Smoked Turkey & Sausage Chili


 

Kendall Eby / @eby_ebq / YS640

Chili is the perfect meal to feed a crowd. It’s rather simple to make a big batch, and who doesn’t like a big bowl of chili topped with cheese and sour cream? Add another level of flavor with your YS640 pellet grill, and you’re sure to have a real crowd-pleaser. Kendall Eby has worked on perfecting his smoked chili recipe. Give it a try:

Ingredients:

3 lbs Ground Turkey

1 lb Ground Breakfast Sausage

1 Poblano Pepper

1 Green Bell Pepper

1 Sweet Onion

24 oz Diced Tomatoes

2 Chipotle Peppers in Adobo Sauce chopped

4 cloves Fresh Garlic minced

1 quart Beef Broth

1/3 cup Worcestershire

2 Tablespoons Hot Sauce

2 Tablespoons Tomato Paste

1 14 oz can Chili Beans

Chili Seasoning:

1/3 cup sugar

3 Tablespoons Holy Gospel Meat Church Rub (Or your favorite AP rub)

2 Tablespoons Chili Powder

1 Tablespoon Cumin

1 Tablespoon Onion Powder

1 Tablespoon Paprika

Directions:

  1. Cut your onion, green pepper, and poblano into quarters. Put on the smoker at 225 for an hour.  Then chop the veggies.
  2. While your vegetables smoke, on your stove top, brown the turkey and breakfast sausage. Season the turkey with ¾ cup taco seasoning.
  3. Add all ingredients, including chili seasoning to a large aluminum pan, except for the beans.
  4. Smoke at 225 for 2.5 hours. Then add the beans and smoke for another 30 min.
  5. Serve with Sour Cream and some shredded cheddar cheese, or whatever your favorite toppings are.

Smoked Blueberry Pie

By 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!

BBQ Brian’s Beef Ribs

 

By Brian Misko

Owner and Pitmaster at House of Q

 

BBQ Brian Misko shares his secrets for getting juicy, tender beef ribs with the perfect bark on the Yoder Smokers Flattop Grill. Great for an appetizer or entree. Get the recipe below and watch Brian make the ribs here: https://youtu.be/rB7428XkZVk

 

Braised Beef Short Ribs

Braising is a great way to tenderize tough pieces of meat such as short ribs.  This is a great indoor recipe that can easily be done on an outdoor grill. Either way it starts with searing the meat, simmering the meat in wonderful flavors and then complementing the ribs with great sides.

Ingredients:

3 lbs Beef Short Ribs

Olive Oil

Salt/Pepper

1 Onion

3 Carrots

3 Celery sticks

1 Cup Soy Sauce

2 Cups Chicken or beef stock

1 Cup Mirin (optional: Chinese cooking wine)

3 TB Sesame Oil

1 Can Tomato Paste

1 Cup Red Wine

3-4 oz  Ginger – fresh

5 Cloves Garlic

2 TB Thyme dried

Directions:

Heat a large skillet or a heavy roasting pot such as a Dutch oven to medium high heat. Rub olive oil all over the beef short ribs and season thoroughly with salt and pepper. Working in batches, sear the ribs until all sides are brown and caramelized. Set the done pieces aside and continue until all of the ribs are completed.

Meanwhile, chop the vegetables into chunks about 1 inch in size. Once the ribs have been browned and set aside, sear the onion, carrot and celery in the same pan stirring often. The onions will cook first and once they are starting to get soft add the liquid ingredients to the pan and continue to heat through. Once heated, add the beef ribs into the sauce and cover with a lid. Place the pot in a 350 F oven for 45 minutes. Remove the lid, stir the pot and continue heating for another 45 minutes. The ribs are done when the meat is pulled away from the bone and a fork can easily go into and out of the rib.

If the sauce is still too runny and you want some gravy for your ribs, strain the vegetables catching the liquid in a saucepan. Simmer on medium heat to reduce by half or until thickened.

This is a great dish with smashed potatoes or a nice loaf of bread. A merlot or a Spanish blend would also be a nice treat.

 

 

Smoked Zucchini Rollatina

By Jeff Bishop / YS640 owner

 

I make this on the Yoder Smokers YS640. I set the pit up for a hot zone on the left side over the firebox by pushing the damper all the way in, place the Yoder Smokers cast iron griddle on the left side, ridge side up, and preheat to 450 degrees.

Ingredients:

2 medium Zucchinis

Noble cherry smoked salt – to taste or around ½ teaspoon

Cattleman’s Grill Italiano seasoning – to dust the top of the Rollatina

1 cup shredded mozzarella cheese

1 clove of garlic, minced

1/3 cup fresh basil, chopped

¾ cup smoked Parmesan (non-smoked would work as well)

2/3 cup Ricotta Cheese

1 egg

1 cup marinara sauce

Fresh ground Black pepper – to taste

Directions:

Whip the egg and combine with the ricotta cheese,  ¼ cup of fresh chopped basil (reserving the remainder for garnish), ½ cup of smoked Parmesan (which leaves a quarter cup for dusting Rollatinas when finished cooking) and the minced garlic. Season with the smoked cherry salt ¼- ½ teaspoon.

Prep a 9 X 13 casserole dish by spreading out ¾ cup of the marinara, reserving ¼ cup.

I use a mandolin, set for ¼” slices. Cut both ends of the zucchini and slice until you have 12 slices to roll. Salt and pepper the zucchini slices. By now the pit should be up to temp. Place the zucchini slices on the cast iron griddle. This is to help remove a lot of the moisture from the zucchini, plus add some nice char marks. You don’t want them completely cooked through, just long enough to create those marks, about 2 minutes per side. Once done pull the slices off the griddle, turn the pit down to 400 degrees and put the full top shelf in.

To assemble the rollatinas, lay the 12 zucchini slices out and put about 1-1/2 tablespoons of the filling on each one. I do this for all 12 before rolling in case I need to adjust the amount of filling to insure all 12 have equal amounts. Spread the filling out with a spoon, and gently roll starting at the narrow end. Once rolled, place in the casserole dish, evenly spaced, seam side down. Top each roll with the remaining marinara, mozzarella, and the remaining basil. Lightly dust with the cattleman’s italiano. Cover with foil, place on top shelf of the pit and cook for around 20-25 minutes. The cheese should be melted.

Pull, serve, and dust with remaining smoked Parmesan. 

Real Smoked BBQ, Fired Up With Yoder

These monster Yoder Smokers are getting ready for a west coast road trip. The 36″ X 108″ triple-door offset wood-fired pits are the latest custom smokers we’ve made for the Ingram family barbecue empire. The Ingrams run six popular restaurants spread out across California’s fertile Central Coast region known for barbecue that is so delicious, it regularly sells out.

Custom Yoder Smokers En Route to California Continue reading