Pork Belly Burnt Ends

 

Pork Belly Burnt Ends

By Drew Richards / @badic / YS1500s

 
I’ve been cooking pork belly burnt ends since the first time they were a “thing.” I’ve tried every method posted on the internet, and while they were good, I always felt like there were just a little off from perfect. It took smoking about 1,000 lbs of pork belly over the years to finally figure out the best method and my personal favorite combination of sauces and rubs for burnt ends. Here’s my recipe for Pork Belly Burnt Ends:

– Cut pork belly into 1.75″ – 2″ cubes (this was way better than every time I cut them smaller. They stand up better and hold their shape better. If you’ve ever tried this I’m sure you’ve had them fall all over the place during the cook.)
– Heat the YS1500s to 250°
– Season w/ Killer Hogs Hot BBQ Rub and TN MOJO BBQ Rub and place on a well-sprayed metal rack. I season them in a huge bowl 6-8 at a time then place on the rack and season more. Let them sit for 30-45 minutes before they hit the smoker.
– Smoke for 2.5 hrs, spritz at 1 hr and 2 hour mark with a mixture of water and Apple Cider Vinegar.
– Remove from smoker, pan them, add unsalted butter, honey, brown sugar and Meat Church Holy Voodoo. Cover with foil and smoke for 1.5 hrs. They should be around 202°-205° and are now ready to glaze. Remove them and drain the juices. (draining those juices has been a huge step I’ve been missing all this time).
– Warm glaze as you get close to the 2.25 hr mark.
– Glaze – 90% Blues Hog champions blend, 9% Burntout BBQ grill candy, 1% Blues Hog Raspberry Chipotle BBQ sauce, 5 dash of Killer Hogs Hot sauce.
– Toss in glaze and return to smoker for 20-30 minutes or until sauce is tacky.

Ratatouille

Ratatouille

Sterling Davis / @Slothstradamusbbq / YS640

This flavorful French stew is not only delicious but healthy and a great way to get your vegetables! This dish is so good you might not need anything to go with it, or it serves as an incredible side for a night of fine dining for you and your family!

What you need:

8 roma tomatoes
2 zucchini
2 yellow squash
2 medium eggplants

For the sauce:

1 diced yellow onion
1 diced red bell pepper
1 diced yellow or orange bell pepper
28 ounce can of crushed tomatoes
10 leaves fresh chopped basil

Optional topping:

10 leaves chopped basil
2 tablespoons fresh parsley
2 tablespoons fresh thyme
2 cloves minced garlic
Pinch of salt
2-3 tablespoons of olive oil
Cook time: 60 minutes

Directions:

Fire up YS640/S to 375 degrees
Sauce first: put a few tablespoons of olive oil in a 12″ cast iron (I use Stargazer Cast Iron [use SLOTHSTAR2 for 10% off!]). Saute onions, bell peppers, and garlic until soft. Usually 5-6 minutes. Add crushed tomatoes, salt and pepper to taste, and basil. Remove from heat and set aside.
Slice the veggies! I use a mandoline on the 3mm setting for slicing the squash and eggplants and a knife for the tomatoes. Slice eggplants, zucchini, and yellow squash at 3mm and set aside. Arrange the veggies in a pattern and place them in the sauce we made in the cast iron. It is easiest to start on the outer edge of the cast iron and work your way towards the center.

Before covering with foil and placing in the smoker, I mix basil, parsley, thyme, garlic, olive oil, and a pinch of salt in a food processor and mix until smooth. Spread this over the dish.

Cover with foil and place on the smoker for 40 minutes at 375 degrees. At 40 minutes, remove foil and allow to finish on the smoker for 20 more minutes to absorb the delicious smoke flavor.

