Smoked Sausage Scotch Eggs

Smoked Scotch Eggs

 

 

Ingredients:

Directions: 

  1. Boil & peel eggs then set aside.
  2. Mix  Three Little Pig’s All Purpose Rub  into sausage and mix well.
  3. (Keep a bowl of water to moisten hands with so sausage won’t stick to hands when forming balls)
  4. Divide sausage into ¼ lb balls and flatten out like a patty.
  5. Wrap patty around an egg.
  6.  Wrap piece of bacon around egg
  7. Smoke at 250 degrees or until the internal sausage temp is 160 degrees
  8. Dip Each Egg into Three Little Pig’s Competition BBQ Sauce

 

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

 

 

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Smoked Potato Salad

Smoked Potato Salad

 

 

 

 

 

 

Ingredients:

  • 2 lbs boiling potatoes
  • 2 tablespoons olive oil
  • Coarse sea salt and ground black pepper
  • ½ cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar or more to taste
  • 2 hard cooked eggs, peeled (we placed in smoker to get smoke flavor on eggs)
  • 2 tablespoons chopped fresh dill
  • 2 scallions, minced
  • 1 dill pickle coarsely chopped
  • Three Little Pigs Championship seasoning (2 tsp)

Directions: 

  1. Cut any larger potatoes in half or quarters.
  2. Place all potatoes in a single layer in an aluminum pan.
  3. Stir in olive oil and Three Little Pig’s Championship Rub.
  4. Place pan of potatoes on smoker 275+ degrees and smoke until tender.
  5. While potatoes smoke, make the dressing.
  6. Combine the mayo, mustard, vinegar, chopped eggs, dill, scallions, pickles & seasoning. Cover & refrigerate.
  7. When potatoes are tender, stir the warm potatoes into the dressing.
  8.  Serve warm or cold.

 

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

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Smoked Stuffed Apples

Smoked Stuffed Apples

(Three Little Pigs Style)

 

 

Ingredients: 

  • 6 firm sweet apples, such as Honey Crisps or Galas
  • 6 tablespoons unsalted butter, room temperature
  • ¼ cup firmly packed dark brown sugar
  • ¼ cup of Three Little Pigs Touch of Cherry Rub
  • ¼ cup shortbread or gingersnap crumbs
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon vanilla extract
  • 6 cinnamon sticks
  • 6 marshmallows (optional)
  • Vanilla ice cream (optional)

Instructions:

  1. Core the apples using an apple corer or melon baller. Don’t cut all the way to the bottom. The idea is to create a cavity for stuffing.
  2. We had to end up pulling the core out then cut 1/3 off the core end and placed it back into the bottom of the apple to hold the stuffing.
  3. Cream the butter and brown sugar together and Three Little Pigs Touch of Cherry . Beat in the cookie crumbs, cinnamon, nutmeg, and vanilla.
  4. Spoon the mixture into the apples. Stick a cinnamon stick upright through the filling of each apple and place a marshmallow on top.
  5. Cut sides down so marshmallow can seep inside.
  6. Place apples in an aluminum pan or on foil.
  7. Smoke apples until the sides are squeezably soft but not collapsing.  250 degrees for 1-1 ½ hours depending on size of apples.
  8. If the marshmallows start to brown too much, tent the apples with foil.
  9. Serve hot with vanilla ice cream.

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 Moink Balls

Moink Balls are basically meatballs wrapped in bacon – and then rubbed, grilled and glazed. They get the name by combining MOO + OINK. These little bites of delicious are perfect tailgate Food because they are easy, quick and folks love them.

 

 

Ingredients

Directions:

  1. Mix the Three Little Pig’s All-Purpose Rub & Kansas City Sweet Sauce with the 5lbs of Hamburger.
  2. Make the meat ball and stuff the cubed cheese square inside and roll.
  3. With ½ strip of back wrap around meatball.
  4. Smoke over indirect heat at 250 degrees for about 1 hour until the bacon is done to your liking.
  5. Five minutes before removing the balls from the smoker, baste them with Three Little Pig’s Competition BBQ Sauce. Serve immediately.

