Roasted Butternut Squash

 

 

 

 

 

 

 

 

403 BBQ / YS640 / @403bbq

Mesquite smoke adds another level of complexity to this fall favorite 403 BBQ cooked up on the Yoder Smokers YS640.

Roasted Butternut Squash Soup
Ingredients:

1-squash

1-white onion

4-baby carrots 

3-celery

4-garlic cloves

4-tbsp olive oil

2-tsp chili powder

1- litre chicken stock

To taste – Salt, pepper, nutmeg, honey (approx 1 tsp each)

Directions:

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.

Smoked Mac N’ Cheese

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!

Ingredients:

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

Directions:

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!

Smoked Pumpkin Pie Cheesecake

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.
 

Ingredients:

 
PRE-MADE GRAHAM CRACKER CRUST

2 STANDARD PACKAGES CREAM CHEESE

1 PINT SOUR CREAM

2 EGGS

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

Directions:

 
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’s Keto Pizza

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!
 

Ingredients:

 
Crust:
1.5 cups shredded mozzarella
3 Tbs cream cheese
1 egg
2/3 cup almond meal
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1Tbs @bigdaddyhillsbbq Fajita Rub
 
Pizza:
Your favorite cheese
Your favorite toppings
 

Directions:

 
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)

MY YODER STORY

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