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.
Cooked hams are extremely popular at the holidays. Taking that cooked ham, smoking it to temperature and applying this glaze will really take your Holiday meal to the next level! That is where the classic, double smoked, names comes from.
Smoked Ham’s FAQ’s
What does double smoked ham mean?
Most hams you get from the store are cold smoked already cooked hams. This will show you how to add more flavor to the ham and smoking it again while reheating it.
Is double smoked ham already cooked?
A twice smoked ham is a pre-cooked ham that is smoked up on the grill so you can infuse it with even more texture and flavor.
What temperature do you cook a smoked ham?
Preheat the smoker or oven to 250. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 25 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F.
PREPARING THE SMOKED HAM
We are adding big flavors to our ham, so we start by adding mustard to provide something for the rub to stick to. We then coat with a dry rub to give it some bark as we smoke it. This will also add great outside flavors and a slight crunch.
HOW TO COOK A SMOKED HAM ON THE SMOKER
I use fruit wood and smoke at a temperature between 225-degrees and 250-degrees Fahrenheit. After coating the ham with your mustard and Three Little Pigs Touch of Cherry rub, take the ham to the smoker.
What is important when cooking a smoked ham, is keeping temps low and cooking it until the ham reaches an internal temperature of 130 degrees, and then glaze it. Glaze the ham once, then close the lid and continue cooking until the ham reaches 140 degrees, and then pull the ham from the smoker. If you add the glaze too soon it runs the risk of burning.
In a small saucepan over medium heat, add all ingredients and bring to a simmer. Continue to simmer for 10 minutes and remove. Let cool. Will thicken as it cools. Can be made in advance. Reheat slightly before applying.
FOR SMOKING THE HAM:
Preheat smoker to 250 degrees Fahrenheit using fruit wood (I like cherry).
Coat ham with mustard and liberally apply Touch of Cherry Rub, and place into smoker on a sheet pan or in a small aluminum pan (uncovered). Insert a digital meat thermometer temperature probe if you have one.
Smoke at 250 until the internal temperature of the ham reaches 130-degree Fahrenheit. Glaze the ham with half the glaze. Close the lid and continue cooking until your internal temperature of the ham reaches 140 degrees.
Remove from smoker and glaze the ham with the remaining glaze. Let sit for 20 minutes and serve.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.
Stuffed jalapeno peppers are not fried, these can be baked, grilled, or smoked. These are stuffed with cream cheese, parmesan cheese, and little smokies. When making these I like to add Three Little Pig’s Championship rub. Chipotles are smoked jalapeno peppers. They give a wonderfully smokey flavor without too much heat.
You can cook these either in the oven or on the grill. When I bake these, I bake these at 350 degrees for about 30 minutes. Sometimes if the peppers are a little larger, I may bake these for a little longer. You want to cook these until the bacon is done.
You care about how you grill. Selecting and preparing your food is only half the battle of cooking perfectly-grilled food. Many beginner grillers don’t yet realize the importance of quality grills and grilling tools. We’re here to make it easier to find the right grill for your needs so you can get the most delicious-tasting meals without all the hassle.
This guide, written by your friends at Kick Ash Basket, will help beginner and intermediate grillers learn how to select the right grill and grill size for achieving the perfect meal each and every time.
Types of Grills
There are three main types of grills: charcoal, gas, and pellet. We prefer charcoal grills, and we’ll tell you why below.
1. Charcoal Grills
Charcoal is the outstanding favorite for outdoor grilling, according to most pros. The taste associated with charcoal grilling is rich, savory, and smoky, and it’s what gives that flavor we think of when we daydream about a fun and delicious summertime BBQ.
Here’s how a charcoal grill works: air comes into the bottom of the grill after a manual adjustment. It passes over lit charcoal, leaving through a vent at the top of the grill. The more air that passes through the grill, the hotter it gets. This means you have strong control over your temperature zone, and you can keep it consistent throughout the cooking process. This makes charcoal grills especially good for tougher cuts of meat that will grow more tender if they’re smoked long and slow.
The two greatest benefits to charcoal are the unique flavor and the enhanced ability to control the temperature. The drawbacks to charcoal are that it requires a little more skill (though it’s easy to learn), takes longer to heat up, and you have to be aware of ash discharge.
