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Yoder Surf & Turf Tacos

“Steak for dinner? Shrimp for dinner? How about both? Surf and Turf Tacos are sure to be a crowd favorite that combines the savory aspect of a great steak and fresh sweetness of seafood. The greatest part about this dinner is that everyone can add what they like – I like my tacos fully loaded with a lime squeeze, avocado crema, oaxaca cheese, cilantro, and pickled onions.”


Recipe from Janice Smella

Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com

Learn more about the Yoder Smokers YS640S pellet grill:

The YS640s Pellet Grill

INGREDIENTS

  • 1 Ribeye Steak
  • ½ Package of Frozen 25/30 Uncooked Deveined Shrimp
  • Package of 10-15 6” Tortillas
  • Cilantro or Avocado Lime Crema
  • Pickled White Onion, Sliced Fine
  • Lime Wedges
  • Oaxaca or Feta Cheese
  • Texas Pepper Jelly Pineapple Habanero Rib Candy
  • Cilantro (optional)

  • STEAK SEASONING
  • Simply Marvelous Umami Spice Rub
  • Simply Marvelous Santa Maria Spice Rub
  • Yoder All Purpose Spice Rub
  • Kosmos Prime Steak Rub

  • SHRIMP SEASONING
  • Kosmos Texas Beef
  • Simply Marvelous Sweet Seduction
  • Yoder Pork Rub

INSTRUCTIONS

  1. Warm up your Yoder Smokers YS640 pellet grill to 350°F.
  2. Meanwhile, place frozen shrimp in a bowl and cover with tap water. Remove shells.
  3. On a baking sheet or large plate, season both sides of your steak with your favorite choices or steak seasonings suggested.
  4. On a separate baking sheet or large plate, season both sides of your now thawed, shelled, and deveined shrimp, with your favorite spice rubs or the shrimp seasonings suggested.
  5. Grill ribeye steaks on bottom level of YS640, flipping at 5 minute intervals. My steak took 12 minutes of total cook time to reach my desired medium rare of 125°F.* Remove from pit and allow to rest on a plate.
  6. Spread out the corn tortillas in stacks of 3-4 on the top rack of the YS640 to warm up.
  7. Grill shrimp on the bottom level of YS640, flipping as soon as the shrimp is no longer opaque. The shrimp cooked in about 8 minutes total.
  8. Toss the shrimp in your favorite sauce or Texas Pepper Jelly Pineapple Habanero Rib Candy for a hint of sweetness.
  9. Slice the ribeye steak into thin slices.
  10. Assemble the tacos on a corn tortilla with ribeye steak slices, grilled shrimp, cilantro or avocado lime crema, cilantro (optional), slices of pickled onion, Oaxaca or feta cheese and a lime wedges. Enjoy!

*Note: Use an instant read thermometer to assist with cooking to the right doneness.

60 Views | 0 Comments

Yoder Surf & Turf Tacos

“Steak for dinner? Shrimp for dinner? How about both? Surf and Turf Tacos are sure to be a crowd favorite that combines the savory aspect of a great steak and fresh sweetness of seafood. The greatest part about this dinner is that everyone can add what they like – I like my tacos fully loaded with a lime squeeze, avocado crema, oaxaca cheese, cilantro, and pickled onions.”


Recipe from Janice Smella

Instagram: @janice_smellaQue
Facebook: @SmellaQue
Blog: smellaque.com

Learn more about the Yoder Smokers YS640S pellet grill:

The YS640s Pellet Grill

INGREDIENTS

  • 1 Ribeye Steak
  • ½ Package of Frozen 25/30 Uncooked Deveined Shrimp
  • Package of 10-15 6” Tortillas
  • Cilantro or Avocado Lime Crema
  • Pickled White Onion, Sliced Fine
  • Lime Wedges
  • Oaxaca or Feta Cheese
  • Texas Pepper Jelly Pineapple Habanero Rib Candy
  • Cilantro (optional)

  • STEAK SEASONING
  • Simply Marvelous Umami Spice Rub
  • Simply Marvelous Santa Maria Spice Rub
  • Yoder All Purpose Spice Rub
  • Kosmos Prime Steak Rub

  • SHRIMP SEASONING
  • Kosmos Texas Beef
  • Simply Marvelous Sweet Seduction
  • Yoder Pork Rub

INSTRUCTIONS

  1. Warm up your Yoder Smokers YS640 pellet grill to 350°F.
  2. Meanwhile, place frozen shrimp in a bowl and cover with tap water. Remove shells.
  3. On a baking sheet or large plate, season both sides of your steak with your favorite choices or steak seasonings suggested.
  4. On a separate baking sheet or large plate, season both sides of your now thawed, shelled, and deveined shrimp, with your favorite spice rubs or the shrimp seasonings suggested.
  5. Grill ribeye steaks on bottom level of YS640, flipping at 5 minute intervals. My steak took 12 minutes of total cook time to reach my desired medium rare of 125°F.* Remove from pit and allow to rest on a plate.
  6. Spread out the corn tortillas in stacks of 3-4 on the top rack of the YS640 to warm up.
  7. Grill shrimp on the bottom level of YS640, flipping as soon as the shrimp is no longer opaque. The shrimp cooked in about 8 minutes total.
  8. Toss the shrimp in your favorite sauce or Texas Pepper Jelly Pineapple Habanero Rib Candy for a hint of sweetness.
  9. Slice the ribeye steak into thin slices.
  10. Assemble the tacos on a corn tortilla with ribeye steak slices, grilled shrimp, cilantro or avocado lime crema, cilantro (optional), slices of pickled onion, Oaxaca or feta cheese and a lime wedges. Enjoy!

*Note: Use an instant read thermometer to assist with cooking to the right doneness.

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