork to a whole new level!

Compart Family Farms™  Duroc Dry Aged Pork is an exciting new approach to enhance your pork dining experience.

Website: http://www.compartduroc.com/

 

Three Little Pig’s BBQ Recipe 

World Champion Smoked  “All Natural” Pork Tenderloin

Ingredients

Instructions:

  1. Mix powdered garlic, black pepper, ground ginger, ground mustard and salt 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 and then dust with the Touch of Cherry Rub.

 

Chris Marks – Chief BBQ Expert -Good-One Manufacturing.

More information on BBQ  or Three Little Pigs Rubs/Sauces e-mail Chris Marks at threelittlepigsbbq@gmail.com 

 

 

 

 

 

 

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Tutorial on Pork Ribs Cuts

Tutorial on Pork Ribs Cuts

          

Baby Back Ribs:   The most popular of all pork ribs, Baby Backs are the most lean and tender.  These types of ribs are located at the top part of the rib bone that is connected to the spine (backbone), just below the loin muscle.  The name “Baby” is derived from the fact they are shorter than spare ribs, and “Back”, because they are nearest the backbone.

Butchers make Baby Back Ribs by cutting them where the longest bone is, around 6″ from the spine.  The meat on top of the bones is tender and delicious.  Depending on how they are butchered, Baby Back Rib racks weigh about 1.75-2.5 lbs and will normally have between 10-13 bones per rack.  Baby Backs can be grilled, barbecued, roasted and smoked. They are typical to the northern region of the U.S. and Canada.

Spare Ribs: Rib starts from the end of Baby Back Ribs and extends to the end of the rib bone.  Spare Ribs are bigger with more meat between the bones than the top of the bones
and are a little tougher and fatter, but much richer in flavor.  Spare Ribs average 10-13 bones per rack weighing between 2.5 – 3.5 lbs. They can also be grilled, barbecued, roasted and smoked.

St. Louis Ribs in the St. Louis area who wanted a better rib cut than they were receiving from big meat packers at the time.  St. Louis Ribs, or St. Louis Style Ribs are Spare Ribs with the rib tips cut off where a lot of cartilage and gristle exists with very little meat.  “Pork Ribs, St. Louis Style” officially became an official USDA cut standard NAMP/IMPS #416A in the 1980’s. Spare Ribs and St. Louis Style Spare Ribs are found on grills and smokers in the southern states of the U.S.

 

 

Rib Tips   Rib Tips are found at the end tips of the rib bone. They are the by-products of St. Louis Ribs where butchers cut the tips off the end of the ribs into strips with a saw. Even with little meat and a lot of cartilage and gristle, Tips are rich in flavor due to the presence of bone and higher fat content.  People generally either love them or hate them.

 

 

Country-Style Ribs   You may be surprised to know that Country-style Ribs are not cut from the rib cage but from the front end of where the Baby Back Ribs are near the shoulder blade.  They are the meatiest variety of ribs and are perfect for those who prefer to use a knife and fork rather than eating with their hands.

Rib Chops & Roasts:  Bones are also used in other types of butcher cuts.  Rib Chops are produced where the loin meat is kept attached to the bone and portion cut into a chop.  The end of the rib bone can also be exposed to create a “French Cut” Rib Chop.  A Crown Roast is created when instead of cutting the loin into chops, it’s formed into a circle and tied to look like a crown.  Crown style roasts are seasonal holiday favorites.

 

 

 

Three Little Pig’s  BBQ Championship Ribs

 Simple No-wrap Memphis dry rib recipe

 

 

 

INGREDIENTS:

PREPARATION:

DIRECTIONS · Heat Smoker 250 degrees using Good-One Natural Lump Charcoal, add 2 chunks of either apple or cherry flavor wood once the charcoal is ready to go. ·Select (4) Slabs of Pork Ribs, Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. · Meanwhile, coat both sides of the ribs with the Three Little Pig’s rubs. · Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, ½ ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook. · Once the meat has pulled back from the bones, use a toothpick to check tenderness. · Remove from Rack and place flat on the smoker and apply a light coat of Three Little Pig’s Touch of Cherry rub to finish.

 

 

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Cherry Smoked Mac & Cheese

                       Cherry-Wood Smoked Macaroni & Cheese 

 

 

 

 

 

 

 

 

 

 

The Smoker is The Good-One One Open Range

Recipe Ingredients 

  • 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

Directions

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. 

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

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Three Little Pigs BBQ recipes BBQ Parfait

Three Little Pigs Sauces & Rubs

BBQ Parfait

BBQ Sunde in a jar

 

 

THREE LITTLE PIGS Pork

Directions for Pork:

THREE LITTLE PIGS Beans:

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

THREE LITTLE PIGS Cole Slaw:

  •  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

Mix all ingredients in a bowl and refrigerate until needed for Parfait.

Parfait Directions: 

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.

 

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

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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 Pigs  barbecue 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 75 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 60 BBQ Boot Camps last year.

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 Carolina’s, 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

Spice Rub 

  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 the Three Little Pig’s Touch of Cherry Rub on the Tenderloins, and than add 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.

Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Sauces & Seasonings/GoodOne Manufacturing

 

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Smoked Chicken Cordon Bleu Meatloaf

Smoked Chicken Cordon Bleu Meatloaf

Smoked Chicken meatloaf

Ingredients: 

  • 2 lbs ground chicken
  • 6 -12 ounces Italian seasoned breadcrumb
  • 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  All Purpose Seasoning

Directions:

1.  Mix ground chicken, bread crumbs, eggs, 2 cups of Parmesan, Three Little Pig’s All Purpose 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.

 

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

 

 

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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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BACON-WRAPPED, JALAPENO AND CHEESE-STUFFED SHRIMP

 

BACON-WRAPPED, JALAPENO AND CHEESE-STUFFED SHRIMP

Stuffed Shrimp

 

 

 

 

 

 

Ingredients:

  • 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

Procedure:

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 and Three Little Pig’s Competition BBQ Sauce.

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

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SMOKED/GRILLED BEEF AND BLUE CHEESE STUFFED MUSHROOMS

 Beef Mushrooms

 

 

 

 

 

 

 

 

INGREDIENTS:

  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 Championship Rub
  7. Minced fresh chives (optional)

 

INSTRUCTIONS:

  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.

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

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