R Butts R Smokin’ Competition Chicken


Randy Robinett / R Butts R Smokin’

With 19 Grand Championships and an award-winning line of rubs, Randy Robinett knows what he’s talking about when it comes to barbecue competition cooking. The owner of R Butts R Smokin’ was kind enough to share his recipe for chicken that wows judges and is sure to impress your family and friends. Check out how Randy produces competition-worthy chicken thighs using rubs he developed in his own kitchen:

What you need:
16 chicken thighs (trimmed nice and neat)
R Butts R Smokin Butt Kick’n Chicken rub and Honey Chipotle
Oak Ridge Game Changer Brine
Clarified butter
I Can’t Believe It’s Not Butter


Prepping the chicken:

Mix 32 oz’s of brine (full strength recipe on package). Pour into a plastic container, and drop chicken thighs into the brine. Refrigerate the chicken in the brine for 4 hours.
After 4 hours, drain brine off the chicken and rinse thoroughly. Once you have rinsed the brine off the chicken, dry off any excess brine with a paper towel. At this time, tenderize the skin of the chicken using a Jaccard. (This will help with bite through skin)
Once the chicken is dried off, season both sides using the Butt Kick’n Chicken and Honey Chipotle rub. Spray I Can’t Believe It’s Not Butter on each thigh.

Preparing the YS640s:

Using a mixture of BBQ’ers Delight Pecan and Cherry pellets, set the temp. to 350 degrees.

Cooking the Chicken:

Once the pit has reached the temp of 350, place the chicken on a wire rack and place inside the smoker and cook this way for 45 minutes. After 45 minutes, place the chicken in an aluminum foil pan. Add about ½ cup of clarified butter to the pan and cover with a lid or aluminum foil. Continue cooking for 30 minutes. During those 30 minutes warm your favorite bbq sauce. After cooking the chicken for the 30 minutes, the chicken will be around 195 – 200 degrees internally. Sauce your thighs and place back onto the smoker for about 10 minutes to “Set the Sauce”. Once the sauce has set up on the thighs, remove the thighs and let rest for 10 minutes.

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.


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


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.
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
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Bison and Ribeye Yaki Burger w/ Grilled Pineapple and Onions


By Bearded Skull Bar-B-Que

On Instagram: @mayhemmikes1



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


1 red onion
1 can pineapple rings
Your choice Lettuce – I used bibb
Your choice of bun
Your choice of teriyaki sauce


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
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


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!

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Smoked Garlic Parmesan Wings


Will Turner / @will_turner13 / YS640


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


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.