{"id":672,"date":"2017-08-22T15:08:36","date_gmt":"2017-08-22T20:08:36","guid":{"rendered":"https:\/\/three-little-pigs-bbq.com\/dev\/?p=672"},"modified":"2018-12-27T20:00:53","modified_gmt":"2018-12-28T01:00:53","slug":"smoked-pigs-on-the-beach","status":"publish","type":"post","link":"https:\/\/three-little-pigs-bbq.com\/dev\/smoked-pigs-on-the-beach\/","title":{"rendered":"Smoked Pigs on the Beach"},"content":{"rendered":"<p><strong>\u00a0 \u00a0 \u00a0 \u00a0Smoked Pigs on the Beach<\/strong><\/p>\n<p><strong>Three Little Pigs BBQ Sauce &amp; Rubs\u00a0<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-676\" src=\"https:\/\/three-little-pigs-bbq.com\/dev\/wp-content\/uploads\/2017\/08\/Pigs-on-a-beach.jpg\" alt=\"\" width=\"275\" height=\"183\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 lb smoked sausage<\/li>\n<li>1 llb shrimp (we used cooked shrimp)<\/li>\n<li>Olive oil<\/li>\n<li>Toothpicks\/skewers<\/li>\n<li><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pigs Championship seasoning<\/a><\/li>\n<li><a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pigs Spicy Chipolte BBQ Sauce<\/a><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>If the shrimp are frozen, place them in a colander and run cold water to thaw.<\/li>\n<li>Remove shells &amp; tails.<\/li>\n<li>Place shrimp in a bowl with some olive oil &amp;<a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\"> Championship rub\u00a0<\/a>, set aside.<\/li>\n<li>Cut the smoked sausage into \u00bd\u201d circles. Add seasoning and set aside.<\/li>\n<li>Take a shrimp and place down flat, then lay a sausage round right in the center of the shrimp where it curves into a \u201cC\u201d shape.<\/li>\n<li>Push a toothpick or skewer through the sausage &amp; shrimp to hold them together. Repeat process on the remaining shrimp &amp; sausage.<\/li>\n<li>Smoke at 250 degrees 30-45 minutes until warmed all the way thru<\/li>\n<li>Glaze with <a href=\"https:\/\/three-little-pigs-bbq.com\/dev\/sauces-rubs\/traditional\/\">Three Little Pig&#8217;s Spicy Chipolte BBQ Sauce<\/a>.<\/li>\n<\/ol>\n<p><strong>Chris Marks \u00a0CBBQE (Chief BBQ Expert) Three Little Pig\u2019s Rubs &amp; Sauces and Good-One Smoker\/Grills<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0 \u00a0 \u00a0Smoked Pigs on the Beach Three Little Pigs BBQ Sauce &amp; Rubs\u00a0 &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Ingredients: 1 lb smoked sausage 1 llb shrimp (we used cooked shrimp) Olive oil Toothpicks\/skewers Three Little Pigs Championship seasoning Three Little Pigs Spicy&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,3,6,313,17],"tags":[61,83,64,54,55,65,8,79,52,51,21,12,122,11,173,92,31,40,72,48,130,124,121,125,53,57,34,59,33,36,50,174,123,77,49,16,93,15,184,14,38,37],"class_list":["post-672","post","type-post","status-publish","format-standard","hentry","category-bbq-classes","category-bbq-tips","category-meats","category-pork","category-recipes","tag-3-little-pigs","tag-americas-best-bbq","tag-bar-b-que","tag-barbecue","tag-barbecue-rubs","tag-barbecue-sauces","tag-bbq","tag-bbq-class","tag-bbq-grilling","tag-bbq-rub","tag-best-bbq-rubs","tag-best-bbq-sauce","tag-best-grilled-shrimp","tag-chris-marks-bbq","tag-chris-marks-bbq-class","tag-competition-bbq-sauce","tag-dry-ribs","tag-good-one-smokers","tag-great-bbq-rubs","tag-grill-barbecue","tag-grill-sauces","tag-grilled-sea-food","tag-grilled-shrimp","tag-grilled-shrimp-recipe","tag-grilling","tag-grilling-sauce","tag-kansas-city-bbq","tag-meat-rubs-and-sauces","tag-memphis-bbq","tag-north-carolina-bbq","tag-rubs-for-grilling","tag-sausage","tag-seafood","tag-smoke-rub","tag-smoked-barbecue","tag-smoked-meat","tag-spicy-chipolte-bbq-sauces","tag-three-little-pigs-championship","tag-three-little-pigs-bbq-sauce-rubs","tag-three-little-pigs-rubs","tag-three-little-pigs-touch-of-cherry-rub","tag-world-champion-bbq"],"_links":{"self":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/comments?post=672"}],"version-history":[{"count":3,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/672\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/posts\/672\/revisions\/679"}],"wp:attachment":[{"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/media?parent=672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/categories?post=672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/three-little-pigs-bbq.com\/dev\/wp-json\/wp\/v2\/tags?post=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}