Smoked Blueberry Pie

SBy Kevin Lavin / YS640s owner

 

 

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. 

Ingredients:

3/4 cup white sugar

3 tbs cornstarch

1/4 tsp Salt

4 cups fresh blueberries

2 premade pie crusts

Directions:

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!

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.

 

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.