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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. 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! @SlothstradamusBBQ – Instagram The Slothstradamus – Facebook
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.
The Southern Krunk BBQ Society is a competition team based in Hot Springs, Arkansas. Pitmasters Andy Allen and Randy Hill have a convivial approach to cooking that masterfully blends smoke, fire, and whole lot of tomfoolery to result in lip-smacking food and, more importantly, friends from coast to coast. Their larger-than-life personalities have gotten them featured on shows like Pitmasters and BBQ Crawl. Continue reading →
We love hearing stories about teams cooking on Yoders and winning, but this post in one of the Yoder Smokers Facebook groups really warmed our hearts. We asked Joey Machado if it was okay to repost this here, and he gladly obliged, sending us some more photos and telling us the story behind it.