Tag Archives: Three Little Pig’s BBQ

How to Plan Carry Over Cooking on Beef

                               Carry Over Cooking on Dense Meats  Have you ever noticed that the internal temperature of meat continues to rise after removing it from the smoker, grill or … Continue reading

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To Wash or Not Wash Raw Meat & Poultry

Food Safety experts (including us at USDA) do not recommend washing raw meat and poultry before cooking. Many bacteria are quite loosely attached and when you rinse these foods the bacteria will be spread around your kitchen.     In … Continue reading

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Simple , Brining, Injection,Spatchcocking Methods for Turkeys

There are many ways to prepare great tasting turkey, we will only be showing you the couple simple ways that we like to cook it – Brining, Injection,Spatchcocking Brining a whole turkey is a process in which the turkey is … 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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Smoked Sausage Scotch Eggs

Smoked Scotch Eggs Ingredients: 12 hardboiled eggs, peeled 4-5 lbs bulk Italian sausage or your favorite breaskfast roll sausage ½ cup Three Little Pigs All Purpose rub. Cup of Three Little Pig’s Competition BBQ Sauce Optional – Thin sliced bacon … Continue reading

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Smoked Stuffed Apples

Smoked Stuffed Apples (Three Little Pigs Style)     Ingredients:  6 firm sweet apples, such as Honey Crisps or Galas 6 tablespoons unsalted butter, room temperature ¼ cup firmly packed dark brown sugar ¼ cup of Three Little Pigs Touch … Continue reading

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What is a Brine? and How does it Work ?

What Is Brine? Brine is a salt solution made by mixing salt and water, usually about 5 to 8 percent salt by weight. Some recipes include sugar and other ingredients to add flavor to the meat being brined, but a … Continue reading

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