Tag Archives: Three Little Pigs

Smoked Brisket Chowder

Posted on October 4, 2020 by chris

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 →

Posted in BBQ Tips, Meats, Recipes, Uncategorized | Tagged beef, beef brisket, Beef Broth, Best bbq rubs, best2020, brisket, chopped, Chowder, Chris Marks BBQ, corn, New england, New england chowder, smoked, Three Little Pig's Championship, Three Little Pigs, Three Little Pigs BBQ Sauce & Rubs, Three Little Pigs Championship rub, Three Little Pigs Rubs, Three Pigs, yukon gold | Leave a comment

Slow Smoked Salmon for Beginners

Posted on March 12, 2018 by chris

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 →

Posted in BBQ Classes, BBQ Tips, Meats, Recipes, Uncategorized | Tagged 3 little pigs, 3 pigs, 3 pigs bbq, America’s Best BBQ, bar b que, barbecue, bbq grilling, bbq rub, BBQChampion, Brine, brown suger, catfish, Chris Marks BBQ, Competition BBQ sauce, dry rubs for meat, Extra Virgin Olive Oil, fatty fish, fish, grilling sauce, Kansas City BBQ, recipes for bbq sauce, rubs for grilling, Salt, Slow Smoked Salmon, smoke rub, smoked barbecue, smoked fish, smoked meat, Three Little Pig's BBQ, Three Little Pig's Championship, Three Little Pigs, Three Little Pigs All Purpose Rub, Three Little Pigs Rubs, Three Little Pigs Style, Three Little Pigs Touch of Cherry Rub, trout, wet brine, World Champion BBQ | Leave a comment

Smoked Potato Salad

Posted on August 22, 2017 by chris

Smoked Potato Salad Ingredients: 2 lbs boiling potatoes 2 tablespoons olive oil Coarse sea salt and ground black pepper ½ cup mayonnaise 3 tablespoons Dijon mustard 1 tablespoon red wine vinegar or more to taste 2 hard cooked eggs, peeled … Continue reading →

Posted in BBQ Classes, BBQ Tips, Meats, New Products, Recipes, Side Dishes | Tagged 3 little pigs, America’s Best BBQ, bar b que, barbecue, barbecue rubs, BBQ, bbq class, bbq grilling, BBQ Smoking, Best bbq rubs, Best BBQ Sauce, Champ Rubs, Champ Sauces, Chris Marks BBQ, chris marks bbq class, dry ribs, dry rub vegetables, dry rubs for meat, Good One Smokers, great bbq rubs, grill barbecue, grill sauces, grilling sauce, Kansas City BBQ, meat rubs and sauces, Memphis BBQ, Smoked Potato Salad, Three Little Pig's Championship, Three Little Pigs, Three Little Pigs Touch of Cherry Rub, World Champion BBQ | Leave a comment

An interview with Eight-time American Royal BBQ Cookoff Grand Champion Chris Marks

Posted on March 3, 2014 by chris

It’s not every day when I am able to sit down with an eight-time grand champion of the American Royal BBQ Cookoff in Kansas City. A while back, I had the pleasure of speaking with Chris Marks, chief cook of … Continue reading →

Posted in BBQ Classes, BBQ Tips, Meats, Uncategorized | Tagged 3 little pigs, bar b que, barbecue, barbecue sauces, BBQ, bbq grilling, BBQ Restaurants, BBQ Rubs, BBQ Schools, Best bbq rubs, Best BBQ Sauce, Champ Rubs, Champ Sauces, Chris Marks BBQ, dry ribs, dry rubs for meat, grilling, Kansas City BBQ, Memphis BBQ, North Carolina BBQ, Paul Kirk, rubs for grilling, smoked barbecue, smoked meat, Texas BBQ, Three Little Pig's Championship, Three Little Pigs, Three Little Pigs Rubs, Three Little Pigs Touch of Cherry Rub, World Champion BBQ | Leave a comment

Tag Archives: Three Little Pigs

Smoked Brisket Chowder

Slow Smoked Salmon for Beginners

Smoked Potato Salad

An interview with Eight-time American Royal BBQ Cookoff Grand Champion Chris Marks

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