Kick Ash Basket was designed to hold the charcoal and simply shake out the ash, so that charcoal burns more evenly, no ash gets in the food, and cleanup is easier. With one of these, even total beginners can find success with a charcoal grill!
There are three primary types of charcoal grills: kettle, kamado, and barrel.
Kettle Charcoal Grills
Kettle grills are, of course, in the shape of a kettle, usually with a diameter of 20-30 inches. The charcoal sits at the bottom, and an elevated grate allows for smooth airflow. The sphere of the grill keeps air flow consistent, so food heats quickly and consistently.
Kettle grills are metal and relatively lightweight, so they’re portable. Plus, they typically require less charcoal and are less expensive than other types of charcoal grills.
Kamado grills, also called “egg grills” or ceramic smokers, are a little more sophisticated, but they are still doable for the novice griller. A kamado is like a kettle, but it has an egg shape and is made of a thick ceramic material (making it much heavier than the metal kettle).
This grill uses all-natural lump charcoal with a controlled heating process, so it produces less ash and cooks with the greatest versatility and control. Ceramic grills are well-insulated with a strong seal, so the air flow maintains heat well. This reduced air flow means the meat is less likely to dry out than on gas or kettle.
Fun fact: This name for ceramic grills originates from Japan. Kamado is the Japanese word for stove or cooking range on a grill!
Barrel grills are longer– unsurprisingly, shaped like a barrel. Their lengthwise lid allows for more cooking space. They work similarly to a kettle grill, but they may heat up slower due to the elongated shape. We like these if you tend to grill a lot of food at one time.
2. Gas Grills
Charcoal grills are most frequently compared to gas grills. Gas grills are easier to start and learn to use than other types of grills. With the turn of a knob, your burners are on and you’re heating up in no time. You also don’t have to worry about a grill chimney or creating temperature zones, like you do with charcoal.
Some benefits to gas grills:
Gas is cheaper than coal (and you can even hook it up to your home’s gas).
Gas grills are easier to clean up than charcoal grills (if you don’t have the Kick Ash Basket, that is).
Gas gives off steam, which in some cases may add moisture to food.
Gas grills have a lot of optional accessories, including charcoal-like side burners.
On the other hand, gas is less controllable and doesn’t burn as hot as charcoal. Although gas grills are convenient, the gas is too “clean” to add any of that delicious charcoal or wood-y flavor you’d get with charcoal or pellet grills. Gas grills are great for novice grillers but might not be ideal for those looking for that real, homestyle BBQ.
3. Pellet Grills
Pellet grills are new to the scene, but they’ve quickly become quite popular. They’re very easy to use, and they’re similar to an outdoor oven. A pellet grill has a container of wood pellets on the side, and a push of a button moves those pellets into a flame to ignite with a hot rod. Fans and air vents move the wood fire around for an even cook, and there is usually a digital thermostat for precise cooking temperatures. Overall, this creates more of a wood-cook flavor, as opposed to a smoky flavor. Learn more about how a pellet grill works here.
Pellet grills are easy to use. They’re consistent and efficient, which makes them a good choice for beginners. If you prefer a wood-cooked flavor to a smoky one, you may want to consider a pellet grill. Traeger grills,Green Mountain grills are the most commonly known pellet grills.
To close this gap, we need to help consumers understand what a pellet grill is, how it works, and the problems that might arise. Here is a blog from Derrick Riches that helps set expectations on Pellet grills. What to expect from your pellet grills blog.
Which Grill is Right for You?
Some things to consider when choosing the right grill to purchase for your needs include:
Type of grill
1. Type of Grill
Of the three types of grills listed above, most people looking to become grill masters opt for charcoal. This is because charcoal grills give food a smoky, authentic flavor while allowing greater cooking control for the griller. However, if you’re looking for an easier and faster grill, a pellet or gas grill might be the right decision for you.
2. Grill Size
If you have made the choice to go for a charcoal grill, you’ll want to decide between the kettle, kamado (ceramic), or barrel size. To make this decision, you’ll want to consider the kind of grilling you’ll be doing. Will you do it every day for your family of four, or are you more likely to be grilling at weekly Saturday BBQs for all your friends? If you tend to grill in smaller batches, the kettle or kamado are both good choices. If you want to grill more food at once, you’ll want to look into purchasing a barrel grill.
