Steven Raichlen Brings #ProjectSmoke to Wichita

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Yoder Smokers is proud to be a sponsor of Steven Raichlen’s Project Smoke show on public television. We were thrilled to partner with our Wichita retailer All Things Barbecue to welcome the barbecue scholar emeritus for a series of cooking classes. It was kind of like an episode of Project Smoke, but with a whole backline of Yoders! Steven and Chef Tom from ATBBQ’s The Sauce cooked up an incredible array of dishes from the new Project Smoke book on everything from the Loaded Wichita offset smoker to our 24″ x 48″ Flat Top charcoal grill and a fleet of Yoder Smokers pellet grills.

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We took the grates off the charcoal pit and cooked Cowboy-style T-bones and corn in the husks right on the glowing coals.

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Steven’s Chinatown Spareribs were a huge hit with the crowd, shown here by Cody.

Cody shows off Chinatown Ribs at All Things Barbecue

It was a lot of fun showing Steven #WhyIYoder and learning some new recipes from his barbecue travels. Smoked ice cream was another huge hit. We’re going to have to do more experimenting and, hopefully, have him back sometime soon.

Steven Raichlen Smoked Ice Cream at All Things Barbecue

For more photos and video, visit Yoder Smokers on Facebook or Instagram.

Learn more about Steven Raichlen and Project Smoke at barbecuebible.com.

Check out All Things Barbecue’s blog at thesauce.atbbq.com.

 

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House of Q Cooking Classes at ATBBQ #TeamYoder

Our Wichita retailer All Things Barbecue hosts monthly cooking classes in their teaching kitchen. It’s a fantastic set-up with an indoor demo kitchen that features overhead cameras so students can see what the chef’s is doing from all angles and a big outdoor patio with a fleet of smokers and grills to cook on, many of which are Yoder Smokers. ATBBQ’s House Chef Tom Jackson, who creates the recipes for their blog The Sauce leads classes with the help of friends like pitmaster Andy Groneman of Smoke on Wheels BBQ and occasional guest instructors.

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We’ve been lucky enough to have BBQ Brian Misko from Vancouver’s House of Q to preside over classes at ATBBQ twice now and it is always a lot of fun. Brian uses a Yoder Smokers YS1500 in BBQ competitions, taking top calls at such prestigious events as the Jack Daniel’s World Championship Invitational Barbecue and the World Food Championships. He released his first cookbook, Grilling With House of Q, last year and it quickly became a bestseller in his native Canada. ATBBQ is the exclusive US distributor of House of Q’s popular BBQ sauces and rubs.

Brian Misko of House of Q at All Things BBQ

Brian Misko at ATBBQ YS640

There are certain folks we expect to see at All Things BBQ classes. Steve Hamous, for example, is always there to lend a hand with the Yoder Smokers:

Steve Hamous at ATBBQ Cooking Classes

And Kim’s smiling face is always front and center at classes:

Brian Misko and Kim Rosen at ATBBQ Cooking Classes

Sometimes there are new faces in the room, mostly people from the Wichita area or greater Kansas, often from neighboring states like Oklahoma, Missouri, or Nebraska. But this last class of Brian’s brought visitors who flew in from almost as far away as he did! Randy and Chris came in from Billings, Montana and took the time to drive out and see the factory in Hutchinson where their Yoder Smokers pellet grills were made. They found out about Yoders via social media and learned about the classes through subscribing to ATBBQ’s newsletter and The Sauce’s YouTube channel. Elaine flew in from Nashville, where she cooks on a Loaded Wichita. She enjoyed Brian’s Grilling With House of Q and wanted to meet the guy who could come up with a recipe called “Cockroach Chicken.”

Brian Misko Cooking Classes at ATBBQ

What did Elaine think of her trip?

OMG! It was worth every cent to meet Brian and attend his classes. I learned so much and have already tested my learning. I smoked the best brisket that I have ever eaten! Thank you Brian Misko! My ribs were so good that my next door neighbors deemed them: “out of the park” as in that good! I love my Yoder Loaded Wichita and she is such a pleasure to smoke and grill on. My favorite is “Cockroach Chicken.” Brian’s secret brine is awesome. ATBBQ is such a friendly and warm place to shop and come to classes.

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Here’s Brian’s Cranked Up Meatloaf recipe from ATBBQ’s The Sauce YouTube Channel:

If you’re a Yoder Smokers owner or contemplating becoming one, ATBBQ is a great place to see a wide selection of our cookers all in one place and there is usually something cooking on their patio. Check out their upcoming cooking classes and see if there is anything that piques your interest. And let us know if you’re coming!

