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Chef Tom puts together a delicious Brisket Quiche, featuring leftover Umami Bomb Brisket, baked on the Yoder Smokers Pellet Grill.

Brisket Quiche

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Ingredients

• Pie dough (recipe here)


• Cornhusker Kitchen Spray Duck Fat


• 1/2 large yellow onion, sliced thin


• Cattleman’s Grill California Tri-tip Seasoning


• 8 oz leftover brisket, diced


• 1 cup kale, chopped


• 1 clove garlic, minced


• 2 oz sharp white cheddar, grated


• 2 oz pecorino cheese, grated

For the custard:

• 4 eggs


• 2 cups heavy cream


• 1 tbsp prepared horseradish

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.

Using a rolling pin, roll out the pie dough to fit a Lodge 10” Cast Iron Skillet. Roll the edges down to make an even crust.

Crumble up a sheet of parchment or butcher paper. Smooth it back out, then place over the dough in the skillet. Fill the paper with dried beans to weigh down the paper and dough. Transfer to the second shelf of the grill.

Blind bake the dough until golden brown around the edges, about one hour. Remove from the grill. Remove the beans and paper and return the crust and skillet to the grill for an additional 5-10 minutes. Remove the skillet from the grill.

While the crust bakes, make the filling.

Spray a Lodge 12” Cast Iron Skillet with a couple tablespoons of duck fat. Warm over medium heat. Add the onion to the skillet. Season with Cattleman’s Grill California Tri-tip Seasoning. Cook until browned around the edges and softened.

Add the leftover brisket, kale and garlic. Cook just long enough to warm the brisket and wilt the kale, about three minutes. Remove from the heat.

You might also enjoy: Umami Bomb Brisket

Whisk together the eggs for the custard. Brush a thin layer of the whisked egg onto the pie crust. Add the heavy cream and horseradish to the eggs and whisk.

Layer in the brisket mixture, cheeses and custard until the quiche is filled to the top of the crust.

Bake the quiche until the custard is set, about 1 hour 10 minutes. It should jiggle, but not be fully liquid. Remove from the grill and cool to just above room temperature before slicing to serve.

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Chef Britt shares one of her most popular recipes: smoked pecan sandies! First she cold smokes pecans before mixing them into a buttery shortbread and then rolls them in smoked maple turbinado sugar! Perfect for sharing with loved ones!

Smoked Pecan Sandies Recipe

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Yields: approximately 80 cookies

Ingredients

• 1 pound Unsalted butter, softened


• 1/2 pound Sugar


• 1 pound All-Purpose Flour


• 1/4 oz (about 2 teaspoons) Salt


• 4 oz Pecan Pieces


• 1 Jar Noble Saltworks Smoked Maple Turbinado

 
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Instructions

Turn on Yoder Smoker YS640s to get the fan rolling. Do not set a temperature, we are just using the fan to circulate air at first.

To prepare the cold-smoked pecans, fill an A-MAZE-N Tube Smoker with Pecan Pellets. Set the tube smoker near the fan (left side) and ignite. Allow the pecan pieces to smoke on a Frogmat placed on the top shelf for approximately 1 hour.

Using the paddle attachment on a stand mixer, cream together butter and sugar until light in color and fluffy in texture.

Sift together flour and salt. Add to butter mixture and paddle on low speed until incorporated. Make sure to scrape the bottom of the bowl to avoid any patches of butter that may have been missed. Once combined, add the smoked pecan pieces until evenly dispersed in the dough.

From here divide the dough onto two pieces of parchment paper and shape into a rough log. Using the parchment paper and a plastic bowl scraper, press the dough into a log shape. Keep wrapped in parchment and transfer to a flat baking sheet and move to the fridge to set up.

Once the dough is thoroughly chilled, preheat the Yoder Smokers YS640s to 350℉. Remove from parchment and roll logs in a layer of Noble Saltworks Smoked Maple Turbinado to coat them. Cut ¼” discs out of the log and space each disc evenly on a parchment-lined baking sheet.

Bake on the bottom rack at 350℉ in the Yoder Smoker for 12-15 minutes. To check doneness, lift up the corner of the parchment paper and look for a golden-brown color on the bottom of the cookies. They should bake up drier for the characteristic crumbly, “sandy” texture. Underbaking them will make them chewy.

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Chef Tom smokes pecans on the Yoder Smokers YS640s Pellet Grill and shares a quick and easy candy making demo for these Smoked Pralines! A perfect gift or party treat for the holidays. Hello, smoky sweetness!