 

 

 

 

 

 

 

 

 

 

 

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

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Why is Low & Slow Cooking So Effective on Tough Meats ?

MEAT COMPOSITION

Meat – muscle tissues from animals used for food

What makes up meat?

Water – 75%

Protein – 18.5%

Fat – 3%

Carbohydrates – 1%

Mineral – 1%

 

 

 

Meat Structure: 

 

 

 

 

 

 

 

  • Each layer is surrounded by a connective tissue sheath
  • Typically, epimysium can be removed prior to cooking, however the other two are always eaten
  • Each sheath is comprised of primarily collagen

COLLAGEN:

  • Collagen is a very tough connective tissue
  • Most abundant protein in the body
  • Compound most responsible for tenderness variation among muscles in the animal
  • Muscles high in connective tissue (collagen) are very tough and are subsequently less valuable

 COLLAGEN BREAKDOWN:

  • Collagen will turn into gelatin when cooked correctly
  • Collagen will, with moist heat, turn to gelatin at temperatures from 156oF to 185oF
  • However, this transition takes time, typically hours
  • Low temperatures are needed for cooking so that meats are not fully dried out during cooking
  • Thus, “low and slow” dry heat or moist heat cooking techniques are required for tenderization of tough meats

 

 

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

I want to Thank Travis Quinn PHD at Kansas State University for helping me understand the fine details of meat protiens.

 

 

 

 

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Smoked Paddle-Fish Recipe

 

 

 Smoked Paddle-Fish Recipe 

Paddle fish are a cousin to sturgeon and are also known as spoonbill, spoonbill cat and shovel nose cat.  Paddle fish seldom bite a baited hook, but on occasion are “snagged” accidentally by anglers using treble hooks.

Spoonbill is a great tasting fish – as long as you clean it right.  A fish under 65 pounds is the best tasting; smaller even better.

If you only keep the ones under 10 pounds, you usually do not have to trim the red meat.  At 15 pounds the red meat begins to get oily and needs to be trimmed (in the directions below).  The best ones yield three 4″ fillets from each side.

As soon as you land the fish you would do the following:

Tip 1:  Kill the fish as soon as you have it in the boat (hit it on the head), tie a line through it’s gill plate, cut both sides of the gills off and put the fish back in the water. Let it bleed out.  This will get rid of the soured blood taste.

Tip 2 Keep the fish cold.  This is very important.  If you have ice, put it down into the belly of the fish – you want to cool down the meat as soon as possible.

Tip 3 There are no bones in paddle fish, so filleting them are very simple.  The third most important step to guarantee great taste is removing the long fibrous “cord” (really looks like a spinal cord).  It’s the first thing you remove from the fish so the fillets are not ruined.

You can cut around the tailbone at the tail, then saw the tailbone/backbone off the ribs and pull the tailbone right out.  You cut off all the red meat and gray fatty tissue.  One speck of red meat will ruin the flavor.  Then you can cut into steaks.  Place in salt water for 30 minutes to cool.

You may soak them in buttermilk for a few hours to remove any smell or taste that is left over.  Guarantees great results.  Now on to the recipes!

 

SMOKED PADDLE FISH RECIPE (Smoked Spoonbill recipe)

Paddle fish, 2″ x 3″ x 4″ chunks or small fillets

 

Brine fish for 24 hours.

Brine:
2 gallons’ water
2 cups kosher salt
1/2 cup brown sugar

1/3 cup of Three Little Pigs All Purpose Rub

 

Directions:
1) Dry on a rack in the refrigerator overnight.

2) Lightly cover spoonbill Filet in garlic infused Olive Oil

3) Lightly dust the Filet with Three Little Pigs All-Purpose Rub

4) Get Smoker temperature to 225 Degrees

5) Add Filet to smoker and then add your choice of flavor wood, I prefer Apple of Cherry.

