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.

Ingredients:

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

Directions:

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.
OR
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!
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Smoked Garlic Parmesan Wings


 

Will Turner / @will_turner13 / YS640

 
Ingredients:

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

Directions:

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.

Smoked Bacon Burger

 

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Layers upon layers of flavor form this award-winning Smoked Bacon Burger by BBQ Brian Misko, owner of House of Q and a world bbq champion. To watch Brian craft this epic burger on the Yoder Smokers YS1500 go to: https://bit.ly/2XXEUcA

Ingredients:

2 lbs ground beef
1/4 cup soy sauce
2 Tbsp minced garlic
1/4 cup finely chopped onions
1 Tbsp House Rub
2 lbs bacon – thinly sliced
Green leaf lettuce
extra aged cheddar cheese – thick sliced
Buns

Optional but a perfect topping – Apple Butter Onions
1 onion – sliced
2-3 Tbsp butter
1/2-3/4 cup Apple Butter BBQ Sauce

1/2 Cup Mayonnaise
1-2 Tbsp Apple cider vinegar
1 Tbsp White sugar
3 Tbsp House of Q Slow Smoke Gold BBQ Sauce (or mustard)

Directions:

Start the smoker at medium heat 300 to 350F. Smoke 6 or so strips of bacon on the smoker until cooked but not too crisp. Remove from the smoker, cool and mince on a cutting board. Place the bacon in a bowl and add the minced onion, garlic, soy sauce, House Rub and beef. Separate the beef keeping the mixture rather loose as it mixes with the seasonings. This will allow the flavors to mix throughout the meat. Measure out 6 even portions of the burger mix and form into patties. Place each patty on a lined baking sheet.

Using the remaining bacon, take each patty and wrap with 3 to 4 slices of bacon around the burger patty. Start on one side with the bacon in the middle of the patty and wrap the ends to the other side. This way all of the ends will be on one side of the patty. Place on the baking sheet and chill until ready to cook or even freeze for 20-30 minutes. This will help form the patties.

Place the burgers on the smoker at 350F and close the lid. Smoke the burgers to render the bacon onto the meat mixture. The tightening of the bacon as it cooks will create a outer layer or crust for the a great tasting burger.

As they cook, prepare the toppings and spread. In a bowl mix the mayonnaise, vinegar, sugar and Slow Smoke Gold and set aside. Rinse and trim the lettuce leaves and if needed slice the buns. If you want, toast the buns as well for a nice crunch.

For the Apple Butter Onions, place the onions and butter in a skillet. Cook on low heat to soften the onions but not to brown them. Once soft, add the Apple Butter BBQ Sauce and continue to reduce and thicken the mixture. It will take about an hour or more to make this topping. If you make this ahead, keep the mixture in a fridge.

When the burgers reach an internal temperature of about 150-155 F and the bacon is almost done, cover each burger with a generous amount of cheese and continue cooking. The burgers are done when the cheese has melted and the internal temperature is at least 165 F. Remove the burgers from the smoker.

To assemble the burger so it doesn’t fall apart when you squeeze it, smear both the top and bottom bun with the mayonnaise mixture. Place lettuce on the bottom bun and then a burger patty. Top with Apple Butter onions and then the top bun.

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.