A grill that is too small could mean you end up glued to your grill throughout your entire backyard bash. A grill that’s too large for your typical grilling needs will increase the time it takes to cook and will be harder to clean. Choose the grill size you’d use most frequently.
It’s hard to beat the savory, smoky flavor that comes from using a charcoal grill. Charcoal grills just produce a better flavor than gas— it’s science. Ceramic charcoal grills create an especially strong flavor, since they can heat up to 600+ degrees. They are great for creating a fire-grilled taste (even for pizza!).
Smoking is the slowest form of cooking. You grill meat low and slow to get a tender and delicious flavor (You can only smoke meat, as it will destroy most plant-based foods). If you want to smoke your meats, you’ll need something that can retain heat and smoke—like a lid-on charcoal grill. We love that Three Little Pigs offers smoking classes to learn about this delicious and masterful form of grilling from the best of the best!
Food prepared on a charcoal grill tastes smokier, on a pellet grill tastes woodier, and on a gas grill tastes cleaner. Supplement these tastes with award-winning Three Little Pigs rubs and sauces to create the perfect flavor for your meals!
If you’re grilling in the summer only, you don’t really need to worry about which grill you pick—they’ll all work well! If you plan on grilling in the winter, you’ll want to decide if you’ll BBQ with the top on or prefer to grill with top down. Barbequing can help you maintain heat and cook evenly, even on cooler winter days, while grilling with the top off lets you crank the heat and cook faster. Charcoal grills retain the most heat when grilling in the winter.
Do you plan on bringing your grill to a neighbor’s yard to cook food together? Are you going to a tailgate with your BBQ buddy? If you need portability in your grill, you’ll probably want a kettle grill (which is made of lightweight metal). Ceramic and barrel grills are just too heavy to move around. If you’re going to keep your grill in your backyard, though, ceramic and barrel grills are a great choice. They’re high quality and add a cool aesthetic to your backyard.
What Grill Size Do I Need?
When it comes to deciding the ideal grill size or type, it all comes down to preference. If you’re looking to adopt grilling as a hobby for fun outdoor feasts and irresistible meals, you’ll want to look into charcoal grills. From there, you’ll want to consider portability, aesthetic, and price point based on your needs.
There’s no one-size-fits-all when it comes to grills. Think about what you want out of your grill, and don’t be afraid to reach out to someone who can help! Your friends at Three Little Pigs would be glad to steer you in the right direction, and so would your neighborhood grillers at Kick Ash Basket! Chatting with some pros is a great way to get started on your road to unbelievably-delicious flavor!
Heat oil in 6-quart stock pot on medium-low heat until hot; add leek. Cook 4 to 6 minutes, stirring occasionally until softened. Add potatoes and broth; bring to a boil. Reduce heat to medium-low; cover and simmer 20 minutes, or until potato is tender. Remove from heat.
Add 2 cups potato mixture to blender container. Pulse on and off until smooth. Roughly mash remaining potato mixture in stock pot for chunky consistency; combine with blended mixture in same pot. Add corn, cream, Championship rub, chopped beef Brisket. Season with salt and pepper, as desired. Cook 5 to 10 minutes or until heated through. Garnish with cheese, cilantro, lime, hot sauce and avocado, as desired.
A steer has 13 ribs on each side. Starting at the front of the cow first 5 ribs are in the chuck cut. The next 7 ribs are part of the rib section and extend down into the short plate. The remaining rib is in the loin cut. As you might imagine, these cuts vary quite a bit from one end of the steer to the other. They vary not only in flavor, but in texture as well.
Short Plate ribs or Loaded beef ribs, which are cut from the lower portion of the rib cage and often have a nice layer of fat-laced meat sitting on top. The challenge is finding ones that would live up to the beef rib expectations. Often, the short ribs I came across were cut into small, individual bone portions, with wildly varying amounts of meat on them. I have found that you will not find the loaded beef ribs at the standard grocery or big box store, but I can always rely on the local specialty butcher to get me the cut. Short plate ribs are available in local big box and grocery cut into short ribs. Most short plate ribs have 3 bones in the plate.
Chuck Short Ribs come from right under the chuck from the first to the fifth rib and can also go by the name Flanken Ribs when cut horizonal against the bones. Traditional chuck ribs come with 4 bones and the bone is much larger than the plate.
