Tag Archives: America’s Best BBQ

Smoked Pigs on the Beach

       Smoked Pigs on the Beach Three Little Pigs BBQ Sauce & Rubs              Ingredients: 1 lb smoked sausage 1 llb shrimp (we used cooked shrimp) Olive oil Toothpicks/skewers Three Little Pigs Championship … Continue reading

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Smoked Chex Party Mix

               Smoked Chex Party Mix                 (Three Little Pigs Style)                 Ingredients:  3 cups corn chex cereal 3 cups rice … Continue reading

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Smoked Sausage Scotch Eggs

Smoked Scotch Eggs     Ingredients: 12 hardboiled eggs, peeled 4-5 lbs bulk Italian sausage or your favorite breaskfast roll sausage ½ cup Three Little Pigs All Purpose rub. Cup of Three Little Pig’s Competition BBQ Sauce Optional – Thin … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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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:            … Continue reading

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Pitmaster Profiles: Chris Marks

    Pitmaster Profiles: Chris Marks of Three Little Pig’s Rubs/Sauces  CBBQE -Chief BBQ Expert for Good-One Manufacturing    FireCrafts  Pitmaster Profiles Series , a Q&A series with some of the biggest names in BBQ.  Maybe it’s the no-nonsense demeanor—the stout frame … Continue reading

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