403 BBQ Co. / YS640 / @403bbq
Mesquite smoke adds another level of complexity to this fall favorite 403 BBQ Co. cooked up on the Yoder Smokers YS640.
Roasted Butternut Squash Soup
4-tbsp olive oil
2-tsp chili powder
1- litre chicken stock
To taste – Salt, pepper, nutmeg, honey (approx 1 tsp each)
Chop vegetables into 1/2-inch chunks and coat with olive oil and chili powder in a disposable aluminum pan. Roast with mesquite pellets in the YS640 at 375° on the bottom rack for 1 hour, stirring occasionally.
Once the veggies are tender, blend half at a time, adding stock as required to ease blending. Add remaining stock to the blended veggies in a pot to reach desired consistency.
Season with salt, pepper, nutmeg and honey to taste and simmer for about 10 min in a pot on the YS640 or stove top to reach desired heat level. Top with crumbled goat cheese.
Kevin Lavin / YS640s owner / utah_backyard_bbq
A marriage made in heaven … Pumpkin pie, cheesecake, plus a hint of smoke. This quick and easy recipe is perfect for a holiday dessert or anytime you’d like a pumpkin treat.
PRE-MADE GRAHAM CRACKER CRUST
2 STANDARD PACKAGES CREAM CHEESE
1 PINT SOUR CREAM
1 CUP SUGAR
1 TSP VANILLA EXTRACT
1/2 LARGE SIZE CAN PUMPKIN PIE FILLING
1 TSP PUMPKIN PIE SPICE
WHIPPED CREAM FOR THE TOPPER
Beat cream cheese and sugar until smooth (about 2 minutes). Add pumpkin filling and dry spices, beat until well blended. Add eggs, sour cream and vanilla. Beat well.
Set your smoker to 325° and smoke it for about an hour. Pull it and throw it in the fridge overnight so it will set. Then you’re good!
Kevin Lavin / YS640s owner / @utah_backyard_bbq
No need for delivery with Kevin’s recipe for perfect pizza off his Yoder Smokers YS640s. And … it’s keto-friendly for those watching their carb consumption. Put that phone down!
1.5 cups shredded mozzarella
3 Tbs cream cheese
2/3 cup almond meal
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1Tbs @bigdaddyhillsbbq Fajita Rub
Your favorite cheese
Your favorite toppings
Set Yoder to 425 degrees. Microwave the mozzarella and cream cheese in a bowl until soft, about 40-45 seconds. Add egg, almond meal, oregano, Fajita Rub and basil and squish it all up into a dough ball. Press into a circle shape or square shape pizza on a parchment-lined baking sheet sprayed with a thin coating of olive oil or coconut oil. Poke a few holes with fork to the crust from rising while baking. Smoke it for about 12-13 minutes until it’s golden.
Pull it off, then add your toppings (mine here was pepperoni, fresh cut jalapeño unseeded, then mix of Mozzarella and Colby Jack!) Put it back in the smoker and pull it when it looks good. (anywhere from 5-10 minutes)
Mike Malinao / YS640s
Mike modified an original recipe by Chef Tom at All Things Barbecue, a Yoder Smokers dealer, so it could be cooked on a YS640s pellet grill and conform to his family’s own personal tastes – which means a reduction in the use of cooked pineapple.
- 4 lbs Boston butt pork shoulder, sliced thin
- Cattleman’s Grill Carne Asada 8 Second Ride
- Al Pastor marinade (recipe below)
- 1 red onion, minced
- 1 bunch cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 20 small tortillas
For the marinade:
- 14 oz Achiote paste
- Adobo Sauce (recipe below)
- 1/2 cup orange juice
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
For the Adobo Sauce:
- 2 oz dried chipotle chiles
- 2 oz dried guajillo chiles
- 1 cup white onion, diced
- 6 fl oz pineapple juice
- 4 fl oz orange juice
- 2 tbsp apple cider vinegar
- 1 oz piloncillo (or brown sugar)
- 2 cloves garlic, smashed
- 1 tbsp ground toasted cumin
- 1 tbsp dried Mexican oregano
- 1 tbsp dried thyme
- 1 tsp ground allspice
- 1 tsp kosher salt
To make the adobo sauce, toast the dried chiles in a cast iron skillet on both sides until fragrant and just browned. Remove from the skillet. Remove the stems and seeds. Place the chiles back in the skillet. Cover with water. Bring the water to a simmer. Cover and simmer for five minutes (or until tender). Drain the water and discard. Transfer the chiles to a blender or food processor. Add the remaining ingredients and process until smooth. Taste and adjust the salt level as desired.
To prepare the marinade, combine the marinade ingredients in a bowl and mix well.
Next, combine the marinade and pork in a zip-top bag or plastic container. Rub the marinade into the meat, making sure that there is marinade on all surfaces. Marinate in the refrigerator overnight.
Remove all but two of the lower grates and preheat your YS640s to 350ºF. You will be using indirect and direct grilling.
Remove the meat from the marinade, wiping off excess marinade. Using a standing skewer, thread the meat at varying intervals and once it is all threaded, place the skewer in the center of the lower rack, cooking for one hour at 350º. After cooking one hour, open the access door in the two-piece diffuser for direct grilling. Crank the YS640s up to 375º, push the heat plate all the way in and position the grates and skewer so that one side of the meat is exposed to the flames. Close the lid and cook for 15 minutes to get the sides closest to the flame charred a bit.
Slide the grates and skewer away from the fire and use an electric carving knife to slice off part of the outside layer of meat using a small baking sheet to catch the meat. Rotate the meat and slide the grates and skewer back to cook and keep repeating the process until all the meat is cooked. Hold the pork in a warm place. Reheating the meat right before serving (or the following day) in a cast iron skillet will give it that extra bit of crispiness.
Serve the pork wrapped in warm tortillas, with red onions, cilantro and cotija cheese.
Matt Miller / Northwoods Smokehouse
Matt Miller spends a lot of time on nearby Lake Superior, where there is an abundance of fresh salmon. He has developed a process of smoking salmon that focuses on using locally-sourced, fresh ingredients. The fresher the ingredients, Matt says, the better the outcome.
Here’s how Matt smokes salmon on his YS640:
My process for smoking salmon is fairly simple. It starts with sourcing local quality ingredients and proteins. It’s not all that difficult to get fresh salmon living on Lake Superior. I spend a lot of time on beautiful Lake Superior.
My process starts with making sure all bones are out of the salmon filets. Once deboned, I mix my dry brine using a 2:1 ratio brown sugar/kosher salt base. (Other ingredients can be added to the brine according to preference.) I put a thin layer of dry brine on the bottom of a Tupperware container and place salmon portions on top. What’s next is what I feel separates me from others in the area for smoked salmon: I source locally-made raw honey and as pure and high-grade maple syrup as I can find. I drizzle a thin layer of the syrup and honey over the salmon, then cover the layer with more dry brine and then repeat the steps until done. I let the salmon brine in the fridge for at least 24 hours. I rinse under cold water and place on drying racks to form a pellicle. Once the pellicle is nice and sticky feeling, I start the smoker and only use alder wood pellets. I smoke at 160-165° until a nice deep red color develops. Every hour I brush on a raw honey/maple syrup mix for an incredible glaze. When I smoke this salmon, it never lasts long. The rich smoke flavor complemented by the sweet honey/maple syrup glaze is to die for.
You can add anything to the top of the salmon while smoking as well like fresh cracked pepper, Cajun seasoning, or even lemon pepper.