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Beef Wellington is a beautiful dish that layers flavors, creating an entire meal in and of itself. Named after the first Duke of Wellington, Arthur Wellesley, who is revered as a national hero in England for defeating Napoleon at Waterloo. Wellesley was a fan of a dish made of beef, mushrooms, truffles, Madeira wine, and pâté cooked in pastry, hence the similar Beef Wellington being named in his honor.

Beef Wellington Recipe

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Ingredients

• 1 (8”) section center cut beef tenderloin


• Noble Saltworks Smoked Finishing Salt


• Fresh ground black pepper


• House of Q Slow Smoke Gold Mustard Sauce


• 1 sheet puff pastry


• 12 slices prosciutto


• 4 egg yolks

For the duxelles:



• 24 oz mushrooms, chopped


• 1/2 cup shallots, chopped


• 4-6 cloves garlic, chopped


• 1 tsp fresh thyme


• 2 tbsp unsalted butter


• Fresh ground black pepper


• Noble Saltworks Smoked Finishing Salt

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Instructions

Trim any silver skin or excess surface fat from the roast. Rub a small amount of oil on the surface of the tenderloin. Season with Noble Saltworks Smoked Finishing Salt and fresh ground black pepper.

Preheat a Lodge 12” cast iron skillet over high heat. Add a couple of tablespoons of vegetable oil in the skillet. Sear the tenderloin on all sides. Quickly brown all surfaces, including the ends. Remove from the skillet and immediately brush with a layer of House of Q Slow Smoke Gold Mustard Sauce. Set aside.

To make the duxelles, combine the mushrooms, shallots, garlic, and thyme in a food processor. Process until a chunky paste forms and all ingredients are well dispersed. In the same Lodge 12” cast iron skillet used before, melt the butter over medium-high heat. Add the mushroom mixture. Cook, stirring occasionally until most of the moisture has cooked out, about 10 minutes. Season with the Fresh ground black pepper and Noble Saltworks Smoked Finishing Salt. Taste and adjust seasoning, as needed. Remove from the heat and set aside.

Lay out the slices of prosciutto on a large sheet of plastic wrap. Lay out the slices in two rows, creating a sheet slightly longer than the tenderloin, slightly overlapping the slices. Spread the duxelles over the prosciutto in an even layer. Place the tenderloin on top of the duxelles at the end closest to you. Using the plastic wrap, roll the prosciutto around the tenderloin, pulling tight as you go. When the tenderloin is fully encased, twist the ends of the plastic wrap tight to form a uniform tube. Place in the refrigerator for 20 minutes.

You May Also Like: Reverse Seared Strip Loin

Roll out a sheet of puff pastry wide enough to fully encase the tenderloin, about 3” longer than the tenderloin on each end (14”x14”). Place the pastry on a large sheet of plastic wrap. Unwrap the prosciutto and duxelles wrapped tenderloin. Place on the pastry at the end closest to you. Roll the pastry around the roast. Make sure it’s fully encased. Fold the ends of the pastry in to encase the ends, as well. Wrap tightly in plastic wrap. Place in the refrigerator for 20 minutes.

Preheat your Yoder Smokers YS640 pellet grill to 425ºF.

Whisk together the egg yolks. Remove the beef wellington from the plastic wrap. Transfer to a parchment lined sheet pan. Brush the Wellington with the yolks. Using the back of a knife, feel free to score a design into the egg wash. Sprinkle some Noble Saltworks Smoked Finishing Salt over the top.

Place on the second shelf of the grill. Cook until the internal temperature reaches 120ºF-125ºF internal temperature, rotating halfway through the cook. Remove and rest 5 minutes before slicing.

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Chef Tom was up at the Kansas Speedway with Yoder Smokers cooking the 810 Sports Party at the 2017 American Royal (the world's largest barbecue competition) and cooks up some Chopped Flank Steak Street Tacos on the Yoder Smokers 24x48 Flattop Charcoal Grill.

