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.

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. 

Char-Crusted Beef Tri-tip Sandwich

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Combining perfectly-cooked beef tri-tips and grilled veggies off a Yoder Smokers Charcoal Flat Top Grill, this hearty, flavorful sandwich is great for a family meal or to feed a large gathering. Go here to see a video of how Brian puts the sandwich together: https://youtu.be/DjobJi0UfEE

Ingredients:

2-3 lb Beef tri-tip
2-3 TB House of Q House Rub
1 TB Black pepper
1 TB Brown Sugar

1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 sweet onion – sliced
2-3 TB butter
1/2 cup Rock’n Red BBQ Sauce

1 cup mayonnaise
2-3 TB horseradish (adjust to taste)
2-3 TB Slow Smoke Gold BBQ Sauce
1 Ts granulated garlic
1 Ts granulated onion
1 Ts black pepper

1 soft crust baguette or soft buns

Directions:

Prepare your grill for high heat-direct grilling with half or one area left as your safe zone or where there is no heat.

Mix the rub ingredients together and crust the tri-tip steak all over with the spices. Sear on the hot side of the grill for a few minutes with the lid closed. Turn the steak over and sear the other side. Once there is a crust established on the steak, move it to the safe zone. Monitor the internal temperature and remove the steak from the grill when it reaches 125-130 F for medium rare. This is a steak that really warrants at most a medium doneness… medium-rare is best. Let rest for 5-10 minutes and slice across the grain
for serving.

While the tritip is cooking, saute the peppers and onions in a skillet. (alternately is to grill the peppers and onions and remove from the grill to mix with sauce.) Once soft, add the bbq sauce and stir to mix the vegetables. Shut off the heat and hold to serve.

In a bowl, mix the mayonnaise, horseradish, BBQ sauce and spices. Stir to mix and set aside.

Once the meat is rested, slice and set aside. To assemble the sandwich, slice the baguette the full length and open on a cutting board. Coat the bread with the mayonnaise mixture and then slices of the tritip. Top with the vegetables and close the top part of the bread loaf. Slice across the loaf into individual portions and serve.

A rave review

Denver BBQ enthusiast says new Yoder Smokers S-Series pellet grill is everything and more than he expected

 

 

Since picking up his new Yoder Smokers YS640s on May 24, Denver Realtor Matt Thomas has been putting it to the test and can’t say enough about the pellet grill’s quality and ability to produce perfectly-cooked BBQ.

So far, he’s experimented by reverse-searing steaks, tri tips and smoking a full packer brisket, beef ribs and chicken. Everything he’s cooked on the YS640s has turned out amazing.

“This smoker rendered those beef ribs to melty, beefy goodness,” Matt said, “and the brisket was cooked to perfection. So far my experience with the new Yoder 640s has been all positive.”

Matt was one of the first customers to receive a new Yoder Smokers S-Series pellet grill. The S-Series was introduced in late April and features the new ACS (adaptive control system) with WiFi and Bluetooth connectivity, two integrated food probes, programmable settings, an enhanced ignition system and more.

From how the YS640s looks to how it operates, Matt said he couldn’t be more impressed.

“It’s obvious this baby is well built,” he said, “and it looks like a hoss on my patio!”

No babysitting

The YS640s offers true set-it-and-forget-it capability. Through an app on his phone, Matt can monitor the status of his food, adjust temperatures, receive alerts and set recipes. The application is user-friendly, he said, and the probes used to monitor food are high-quality.

“Not having to babysit the grill keeps me from unnecessarily opening it,” he said. “If you’re lookin’, you ain’t cookin’.”

The YS640s comes mounted on a beautifully-painted competition cart featuring upgraded 8” heavy-duty casters for ease of transportation.

“I love the comp cart,” Matt said. “It makes it easy to maneuver the smoker.”

He also loves how easy it is to operate the YS640s. As a Realtor, husband and father of four, Matt needs a grill that doesn’t require a lot of attention.

“I’m often very busy, especially on the weekends,” he said, “so a pellet smoker works great for me when I’m in a hurry or limited on time and can’t tend to a fire at all times.”

Hooked on BBQ

Matt developed a passion for BBQ at a young age and has even structured vacations around traveling the country to discover worthy BBQ destinations. Recently he has become more involved in the burgeoning Denver BBQ scene and competed in a backyard rib competition, taking first place for his ribs and being named Grand Champion of the event. A local BBQ restaurant plans to add his award-winning ribs to their menu this summer.

