Firecracker Chicken Wings with a Bourbon Glaze

 

From Chef Tom Jackson / All Things Barbecue

 

Spark up your Yoder Smokers pit and add some heat and sweet to grilled chicken wings.

Ingredients

5 lb chicken wings For the Firecracker Seasoning:

  • 1/2 cup light brown sugar
  • 1/4 cup paprika
  • 1/4 cup kosher salt
  • 2 tbsp ground black pepper
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 1 tbsp cayenne
For the Bourbon BBQ Sauce:
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tbsp bourbon
  • 2 tbsp hot sauce
  • 1 tbsp yellow mustard
  • 2 tsp smoked paprika
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cayenne powder
 Instructions
  1. To make the Bourbon BBQ Sauce, combine all ingredients in a sauce pan. Bring to a simmer. Cook for 5 minutes. Remove from heat. Cool to room temperature.
  2. Setup your grill for direct high heat (450ºF) grilling.
  3. Combine all ingredients for the Firecracker Seasoning. Cover the wings in the seasoning.
  4. Grill the wings until nicely charred. Move to an indirect cooking zone, if necessary. Remove from the grill when the internal temperature reaches 170ºF.
  5. Transfer the wings to a mixing bowl. Add desired amount of Bourbon BBQ Sauce to the bowl. Toss to coat the wings. Serve hot.

Roasted Habanero and Pineapple Reduction

By Kevin Lavin / YS640s owner

It’s sweet, spicy and oh so good. Lather this on grilled fish or chicken to add a layer of sweet heat that your guests won’t forget.

Ingredients:

4 Habanero peppers coarsely chopped
2 cups chopped pineapple
1 handful cilantro
Juice from 1 lime
1 cup orange juice
½ teaspoon salt

Directions:

Toss peppers, pineapple and cilantro in a food processor with a light pulse to keep it chunky, then throw everything into a pot, bring to a boil, reduce heat and simmer until the mixture is reduced and thickened. Chill in a bottle overnight before using.

Santa Maria Dry Rub

By Jeremy Bishop

Grilled tri-tip seasoned with a simple rub of salt, pepper and garlic is the cornerstone of Santa Maria Style Barbecue, developed in the mid-19th century in Santa Barbara County. While the base of the traditional Santa Maria Rub is simply salt, pepper and garlic, many people experiment with other ingredients to create their own version of the rub. Jeremy Bishop, who lives in Riverside, CA., shares his favorite recipe for Santa Maria Rub, which he uses on trip-tip but can add another layer of flavor to any cut of beef.

Santa Maria Dry Rub- (1/2 cup)

2 tps chili powder

1/2 tps cayenne pepper

1 tbsp cumin, McCormick

1 tbsp dark brown sugar

1 1/2 tsp granulated sugar

1 tsp garlic powder

1 tsp onion powder

1 tbsp salt

2 tsps black pepper, ground

Directions

Jeremy applies the Santa Maria rub to tri-tip and refrigerates it overnight. He then reverse sears the trip-tip, smoking it on his Yoder Smokers YS640 at 250° for about an hour until the internal temperature is 120° and searing at 600° for a few minutes on either side.

Cajun Brine Solution for Turkey

 

By Will Turner

Brining infuses meat with flavor while tenderizing it so when cooked, it’s juicy, tender and delicious. Check out Will Turner’s recipe for a Cajun brine solution and his technique for brining a 20-pound turkey overnight.

Ingredients:

6 quarts Water

2 cups Sugar

1 cup Salt

½ cup Cajun Seasoning (Any Brand Works)

6 cloves of Garlic

2 stalks Celery

1 Onion

4 Bay leaves

1 Tablespoon Whole Black Peppercorns

1 bundle of Fresh Poultry herbs (Rosemary, Thyme & Sage)

Juice of 2 lemons

Directions:

Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight.

 

Smoked Bacon Burger

By BBQ Brian Misko

Owner and Pitmaster at House of Q

Layers upon layers of flavor form this award-winning Smoked Bacon Burger by BBQ Brian Misko, owner of House of Q and a world bbq champion. To watch Brian craft this epic burger on the Yoder Smokers YS1500 go to: https://bit.ly/2XXEUcA

Ingredients:

2 lbs ground beef
1/4 cup soy sauce
2 Tbsp minced garlic
1/4 cup finely chopped onions
1 Tbsp House Rub
2 lbs bacon – thinly sliced
Green leaf lettuce
extra aged cheddar cheese – thick sliced
Buns

Optional but a perfect topping – Apple Butter Onions
1 onion – sliced
2-3 Tbsp butter
1/2-3/4 cup Apple Butter BBQ Sauce

1/2 Cup Mayonnaise
1-2 Tbsp Apple cider vinegar
1 Tbsp White sugar
3 Tbsp House of Q Slow Smoke Gold BBQ Sauce (or mustard)

Directions:

Start the smoker at medium heat 300 to 350F. Smoke 6 or so strips of bacon on the smoker until cooked but not too crisp. Remove from the smoker, cool and mince on a cutting board. Place the bacon in a bowl and add the minced onion, garlic, soy sauce, House Rub and beef. Separate the beef keeping the mixture rather loose as it mixes with the seasonings. This will allow the flavors to mix throughout the meat. Measure out 6 even portions of the burger mix and form into patties. Place each patty on a lined baking sheet.

Using the remaining bacon, take each patty and wrap with 3 to 4 slices of bacon around the burger patty. Start on one side with the bacon in the middle of the patty and wrap the ends to the other side. This way all of the ends will be on one side of the patty. Place on the baking sheet and chill until ready to cook or even freeze for 20-30 minutes. This will help form the patties.

Place the burgers on the smoker at 350F and close the lid. Smoke the burgers to render the bacon onto the meat mixture. The tightening of the bacon as it cooks will create a outer layer or crust for the a great tasting burger.

As they cook, prepare the toppings and spread. In a bowl mix the mayonnaise, vinegar, sugar and Slow Smoke Gold and set aside. Rinse and trim the lettuce leaves and if needed slice the buns. If you want, toast the buns as well for a nice crunch.

For the Apple Butter Onions, place the onions and butter in a skillet. Cook on low heat to soften the onions but not to brown them. Once soft, add the Apple Butter BBQ Sauce and continue to reduce and thicken the mixture. It will take about an hour or more to make this topping. If you make this ahead, keep the mixture in a fridge.

When the burgers reach an internal temperature of about 150-155 F and the bacon is almost done, cover each burger with a generous amount of cheese and continue cooking. The burgers are done when the cheese has melted and the internal temperature is at least 165 F. Remove the burgers from the smoker.

To assemble the burger so it doesn’t fall apart when you squeeze it, smear both the top and bottom bun with the mayonnaise mixture. Place lettuce on the bottom bun and then a burger patty. Top with Apple Butter onions and then the top bun.