Smoked Pralines

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36 servings

Ingredients

• 3 cup pecan halves


• 1 1/2 cup brown sugar


• 1 cup white sugar


• 1/2 cup Noble Saltworks Maple Turbinado Smoked Sugar


• 3/4 cup heavy cream


• 1/4 cup butter


• 1 tbsp bourbon


• Noble Saltworks Pecan Smoked Salt

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling. Fill an A-MAZE-N Tube Smoker with pecan pellets. Place the tube smoker on the main cooking grate. Light the end with a torch. Let the fire burn for 1-2 minutes before blowing it out.

Place the pecan halves on a baking sheet. Transfer to the second shelf of the grill. Cook until just toasted and fragrant, about 15 minutes. Do not scorch or blacken the bottoms. Remove from the grill. Let the pecans cool slightly. Chop half of them into small pieces. Leave the other half in halves.

Combine the brown sugar, white sugar, Noble Saltworks Maple Turbinado Smoked Sugar and heavy cream in a Lodge 12” Cast Iron Skillet. Whisk to combine. Cook over medium heat until the temperature reaches 235ºF, whisking occasionally to cook evenly.

You might also enjoy: Brown Butter Chocolate Chip Cookies

Stir in the bourbon and butter. As soon as the butter has melted, add all of the pecans and stir with a wooden spoon. Cook one minute more, stirring constantly. Remove from heat.

Quickly spoon out 2-3 tablespoons of the praline mixture at a time, mounding each scoop on a parchment lined sheet pan. Let the pralines firm up and come down to room temperature before serving.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake these incredible tasty, free form individual apple pies, featuring a bright, citrusy filling, rich with holiday spices and a scratch-made dough. This is the Apple Galette!

Apple Galette Recipe

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16 servings

Ingredients

For the apple filling:

• 2 tbsp clarified butter


• 2 lb Granny Smith apples


• 2/3 cup brown sugar


• 1 tbsp cinnamon


• 1/2 tsp nutmeg


• 1/2 tsp Noble Saltworks Whiskey Barrel Smoked Salt


• 1/4 tsp ground ginger


• 1 vanilla bean, split, seeds scraped out


• Zest of 1/2 a lemon


• 2 tbsp cornstarch


• 1 tbsp bourbon


• 1 tbsp lemon juice

For the Pie Dough:

• 9 oz (2 1/4 sticks) unsalted butter, cubed, frozen


• 7 oz (1 1/2 cups) cake flour


• 7 oz AP flour


• 2 1/4 oz sugar


• 3/4 tsp kosher salt


• 2 eggs


• cold water (as needed)

For the egg wash/topping:

• 1 egg, beaten


• 1 tbsp milk


• Noble Saltworks Smoked Maple Turbinado Sugar

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Instructions

To make the pie dough, combine the frozen butter, flours, sugar and salt in the bowl of a stand mixer. Mix on medium low until the butter chunks are smaller than pea sized, and the mixer is mealy in texture. Add one egg at a time, mixing in between additions. The dough will start to form. Let mix for 60-90 seconds after the last egg is added. If the dough still looks dry add cold water and mix just until the dough comes together.

Turn the dough mixture out onto a floured surface. Press together into a dough ball. Press into a 1” thick rectangle. Wrap in plastic. Place in the refrigerator to relax for at least 30 minutes.

Using a rolling pin, roll the dough out into a rectangle, about 1/8” thick. Cut out a dozen 4” circles. Place in the refrigerator. The scraps from trimming the circles can be pressed back together, rested and rolled back out to form more galette discs.

To make the filling, melt the clarified butter in a Lodge 10” Cast Iron Skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, smoked salt, ground ginger, and the seeds from the vanilla bean. Cook just until the sugar is dissolved, stirring frequently with a wooden spoon.

Combine the cornstarch, bourbon and lemon juice. Mix to dissolve. Pour the slurry into the apple pie filling. Cook until thickened. Remove from heat.

Preheat your Yoder Smokers YS640s Pellet Grill to 375ºF, set up for indirect grilling.

Place two tablespoons of apple pie filling in the center of each circle of pie dough,. Fold the edges inward, until the filling is fully enclosed, overlapping to form the galette. Place the galettes on a parchment lined sheet pan.

You might also enjoy: Pumpkin Cheesecake Bars

Mix the egg and milk for the egg-wash. Brush the exposed dough surface of the galettes. Sprinkle with Noble Saltworks Smoked Maple Turbinado Sugar.

Transfer the sheet pan to the grill. Bake until the dough is cooked through and golden brown, about 45 minutes.

Serve each Apple Galette topped with whipped cream or ice cream.