Chopped Flank Steak Street Tacos Recipe

Ingredients

• 1.5-2 pound flank steak


• Sweetwater Spice Tres Chiles Fajita Bath


• 6 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning


• 4 tbsp Code 3 Spices Grunt Rub


• 2 tbsp ground cumin


• cotija cheese


• small street taco sized flour tortillas

For the cilantro lime slaw:



• 8 oz slaw mix


• 1/4 cup minced cilantro


• 1/4 cup lime juice


• 2 tbsp sugar


• salt, to taste

For the pico:



• 1 cup tomato, diced


• 1/3 cup yellow onion, minced


• 1/4 cup jalapeño, seeded, minced


• 1/4 cup cilantro, minced


• 3 tbsp lime juice


• salt, to taste

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Instructions

Trim any excess fat/silver skin/tissue from the surface of the flank steak. Place in a zip top bag with the Sweetwater Spice Tres Chiles Fajita Bath, mixed according the instructions on the bottle. Transfer to the refrigerator (or cooler). Let sit 1-2 hours.

Mix all slaw ingredients well. Store in the refrigerator (or cooler) until ready to serve.

Mix all pico ingredients well. Store in the refrigerator (or cooler) until ready to serve.

Preheat your Yoder Smokers Adjustable Flattop Charcoal Grill for high heat direct and indirect grilling zones, set up with GrillGrates.

Remove the flank steak from the marinade. Dab excess moisture from the surface with a paper towel. Combine the Cattleman’s Grill 8 Second Ride Carne Asada Seasoning, Code 3 Spices Grunt Rub and cumin. Season the steak with the mixture.

Grill the flank on the GrillGrates with the lid open. When you have nice grill marks, flip and continue cooking until the internal temperature reaches 125ºF-130ºF. You may close the lid to expedite the process once you’ve achieved your grill marks. Rest the meat 5 minutes. Slice thin across the grain. Chop into small bite-sized pieces.

Toast your tortillas on the flattop grill, just to soften and add a little color. Remove before they get crispy. Fill the taco with the flank steak, top with the slaw, pico and a sprinkle of cotija cheese.

This recipe was prepared on a https://www.atbbq.com/grills-and-smokers/charcoal-grills/yoder-smokers-adjustable-flattop-charcoal-grill.html.

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Chef Tom is cooking up something special for our 100th recipe video. This reverse seared cowboy ribeye calls back to our very first video... but this time we add some special components to take a steak and make it into a meal.

Reverse Seared Cowboy Ribeye Recipe

Ingredients

• 1 Cowboy Ribeye


• Cattleman’s Grill Tri-tip Seasoning

For the Century Sauce:



• 1/4 cup mayonnaise


• 2 tbsp House of Q Slow Smoke Gold Mustard Sauce


• 2 tbsp Italian vinaigrette


• 2 tsp fine grated parmesan


• 1/2 tsp Cattleman’s Grill Italiano Seasoning

For the crispy red onion straws:



• 1/2 red onion, sliced thin


• 2 cups buttermilk


• 2 cups flour


• 1/4 cup Cattleman’s Grill Steakhouse seasoning


• canola/vegetable oil for frying

For the sweet potato puree:



• 1 large sweet potato, roasted until tender


• 1/2 cup whole milk


• 4 tbsp unsalted butter


• 1 tsp fresh rosemary, minced


• 1/2 tsp Noble Saltworks Hickory Smoked Salt

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Instructions

Preheat your Yoder Smokers YS640 pellet grill to 225ºF. Trim to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Tri-tip Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.

Place the ribeye in the center of the second shelf. Smoke until the internal temperature reaches 110ºF-115ºF.

While the steak is smoking, prepare the Century Sauce. Combine the ingredients for the sauce in a small bowl and mix well to incorporate. Set aside.

Next, make the crispy red onion straws. Place the thin sliced onions in a bowl and pour the buttermilk over the onions to cover. Soak for 20-30 minutes. Mix together the flour and Cattleman’s Grill Steakhouse seasoning in a shallow container (casserole dish). Pull a handful of the sliced onions out of the buttermilk, dredge in the seasoned flour and transfer to a cooling rack. Pour the oil into a Lodge 12” cast iron skillet to a depth of about 1/2”. Heat the oil to 375ºF. Fry the onions, turning as necessary to evenly brown on all sides. Remove from oil and place back on the cooling rack.

