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.

St. Louis Style and Baby Back Pork Ribs

 

Creekstone Outdoor Living / Yoder Smokers dealer

Looking for a weekend recipe? Try these mouthwatering pork ribs smoked on a Yoder Smokers YS640s pellet grill:

Recipe for St. Louis style or Baby Back Pork Ribs:

 
1. Pull membrane off back of rack (hint:use a butter knife and a paper towel to grip)⁠
2. Season back side with Meat Church Hot Honey Hog⁠
3. Flip and season meat side with Meat Church Honey Hog ⁠
4. Smoke at 275 for two hours⁠
5. Layout 2 layers of foil ⁠
6. Add brown sugar, butter, and honey⁠
7. Remove ribs from smoker, lay meat side down on brown sugar bed⁠
8. Wrap both layers of foil tight and return to grill⁠
9. Cook additional 2 hours at 275⁠
10. Prepare glaze – mix 1/2 cup maple syrup, 2 Tablespoons Hotline Pepper Products Evil Ooze, 1/4 cup butter, 1/4 cup ketchup, 2+ tablespoons lime juice (to taste), simmer 15 minutes ⁠
11. Remove ribs from foil, glaze, and cook for 5-10 minutes to set glaze⁠
12. Pull off grill, cover with foil, and rest for 15 minutes before serving. ⁠

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 Key Lime Tart

 

By Sterling Davis / @slothstrodamus / YS640

I’ve been on a kick lately… making dishes that are outside of your normal “smoked dishes.” Such as a smoked dessert.

There are two pieces to this recipe that can be prepared using a smoker, the baking of the crust and the final baking/setting of the tart itself.

You can make this dish in a traditional pie pan, or using muffin tins like I did to create a personal-sized tart.

For the crust:

Ingredients:
• 1 ½ cups of graham cracker crumbs
• 5 tablespoons of unsalted melted butter
• 2 tablespoons of white sugar
• Pinch of salt

Instructions:
1. Smash the graham crackers until all large pieces are absorbed into the powder. I used a meat mallet and a plastic bag.
2. Next, add the melted butter, white sugar, and pinch (1/2 teaspoon) of salt into a food processor and mix until the consistency is smooth.
3. Add mixture to muffin tins. I used a ramekin slightly smaller than the muffin tin to pack the crust tight. Also, if you have silicon muffin tins, I highly recommend using those to minimize the crust and filling sticking.
4. Set the smoker to 325 degrees
5. When the smoker is to temperature, bake the crust for 10-11 minutes until it is set.
6. Remove and set aside to cool

For the filling:

Ingredients:
• 6 egg yolks
• 2-14oz cans of sweetened condensed milk
• 4oz of freshly squeezed key lime juice
• 2 tablespoons of key lime zest
• 16oz of heavy whipping cream
• 1/2 cup white sugar
• 1 teaspoon of vanilla

Instructions:
1. Set the smoker to 350 degrees
2. Using a stand mixer (kitchen aid/bosch) whisk the egg yolks until the consistency is light and visibly fluffy.
3. Add sweetened condensed milk, heavy whipping cream, lime juice, lime zest, white sugar, and vanilla until well-mixed.
4. When the mixture is smooth, pour into the individual muffin tins (~12-15).
5. Place muffin tins in the pre-heated smoker (350 degrees) and bake for 12-15 minutes, or until the mixture is set.
6. After baking, remove the mixture from the smoker and place it in the refrigerator for 1-2 hours.
7. Voila! Enjoy!

Cajun Brine Solution for Turkey

 

By Will Turner

Brining infuses meat with flavor while tenderizing it so when cooked, it’s juicy, tender and delicious. Check out Will Turner’s recipe for a Cajun brine solution and his technique for brining a 20-pound turkey overnight.

Ingredients:

6 quarts Water

2 cups Sugar

1 cup Salt

½ cup Cajun Seasoning (Any Brand Works)

6 cloves of Garlic

2 stalks Celery

1 Onion

4 Bay leaves

1 Tablespoon Whole Black Peppercorns

1 bundle of Fresh Poultry herbs (Rosemary, Thyme & Sage)

Juice of 2 lemons

Directions:

Combine 2 quarts of water with the sugar, salt, and Cajun seasoning in a pot and bring to a boil. Remove from the heat and add the remaining ingredients, including 4 quarts of water. Allow the brine to cool for about an hour before pouring over the turkey in a brining bag and refrigerate overnight.