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Chef Tom and Chef Britt team up to bring you these truly delicious Pumpkin Cheesecake Bars, baked on the Yoder Smokers YS640s Pellet Grill, and topped with a Bourbon Butterscotch Sauce. Let the holidays begin!

Pumpkin Cheesecake Bars with Bourbon Butterscotch Sauce

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24 servings

Ingredients

For the crust:

• 4 cups graham cracker crumbs (about 3 sleeves of crackers)


• 1 1/4 cup (2 1/2 sticks) melted unsalted butter


• 1 cup white sugar

For the cheesecake:

• 20 oz cream cheese, room temperature


• 8 oz white sugar (1 cup)


• 3 eggs


• 1 lb sour cream (1 3/4 cups)


• 1 1/2 tsp bourbon

For the pumpkin pie:

• 20 oz pumpkin puree


• 1 cup heavy cream


• 1/2 cup maple syrup


• 1/2 cup brown sugar


• 3 eggs, lightly beaten


• 1 tbsp pumpkin pie spice


• 1 tbsp bourbon

For the Bourbon Butterscotch:

• 1 cup brown sugar


• 1/2 cup light corn syrup


• 3 tbsp unsalted butter


• 1 tsp Noble Saltworks Whiskey Barrel Smoked Salt


• 1/2 cup heavy cream


• 1 tbsp bourbon

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF, set up for indirect grilling.

To make the crust, combine all ingredients in a food processor and process until all of the dry ingredients are coated in the melted butter. Spread the mixture evenly across the surface of a half sized sheet pan. Press evenly to compress. Transfer to the refrigerator.

To make the cheesecake portion, place the cream cheese and sugar in the bowl of a stand mixer. Using the paddle attachment, whip on high until lightened and the sugar is incorporated, about 2 minutes. Turn the speed down to medium. Add one egg at a time until all eggs are incorporated. Turn the speed down to low and add the sour cream and bourbon. Mix just until incorporated. Finish folding by hand, as needed. Pour the cheesecake mixture over the chilled graham cracker base.

To make the pumpkin pie filling, combine all ingredients and whisk well to incorporate. Pour the pumpkin pie filling over the cheesecake. Spread evenly.

Carefully transfer the pan to the second shelf of the grill. Cook until the internal temperature reaches 170ºF in the center, about one hour. Remove from the grill. Cool to room temperature, then transfer to the refrigerator to chill.

You might also enjoy: Sweet Potato Casserole

Just before serving, make the Bourbon Butterscotch. Bring brown sugar, corn syrup and salt to a boil in a Lodge Logic 8” Cast Iron Skillet, whisking to dissolve sugar. Boil until for about 3 minutes until syrupy and slightly reduced. Remove from heat, add cream and bourbon and stir until smooth. Return to heat source, over low heat. Whisk in the butter. Hold warm for serving.

Slice the Pumpkin Cheesecake Bars into squares and serve topped with warm Bourbon Butterscotch sauce.

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Chef Britt continues her side series where she shows you her take on corn spoonbread with tasty add-ins such as wild rice, bacon and hatch chiles!



BUY all featured flavors and tools for this recipe HERE!

Corn & Wild Rice Spoonbread

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Yield 8-10 servings

Ingredients

• ⅓ Cup Wild Rice


• 1 Cup Water


• 4 oz Bacon, cooked, diced


• 1 small shallot, minced


• 2 eggs, beaten lightly


• 1 can Creamed corn


• ¾ Cup 505 Hatch Chiles


• 1 Cup Sour Cream


• 1 box Jiffy Cornbread Mix

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Instructions

Preheat your YS640s to 325 degrees F.

Prepare the wild rice. First, you will rinse 1/3 cup wild rice with hot water 3 times, then combine with one cup of water in a pot. Bring to a boil, then reduce to a low simmer, and cover. Cook for 30 minutes, or until tender, with the husk being "al dente." Drain excess water (if any) and allow rice to cool.

Cook bacon until crispy and chop into bits. Mince shallot. Reserve bacon and shallot alongside the rice.

Beat eggs, and whisk together with creamed corn, 505 hatch chiles, and sour cream.

Whisk in cornbread mix into the wet mixture. Finish by adding cooked wild rice, chopped bacon bits, and minced shallot.

Place mixture into a 2-quart baking dish and bake for approximately 35-45 minutes or until the edges have slightly risen and the center has a tight jiggle.

Cool slightly to set before serving.

You might also enjoy: Barbecue Smoked Carrots

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this scratch made Barbecue Chicken Grilled Pizza. Wood fired, start to finish!