6) Smoke filet to 150-155 degrees

7 ) Lightly glaze the filet with Three Little Pig’s Competition BBQ sauce for a nice finish.

 

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

 

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Simple Reverse Sear Prime Rib Technique

Three Little Pig’s Simple Reverse-seared Prime rib recipie 

Prime rib is and perhaps always will be the king of holiday roasts. There is nothing so primal, so celebratory, so downright majestic as a hunk of well-marbled beef, served medium rare with or without the bone, with a crackling, well-charred exterior.

Start with bone-in or out, well-marbled beef. Bones don’t add flavor, but they do regulate temperature, increasing the amount of tender, medium-rare beef you’ll get in your finished roast. And, of course, you get to gnaw on those bones when you’re done. Marbling is intramuscular fat that appears as a white, pattern within the meat. The more marbling, the richer and tenderer your beef will be. Though most guides recommend a pound per person when you’re shopping for prime rib, this is for very hungry eaters: You’ll most likely get away with three-quarters of a pound per person, or about one rib for every three people. The Prime Rib to the Right is a 16 lb CAB (Certified Angus Beef) roast.

 

Season it well, and season it early if you’ve got time. Prime rib has plenty of flavor on its own, so there’s no real need to add much more than a good heavy sprinkling of Three Little Pig’s Memphis and All Purpose BBQ Rubs. If you’re able to plan, it’s best to season your prime rib with the rubs at least the day before.  Letting it sit on a rack in your fridge uncovered. This will allow time for the rubs to penetrate and season more deeply while also drying out the surface, which will lead to better crusting during smoking and grilling.

Start it in the Smoker. Here’s where the “reverse sear” part kicks in. Traditional prime rib recipes will have you start your meat in a very hot oven, based on the premise that searing meat can “lock in juices.” This has been proven time and again to be false. If you want the juiciest, tenderest prime rib, your best bet is to do the opposite: Start your prime rib  in the smoker at 250 degrees, while applying your favorite flavor wood once the roast is set on to the smoker, I prefer  couple of pieces of Pecan , let it reach about 120-125°F measured in the center of the roast for medium rare.

 

 

 

 

 

 

 

 

 

 

Finish on the Grill.Remove the roast, from the smoker and move down to the charcoal grill of the smoker, set the beef back inside for just a few minutes to crisp up the exterior, while rotating top and bottom every 2 minutes.  Do have a good set of heat gloves to move the roast.

 

 

 

 

 

 

 

 

 

The result is prime rib that is measurably juicier and tenderer, with a crackling crust and the biggest expanse of rosy interior.

Three Little Pig’s Simple Reverse-seared Prime rib recipie 

Ingredients for Prime Rib Recipe:

7-15 lb Beef Prime Rib, you can use larger or smaller roasts
¼ Cup of Olive Oil
½ Cup of Three Little Pig’s Memphis BBQ Rub
½ Cup of Three Little Pig’s All Purpose Rub

Smoke/Grill until the thermometer registers:
115-120˚F for rare,
125-130˚F for medium rare,
135-140 for Medium,
145-150 for medium well

Also, the meat temp will continue to rise 5-10 degrees even after it’s out of the oven so don’t cook it. You can always put it back in the smoker/grill if you want it more done

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

 

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Smoked Venison Tenderloin

Smoked Venison Tenderloin

Smoked Venison Tenderloin: The back-strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture like filet mignon and because of its thickness, is excellent for smoking. Smoking is by far my favorite preparation method for this cut of meat. Without question, the key for tender and flavorful smoked wild game is to incorporate a brine into the preparation. A brine is essentially a marinade with a high salt and sugar content that elicits a specific reaction within the meat.

Brine: 

Two main processes are at work in brine:

 1) First, meat is largely devoid of salt, so when immersed in a salty water solution the process of osmosis kicks into action and the area with less salt concentration (the meat) pulls the saltwater solution into the meat and hydrates it. This helps to keep the meat juicier over the several hours smoking process.

 2) Second, the introduction of salt into the meat causes a breakdown of certain proteins within the meat. This breakdown makes the extremely lean venison much tenderer than it would be without this process.

