This healthy air fryer whole spatchcock chicken is plump, juicy, and full of flavor that the entire family will enjoy. Cooking the chicken in the air fryer gives you succulent, tender meat and perfectly crispy skin every time.
Cook for 45 minutes skin side down, after 45 minutes flip and cook for another 15-20 minutes or until the chicken is browned and the internal temperature reaches 165F.
Rest the chicken for 10 minutes before carving. The bottom of the air-fryer will collect the juices, feel free to serve on the side or make a gravy!
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills
Stir the first 4 ingredients in a large bowl until sugar dissolves. Add salmon to the brine. Pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine and discard.
Let stand until the top is dry to touch (Do not pat dry.) about 1 Hour.
Lightly apply olive oil to top of Salmon.
Apply Three Little Pigs Spicy Honey Maple to Salmon.
Set the temperature of smoker to 250F degrees. Add choice of flavor wood or pellets.
Arrange Salmon, on smoker, Place Salmon on wood plank on the smoker.
Cook until firm to the touch and light glaze forms over salmon from the caramelized rub.
Usually 45 minutes to an Hour.
Lightly glaze the Salmon with Three Little Pigs Competition BBQ sauce.
Stir ingredients in a large bowl until sugar dissolves. Add Chicken wings to brine, pressing to submerge. Cover and refrigerate overnight. Remove wings from brine: discard brine.
Trim wings down from heavy skin, cut wings into drums and flappers.
Coat the wings in olive oil than a liberal coat of Three Little Pigs’ Hot Championship Rub.
Remove wings from smoker/grill once proper temperature is reached and place in large bowl.
Add Three Little Pig’s Spicey Chipotle BBQ sauce in the bowl and lightly mix until the wings are covered with sauces. Dust with Three Little Pig’s Championship Hot for a bolder taste if desired.
Chris Marks of Three Little Pigs BBQ products takes his BBQ students in Omaha, Nebraska at Helping You BBQ on how to trim and prepare a Prime Beef Brisket.
Want to feel confident in how and what you are cooking on no matter if is a smoker/grill oven, insta-pot or even a pressure cooker. Here is a product that help you become the champion of the neighborhood.
I have used this product for a couple of years an Tappecue continually innovates and improves their already great product to now incorporate new ““Dual”” Sensor Air probes that can monitor the meat temperature as well as the chamber temperatures. The New Air Probes can run blue tooth directly to a compatible phone or a tablet with internet connectivity for cloud connection. I like using connected to the Tappecue Touch for maximum monitoring and data storage so I can review my cooks on different smokers. One of the best benefits is their Support which comes directly from the developers and is responsive and quick.
Simple/Quick Smoked Jalapeño Bacon Mac & Cheese Recipe
Bacon Smoked Mac and Cheese takes comfort food to the max. Rich and creamy macaroni with three cheeses, crumbled bacon and a jalapeno flavor is out of the world. Using already made Mac & Cheese takes the complicity, cost, and time factor out. And maybe we’re biased, but we think that adding smoke is what makes this mac and cheese truly exceptional.
Ingredients:
(2) Stouffer’s Party Size Macaroni & Cheese Frozen Meal 76 oz. (1) jalapeño (1) Cup of crispy bacon Hormel Fully Cooked Bacon Slices – 2.52oz
(1/2) Cup of Three Little Pigs Touch of Cherry Rub.
Directions:
Pre heat smoker to 225 degrees.
Un thaw Stouffers Mac & Cheese.
Move the un-thawed Mac & Cheese into large aluminum catering pan.
Add bacon, chopped Jalapeno and Touch of Cherry Rub.
Mix thoroughly
Add pan to smoker uncovered.
Add choice of flavor wood.
After 15 minutes cover in foil
Finish temperature to 160 degrees in the Mac & Cheese.
Cooking time 30-45 minutes.
Video Directions:
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces
After years of fighting the Pellet grills influx I decided to step in and see what all the hype was about. I have smoked traditional on charcoal & wood for the last 30 years. So, for over the last 2 years I have purchased a Green Mountain pellet grill from Charcoal & More in Louisville area and a Memphis Pro Pellet grill from BBQ Authority in Chicagoland.
Over the last year I have taught BBQ classes on Green Mountains, Traeger, Pit boss, Smoking Brothers, Weber Smoke/Fire and Louisiana Pellet grills.
So, I feel I have picked up a lot of valuable experience on the Pellet grill market and what is the pellet customer looking for and how to answer the question “Why can’t my pellet smoker have the same smoke flavor as a charcoal smoker”?
With my 30 years in Charcoal smoking and grilling I’m working on different methods & techniques that will help close that gap and bring more of that rich smoky BBQ flavor to the brisket, Butts, and pork ribs for the pellet grill customers.
You did not see any reviews on the smoker’s phone applications or Wi-Fi setup because I’m more concerned on how the mechanics and quality of the cooking process vs the applications that take the user’s attention from the “Cooking process”. I see a lot of the sales cycles of pellet smokers concentrated on the features of the phone applications vs the features and benefits of the actual smoker itself. I here so many complaints from BBQ dealers about how the applications aren’t working right or cannot get hooked up to WiFI by their customers that they feel like IT tech support verses BBQ support.