Barbecue Chicken Grilled Pizza

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Yield 4 pizzas

Ingredients

• Pizza Dough (recipe below)


• 4 large bone-in chicken thighs


• Plowboys BBQ Yardbird Rub


• 1 (29 oz) can Ciao DOP Certified San Marzano Tomatoes


• 2 tbsp Code 3 Spices Grunt Rub


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste


• 8 slices pepper bacon


• 1 lb mozzarella, grated


• 8 oz sharp cheddar, grated


• Red onion, sliced thin (optional)


• Fresno chiles, sliced (optional)


• Firebug Mild Grillin’ Sauce


• 4 oz Parmigiano Reggiano

For the pizza dough:

• 650g warm water (110ºF)


• 10g dry active yeast


• 1 kilo Antimo Caputo “00” Pizza Flour


• 20g Kosher salt

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Instructions

To make the pizza dough, Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.

Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.

Turn out onto a floured surface and divide into 4 equal sized portions. Roll each third into a ball, place in an oiled container. Cover. Refrigerate at least half an hour before use.

Preheat you Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.

Season the chicken thighs with the Plowboys BBQ Yardbird Rub. Place on the second shelf of the grill and roast until the internal temperature reaches 170ºF. Remove from the grill and rest. Remove the second shelf from the grill.

At the same time, cook the sliced bacon to desired doneness.

Stretch one ball of pizza dough, by hand or with a rolling pin until very thin and approximately 12”-14” in diameter.

Spray the cooking grates directly over the firebox with Spray Duck Fat. Place the dough directly on the grates. Cook until lightly browned and firm. Flip and toast briefly. The dough should still be soft and pliable.

You might also enjoy: Grandma Pie

To make the pizza sauce, combine the Ciao DOP Certified San Marzano Tomatoes and Code 3 Spices Grunt Rub in a bowl and smash by hand. Season withNoble Saltworks Hickory Smoked Flaked Finishing Salt,, to taste.

Spread a layer of the tomato sauce on the par-cooked pizza dough. Top with shredded chicken, torn pieces of bacon, thin sliced onions, peppers, shredded mozzarella and cheddar.

Return the pizza to the grill and cook until the cheese is melted and the bottom of the dough is crispy. Remove from the grill.

Drizzle the Grilled Chicken Grilled Pizza with Firebug Mild Grillin’ Sauce and fresh grated Parmigiano Reggiano to finish. Slice to serve.

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Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake off his Brown Butter Chocolate Chip Cookies, featuring an unexpected special ingredient!

Brown Butter Chocolate Chip Cookies

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Ingredients

• 1 3/4 cup all purpose flour


• 2 tsp Noble Saltworks Whiskey Barrel Smoked Salt


• 1 tsp baking soda


• 1 cup unsalted butter


• 1 cup brown sugar


• 1/2 cup white sugar


• 2 tsp vanilla extract


• 1 large egg


• 1 large egg yolk


• 4 oz semi-sweet chocolate chips


• 4 oz dark chocolate chips


• 1 cup sea salt kettle potato chips, crumbled

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF set up for indirect grilling.

Over medium low heat, in a Lodge 12” Cast Iron Skillet, melt the the butter, stirring frequently and taking care not to scorch the solids. When the butter turns a golden brown color, immediately remove it from the skillet and let cool to room temperature.

Combine the brown butter and sugars in the bowl of a KitchenAid 5 Quart Stand Mixer. Beat the sugar and butter with the paddle attachment just until it starts to lighten in color.

Add the eggs, one at a time, while mixing at a medium speed, then add the vanilla extract.

In a separate bowl, combine the flour, baking soda and salt and whisk to incorporate. Add half of the dry ingredients to the mixing bowl and mix on low speed until the dries are incorporated. Add the remaining ingredients and repeat.

You might also enjoy: Strawberry Shortcake Cobbler

Add all of the chocolate as well as the crushed kettle chips and mix just until evenly distributed.

Scoop out 1/3 cup potions onto two parchment lined sheet pans. Evenly space six cookies per pan.

Bake just until the edges start to brown and the tops are no longer glossy, about 15 minutes.

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For the third episode of Red, White & Que the atbbq.com crew visits Sweet Berries & Brambles berry farm in Harper, Kansas to gather fresh strawberries for Chef Britt's Strawberry Shortcake Cobbler.

