KC Style Sweet Heat Rub

By Conway Norwood / YS640s owner

Conway Norwood has been working for years to perfect his homemade BBQ rub and plans to continue experimenting. His KC-Style Sweet Heat Rub is what the title refers to, a balanced combination of sweet and spicy.

Ingredients:
  • 1 cup Turbinado sugar
  • 1/2 cup paprika
  • 2 tablespoons black pepper
  • 2 tablespoons seasoned salt
  • 1 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon cinnamon
  • 1 teaspoon orange peel zest
  • 1 tablespoon Accent
Directions:
  • Mix together and store in a cool, dry place until ready to use. Adjust the heat with the cayenne.

Carolina Mustard Sauce

Tangy, a little spicy and a lot delicious … Carolina Mustard Sauce is delicious on a variety of smoked meats and other dishes.

Ingredients:

3/4 cup yellow mustard

1/2 cup apple cider vinegar

1/2 cup honey

1 tsp Worcestershire sauce

2 tbsp ketchup

1 tsp garlic powder

1 tbsp red pepper flakes

1/2 tsp salt

1 tbsp brown sugar

A dash of Tabasco

Directions:

Mix together, refrigerate, enjoy!

Smoked Blueberry Pie

SBy Kevin Lavin / YS640s owner

 

 

Yoder Smokers pits aren’t just for brisket and chicken. Try your hand at smoking a fruit pie using Kevin Lavin’s recipe. It’s a simple recipe with a delicious outcome. 

Ingredients:

3/4 cup white sugar

3 tbs cornstarch

1/4 tsp Salt

4 cups fresh blueberries

2 premade pie crusts

Directions:

Mix the sugar, cornstarch and salt together and pour over the blueberries in a large bowl. Toss until coated.

Unroll the dough and roll it out a bit before placing into a 9” pie pan. Dump the blueberries in and pop the other pie crust on top (or cut into strips and weave like I did) and use a fork to crimp the edges.

Brush egg yolk on the crust to get that killer color.

Drop into your Yoder Smokers pit and smoke at 180° for 30 min to soak in that smoke, then crank the heat to 425° until the crust is golden brown and the fruit mixture is bubbling. 

Let it rest and chill for at least a couple hours before slicing. Enjoy!

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.