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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.
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
Mix together and store in a cool, dry place until ready to use. Adjust the heat with the cayenne.
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.
3/4 cup white sugar
3 tbs cornstarch
1/4 tsp Salt
4 cups fresh blueberries
2 premade pie crusts
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!
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.
4 Habanero peppers coarsely chopped 2 cups chopped pineapple 1 handful cilantro Juice from 1 lime 1 cup orange juice ½ teaspoon salt
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.