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Author Archives: chris
A beef brisket is known as one of the toughest parts of a cow you can put on your smoker, though when prepared and cooked correctly it can be the best tasting and most tender meat you will ever eat. … Continue reading
Different types of wood are commonly used when smoking meats to add enhanced levels of taste, smell, and color, as well as flavors like cherry, oak, peach, hickory, apple to the meat. Wood can also add bitter, more savory, rich hints to the meat with using mesquite. The … Continue reading
Preparing lamb differs from beef in that it contains several lean cuts, such as the shoulder, rib, and leg…From a health perspective, that is excellent news. For the home cook, it means that you must balance doneness without drying out … Continue reading
Have you ever cooked a perfect chicken? Were the breasts moist and tender and the leg completely cooked? Chances are, not always. Why is it so hard to get the dark meat cooked perfectly without over cooking the white meat? … Continue reading
Poor Man’s “Double” Burnt Ends (Smoked Chuck Roast) This is going to be a real treat if you have not experienced a smoked poor man’s burnt ends meal. Using a chuck roast instead of smoking a whole brisket, puts this recipe in the … Continue reading
What Is a Beef Tenderloin? Beef tenderloin is the most tender cut of beef and it is located within the loin. This is where we get filet mignon, which is made from the very tip of the pointy end of … Continue reading
What are WAGYU? WAGYU – a Japanese beef cattle breed – derive from native Asian cattle. ‘WAGYU’ refers to all Japanese beef cattle, where ‘Wa’ means Japanese and ‘gyu’ means cow. Wagyu were originally draft animals used in agriculture and … Continue reading
Ingredients 2 8oz Pkgs Cream Cheese, softened 1 (oz) pkg dry ranch salad dressing mix 2 Cups (Shredded) cheddar cheese ½ cup of beer (More as needed) 2 tsp Three Little Pig’s Championship BBQ Seasoning Directions Mix cream cheese with … Continue reading