Real Smoked BBQ, Fired Up With Yoder

These monster Yoder Smokers are getting ready for a west coast road trip. The 36″ X 108″ triple-door offset wood-fired pits are the latest custom smokers we’ve made for the Ingram family barbecue empire. The Ingrams run six popular restaurants spread out across California’s fertile Central Coast region known for barbecue that is so delicious, it regularly sells out.

Custom Yoder Smokers En Route to California

Each of the Ingram family’s restaurants has its own distinct personality and specialties (local craft beer, live blues) but the tie that binds them is the tagline “Real Smoked BBQ,” which they achieve by cooking low and slow on their custom Yoder Smokers. Over the years, we have built a dozen heavy duty offset pits for the family and we are very proud to be part of their barbecue legacy. The two new smokers are headed for Mission St. BBQ in Santa Cruz and South Winchester BBQ in San Jose.

Ingram BBQ Brothers

BBQ Brothers: Larry, Eric, and Franz Ingram

Visit the Ingram Brothers’ BBQ restaurants and check out their Yoder Smokers at work!

• Aptos St. BBQ, 8059 Aptos St., Aptos. 831-662-1721, aptosstbbq.com

• BBQ 152, 8295 Monterey St., Gilroy 408-842-4499, bbq152.com

• Mission St. BBQ, 1618 Mission St., Santa Cruz. 831-458-2222, missionstbbq.com

• Salinas City BBQ, Salinas, 700 W. Market St., Salinas, 831-758-2227, salinascitybbq.com

• Trail Dust BBQ, 17240 Monterey Road, Morgan Hill, 408-776-9072, www.traildustbbq.com

• South Winchester BBQ, 1326 South Winchester Blvd., San Jose, 408-376-0485, www.swinchesterbbq.com

Save

Save

Save

Save

Save

Save

Save

Save

Save

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

The Hungry Heart #WhyIYoder

The first thing you see when entering Wichita’s The Hungry Heart from the parking lot that separates it from InTrust Arena is a bright blue custom Yoder Smokers Frontiersman, beckoning you inside.

IMG_7507

When John David Payne left his corporate job in California to start a gastropub/microbrewery in the middle of the biggest city in Kansas, he knew he wanted to bring some West Coast back with him. Ahi nachos, fish tacos, and Asian-spiced chicken wings are some of the signature dishes at The Hungry Heart. But the Fort Scott native wanted to make sure to offer some hearty barbecue options to appeal to the more stubbornly midwestern appetites – their pulled pork sandwich is their best-seller, so he started to research cookers and stumbled upon Yoder Smokers.

IMG_7508

“I heard about Yoder Smokers through my parents and when I met the owners and toured the facilities I had in mind to buy something bigger but based on what I would be cooking the guys convinced me that I didn’t to spend as much money and would a get a better value on this particular model. So I appreciated that Yoder was willing to not make as much money off of me as they could’ve made. You don’t see that often in commerce.”

IMG_7509

John David says the most surprising thing about The Hungry Heart’s Yoder is how well it holds its heat for such a big cooker. “I have had a great experience with Yoder. The quality of their products is consistent which is needed for my restaurant. I really appreciate the quality of service from Don and Josh. After I got the smoker, they came over to help me break it in and gave me some pointers. I’m very glad I bought locally and from them.”

IMG_7510

The Hungry Heart Gastropub Yoder Smokers