To make the sweet potato puree, scoop the flesh out of the skin and discard the skin. Place the flesh in a small food processor with the remaining ingredients. Process until smooth. Adjust consistency with milk, as desired. Taste and adjust seasoning, as desired.

When the steak reaches 110ºF-115ºF, remove it from the cooker, place on a plate and cover loosely with foil. Immediately remove the door from your two door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 500ºF. When the cooker comes up to temp place the steak on the GrillGrates and grill on both sides until the internal temperature reaches 130ºF.

Remove the ribeye from the grill. Rest 5 minutes before slicing. Serve the steak on top of the sweet potato puree, topped with the crispy red onion straws and Century Sauce.

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Watch Chef Tom reverse sear a whole beef tenderloin and grill shrimp on the Yoder Smokers YS640 Pellet Grill for an amazing Surf n' Turf dinner.

Reverse Seared Beef Tenderloin and Grilled Shrimp Recipe

Yield: About 8 servings

Ingredients

For the beef tenderloin

• 1 whole beef tenderloin


• Smoke on Wheels BBQ Marinade


• R Butts R Smokin’ R Beef Rub

For the shrimp

• 16 large shrimp, peeled, deveined


• Smoke on Wheels BBQ Marinade


• Plowboys BBQ Fin and Feather Rub

For the compound butter

• 1 (4 oz) stick unsalted butter, room temperature


• 1 tsp garlic, minced


• 1/2 tsp lemon zest


• Noble Saltworks Cherry Wood Smoked Salt


• black pepper

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Instructions

Combine the ingredients for the compound butter in a small bowl. Mix well to combine. Place on a sheet of plastic wrap. Wrap the plastic around the butter, twist the ends of the plastic and roll into a log shape. Place in the refrigerator to firm.

Preheat your Yoder Smokers YS640 pellet grill to 225°F, set up for indirect grilling, with GrillGrates in place on the main cooking surface, and the second shelf in place.

Trim the excess fat, silver skin and chain from the outside of the tenderloin. Pour a small amount of Smoke on Wheels BBQ Marinade over the tenderloin and rub all over the meat to form a thin layer to act as a binder for the rub. Season with R Butts R Smokin’ R Beef Rub. Let the rub set up for a few minutes. Transfer to the second shelf of the smoker.

While the beef smokes, place the shrimp in a bowl and cover with the Smoke on Wheels BBQ Marinade. Let soak about 30 minutes. Remove the shrimp from the marinade and thread onto skewers. Season with Plowboys BBQ Fin and Feather Rub.

When the internal temperature of the beef tenderloin reaches 100ºF, remove the tenderloin and the second shelf. Cover the tenderloin loosely with foil. Increase the grill temperature to 400°F. When the grill reaches 400°F, place the tenderloin on the GrillGrates, directly over the firebox. As the tenderloin takes on nice grill marks, rotate the tenderloin to allow all sides to brown. Do all of this with the lid open, so as not to overcook the meat before browning the surface. When the internal temperature reaches 125°F, remove the tenderloin from the grill to rest, and place the shrimp skewers on the GrillGrates.

Cook the shrimp on both sides until they have a little char and are opaque and cooked through (140°F internal).

Slice steaks out of the tenderloin. Top with a couple of grilled shrimp and a pat of the compound butter.

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Chef Tom cooks up a pan seared steak in the Uuni 2S Portable Wood Fired Oven. This is a simple recipe that is really all about the flavor the steak as it sears and bastes in the cast iron pan.

Wood Fired Pan Seared Steak Recipe

Ingredients

• 1 (1" thick) ribeye steak


• extra virgin olive oil


• Cattleman’s Grill California Tri-tip Seasoning

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Instructions

Preheat the Uuni portable wood fired oven for 15 minutes. Place the Uuni Sizzler cast iron grill pan inside the oven to preheat.

