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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 shows us a spin on a holiday classic: Sweet Potato Casserole! She makes smoky sweet potato mash and tops it all with homemade marshmallow fluff!



BUY all featured flavors and tools for this recipe HERE!

Sweet Potato Casserole

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Yield 1 deep-dish pie pan (about 8-10 servings)

Ingredients

Sweet Potato Mash:

• 2 - 2½ # Sweet Potatoes


• 8 oz Mascarpone


• 3 Tablespoons John Henry's Sugar Maple Rub


• ½ Cup Toasted Pecan Pieces, plus more for serving

Marshmallow Fluff Topping:

• 3 Large Egg Whites (90g)


• 2/3 Cup Sugar


• 2/3 Cup Corn Syrup


• 1/2 Cup Water


• ½ Teaspoon Cream of Tartar


• 1 Teaspoon Vanilla Extract

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Instructions

Preheat your grill or smoker to 400 degrees. Prick the sweet potatoes with a fork and bake on a foil-lined pan for around an hour and fifteen minutes, or until tender all the way through.

Prepare the marshmallow topping while the sweet potatoes cook.

Combine egg whites and cream of tartar in the bottom of a mixer bowl, fitted with a whip attachment. Begin whipping the whites and tartar on low speed. Meanwhile, combine corn syrup, water, and sugar in a small saucepan. Before bringing it to a boil, ensure that the sugar is completely hydrated before adding any heat. Cook the syrup until the temperature reaches 236-240 degrees F. Slowly add the syrup down the side of the mixer bowl while whipping at high speed. Once all of the syrup is added, continue to whip on high speed until the fluff has cooled to room temperature, about 10 minutes. Move fluff to a piping bag fitted with a large piping tip. Reserve until further use.

Once sweet potatoes are cooked through, remove the flesh from the skins and mix with mascarpone, toasted pecans, and John Henry's Sugar Maple Rub in a bowl. Transfer mixture to a deep-dish pie pan and spread out evenly.

From here you can either reserve the mash and cover it with foil in a warm oven, and then pipe the marshmallow fluff and char with a torch right before serving. Or you can pipe the marshmallow fluff over the top and place it in a hot oven and broil to char the top.

You might also enjoy: Barbecue Smoked Carrots

 

This luau-inspired ice cream sundae brings salty, smoky, and sweet all together for an incredibly unique dessert!

Smoked Ham Ice Cream Sundae Recipe

Ingredients

Ham-Infused Milk:

• 1 Kg Whole Milk


• 600 g Smoked Ham, cut into 1-inch cubes


• 100 g Ham Hock

Ice Cream Base:

• 650 g Ham-infused Milk


• 87 g Heavy Cream


• 40 g Powdered Milk


• 150 g Sugar


• 70 g Egg Yolks

Sundae Toppings:

• Grilled Pineapple Rings


• Maraschino Cherries


• Crispy Bacon Bits


• Paper Umbrellas (for fun!)

Instructions

To make the ham-infused milk:

Sautee the smoked ham pieces in a skillet to brown and render out any excess fat.

Combine the cooked ham pieces with the milk and ham hock in a saucepot. Ensure the pot is small enough to completely submerge the ham in the milk.

Bring to a boil over high heat, remove from heat and cover. Allow ham to infuse for 30 minutes off the heat.

Strain the ham out of the milk. Cool the milk quickly over an ice bath and proceed with the ice cream base.

To make the ice cream base:

An instant-read thermometer will come in handy for this entire process.

Combine the sugar and egg yolks in a small bowl.

Place the milk in a pot over high heat.

At 77°F, add the milk powder. To ensure the milk powder doesn't settle to the bottom of the pan and burn, whisk constantly from here on out.

At 95°F, pour in the yolk mixture.

At 113°F add the heavy cream.

Bring the mixture up to 185°F, take off the heat, and stir for two more minutes while whisking constantly to pasteurize and homogenize the mixture.

Pour the ice cream base over a fine-mesh sieve and chill to 39°F quickly over an ice bath.

Allow the mixture to age for at least 4 hours, or ideally 12 hours before churning.

Set up your ice cream maker. If you are using the KitchenAid ice cream attachment, you will need to freeze the bowl for at least 15 hours before churning.

Once you are ready to churn, follow manufacturer instructions. Ideal temperature when the ice cream is finished will be 25°F.

Place the churned product into the freezer to set up for at least 6 hours, if not overnight.

To make the Sundaes:

Render out some bacon until crispy and chop into little bits. (About half of a strip per sundae will do.)

Grill fresh or canned pineapple rings over high heat, ideally on GrillGrates. (Two or three rings per sundae.)

Place maraschino cherries onto paper umbrella.

You may also like: Strawberry Shortcake Cobbler

Assemble into bowl as such: grilled pineapple ring, fresh scoop of smoked ham ice cream, bacon bits and cherries on top!

Serve and enjoy!

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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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Ring in the new year in comfort and style! These scratch-made Cinnamon Rolls with Smoked Candied Nuts are absolutely worth the effort and the wait. You just can't beat homemade!

