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Home Made Smoked Corned Beef Brisket

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Home Made Smoked Corned Beef Brisket 

cornedbeef3

Step 1: The Brine –

2- Quarts of water

2- Cups of Morton’s Tender Quick

¾ cups of brown sugar

1/3 Cup of Three Little Pig’s Memphis rub

1 TBL spoon of Cinnamon

2 teaspoons of peppercornscorned beef1

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Pork Belly “Burn’t Ends”

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Pork Belly “Burn’t Ends” 

 

Step 1: The Brine –

2-Quarts of waterPork belly brine

2-Cups of Morton’s Tender Quick

1-Cup of brown sugar

1-Cup of Three Little Pig’s Touch of Cherry

1-Cup of Three Little Pig’s Competition BBQ Sauce

1-Cup of Molasses

Heat ...

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Video Review of the Good-One Open Range Smoker

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Here is a Video Review of the Good-One Open Range Smoker/Grills from Amazing Ribs.com 

 

Click Here for the Video Review of the Open Range Smoker. open range shut Exploded veiw

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Texas Beef Ribs (Brisket on a Stick) Recipe

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Texas-Style Beef Short Rib RecipeBeef Ribs Single

        (Brisket on a Stick)

On the Good-One Smoker

  • 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.
  • After stripping the membrane from the back of the beef ribs, layer
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The Science of Cooking Turkey

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The Science of Smoking Turkey 

Turkey Open rangge 2

Have you ever cooked a perfect turkey? Were the breasts moist and tender and the leg completely cooked? Chances are, not always. Why is it so hard to get the dark meat cooked perfectly without over cooking the white meat? The reason is that a turkey is actually two distinctly different kinds ...

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Smoker Lobster Tail Recipe on the Good-One Smoker

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Lobster

 

Ingredients

  • (1) 6-7 oz. Maine lobster tail
  • 1/2 cup melted butter
  • 1 Tablespoons lemon juice
  • 1 large clove fresh garlic (minced)
  • ¼ teaspoon of Three Little Pigs Championship Rub

 

Preparation

 Prepare the butter mixture:

  1. Mix the butter, lemon juice, minced garlic, and TLP rub together. Separate this into two bowls. One-half for brushing on before and during smoking, and one-half reserved for dipping while eating. Set both aside.

Prepare the ...

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Smoked Scotch Eggs on the Good-One Smoker

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smoked scotch eggs

Smoked Scotch Eggs

Ingredients: Scotch Eggs

Ingredients: Scotch Eggs

  • 8 hardboiled eggs, peeled
  • 2 lbs. sausage of your choice (I prefer mild Italian)
  • 8 strips of thick sliced bacon
  • 1/3 cup of Three Little Pig’s All Purpose Rub
  • 8 Popsicle sticks, soaked in water for 30 minutes

 

Directions: Scotch Eggs

Boil and peel your eggs and set them aside.  Mix TLP All-Purpose rubs into sausage, than divide your sausage ...

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Cold Weather Smoking with the Good-One Smokers

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Temperature: The first thing to imagine is the temperature difference. On a nice warm summer day you might find that your smoker, sitting in the sun, has an internal temperature around 100 degrees F. without a fire in it. If your target temperature is 225 degrees F. then you need a fire that will increase in smoker temperature by 125 degrees F. If, on the other hand it is a cold, overcast day the internal temperature of your smoker could be ...

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HPBA Show in Nashville, March 5th-7th 2015

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Good-One Manufacturing will be at the HPBA Show in Nashville at booth 3024 in March 2015 looking to expand the Dealerships with the New Generation III Smoker/Grill line.

http://hpbexpo.com/

A little bit about how we do business with Our Dealer Network, our model is based to the BBQ Specialty Brick and Mortar Stores.

Here are the Benefits:

  • Shipping is included in the price of all the Smokers, Charcoal and Woods to your locations, so the dealer has ...
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Smoked Goose/Duck on the Good-One Smoker/Grill

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 Smoked Goose/Duck  on the Good-One Smoker/Grill 

 Smoked  Goose and duck on A Good-One Heritage BBQ Oven with USA made  Good-One lump charcoal with Cherry flavor wood.

Prepped with Olive Oil and the Rub was Three Little Pig’s Memphis Rub

The Goose was smoked for 3 hours at 250 degrees or an internal temperature of 150 in the breast.

Beware the Goose and duck are all dark/red  meat including the breast and has a very beef type texture once sliced.
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