Rub the steak with a thin layer of oil. Use a pice mill to break down the Cattleman’s Grill California Tri-tip Seasoning into a finer dust. Season the steak with the rub.

Place the steak in the sizzler pan. Slide into the oven. Cook until the top is nicely browned. Flip. Continue cooking until the internal temperature reaches 125ºF. Remove from the oven and pan.

Pitmaster Josh Cary and Chef Tom Jackson cook up some Chicken Fried Steak and Eggs and ask you about your favorite breakfast foods to cook on the grill.

Chicken Fried Steak Recipe

Ingredients

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• 4 beef cube steaks


• 1 quart buttermilk


• 2 tbsp hot sauce


• 4 cups all purpose flour


• 2 tbsp kosher salt


• 1 tbsp fresh ground black pepper


• 2 tsp granulated garlic

Directions

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Place the cube steaks in a gallon zip top bag. Add the butter milk and hot sauce. Place in the fridge and let sit for three hours.

Remove the steaks and place in a shallow pan. Place the flour and seasonings in another shallow pan, and mix well. Set up a cooling rack over a third pan.

Remove the excess buttermilk from the outside of the steak. Dredge in the seasoned flour. Shake off the excess, and place on the cooling rack. Repeat the process with the remaining steaks. Allow the steaks to sit for about twenty minutes, until the flour is all moistened.

Preheat a 12” cast iron skillet over medium heat. Fill the skillet with 1/2” of canola oil. Using an instant read digital thermometer, monitor the temperature of the oil and adjust the heat to keep the oil around 350ºF.

Fry the steaks on each side until golden brown. Remove from the oil and place on a clean cooling rack to allow the excess oil to drip off of the surface. Serve hot.

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Strip Loin Roast has been a favorite cut of beef for our team for years. Typically this roast is cut into New York Strip (or Kansas City Strip) steaks, but in our opinion, reverse searing it whole is where it’s at.

In this video, Chef Tom will show you how to trim, season and cook a strip loin roast to perfection, and creates a fantastic Poblano Creme Fraiche to serve with it.

Reverse Seared Strip Loin Roast with Poblano Creme Fraiche

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Ingredients

• 1 whole strip loin


• R Butts R Smokin' R Beef Rub

Poblano Creme Fraiche:

• 1 pint heavy whipping cream


• 2 tbsp cultured buttermilk


• 1 poblano pepper


• 1 clove garlic, minced


• 2 tsp lime juice


• Noble Saltworks Hickory Smoked Flaked Salt, to taste


• fresh ground black pepper, to taste

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Instructions

To Make the Poblano Creme Fraiche

Combine the heavy cream and buttermilk in a plastic bottle or mason jar. Shake well for 10 seconds. Let sit at room temperature overnight. The next day the mixture will be thickened.

Place the poblano on the grill over direct high heat. Blacken on all sides. Place in a zip-top bag and allow to steam for 15 minutes. Remove from the bag. Remove the seeds and stem. Peel the skin off. Mince the remaining flesh.

Place the creme fraiche in a bowl. Add the minced poblano, garlic and lime juice. Season with salt and pepper. Mix well.

To Make the Strip Loin Roast

Preheat your Yoder Smokers YS640 Pellet Grill to 250ºF set up for indirect grilling, with GrillGrates. Rub the surface of the loin with a thin layer of vegetable or olive oil. Season with R Butts R Smokin’ R Beef Rub. Allow the rub to attach by resting the meat for 5-10 minutes (the rub will begin to look wet as it pulls moisture out of the meat).

You may also like: Texas Style Brisket

Smoke the loin roast on the second shelf until the internal temperature reaches 105ºF. Remove the loin from the cooker and cover loosely with foil. Turn the cooker up to 450ºF.P Using heat-resistant leather BBQ gloves, move the GrillGrates aside. Remove the door from your two-piece diffuser (or the entire diffuser), and return the GrillGrates to their place over the fire box.

After about 5 minutes, the grill will have come up to temp. Place the loin roast on the GrillGrates. Grill on both sides to achieve nice grill marks, cooking until internal temperature reaches 125ºF (check the internal temperature with an instant-read thermometer inserted into the thickest part of the roast). Pull, rest for 10 minutes, and slice to serve.