Cinnamon Rolls with Candied Smoked Nuts Recipe

Ingredients

For the Sweet Dough:



• 1 cup whole milk


• 1/2 cup unsalted butter, room temperature


• 1/3 cup granulated sugar


• 9 g (2 1/2 tsp) dry active yeast


• 2 large eggs, room temperature


• 4 cups all purpose flour


• 2 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt

For the Cinnamon Roll Filling:



• 3/4 cup brown sugar, packed


• 1/4 cup maple syrup


• 1/2 cup unsalted butter, softened


• 3 tbsp ground cinnamon

For the Cream Cheese Glaze:



• 1/2 cup (4 oz) cream cheese, softened


• 1/2 cup unsalted butter, softened


• 1 tbsp bourbon


• 2 cups powdered sugar


• 2 tbsp whole milk

For the Smoked Candied Nuts:



• 1 cup pecan pieces


• 1 cup hazelnuts, chopped


• 1 cup maple syrup


• 1/2 cup brown sugar


• 1 tsp cinnamon


• 1 tsp Noble Saltworks Whiskey Barrel Smoked Flaked Finishing Salt

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Instructions

Place the milk in a small sauce pan. Bring to a boil. When the milk begins to boil remove the pan from the heat. Pour the hot milk into the bowl of an KitchenAid Stand Mixer. Add the 1/2 cup butter and stir to melt. When the butter is melt, stir in the sugar and whisk to dissolve. When the temperature of the milk has cooled to 110ºF, add the yeast. Stir and let sit for 10 minutes, letting the yeast begin to foam. Add the eggs, salt and flour. Using the dough hook attachment, mix for 10 minutes. Transfer to an oiled bowl. Cover with plastic wrap and allow the dough to rise until double in size.

To make the Cinnamon Roll Filling, mix the brown sugar, maple syrup, butter and cinnamon until smooth. Keep at room temperature until ready to use.

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF, set up for smoking.

Place the pecan and hazelnut pieces in a quart sized container. Pour the maple syrup over the nuts. Soak for 30 minutes. Strain the nuts. Discard or reserve the maple syrup. Place the the nuts in a bowl. Add the remaining ingredients. Toss to coat the nuts in the sugars. Spread the nuts out on a parchment lined sheet pan. Place the pan on the second shelf of the grill. Fill an A-MAZE-N Tube Smoker with Cherry Pellets, place on the main cooking grate and light with a torch. Let the flame burn back for about 30 second, then blow out the flame. Smoke until the mixture is mostly dried out and the nuts are tender, about 1 hour. Remove from the grill. 

When the sweet dough has doubled in size, remove from the bowl and place on a floured work surface. Fold the dough into thirds and press flat. Then turn 90º and fold into thirds again and press the dough into a rectangle shape. Using a rollin pin, roll the rectangle out to approximately 16” X 20”.

Spread the cinnamon filling over the dough, in a thin layer. Leave a 1.5” border of bare dough on one long edge. Starting at the cinnamon-covered long edge, roll the dough tightly toward the bare edge, forming a long tight cinnamon roll log. Cut the log into 12 equal sized rolls. Tuck the loose end of each roll underneath to secure it, and place 6 rolls in a greased Lodge 8” Cast Iron Skillet.

You might also enjoy: Pulled Pork Waffles with Bourbon Maple Syrup

Increase the temperature of the grill to 350ºF.

Allow the rolls to rise until they have risen above the rim of the skilled and have proofed into each other. The cinnamon rolls should be touching each other. Bake until the edges are just golden and the centers of are cooked through, about 40 minutes.

To make the cream cheese glaze, combine the room temperature cream cheese, butter, bourbon and powdered sugar in the bowl of a stand mixer. Using the whisk attachment, mix until completely smooth. Add the milk and whisk until incorporated.

Immediately after the cinnamon rolls come off the grill, cover in the cream cheese glaze. Serve warm, topped with the Smoked Candied Nuts.

This recipe makes 12 cinnamon rolls. You can fit 6 rolls into each 8” skillet, so when preparing your cinnamon rolls, work in batches, use two skillets or save and freeze half for later.

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Smoked Chocolate Mousse is the perfect way to take your dessert to the next level. This elegant dessert is rich in texture and flavor and the touch of smoke is just the right finish!

Smoked Chocolate Mousse Recipe

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Ingredients

• 16 oz dark chocolate chips, divided


• 8 oz unsalted butter


• 7 egg yolks


• 11 egg whites


• 2 1/2 oz white sugar


• 1 cup heavy cream

Instructions

Prepare your Yoder Smokers YS640 Pellet Grill for cold smoking. Flip the switch to the “on” position, but do not press start. This will allow the fans to run without creating heat. Fill an A-MAZE-N Tube Smoker with your favorite pellets. Place on the main cooking grate to the left side. Light the end with a torch. Let the fire burn for a minute before blowing out the flame.

Spread the chocolate chips out on sheets of FrogMat. Place the FrogMat on the second shelf of the grill. Smoke the chocolate for 90 minutes. Remove from the grill. Set aside 2 oz of the chocolate chips, and mince for garnish.

