Tim Young / YS640 / @young_bros_bbq
Huli Huli Chicken was first developed in Hawaii, but has made its way to the mainland and is fabulous off the Yoder Smokers YS640 pellet grill. Here’s YS640 owner Tim Young’s take on Huli Huli chicken:
A dozen chicken thighs
1 cup of kikkoman soy sauce
2 tbs of garlic and onion powder each
1 tbs of paprika
Dash of cayenne to taste
Teriyaki Huli Huli Sauce:
1 tbs of cornstarch
1/2 cup of white sugar
1/2 cup of soy sauce
4 tbs of apple cider vinegar
1 clove of chopped garlic
1/2 tsp of black pepper
Marinate chicken thighs in marinade for a minimum of two hours. Heat YS640 to 225° and smoke chicken for 2 hours.
Combine sauce ingredients in sauce pan and simmer until it thickens and sets up. Bump YS640 temp. to 325°, glaze chicken with Huli Huli sauce and smoke for another 30 minutes.
Matt Miller / Northwoods Smokehouse / YS640
Mac N’ Cheese is the ultimate comfort food, and the addition of home-cured bacon and oak smoke makes this the ultimate comfort Mac N’ Cheese recipe. This would be a great addition to a holiday meal or any meal, really!
Chopped bacon pieces (Matt cures his own bacon for 7 days)
1 lb. elbow macaroni
1 cup flour
12 tablespoons of butter
2 cups of whole milk
8 oz cream cheese
1 bag of sharp cheddar
1 bag of Colby Jack cheese
2 cups of Panko crumbs
Boil enough water to cook a pound of elbow noodles. While the noodles are cooking to al dente, start the cheese sauce. Starting with a classic flour/butter roux – 1 cup flour and 8 tablespoons of butter (1 stick) to a skillet over low heat. Once the roux is thickened, slowly add in 2 cups of whole milk. Once this reaches a slight boil, turn down the heat and start adding in the cheese – 8 oz of cream cheese, 1 bag of sharp cheddar and 1/2 bag of Colby Jack cheese. Save the other 1/2 of the bag for the topping. Stirring the cheeses in until nice and creamy. By now you’ve taken the noodles off and strained them and placed them in greased aluminum 1/2 sheet pan. Mix in cheese sauce with noodles and incorporate thoroughly. Set your Yoder to 225°, using oak. Hickory, apple, cherry would be great as well. For the topping – 4 tablespoons of melted butter mixed with 2 cups of Panko crumbs. Chop the bacon into pieces and add to the top of the Mac N’ Cheese mix, layer the cheese you set aside as well. Next add the breadcrumbs and put on the smoker for 2 hours or until topping is starting to brown. Once this happens take off and enjoy. Soooo delicious!
Proud Souls Barbecue & Provisions owners Tony Roberts, left, and Dan Casey, right, with Jason Ganahl of GQue Barbecue in Colorado during a recent Proud Souls event.
YODER SMOKERS DEALER
PROUD SOULS BBQ & PROVISIONS
2485 N Federal Blvd, Denver, CO
From left: Chris Webb, Dan Casey and Tony Roberts at a BBQ event in Denver.
Tony Roberts, Dan Casey and Chris Webb opened Proud Souls Barbecue & Provisions to introduce the Denver area to niche BBQ products rarely found in chain stores. Made in the USA with a focus on quality over quantity, Yoder Smokers pits fit perfectly into that model.
“We wanted to provide our customers access to the premiere line of grills and smokers,” said Tony, Proud Souls founder.
Run by experienced pitmasters with a bevy of BBQ competition championships, Proud Souls offers something else often lacking at big box stores – knowledge. The mission is to educate customers about BBQ and build excitement. Proud Souls frequently offers BBQ classes and contests at their location.
“The purpose of our business is to provide an outlet for people to learn and create BBQ memories of their own,” Tony said.
Tony, Dan and Chris are active members of the Kansas City BBQ Society and the Rocky Mountain BBQ Association.
When not working in the shop, you can find them competing in sanctioned BBQ contests in and around Colorado. Tony and Dan compete as Proud Souls BBQ and Chris as Bushmaster BBQ. They have a combined 5 Grand and Reserve Grand Championships, 10 1st-place category finishes and more than 50 individual category top 10 calls.
You can find Proud Souls at the corner of 25th Ave. and Federal Blvd. in Denver and online at ProudSoulsBBQ.com.
Rusty Monson / Salt City BBQ team member / YS640 owner
This tangy mayo-based BBQ sauce is delicious on grilled meats, fish and more.
½ cup Apple Cider Vinegar
1 tbs Course Ground Black Pepper
1 heaping teaspoon Minced Horseradish
½ tsp Ground Cayenne Pepper
1/4 cup freshly squeezed Lemon Juice
Mix together and refrigerate until you’re ready to enjoy it on smoked chicken or your favorite smoked meat.
By Jason Wiljanen
Fire Therapy BBQ
1.5 cups of dark brown sugar
3 tbs. apple cider vinegar
3 tbs. beer
1 tbs. Jack Daniels (to taste)
1 tbs. Blue Agave syrup
1 tsp. Mustard powder
1 tsp. granulated garlic
1 tsp. red pepper
Bring the mixture to a boil while stirring with a whisk in a hot pot. Stir rapidly for 3-4 minutes until the sauce thickens, lower the heat to medium-low and continue stirring for a couple more minutes. Turn the heat to low and rapidly stir until fully combined and then add to your favorite smoked meat!