Texas-Style Dinosaur Beef Ribs Short Rib Recipe
2- Slab of Beef Short plate ribs
2-Cups of Three Little Pigs Texas Beef Rub
2-Cups of Three Little Pigs Memphis Rub
1-Cup of Yellow mustard
Begin by removing the fat and the very tough silver skin from the top of the meat.
Remove the membrane from the exposed side of the bones.
Put the beef ribs on, bone side down, and add your choice of wood, I prefer wild cherry and pecan for beef ribs.
You will not need to add more wood and you will not need to turn the meat over. Cook bone down all the way. The exact length of the cook depends on variables such as the composition of the meat and fuels being used.
Estimated Cooking times:
1″ thick meat should hit 205°F – 210°F in about 4 hours.
1.5″ thick meat should hit 205°F – 210°F in about 6 hours.
2″ thick meat should hit 205°F – 210°F in about 8 hours.
Chris Marks (CBBQE) Chief BBQ Expert Three Little Pig’s BBQ Rubs/Sauces & Good-One Manufacturing.
A food product must have more than just one thing going for it nutritionally to be what dietary experts call a “superfood.” Turkey pretty much has it all. Turkey breast is one of the leanest meats available with one of the highest amounts of protein. A four-ounce serving of boneless, turkey breast contains 26 grams of protein, about one gram of fat and zero grams of saturated fat
In a large saucepan, combine water, Championship rub, sugar, over medium heat until sugar dissolves. Remove from heat.
Add ice or place in refrigerator until completely cooled. Select a container large enough to hold all the brine and turkey. Add turkey, making sure to stretch the skin of the turkey away from the legs. This will allow the brine to get as close as possible to the surface of the meat. Let sit overnight in refrigerator.
There are wet ribs, sticky with a succulent, barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of BBQ rubs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat.
4-either Spare/St Louis cut or baby back pork ribs
DIRECTIONS: · Heat Smoker 250 degrees add 2 chunks of either apple or cherry flavor wood or favorite pellet flavor, once the ready to go. ·Select (4) Slabs of Pork Ribs, Strip membrane off back of each rib to guarantee tenderness. Liberally coat yellow mustard over both sides of the baby back rib, this will act as a tenderizer and a bonding agent for the rub. · Meanwhile, coat both sides of the ribs with the Three Little Pig’s rubs. · Place ribs in a vertical rib rack for 4-5 hours depending on your smoker, ½ ways through the cook rotate the 180 degrees in the rack this will guarantee an even cook. · Once the meat has pulled back from the bones, use a toothpick to check tenderness. · Remove from Rack and place flat on the smoker and apply a light coat of Three Little Pig’s Touch of Cherry rub to finish.
Chris Marks CBBQE (Chief BBQ Expert) Three Little Pig’s Rubs & Sauces and Good-One Smoker/Grills
Smoked tri tip is one of the easiest and tastiest things you can make on a smoker.
What is a Tri Tip Steak?
Tri-tip steak is a large, tender, triangular muscle cut from the bottom sirloin of a steer. It is also known as a triangle steak, bottom sirloin steak, or Santa Maria steak. Originally popularized in Santa Maria, California, you can find Tri-tip just about everywhere now.
How to Reverse Seared Tri Tip
Let the tri tip smoke until the internal tempatures hits 110 degrees, and then remove the tri tip from your smoker. Adjust the smoker to get it up to 400 degrees. When the smoker is up to temp place the tri tip back in the smoker, and let it cook for an additional 10-15 minutes. When the internal tempatures of the meat hits 130 pull it from the smoker and, let it rest for about 15 minutes before slicing thin.
How to Slice Tri Tip
Take a look at the picture below to see the best way to slice a smoked tri-tip. start on the narrow end of the steak, and slice it thin against the grain. When you get to the “knuckle” of the tri tip the grain switches directions. Be sure to rotate your slices with the knuckle to ensure every slice is tender.
BBQ Pulled Chicken with a tender whole chicken cooked on a smoker, grill, oven, or crock pot is so easy and convenient you will be amazed at results.
How to Make Pulled Chicken:
Pulled chicken is generally made one of three ways, cooked on a smoker or grill, cooked in an oven, or cooked in a slow cooker. They all have their merits, no matter how it done in an oven, the easiest option that keeps the chunks firm and flavorful, the smoker and grill has the most flavor and zest (the slow cooker is the easiest option but the meat will fall apart with served).