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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Project Smoke Memorial Day Premiere | Deviled Smoked Eggs Recipe

Memorial Day is always a favorite holiday for barbecue lovers, since it marks the start of the outdoor grilling season. This Memorial Day weekend will be extra special with the new season of Project Smoke premiering on Public Television, giving many viewers their first glimpse of Yoder Smokers in action!

Yoder Smokers is excited to be a part of Project Smoke this season. One of our main goals is to bring the art and science of cooking with smoke and fire into everyone’s backyard – something we share with Project Smoke creator and host Steven Raichlen, who has made the study of barbecue his life’s work. His books have sold millions of copies and inspired home cooks all over the world to fire up their grills again. The latest, Project Smoke, is a comprehensive guide to smoking with step-by-step instructions from choosing the right cooker through experimenting with smoke flavor profiles. It also features 100 of the best recipes Steven has collected from both seasons of Project Smoke: everything from cocktails to dessert, and all the meaty goodness in-between!
Steven Raichlen Yoder Smokers Cimarron on Project Smoke

How would you like to experience Project Smoke up close and personal in the heart of Kansas? Steven Raichlen will be visiting our sister store All Things Barbecue in Wichita on Saturday, June 25th, sharing BBQ stories and secrets from his travels, cooking on a variety of Yoder Smokers, and signing copies of his new book. Join Project Smoke’s Steven Raichlen for two exclusive cooking classes in the ATBBQ Test Kitchen.

Space is limited, so be sure to register now to reserve your seat before they sell out!

If you’re looking for a crowd-pleasing side dish for your Memorial Day cookout, here’s a great twist on a potluck favorite – straight from page 36 of Project Smoke:

Steven Raichlen’s Deviled Smoked Eggs

Steven Raichlen Smoked Eggs from Project Smoke Yield: Makes 24 halves  Prep time: 20 minutes (plus egg smoking time)

These may be the most flavorful deviled eggs you will ever experience—thanks to an invigorating blast of wood smoke. For even more flavor, top them with bacon, brisket, or smoked seafood.

INGREDIENTS
For the filling
12 Smoked Eggs (see full recipe)
1/3 cup mayonnaise (pref. Hellmann’s or Best Foods), or to taste
1 tablespoon Dijon mustard
1 teaspoon sriracha, Tabasco sauce, or other favorite hot sauce, or to taste
1 teaspoon Worcestershire sauce

For the toppings (optional)
Chopped chives
Spanish smoked paprika (pimentón)
Regular or smoked salmon caviar
Fried bacon slivers
Finely shredded smoked beef brisket (page 66) or pulled pork (page 88)

  1. Cut the eggs in half lengthwise. Cut a thin slice off the bottom of each half so it won’t wobble. Pop out the yolks and place them and the egg white trimmings in a food processor. (Alternatively, you can mash the yolk mixture with a fork.)
  2. Add the mayonnaise, mustard, sriracha, and Worcestershire sauce, and process to a thick puree. For a creamier filling, add more mayo.
  3. Spoon the mixture back into the egg white halves or pipe it in with a pastry bag or a resealable plastic bag with a lower corner clipped off. Top the eggs, if desired, with a sprinkling of chives and/or smoked paprika, or a dollop of salmon caviar, bacon, or shredded brisket or pork. Refrigerate in a covered container or loosely covered with plastic wrap until serving.

Download the full recipe to save and print: Steven Raichlen’s Deviled Smoked Eggs from Project Smoke (PDF)

Project Smoke Yoder Smokers YS640 Giveaway

To celebrate the release of the Project Smoke book and the premiere of the new season, we are partnering with Steven Raichlen’s Barbecue Bible, Workman Publishing, GrillGrate, and Tailgater Magazine to give away an amazing YS640 pellet grill package! You could win a YS640 with GrillGrate set and tool, plus a copy of Project Smoke.

Learn more and enter for a chance to win the Yoder Smokers YS640 pellet cooker at BarbecueBible.com.

 

 

Yoder Smokers and Project Smoke | Enter to Win a YS640 and More

Yoder Smokers and Steven Raichlen at American Royal

When Steven Raichlen was inducted to the KCBS BBQ Hall of Fame at the American Royal in October, he stopped by the Yoder Smokers booth to check out our cookers and chat. In person, the noted author and television personality is just as gracious and knowledgeable about the art of cooking with fire as he appears on television.

Steven Raichlen and the Yoder Smokers Cimarron Offset Smoker

Steven had heard of Yoder Smokers but had never had the opportunity to see them in person. He asked Don and Joe a lot of questions about the cookers on display and seemed to like what he heard and saw. In fact, he decided to use the Yoder Smokers Cimarron and Loaded Wichita offset smokers for the upcoming season of Project Smoke, which will premiere on PBS stations at the end of May.