On the stove top, melt the chocolate and butter in a double boiler over low heat. Whisk until smooth. Allow the chocolate mixture to cool slightly. Whisk in the yolks one at a time.

Whisk the egg whites until soft peaks are formed. Slowly add the sugar while whisking. Continue to whisk until stiff peaks form.

Fold 1/4 of the egg whites into the chocolate mixture. Add the remaining egg whites and fold until there are not remaining streaks.

Whip the heavy cream to soft peaks. When the chocolate mixture has cooled to 90ºF-95ºF, fold in the heavy cream until no streaks remain.

You might also enjoy: Cast Iron Chocolate Lava Cake

Pipe the mousse into 4 oz mason jars and chill until ready to serve. Serve topped with bourbon whipped cream and a pinch of minced smoked chocolate chips.

This recipe will yield 20 (1/2 cup) servings.

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It's dessert time, so fire up the grill! Caramel Bread Pudding cooked on the Yoder Smokers YS640 Pellet Grill is a beautiful thing!

Caramel Bread Pudding

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Ingredients

• 2 tbsp unsalted butter, room temperature


• 2 (14 oz) loaves of day old brioche, 1” cubes


• 1/2 cup white chocolate chips


• 1/4 cup caramel chips


• 1/4 cup dried sweetened cranberries


• 1 tbsp cinnamon


• For the custard:


• 1 cup whole milk


• 2 eggs


• 1/4 cup sugar


• 1 tbsp bourbon


• pinch salt

For the Bourbon Caramel Sauce:

• 1 (13.4 oz) can dulce de leche


• 1/2 cup unsalted butter


• 1/4 cup bourbon

Instructions

Preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for indirect cooking.

Coat a Lodge 12” Cast Iron Skillet with the two tablespoons of unsalted butter. Arrange the cubed brioche in a single layer. Sprinkle in half of the white chocolate, caramel chips and cinnamon. Add the remaining brioche and top with the remaining white chocolate, caramel and cinnamon.

Combine the ingredients for the custard and whisk well to combine. Pour the custard over the layered bread and let rest for at least 30 minutes, but no more than 24 hours.

Cover with the lid and bake 25 minutes. Uncover, turn the grill up to 400ºF and bake until set, and lightly browned, another 30 minutes.

You might also enjoy: Pumpkin Spice Bundt Cake

While the bread pudding cooks, prepare the Bourbon Caramel Sauce. Combine the Dulce de Leche and butter in a sauce pot over medium-low heat. Bring to a simmer for one minute, whisking. Remove from heat and add bourbon. Return to heat and reduce for 1 minute. Set aside.

Serve the bread pudding topped with Bourbon Caramel Sauce.

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Tasty little chocolate treats are exactly what your holiday parties need, so fire up the smoker and try a batch of these Pumpkin Spice Truffles. You'll be glad you did!

Pumpkin Spice Truffles Recipe

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Ingredients

• 1 (2 lb) pie pumpkin

For the filling:

• 4 oz cream cheese, room temperature


• 2 tbsp powdered sugar


• 1/2 cup pumpkin puree


• 1/4 cup maple syrup


• 1 tsp cinnamon


• 1/2 tsp ground allspice


• 1 1/2 cup ginger snap crumbs


• 4 oz white chocolate chips, melted

For the coating:

• 8 oz white chocolate, melted


• 8 oz dark chocolate, melted


• Noble Saltworks Smoked Hickory Flaked Finishing Salt


• cinnamon

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Instructions

To prepare the pumpkin puree, preheat your Yoder Smokers YS640 Pellet Grill to 350ºF, set up for indirect grilling. Fill an A-Maze-N Tube Smoker with your favorite wood pellets. Place the tube on the left-hand side of the main cooking grate. Light the end with a torch. Let the flame burn for about 30 seconds, then blow out the flame.

Split the pumpkin vertically in half. Scoop out seeds and discard. Place the halved pumpkin on the second shelf of the grill. Cook until tender, about 45 minutes. Remove the skin. Scoop out the flesh. Place in a food processor. Puree the flesh of the pumpkin until smooth. Remove from the food processor and clean out the bowl.

Combine the cream cheese and powdered sugar in the clean bowl of the food processor. Mix until well incorporated. Add 1/2 cup pumpkin puree, along with the maple syrup, cinnamon, allspice. Mix well. Add the ginger snap crumbs and melted chocolate. Mix until well incorporated. Transfer to a container with a lid. Place in the refrigerator until chilled.

Transfer the chilled filling to the freezer for 30-60 minutes. Remove from the freezer. Scoop out one tablespoon at a time and roll each portion into a ball. Place the balls on a parchment lined sheet pan. Place in the refrigerator to chill.

For the coating, melt the chocolates separately. The white chocolate will melt best in a bowl over a pot of simmering water. The dark chocolate can be melted in the microwave.

You might also enjoy: Pumpkin Spice Bundt Cake

Dip the truffles in the melted chocolate (half white, half dark). Place back on the parchment lined sheet pan. Just after dipping and transferring the truffles, sprinkle with a dusting of cinnamon and a pinch of Noble Saltworks Smoked Hickory Flaked Finishing Salt.

finish with noble salt & cinnamon.