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Tag Archives: Chris Marks BBQ
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. He discusses: Selection Trimming Flat vs Point Meat Binder Rub Selection … Continue reading
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 … Continue reading
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 … Continue reading
Here is a Podcast that I just completed with BBQ Beat talking 35 years of my adventure in Barbeque with Three Little Pig Rubs & sauces. Topics Covered Include: – Awesome facts about KCBS History and The American Royal – … Continue reading
After years of cooking “Pulled” Pork with pork butts comes the question, “How many ways can pork butt be pulled”? I grew up on thin cut pork steaks grilled or cooked in a pan, always with the bone and finished … Continue reading
Shredded beef is a preparation of beef that is a feature in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket, chuck roast or even pot roast, which is also sometimes shredded. Preparation can be on the low and … Continue reading
Smoked beef brisket and corn chowder. Corn chowder is a great way to use up leftover smoked brisket! Ingredients: 1-pound smoked beef Brisket, shredded or chopped 1 tablespoon olive oil 1 leek, halved, thinly sliced 1-1/2 pounds Yukon Gold potatoes, diced into 1/2 to 3/4-inch … Continue reading
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 … 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