Tag Archives: Chris Marks BBQ

Slow Smoked Salmon for Beginners

A step by step tutorial on how to smoke salmon or any other fatty fish. These instructions work for other fish such as whitefish, mackerel,trout and even catfish.             INGREDIENTS 1 quart water 1 cup (packed) brown … Continue reading

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Smoked/Grilled Bacon Wrapped Asparagus

There are vegetables and there are vegetables smoked or grilled with bacon. Lightly oiled spears of asparagus kissed by smoke and heat are fabulous, I prefer them with a little something extra. Enter: Parmesan cheese Directions:  Prereheat Smoker or grill with Good-One Lump Charcoal to … Continue reading

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Simple 3 Step Pork Butt Video Preparation for a Smoker.

BBQ  videos by Chris Marks of Three Little Pig’s Sauces & Seasonings are to help minimize complexity and help the new or struggling BBQ hobbyist define simple methods and techniques that will build confidence in their process’s and thus the … Continue reading

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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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What is the Stall on Pork Butts & Briskets ?

The stall, Plateau, graphed on a 9lb Pork Butt smoking at 250 degrees . The meat is sweating, and the moisture evaporates and cools the meat just like sweat cools you after cutting the lawn. Here’s how he proved it. The … 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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To Wash or Not Wash Raw Meat & Poultry

Food Safety experts (including us at USDA) do not recommend washing raw meat and poultry before cooking. Many bacteria are quite loosely attached and when you rinse these foods the bacteria will be spread around your kitchen.     In … Continue reading

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Simple , Brining, Injection,Spatchcocking Methods for Turkeys

There are many ways to prepare great tasting turkey, we will only be showing you the couple simple ways that we like to cook it – Brining, Injection,Spatchcocking Brining a whole turkey is a process in which the turkey is … Continue reading

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