Here is a basic brine recipe to try to make one-gallon of brine for venison tenderloins. This should be adequate to cover one whole back-strap.

  • 1 Gallon of Water
  • ¾ Cup of Salt
  • ½ cup of regular (not reduced sodium!) soy sauce
  • ¼ Worcestershire sauce
  • ½ cup of brown sugar
  • ½ cup of molasses
  • 1 tbs. rosemary
  • 2 tbs. pepper

Directions: 

Put this mixture in a zip lock bag along with the back-strap such that the meat is completely covered in the brine. Let this stand refrigerated for at least 12 hours but no more than 24. Once you’re ready to smoke the venison, liberally apply Three Little Pig’s Memphis rub across the entire tenderloin, and prepare several strips of thick cut bacon to wrap the back-strap. As the meat smokes, the bacon fat will drip down over the meat and keep the venison from losing valuable moisture. Place the venison tenderloins on the Smoker with (2) chunks of Wild Cherry flavor wood and smoke at 250 degrees for around 2 hours or until the tenderloin reaches your preferred cooking range, but a good gauge is to shoot for 140 internal meat temperature.

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

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American Royal Championship Rib Recipe

Three Little Pig’s Competition BBQ Team

This is the recipe that Three Little Pig’s used in Competition BBQ to win the World Series of BBQ- The American Royal Grand Championship 4 times and  American Royal Reserve  Grand Championship 4 times and over 45  other BBQ Grand Championships over their 10 years on the Competition BBQ Circuit.

INGREDIENTS:

 

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 Baby Back 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, select you favorite BBQ rub and coat both sides of the ribs. I prefer Three Little Pigs Touch of Cherry or Championship rub for ribs. ·

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 glaze of butter, honey and Three Little Pigs Competition BBQ Sauce to both sides of the rib. ·

Place the ribs back on the smoker flat, allow 15 minutes to heat the glaze and sauce and then cut and serve hot.

 

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

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What are Cheek Meats and how do I smoke them ??

Cheek meat, the small cut of meat in the hollow of an animal’s cheek (if that wasn’t already obvious enough) is uniquely lean and tender. While most cuts can often be one or the other — lean but dry or tender but fatty — those little cuts of cheek are both.

Cheek FAQ’s 

What is a beef cheek?

 

Beef Cheeks are the cheek muscle of cows and they are a very lean cut of meat. It’s a budget cut that needs to be cooked long and slow to make it tender. It absorbs the flavors of braising liquid well and when you cut into it, it is stringy, almost like pulled pork or brisket.

 

 

Where does the beef cheek come from?

 Funnily enough, the name ‘beef cheek‘ refers to the facial cheek muscle of a cow. It’s a very tough and lean cut of meat and is most often used for braising or slow cooking to produce a tender result. You may need to order them ahead from your butcher.

What is pig’s cheek?

Pork jowl (alternately called jowl bacon or, especially in the Southern United States, hog jowl) is cured and smoked cheeks of pork. Hog jowl is a staple of soul food, but is also used outside the United States; the Italian variant is called guanciale.

What are the cheeks of a fish?

 On medium to larger fish, such as trout, walleye or halibut, cheek flesh is a tasty and budget conscious part of the fish that can be consumed. The cheek flesh (or medallion) can be found sitting under the cavity where you’d presume the cheeks to be.

 

Simple method & technique Beef Cheek recipe.  

  • Start with a well-trimmed cheek muscle.
  • Rub generously with a Three Little Pig’s All Purpose & Memphis rub.
  • Place beef cheeks in a smoker at 250f, and cook for approximately 5 hours until you reach an internal temperature of 205-210f.
  • At this temperature, they can be either pulled or sliced.

 

Sliced for sandwich’s, or pulled for tacos, burritos or cheek sliders.

 Chris Marks (CBBQE) Chief BBQ Expert Three Little Pigs Rubs & Sauces and The Good-One Smoker/Grill 

 

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