Lay Out a pound of thing bacon, greased cookie sheet works fine 12 Minutes at 350 is a good start. Two packages of Johnsonville Brats Two packages of cream cheese Mix very well! Began filling a piping bag Fill the pastry, but be carefull, they are fragile. After each is filled, wrap with bacon. Enjoy
First, Country style Ribs are NOT ribs, they are sliced off of a butt or Shoulder. Always rinse and dry to remove bone fragments. Here they have been coated with olive oil and Rub Loaded into my Yoder YS640 set at 250 Out of my Yoder Next, chop into bite size chunks Coat with your […]
Full recipe credit to “The Modern Proper” Part 1, prep. Recipe gave a time for preparation, I’m willing to bet that time if everything is premeasured and precut. So, we started with Frozen Shrimp from Walmart. Thaw under running water, and layout on paper towels to dry. Bagged and in fridge. Now for the Vegetables, […]
Full recipe credit goes to Jeff Phillips of Smoking-Meat.com Start with about 5 # of Chicken Thighs (with Bones, That’s how God made them). Trim skin and arrange on pan. Dry Brine, and rest in Fridge for 60-90 minutes. Mean while, mix up Alabama White Sauce. 2 Cups Dukes 1/2 Cup Apple Cider Vinegar 1/4 […]
We started with 5 pounds of frozen wing parts. Thaw, back in a bag of any cooking oil, and on the grate. Then both sides were seasoned with rub of choice. I used Meat Church “Holy Voodoo” Brought the cooker to 225F, for 2.5 hours smoke. Normal cook time at 225 would be over 2 […]
Start with a 3 to 4 pound beef chuck roast Add salt and pepper Preheat a grill, griddle or cast iron pan, sear the chuck roast for 45-60 seconds on EACH side. Add just a touch of McCormick “Grill Mates” “Montreal Steak”. Now place in a Vac Seal bag, ready for Sous Vide. I’ll spare […]
10 Chicken Thighs, divided into 2 bags, and in Sous Vide set at 165F. Paper Towels layered in pan ready for when Sous Vide time is expired. Cast Iron pan on Pit Boss with a layer of canola oil. Chicken is out of Sous Vide And now in The hot oil in Cast Iron, 1 […]
The YS640S is a fine tool to cook a chicken SpatchCock. SpatchCock uses poultry shears, cut along both sides of the back bone. Rinse the bird, and place the breast side up, and press the bird flat. Spray with oil (helps crisp the skin), and place breast side down, now you see the inside of […]
We started by giving our pizza steel and good cleaning, and a coat of oil. Next, preheat in my Yoder YS640S set at 400. (as box indicated) This is the Frozen pizza we started with. […]