Strawberry Shortcake Cobbler

Ingredients

For the Shortcake Biscuits:



• 3 cups Self-Rising Flour


• 4 tbsp Unsalted Butter


• 2 2/3 cups Heavy Cream


• Powdered Sugar, as needed (about 2 cups)

Strawberry Cobbler Filling:



• 2 lb Strawberries, washed & hulled


• 1 Granny Smith Apple, peeled and shredded


• 1 cup Sugar


• 1/4 cup Cornstarch


• 1 pinch Kosher Salt


• 1 tbsp Orlando Balsamic Vinegar of Modena

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Instructions

Preheat your Yoder Smokers YS640s Pellet Grill to 400°F, set up for indirect grilling.

To make the Strawberry Filling, combine all ingredients in a large bowl. Stir to disperse the ingredients evenly, then transfer into a Lodge 12-inch Cast Iron Skillet.

To make the shortcake biscuits, begin by rubbing in your butter into the flour until completely blended. Then, add the heavy cream and mix together with a fork until just combined.

Scoop the batter with a cookie scoop, then roll each biscuit into powdered sugar.

Place each biscuit on top of the strawberry filling, starting around the edge, working towards the center.

Bake the Strawberry Shortcake Cobbler for about one hour until the biscuits are puffed up and the filling is bubbling. You can also use your Instant Read Thermometer to check the doneness. The biscuits need to be close to 200°F, while the strawberry filling should be close to 210-215°F.

Remove cobbler from smoker and let sit for at least 30 minutes or more to allow the filling to set. Serve with your favorite vanilla ice cream or whipped cream.

For an added touch, drizzle a little extra balsamic to serve.

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Perfect for breakfast or brunch, Chef Britt shows you how to make two different Dutch Baby recipes on the Yoder Smokers YS640 Pellet Grill. Enjoy!

Dutch Babies Recipes

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Ingredients for the Batter

• 4 large eggs


• 3/4 cup of milk


• 3/4 cup of all-purpose flour


• 2 tbsp cornstarch


• 1/2 tsp salt


• 1/2 tsp black pepper


• 4 tbsp unsalted butter, divided

Batter Instructions:

Preheat YS640s smoker to 420° F.

Prepare batter in Ankarsrum mixer with whip attachments. Mix eggs, milk, salt, and pepper until smooth. Add all of the dry ingredients at once and mix until no lumps remain.

While you mix the batter, heat two tablespoons of butter in each 8” cast iron skillet over medium heat. When butter is completely melted in both pans and batter is finished mixing, pour half of the batter in each pan.


Move both pans directly into the preheated smoker. Placement ideal with indirect heat (top or right side). Cook for 30 minutes. Edges should be golden brown and puffed on the sides, the center should be set when finished.

While the dutch babies are baking, prepare your ingredients.

Plum & Prosciutto Dutch Baby - (Sweet)

Ingredients

• 1 Plum, cut into small wedges


• 1 tbsp butter


• 2 tbsp water


• 1 tbsp sugar


• 2 tbsp House of Q Apple Butter BBQ Sauce


• 2-3 slices of prosciutto


• Pea shoots, for garnish


• Reida Honey Farm Raw Wildflower Honey

Instructions:

Melt butter over medium-high heat, add plums and begin to cook down. Once the fruit is softened, add one tablespoon of sugar and two tablespoons of water and continue to cook until the fruit begins to caramelize.

Add one tablespoon of House of Q Apple Butter BBQ Sauce to finish. Reserve and set aside.

Build dutch baby with cooked plums, garnish with prosciutto, pea shoots, and a drizzle of Reida Farm Raw Wildflower Honey.

Crisping up prosciutto is optional; if preferred.

Grilled Shrimp, Egg, & Watercress Dutch Baby - (Savory)

Ingredients

• 5 medium shrimp, peeled & deveined


• As needed, Oakridge BBQ Smokey Chile Lime seasoning


• 1 small bunch watercress


• 1 egg


• 2 tbsp Sour Cream


• 1 tbsp Heavy Cream


• 1/2 tbsp chives, sliced thin


• Freshly cracked black pepper

Instructions:

Skewer shrimp and season with Oakridge BBQ Smokey Chile Lime seasoning, reserve.

Make chive dressing. Mix sour cream, heavy cream, and chives together.

Heat well-oiled cast iron skillet over medium heat. Crack the egg directly into the oil. Carefully break inner egg white and pull away from the surface of the yolk. Fry egg until the white is completely cooked through.

Once the dutch baby is finished baking, place skewered shrimp directly on the grill close to the heat source. Cook until opaque, about two minutes on each side.

Assemble dutch baby. Place fried egg in the center, then continue to build with grilled shrimp, watercress, chive dressing, and fresh-cracked pepper.
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