Ratatouille

Ratatouille

Sterling Davis / @Slothstradamusbbq / YS640

This flavorful French stew is not only delicious but healthy and a great way to get your vegetables! This dish is so good you might not need anything to go with it, or it serves as an incredible side for a night of fine dining for you and your family!

What you need:

8 roma tomatoes
2 zucchini
2 yellow squash
2 medium eggplants

For the sauce:

1 diced yellow onion
1 diced red bell pepper
1 diced yellow or orange bell pepper
28 ounce can of crushed tomatoes
10 leaves fresh chopped basil

Optional topping:

10 leaves chopped basil
2 tablespoons fresh parsley
2 tablespoons fresh thyme
2 cloves minced garlic
Pinch of salt
2-3 tablespoons of olive oil
Cook time: 60 minutes

Directions:

Fire up YS640/S to 375 degrees
Sauce first: put a few tablespoons of olive oil in a 12″ cast iron (I use Stargazer Cast Iron [use SLOTHSTAR2 for 10% off!]). Saute onions, bell peppers, and garlic until soft. Usually 5-6 minutes. Add crushed tomatoes, salt and pepper to taste, and basil. Remove from heat and set aside.
Slice the veggies! I use a mandoline on the 3mm setting for slicing the squash and eggplants and a knife for the tomatoes. Slice eggplants, zucchini, and yellow squash at 3mm and set aside. Arrange the veggies in a pattern and place them in the sauce we made in the cast iron. It is easiest to start on the outer edge of the cast iron and work your way towards the center.

Before covering with foil and placing in the smoker, I mix basil, parsley, thyme, garlic, olive oil, and a pinch of salt in a food processor and mix until smooth. Spread this over the dish.

Cover with foil and place on the smoker for 40 minutes at 375 degrees. At 40 minutes, remove foil and allow to finish on the smoker for 20 more minutes to absorb the delicious smoke flavor.

Share your pictures with Sterling or tag him in your own version of the recipe!
@SlothstradamusBBQ – Instagram
The Slothstradamus – Facebook

Korean Glazed Shrimp

 

Gochujang Saewu Gui, “Ridiculously Delicious Shrimp”

Sterling Davis / @slothstradamusbbq / YS640

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.

Ingredients:

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

Directions:

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

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!