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

 

Smoked Chipotle-Garlic Guacamole


 
Sterling Davis / @Slothstradamusbbq / YS640

 
With Game Day around the corner, appetizers are on everyone’s mind. There is no shortage of delicious apps floating around the internet right now, and I figured I might as well toss one on the pile.

Perfect with a bag of tortilla chips, thrown on a chimichanga, or the base layer of amazing tacos, this versatile guacamole is sure to become a crowd favorite.

Here is what you will need:

• 6 Avocados
• 1/2 Chopped Red Onion
• 1 Tomato, chopped
• 1 bunch Cilantro, finely chopped
• 1 Can Chipolte Peppers (strained and rinsed)
• 2 Jalapeno Peppers (seeds in for more kick, seeds removed for less spice)
• 2 Limes
• 1 Tablespoon freshly minced garlic
• 1 Teaspoon Cumin
• 1 Teaspoon Chile Powder
• 1 Teaspoon Salt

Instructions:

1. Preheat Smoker to 180 Degrees
2. Cut Avocados in half and remove the seeds, place avocados on the smoker cut-side up for 20 minutes
3. Prep all other items. Mince Fresh Garlic and chop Red Onion, Tomato, Cilantro, and Jalapeno.
4. For this recipe, I took 3 Chipotle Peppers and ran them through a food processor.
5. When the Avocados are done smoking, remove from smoker and place them in a large bowl. Using a fork, mash the Avocados as fine as you prefer. I like some chunks of Avocado so I do not mash them super fine.
6. Add the Chipotle Peppers and mix them thoroughly with the avocados. This does take the pretty green away from the guacamole but it is worth it, trust me!
7. Mix in Onion, Jalapeno, Garlic, Tomato, and seasoning and mix together well. I add the Cilantro and Lime and mix it one last time.
8. Done! Serve in whatever medium you desire!

Share your pictures with me or tag me in your own version of the recipe!

@SlothstradamusBBQ – Instagram
The Slothstradamus – Facebook

Smoked Garlic Parmesan Wings


 

Will Turner / @will_turner13 / YS640

 
Ingredients:

2 lbs. of wings
5 Tablespoons of unsalted butter
1/2 cup of grated Parmesan
3 teaspoons of garlic powder
1/4 cup of hot sauce
Fresh Parsley
Bleu Cheese or Ranch
Meat Church Holy Voodoo Rub

Directions:

First I preheat my Yoder Smokers YS640 to 325 degrees. While the smoker is warming up, I lightly season the wings with the Holy Voodoo rub by Meat Church. The wings are placed on the top rack of the smoker and are cooked to an internal temp between 175-180. This will take about 40 – 45 minutes. Once the wings are off, toss the wings in melted butter, hot sauce, garlic powder, and freshly grated Parmesan. Garnish with parsley and serve with bleu cheese or ranch.

St. Louis Style and Baby Back Pork Ribs

 

Creekstone Outdoor Living / Yoder Smokers dealer

Looking for a weekend recipe? Try these mouthwatering pork ribs smoked on a Yoder Smokers YS640s pellet grill:

Recipe for St. Louis style or Baby Back Pork Ribs:

 
1. Pull membrane off back of rack (hint:use a butter knife and a paper towel to grip)⁠
2. Season back side with Meat Church Hot Honey Hog⁠
3. Flip and season meat side with Meat Church Honey Hog ⁠
4. Smoke at 275 for two hours⁠
5. Layout 2 layers of foil ⁠
6. Add brown sugar, butter, and honey⁠
7. Remove ribs from smoker, lay meat side down on brown sugar bed⁠
8. Wrap both layers of foil tight and return to grill⁠
9. Cook additional 2 hours at 275⁠
10. Prepare glaze – mix 1/2 cup maple syrup, 2 Tablespoons Hotline Pepper Products Evil Ooze, 1/4 cup butter, 1/4 cup ketchup, 2+ tablespoons lime juice (to taste), simmer 15 minutes ⁠
11. Remove ribs from foil, glaze, and cook for 5-10 minutes to set glaze⁠
12. Pull off grill, cover with foil, and rest for 15 minutes before serving. ⁠