Tag Archives: Kansas City BBQ

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

Posted in BBQ Classes, BBQ Tips, Meats, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

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

Posted in BBQ Classes, BBQ Tips, Meats, Recipes | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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

Posted in BBQ Classes, BBQ Tips, Meats, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in BBQ Tips, Meats, Recipes, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in BBQ Classes, BBQ Tips, Meats | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

Tutorial on Pork Ribs Cuts

Tutorial on Pork Ribs Cuts            Baby Back Ribs:   The most popular of all pork ribs, Baby Backs are the most lean and tender.  These types of ribs are located at the top part of the rib … Continue reading

Posted in BBQ Tips, Meats | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in BBQ Classes, BBQ Tips, Meats, Recipes, Side Dishes | Tagged , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Three Little Pigs BBQ recipes BBQ Parfait

Three Little Pigs Sauces & Rubs BBQ Parfait     THREE LITTLE PIGS Pork 7lb  Smoked pork butt pulled. Standard yellow mustard  12 oz Bottle Three Little Pig’s Championship Rub  Directions for Pork: Heavily coat the Pork Butt with Three … Continue reading

Posted in BBQ Classes, BBQ Tips, Meats | Tagged , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

An interview with Eight-time American Royal BBQ Cookoff Grand Champion Chris Marks

It’s not every day when I am able to sit down with an eight-time grand champion of the American Royal BBQ Cookoff in Kansas City. A while back, I had the pleasure of speaking with Chris Marks, chief cook of … Continue reading

Posted in BBQ Classes, BBQ Tips, Meats, Uncategorized | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

World Champion Smoked Pork Tenderloin

Three Little Pig’s BBQ  World Champion Smoked Pork Tenderloin 2 Pork Tenderloins 6 slices bacon 1 bottle Three Little Pigs Competition BBQ Sauce Spice Rub  1 tablespoon garlic powder 2 1/2 tablespoons black pepper 1 tablespoon salt 1 bag brown sugar 1 1/2 teaspoons ground ginger 1/2 … Continue reading

Posted in BBQ Classes, BBQ Tips, Meats | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments