Tag Archives: Best BBQ Sauce

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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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 … Continue reading

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Pork Belly “Burn’t Ends”

                  Pork Belly FAQ’s  Where can I find pork belly? Lots of grocery stores and every butcher I’ve ever asked carries pork belly. Chains such as Costco, Sams Club are a good … Continue reading

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A B C’s of Smoking Fish-Hot & Cold Smoking Technique

BBQ Smoking is Not Only For Salmon!!! and   “Slow Smoked Catfish Fillets Recipe”    Fish takes on a deliciously moist texture when slow smoked in a smoker.  The meat of the fish easily peels away in tender, flaky chunks as … Continue reading

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Help ! “I need to know what cut of Beef Ribs to Tell my Butcher”

A B C’s of Beef Rib Cuts for Beginners.      Traveling the World over the last 8 years doing BBQ Schools in the USA & Australia, it amazes me how many different names that there are for Beef ribs … Continue reading

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Primal Beef Roasts Q & A

Beef Prime Rib, KC-Strip Roast and Beef Tenderloin Q: What are the most popular roast for smoking & grilling A: Prime Rib Roast: This is perfect for slow smoking and then using the reverse sear method to finish. It has … Continue reading

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What is a Brine? and How does it Work ?

What Is Brine? Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a … 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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Cherry Smoked Mac & Cheese

                       Cherry-Wood Smoked Macaroni & Cheese                      The Smoker is The Good-One One Open Range Recipe Ingredients  2 tablespoons butter, plus … Continue reading

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