Tag Archives: BBQ Rubs

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 … Continue reading

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Three Little Pig’s Smoked Cowboy Baked Beans

Slow cooked baked beans done in the smoker have a Rich, Sweet and Smokey flavor that cannot match beans done in the oven or slow cooker.                         Ingredients: 2 … Continue reading

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Questions and Answers on Smoking Pork Loin

  How do you smoke a pork loin? Set the temperature to 250F on the smoker. Arrange the Pork loins on the grill grate and smoke until the internal temperature of the pork is at least 145F (medium-rare), 2-1/2 to 3 hours. How … Continue reading

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How to Plan Carry Over Cooking on Beef

                               Carry Over Cooking on Dense Meats  Have you ever noticed that the internal temperature of meat continues to rise after removing it from the smoker, grill or … 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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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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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. … Continue reading

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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 … Continue reading

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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 … Continue reading

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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 … Continue reading

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