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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.
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.
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.
3/4 cup white sugar
3 tbs cornstarch
1/4 tsp Salt
4 cups fresh blueberries
2 premade pie crusts
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!
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.
6 quarts Water
2 cups Sugar
1 cup Salt
½ cup Cajun Seasoning (Any Brand Works)
6 cloves of Garlic
2 stalks Celery
4 Bay leaves
1 Tablespoon Whole Black Peppercorns
1 bundle of Fresh Poultry herbs (Rosemary, Thyme & Sage)
Juice of 2 lemons
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.