Memphis Pro Pellet Grill: $3400 (304 Stainless Steel)
With the existing experience from the GMG and pellet smoking, I jumped right into the Memphis Pellet Pro grill. I again started with high temperature grilling (400) degrees; the Memphis Pro can reach up to 750 degrees if needed. I was able to hit the power button and adjust the temperature to 400 and in 3 minutes I was ready to go. A lot quicker than starting charcoal grill and a lot cleaner. I grilled hamburgers and ribeye’s, but I did use my grill grates because I like grill marks. My next step I went full on beef tenderloin smoking first at 250 degrees and then once the internal hit 120 degrees I bumped the Memphis Grill to 350 degrees (took 1 minute and 30 seconds) to reach 350 to finish in a reverse sear. My next cook was Beef plates ribs. I also at the same time fired up the charcoal smoker to do a head-to-head cook off on flavor, textures, and timing. That will be the next video, but I was surprised on how well the Memphis did smoking the bigger denser meat.
Likes:
Quality of Build
Changeable Smoking Plate/Grilling Plate
Easy to clean vs others
Fast start up
Larger Pellet Hopper (18) Pounds I did squeeze 20 in
Lid stainless steel gasket.
Dislikes:
Cost
Pellet Hopper behind Grill (Hard to get to in Outdoor Kitchen Set up)
Cleaning the Stainless Steel.
Overall, this a fantastic smoker/grill that is high in quality and is very easy to use and maintain. You do pay for the quality but is it for the guy just wanting to get into pellet cooking probably not, this grill is for the guy who wants the “Best” and is willing to spend the money for it. Consider the Memphis Grill the “Wagyu” of BBQ grills.
Here a is a tutorial and FAQ’s on Wagyu beef and a simple recipe on how to smoke a Gold Wagyu brisket.
The key to cooking Wagyu briskets is like a typical brisket, but with a much gentler touch. Trying to maintain the delicate fat while bringing the meat into the range to break down collagen into gelatin is the name of the game here.
What is so special about Wagyu beef?
The profile of marbled Wagyu beef is more beneficial and healthier to human health. Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels.
The Difference Between Japanese Wagyu and American Wagyu
From this point on, there has been a select few cattle farmers in America that are regulated and certified to raise 100% fullblood Wagyu beef cattle, as well as several crossbreeds.
Is American Wagyu better than prime?
Wagyu is usually extremely marbled, more than USDA Prime, but not as much as Japanese Wagyu, and the flavor and texture is distinctive. It is also about twice the price of USDA Prime. … Do not die without having tasted great American Wagyu. Steaks can run up to 30% fat and $60 to 70 for a 12-ounce ribeye.
How old are Wagyu cows when slaughtered?
Improved through the years by crossbreeding with foreign cattle, that grouping now accounts for 90 percent of Wagyu raised in Japan, with a slaughter age of 28 to 30 months and average grade there of BMI 5.6
What are Wagyu cows fed?
Cattle are grass-fed, not grain finished. Normally grass-fed beef is much leaner; however, the intense marbling of this Wagyu still provides enough fat that you get the best of both worlds with beefy grass-fed flavor and a grain-finished level of marbling.
Do Wagyu (Japanese) cows drink beer?
Cows are given beer to induce appetite. The second is that they are massaged daily, sometimes with sake (Japanese rice wine), as a proxy for exercise in the tight living quarters and to further accentuate the marbling that Kobe beef is so well known for.
Can you buy Wagyu cattle in the US?
Yes, however, meat is still regulated under a strict quota and tariff system. You can only buy Japanese Wagyu in the U.S. in extremely limited supply. As for live animals, there was a blip in the permanent ban between 1975 and 1997, when Japan did allow the export of a handful of animals.
What are the differences in smoking choice/select/prime briskets?
Cost is different from the standard brisket cost of $3.99-$5.99 per pound or $45-$65 per brisket to the cost of the Wagyu Gold briskets at $15.00 per pound or $210.00 per brisket.
Wagyu briskets tend to cook a little bit longer than their less marbled counterparts, as you want to be sure and get the extra fat rendered.
Some have reported finishing temperatures as high as 213 to 217 F!
Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
Cover the brisket on the top side with a coat of Mustard sauce to help bind the rub to the brisket to maximize the crusting process.
Distribute the Texas Beef Rub across the top of the brisket that is going to be faced up on the smoker. Using a Jaccard tenderizer, tenderizer the brisket and drive the rub into the brisket. Once done tenderizing distribute a coat of the Memphis rub and repeat the tenderizing process. Come back with a final coat of the Texas Beef rub to finish before going to the smoker.
Preheat your smoker to 250-275 degrees F using indirect heat and hardwood lump charcoal smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 210-215 degrees F (usually takes around 10-12 hours).
Remove the brisket to a large cutting board and allow to rest for 30 minutes before slicing. Slice both the point and the flat against the grain with a sharp knife and serve immediately.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces
Did you know that Three Little Pig’s Rubs & Sauces are now available at Bass Pro, Meijer Grocery, Lowe’s Hardware, Ace Hardware, Scheels Sporting Good, Mills Fleet Farm, Blain's Farm Fleet, Do it Best and Home Depot
Purchase Three Little Pigs BBQ Sauces and Rubs on-line at BBQ Authority