Seeking to up his BBQ game, Matt phased out his gas grill and now prefers to cook exclusively with wood, charcoal and pellets. He was looking for a high-quality, reliable grill that’s built to last. The owners of Proud Souls Barbecue and Provisions, a Denver shop that sells barbecue cookers and supplies, recommended Yoder Smokers pits.

“They have been raving about them and promoting them – touting their quality and capabilities and the fact that they are so thoughtfully engineered and sturdily constructed,” Matt said.

He’s thankful every day that he took their advice.

“With my new Yoder, I feel like I’ve ‘graduated’ to a more sophisticated and capable pellet smoker, one built to last and with the latest technology, and I know it’s a great brand. I love that it’s manufactured in the U.S.,” he said.

Beef Rib Tacos with Fire Roasted Salsa

By Andres Padilla / ChuuucharyFoodary

 

 

These beef rib tacos are a feast for the eyes and the senses. The rich, juicy rib meat is complemented by a chunky salsa made from roasted tomatoes, onions, jalapeño and garlic. The result is “crunchy, fresh, acidic, smokey and just the right amount of spice,” says Andres Padilla, who cooked these up on his YS640.

For the beef ribs:

I used beef ribs from the plate, not the chuck. I removed all the silver skin from the meat side but left the membrane on the bone side intact. I seasoned them with my own rub for beef ribs and briskets (Recipe below) and let them sit overnight wrapped tightly in cling wrap. I smoked them on my YS640 overnight at 230F with oak pellets for approximately 16 hours. I rotate them in the cooker as needed to try and cook them as evenly as possible. I smoke them unwrapped and no spritzing until they reach 190 internal temperature. At this point, I spritz them with a 50/50 mixture of water and apple cider vinegar and wrap them in butcher paper. Doing this will help soften the amazing crusty brisket like bark that they will have slowly developed overnight. I place them back in the cooker and let them reach an internal temperature of about 203-209 (I’ve found that between these temps is when beef ribs will be perfectly probe tender). Pull them off the cooker and let them rest in a cooler for an hour before cutting them with a scalloped slicing knife (these knives make slicing brisket and ribs effortless, and you won’t ruin the bark).

The Beef Rub
  • 1/2 cup kosher coarse salt
  • 1/4 cup + 1 tbsp coarse black pepper
  • 3 tbsp garlic powder
  • 2 tbsp Hungarian paprika
  • 2 tbsp ancho chile powder
  • 2 K cups Colombian coffee*** A MUST
  • 1 tbsp celery seed
Fire Roasted Salsa
  • 5 vine ripened tomatoes
  • 1 small spanish onion
  • Jalapeño
  • 1 large garlic clove

I couldn’t decide if I wanted a pico de gallo for the tacos to cut the richness of the beef rib a bit or if I wanted a fire roasted sauce, so I said why not both … I coated all of the above in a little olive oil and took them to an open fire on the YS640 to get a good char on them (I didn’t want to cook them through, so I left the chamber open). The idea was to get a good char on the outside quick and keep some texture to the onions and tomatoes as a good pico would have. I let the jalapeño cook through a bit and deseeded and stemmed, and the garlic clove I let cook until completely softened. I removed the pulp from the tomatoes then diced them along with the onion … the jalapeños I minced finely and the garlic clove I mashed into a paste with a bit of kosher salt and a couple of minced cilantro stems. I combined everything together in a bowl, adding some fresh chopped cilantro and lime juice. The results were exactly what I wanted for the tacos … crunchy, fresh, acidic, smokey and just the right amount of spice, the mashed garlic added a lot of depth to it all.

For the tortillas:

I like to use Mission with corn tortillas, and I use my lodge cast iron pizza pan to heat them up. I heat the pan on high for about 15 min with NO oil then I quickly dip the tortillas one by one into a bowl of ice cold water, shaking off the excess before dropping them on the smoking hot pan for approximately 1-1.5 minutes. This steams the tortilla through and also gives them visually pleasing brown spots on one side. Once the tortillas start to curl up slightly around the edges, I flip them and let them go about 30 seconds … just enough to steam off any remaining water. Quickly place them in a tortilla warmer or in an aluminum foil packet lined with paper towels (this will soften them up just right). Repeat the process until you have enough tortillas.