Share your pictures with Sterling or tag him in your own version of the recipe!
@SlothstradamusBBQ – Instagram
The Slothstradamus – Facebook

R Butts R Smokin’ Competition Chicken

 

Randy Robinett / R Butts R Smokin’

With 19 Grand Championships and an award-winning line of rubs, Randy Robinett knows what he’s talking about when it comes to barbecue competition cooking. The owner of R Butts R Smokin’ was kind enough to share his recipe for chicken that wows judges and is sure to impress your family and friends. Check out how Randy produces competition-worthy chicken thighs using rubs he developed in his own kitchen:

What you need:
16 chicken thighs (trimmed nice and neat)
R Butts R Smokin Butt Kick’n Chicken rub and Honey Chipotle
Oak Ridge Game Changer Brine
Clarified butter
I Can’t Believe It’s Not Butter

 

Prepping the chicken:

Mix 32 oz’s of brine (full strength recipe on package). Pour into a plastic container, and drop chicken thighs into the brine. Refrigerate the chicken in the brine for 4 hours.
After 4 hours, drain brine off the chicken and rinse thoroughly. Once you have rinsed the brine off the chicken, dry off any excess brine with a paper towel. At this time, tenderize the skin of the chicken using a Jaccard. (This will help with bite through skin)
Once the chicken is dried off, season both sides using the Butt Kick’n Chicken and Honey Chipotle rub. Spray I Can’t Believe It’s Not Butter on each thigh.

Preparing the YS640s:

Using a mixture of BBQ’ers Delight Pecan and Cherry pellets, set the temp. to 350 degrees.

Cooking the Chicken:

Once the pit has reached the temp of 350, place the chicken on a wire rack and place inside the smoker and cook this way for 45 minutes. After 45 minutes, place the chicken in an aluminum foil pan. Add about ½ cup of clarified butter to the pan and cover with a lid or aluminum foil. Continue cooking for 30 minutes. During those 30 minutes warm your favorite bbq sauce. After cooking the chicken for the 30 minutes, the chicken will be around 195 – 200 degrees internally. Sauce your thighs and place back onto the smoker for about 10 minutes to “Set the Sauce”. Once the sauce has set up on the thighs, remove the thighs and let rest for 10 minutes.

Korean Glazed Shrimp

 

Gochujang Saewu Gui, “Ridiculously Delicious Shrimp”

Sterling Davis / @slothstradamusbbq / YS640

Sweet, spicy, salty … otherwise umami goodness. This shrimp’s got it all, plus it’s pretty quick and easy. Check out Sterling Davis’ recipe for Gochujang Saewu Gui (Korean Glazed Shrimp) off his Yoder Smokers YS640.

Ingredients:

1 lb. cleaned shrimp with tails removed
4oz gochujang paste (found in the international foods section of most grocery stores)
1/4 cup soy sauce
1/3 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 minced garlic cloves
1 tablespoon grated ginger
1 tablespoon sriracha

Directions:

Combine all ingredients well for a marinade. Set aside a small amount as a glaze and topper for the cooked shrimp.
Place shrimp in marinade and let chill in the refrigerator for at least 45 minutes.
Preheat YS640 for 350 degrees direct cooking.
Place shrimp on skewers.
Cook shrimp 3 minutes each side over direct flame.
OR
Place marinated shrimp in a cast iron and place iron over direct flame. Add 2 tablespoons butter and cook shrimp evenly for 5-8 minutes or until done.
Top with remaining marinade to taste, fresh cilantro and diced jalapenos (if you want an extra kick!) and serve.

Share your pictures with Sterling or tag him in your own version of the recipe!
@SlothstradamusBBQ – Instagram
The Slothstradamus – Facebook

Bison and Ribeye Yaki Burger w/ Grilled Pineapple and Onions

 

By Bearded Skull Bar-B-Que

On Instagram: @mayhemmikes1

 

Ingredients:
Burgers:

1lb ground Ribeye
1lb ground Bison
1 whole Egg
1/4c plain Bread Crumbs or more if needed to bind
1-2 tbsp of Plowboys BBQ Bovine Bold
1 tbsp fresh Cracked Pepper
1 tbsp garlic powder

Toppings:

1 red onion
1 can pineapple rings
Your choice Lettuce – I used bibb
Your choice of bun
Mayo
Your choice of teriyaki sauce

Directions:

Incorporate all ingredients for burgers, form patties and refrigerate for 30 mins.

Fire up grill / smoker to searing temp and heat cast iron pan – add bacon grease or duck fat to pan and caramelize onions. At the same time, place pineapple over direct flames and grill to get those beautiful marks.

Heat flat top or pellet grill to 450+ and sear burger on both sides 2-3 min. or until preferred temp is reached.

Just before you pull the patties off, baste with teriyaki sauce.

To assemble:

Bottom Bun
Mayo
Lettuce
Patty
Pineapple
Onions
Drizzle of more sauce
Top Bun w/ Mayo