Serve with the Poblano Creme Fraiche.

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Chef Tom pan-sears a ribeye steak in our Lodge Cast Iron skillet on a Kamado Joe Classic ceramic grill.

Pan Seared Ribeye Steak Recipe

Ingredients

• 1 ribeye steak


• vegetable oil


• Killer Hogs Steak Rub


• 2 sprigs rosemary

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Instructions

Preheat your Kamado Joe Classic Joe charcoal grill to 600ºF, set up direct grilling. Place a Lodge Logic 10” cast iron skillet on the grate to preheat.

Coat your steak with a thin layer of vegetable oil. Season the steak with the Killer Hogs Steak Rub, preferable after being broken down in a spice mill for a finer texture.

Add a couple of tablespoons of vegetable oil to the smoking hot cast iron skillet. Place the steak in the skillet. Place one sprig of rosemary on top of the steak. As the fat renders out of the steak, use a towel to grab the handle and tip the skillet.

Spoon the pooled fat over the top of the rosemary and steak. Baste occasionally until the bottom of the steak is nicely seared. Flip the steak (rosemary with it). Continue basting occasionally until the internal temperature reaches 125ºF-130ºF. Remove from the grill and rest 5 minutes before slicing.

Pitmaster Josh Cary and Chef Tom Jackson break down one of their favorite methods for the perfect steak... pan searing.

Pan Seared Steak Recipe

Ingredients

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• 1 ribeye steak


• smoked salt


• fresh cracked black pepper


• 2 sprigs fresh rosemary


• 2-3 tbsp clarified butter (or ghee)

Instructions

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Preheat a 12” cast iron skillet over an gas burner set to medium-high heat. Meanwhile, rub a thin layer of vegetable oil on the steaks; just enough to bind the seasoning to the meat. Then season all surfaces of the meat with the salt and pepper.

When the pan is smoking hot, add the clarified butter. Place one sprig rosemary in the middle of the pan. Set the steak right on top of the rosemary. Top the steak with the other sprig of rosemary.

Using a towel to protect your hand, grab the handle and tilt the skillet toward you and begin spooning the oil and juices from the pooled liquid over the top of the steak and herbs. You will want a metal spoon, something larger than a soup spoon. This basting will allow the steak to cook from both sides as well as infuse the aroma of the rosemary into the steak. Do this until the bottom of the steak is nicely seared, constantly basting.

Flip the steak and continue basting until the internal temperature reaches 125ºF. There is nothing wrong with flipping the steak more than once, if one side is cooking faster than the other. Let the steak rest 3 minutes before slicing.

While this isn't an authentic Santa Maria style tri-tip, the reverse sear method adds a touch of smoke, and the marinade and Santa Maria style rub give you the big flavor of the California classic!

Reverse Seared Tri-Tip Recipe

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Ingredients

• 1 tri-tip roast


• Smoke on Wheels BBQ Marinade


• Oakridge BBQ Santa Maria Seasoning

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Instructions

Trim excess fat and silver skin from the roast. Place in a zip-top bag with the Smoke on Wheels BBQ Marinade. Let marinate for 1-2 hours.

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

Remove the roast from the marinade. Wipe off excess marinade. Season with Oakridge BBQ Santa Maria Seasoning. Smoke at 250ºF until the internal temperature reaches 110ºF. Remove from the grill. Cover loosely with foil.

If you have a two-piece diffuser, remove the door and place GrillGrates over the firebox. If you have a one piece, completely remove the diffuser plate. Turn the grill up to 475ºF.

When the grill comes up to temp, grill the roast on both sides to achieve nice grill marks. Remove when the internal temperature reaches 125ºF. Rest 10 minutes before slicing thin, against the grain.



Excess fat and silver skin on the surface only inhibits smoke and rub penetration. Get rid of it!


A soak in Smoke on Wheels' savory BBQ Marinade is a perfect compliment to the Santa Maria style rub from Oakridge BBQ.




First we smoke. Then we sear.