Public at the Brickyard | #WhyIYoder

Public Gastropub in Wichita uses a Yoder Smokers YS640 Pellet Grill

Tucked away down a flight of stairs just off the square in Wichita’s Old Town district, Public at the Brickyard has the look of a secret club or speakeasy but the friendly atmosphere of your favorite neighborhood bar. Smoked meat was the cornerstone of Travis Russell’s menu concept for Public, which he opened with partners Brooke Russell and Drew Thompson in 2012 in a space that used to be overflow storage and a small kitchen for The Brickyard, the popular open-air nightspot and live music venue that his parents have run for over fifteen years.

Brooke and Travis Russell of Public with their Yoder Smokers YS640 Pellet Grill

Since their space available was limited, Travis’ goal was to create rich, layered dishes without a full-service kitchen and he knew that smoking meat on the patio could add a lot of versatility to their menu without taking room away from the cramped cooking quarters. It was important to Public’s owners to differentiate their food from traditional bar fare, which leans heavily on deep frying and frozen goods.

Public's Travis Russell harvests herbs at Public for cooking on the Yoder YS640

They wanted to showcase the depth and variety of locally grown produce and meat, using Wichita-area vendors as much as possible, and change the menu seasonally according to availability – a commitment carried over from the restaurants they worked at in college. (The Russells met at KU, while working at Pachamama’s in Lawrence, and they credit owner Ken Baker for instilling the entrepreneurial spirit in the generational staff there. Travis also worked at Cafe Osage in St. Louis while in graduate school, a restaurant that is housed within an urban garden and is heavily involved in community organization and sustainability.) Using local produce and meat gives back to the community, but it also helps to strengthen entrepreneurial growth. Brooke notes that when Public opened, it was hard to find many local vendors to work with but they have since tripled that number and seen a lot of new growth in the Wichita farm, foodie and beer arena.

Interior | Public at the Brickyard

The idea of using what is available is evident in Public’s decor, much of which was built themselves or salvaged in what they like to refer to as a gigantic art project: the tables and floors were made with antique maple wood reclaimed from the Lemp Brewery in St. Louis, a lot of the newspapers and ephemera come from Drew’s grandfather who was the editor of the KC Star, and the lamps that provide the warm glow above the bar were made with a mason jar collection from an aunt in Medicine Lodge, diners receive their bills tucked neatly between the pages of old hard-bound books.

Public Gastropub in Wichita uses a Yoder Smokers YS640 Pellet Grill

True to their DIY spirit, Public’s initial foray into smoked meat started with Travis rigging his backyard charcoal kettle grill with a fan. They quickly moved on to a pellet grill Travis’ dad had purchased from a big box store but were constantly dealing with issues: the auger kept jamming, fire blew back into the chamber, it flat-out died. They went through three of them before they realized they should have just gotten a Yoder Smokers YS640. “We did it backwards,” Travis laughs. “The only thing we need now is a bigger Yoder!”

Yoder Smokers YS640 Pellet Grill | Public at the Brickyard

“You have to get to know your cooker,” says Travis, who praises the control and consistency of the YS640. “Pellet is the way to go!” Public uses a blend of apple and pecan pellets for a slightly nutty, sweet smoke that reminds Travis of the annual Walnut Valley Folk Festival held in nearby Winfield. Their gastropub-esque plates blend equatorial and subtropical inspiration with classic Americana: their Vietnamese Banh Mi and Cuban Sandwich co-exist peacefully with Papa Bear’s Brisket Tacos and bison/beef Prairie Sliders as House Favorites. Other fabulous menu options include smoked chicken, ribs, house-made pickles, chicken and waffles, pizzas, and more… many fine choices, many featuring YS640-smoked meat or vegetables.

Chicken on the Yoder Smokers YS640 Pellet Grill at Public Gastropub

“Having the YS640 on our patio is the best advertisement,” Brooke jokes. “The smell of smoked meat is hard to resist.” Luckily, Public also excels at something that goes very well with smoked meat: beer.  They feature a vast, rotating selection draft brews from some of the country’s finest craft breweries, including several from right here in Wichita. It’s not a hard sell to sidle up to Public’s behemoth carved wooden bar to try a pint or two.

Craft Brew on tap at Public

When we were setting up the photos for this story, Joseph from Public’s kitchen staff ran out to make sure the YS640 was staying put. “You’re not taking it away, are you?!”

No way, Joey! Public and Yoder make a pretty great team here in Wichita.

The Staff | Public at the Brickyard

 


Public at the Brickyard
129 N. Rock Island Road
Wichita, Kansas 67202
(316) 263-4044