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Project Smoke‘s second season was filmed in Palm Springs, California, which proved to be a beautiful backdrop to showcase the capabilities (and movie star good looks) of our Cimarron Competition Smoker. Raichlen promises the new season will feature plenty of traditional low and slow favorites, but also new and innovative ways of using smoke in your cooking. There will be barbecue, of course, but there will also be smokey mixed drinks and an entire episode dedicated to smoking breakfast foods.

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A companion book to the series, Project Smoke, will be available in stores this week. To celebrate the release of the Project Smoke book and the premiere of the new season, we are partnering with Steven Raichlen’s Barbecue Bible, Workman Publishing, GrillGrate, and Tailgater Magazine to give away an amazing YS640 pellet grill package! You could win a YS640 with GrillGrate set and tool, plus a copy of Project Smoke. Learn more and enter to win at BarbecueBible.com.

Project Smoke Yoder Smokers YS640 Giveaway

Exciting news for local barbecue lovers – get a chance to experience Project Smoke up close and personal! Join Steven Raichlen for two very special cooking classes at All Things Barbecue on Saturday, June 25th. He’ll be in the ATBBQ test kitchen in Wichita, sharing stories and secrets from his travels, cooking on a variety of Yoder Smokers, and signing copies of Project Smoke. Space is limited, so be sure to register early to reserve your seat.

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Insomniacs BBQ | #TeamYoder Mexico

Insomniacs BBQ Team's Yoder Smokers Cimarron Offset Wood Smoker

Barbecue brings people together, it’s the simple truth, and we are proud to be a part of that legacy. Yoder Smokers can be found all over the globe, from the Netherlands in northern Europe to New Caledonia in the South Pacific. If we don’t have a dealer in your area, we’ll try our darnedest to get you the Yoder Smoker of your dreams. Case in point: Hermosillo, Mexico competition barbecue team Insomniacs BBQ, who cook on not one but THREE Yoder Smokers!

Insomniacs BBQ Team's Yoder Smokers Cimarron Offset Wood Smoker

Sergio Castelo had been cooking with charcoal for over a decade when he first started researching pellet grills last year and discovered Yoder Smokers. Because there is not currently a dealer in Mexico, he reached out to owner Don Cary who informed him that YS Customer Service and Forum Manager Herb McBride lives in Tuscon, Arizona – only about an hour across the border. Even better, Herb had both the YS640 and YS1500 pellet cookers Sergio was interested in learning more about and was more than willing to demonstrate them. After visiting and seeing the two pellet cookers side by side, Sergio decided on the YS1500 and ordered his first Yoder Smoker.

Back home in Hermosillo with his YS1500, Sergio was in constant contact with Herb about methods, best practices, recipes, gadgets, etc. He was cooking almost daily, infected with the “BBQ bug,” which he passed on to his friends.

One of those friends, Guillermo Olaiz, had developed a love for American-style low and slow barbecue when he lived in Nogales, Arizona. Moving back to Mexico where the intense heat often surpassed 125º F or more, Guillermo’s interest in spending all day manning a smoker dampened, and for over 16 years his cooking leaned primarily towards grilling. Sergio’s new pellet grill seemed like a great way to get the flavor results he craved without manning a smoker all day, and Guillermo decided to order one for himself – a Yoder Smokers YS640. He started selling ribs and pulled pork on the weekends, with great reviews.

Insomniacs BBQ Team's Yoder Smokers YS1500 and YS640 Pellet Grills

In summer of 2015, Guillermo co-founded Sociedad de Parrilleros de Sonora, a local barbecue society and Facebook fan page that promotes outdoor cooking. He and Sergio wanted to elevate their barbecue community to a higher level, to learn from quality pitmasters and be able to cook KCBS-standard food that would  fit in at US BBQ competitions. Herb mentioned that Canadian championship BBQ team House of Q would be coming through Arizona after competing at the Jack Daniels BBQ championship and the World Food Championships and would be willing to visit Hermosillo to teach a private competition BBQ class to Sergio and Guillermo.

House of Q and Insomniacs BBQ Teams

BBQ Brian and his team went through their normal three day competition schedule and routine with Sergio and Guillermo, spending extra time sharing recipes and cooking local food items. After the House of Q visit, Sergio and Guillermo felt more confident about their BBQ skills and they have formed a competition team: Insomniacs BBQ. Fired up with inspiration – and adding a customized Yoder Smokers Cimarron offset wood competition cart to their arsenal – Insomniacs BBQ are planning on competing in both Mexican BBQ competition in 2016 and have high hopes of qualifying for the nationals in Monterrey in August.

 

House of Q and Insomniacs BBQ cooking on a Yoder Smokers YS1500

“It’s been a great experience to have Herb’s help available and to have entered the world of BBQ with Yoder Smokers,”  says Guillermo. “The quality of their smokers and all the products from All Things BBQ keep us well equipped to provide good food to our friends and customers and provide the best tools to enter the world of competitive barbecue. Our goal is simple, get Insomniacs BBQ into the Jack, the KCBS and Memphis in May!”

House of Q and Insomniacs BBQ Teams

Click here to view more photos from House of Q’s workshop with Insomniacs BBQ in Mexico on Facebook.