Tag Archives: recipes for bbq sauce

Southern Style Pulled Chicken Recipe

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 … Continue reading

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Slow Smoked Salmon for Beginners

A step by step tutorial on how to smoke salmon or any other fatty fish. These instructions work for other fish such as whitefish, mackerel,trout and even catfish. INGREDIENTS 1 quart water 1 cup (packed) brown sugar 1 cup sugar 1/4 cup … Continue reading

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Simple 3 Step Pork Butt Video Preparation for a Smoker.

BBQ  videos by Chris Marks of Three Little Pig’s Sauces & Seasonings are to help minimize complexity and help the new or struggling BBQ hobbyist define simple methods and techniques that will build confidence in their process’s and thus the … Continue reading

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What is the Stall on Pork Butts & Briskets ?

The stall, Plateau, graphed on a 9lb Pork Butt smoking at 250 degrees . The meat is sweating, and the moisture evaporates and cools the meat just like sweat cools you after cutting the lawn. Here’s how he proved it. The … Continue reading

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Simple Reverse Seared Rack of Lamb

Simple Reverse Seared Rack of Lamb Ingredients: 1 Rack of Lamb 1 Bottle of Extra Virgin Olive Oil 6 oz of Three Little Pigs Memphis rub 2 Fist size pieces of Apple or Cherry Wood for flavor. Directions: Coat both … Continue reading

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Smoked Chex Party Mix

               Smoked Chex Party Mix                 (Three Little Pigs Style) Ingredients:  3 cups corn chex cereal 3 cups rice chex cereal 3 cups wheat chex cereal 1 … Continue reading

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Three Little Pig’s Moink Balls

Moink Balls are basically meatballs wrapped in bacon – and then rubbed, grilled and glazed. They get the name by combining MOO + OINK. These little bites of delicious are perfect tailgate Food because they are easy, quick and folks love … Continue reading

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Smoked Venison Tenderloin

Smoked Venison Tenderloin Smoked Venison Tenderloin: The back-strap runs along the spine of the deer and contains very little connective tissue or fat. It is lean, has a texture like filet mignon and because of its thickness, is excellent for … Continue reading

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American Royal Championship Rib Recipe

Three Little Pig’s Competition BBQ Team This is the recipe that Three Little Pig’s used in Competition BBQ to win the World Series of BBQ- The American Royal Grand Championship 4 times and  American Royal Reserve  Grand Championship 4 times and … Continue reading

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A B C’s of Smoking Fish-Hot & Cold Smoking Technique

BBQ Smoking is Not Only For Salmon!!! and   “Slow Smoked Catfish Fillets Recipe”  Fish takes on a deliciously moist texturewhen slow smoked in a smoker.  The meat of the fish easily peels away in tender, flaky chunks as it is … Continue reading

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