Ingredients: Eye of Round Roast (about 2.2 pounds)
Ely's Steak Seasoning
Brown Sugar (1 and 1/2 cups)
Yellow Mustard (1 tablespoon)
Worcestershire Sauce (1/8 cup)
Recipe: Marinate the round roast in Allegro Marinade overnight.
Remove roast from refrigerator the next day when ready to cook.
Pre-heat oven to 500F.
Sprinkle Ely's Steak Seasoning generously over all sides of roast.
Place roast in pan lined with aluminum foil.
Put roast in oven and turn temperature down to 475F.
Cook 15 minutes.
Then turn oven completely off and leave roast in oven for 2.5 hours.
To make glaze, place brown sugar (1 and 1/2 cups) in medium bowl.
Add yellow mustard (1 tablespoon) and Worcestershire sauce (1/8 cup) and stir until mixed thoroughly.
Add more Worcestershire Sauce if needed, should be the consistency of pancake syrup.
Remove roast from oven after 2.5 hours.
Pour juice from roast pan into the glaze mixture and stir in.
Place roast back in pan and baste thoroughly with glaze.
Pre-heat oven on broil setting.
Place roast in broiler for 2-3 minutes until sauce caramelizes.
Remove from heat and let rest, covered in foil, for 10 minutes.
Slice and serve with mashed potatoes and green beans, garnishing with glaze.
Ingredients: Green Peanuts (1 large bag)
Water (1 gallon)
Cayenne Pepper (1 tablespoon)
Pepper (1 teaspoon)
Garlic Powder (1 teaspoon)
Bay Leaves (1 leaf, finely crushed)
Sweet Basil (1 teaspoon)
Salt (1/2 cups)
Slap Ya Mama Seafood Boil Seasoning (4 ounces)
Zatarains Crab Boil (1 bag)
Note: This recipe is for using 1 gallon of water. Joe is using 8 gallons of water in his cook so he has changed the recipe accordingly.
Recipe: Place peanuts in 125 quart pot.
Fill pot with water (2 inches above peanuts, 32 quarts or 8 gallons).
Stir peanuts around in water to clean.
Remove peanuts from water and set aside.
Place large pot on cooker and add 8 gallons fresh water.
Begin cooking water until it reaches a boil.
Add to water the cayenne pepper (8 tbsp), pepper (8 tsp), garlic powder (8 tsp), bay leaves (8 leaves, crushed finely), sweet basil (8 tsp), salt (4 cups), Seafood Boil seasoning (32 oz), and Zatarain's Crab Boil (3 bags) and stir.
Next add peanuts to seasoned boiling water and cover.
Hard boil the peanuts for the first 10 minutes.
Then reduce heat and simmer peanuts, covered, for 1 hour.
Add more water since some has evaporated during cooking.
Cook until boiling, then turn heat off and let peanuts soak for 2-3 hours in seasoned water.
Check and taste peanuts every hour until desired taste is reached.
The longer you soak the peanuts, the spicier they will become.
Once desired taste is reached, drain water and set peanuts aside.
Place peanuts in bowl to serve and enjoy!
Bag leftover peanuts in large ziplock bags to place in freezer to store if not going to eat right away.
Ingredients: Softened Cream Cheese (32 ounces)
Cooked pulled shredded chicken (4 cups)
Fresh Basil (1/2 cup)
Fresh Chopped Parsley (1 cup)
Garlic Powder (2 tablespoons)
Crushed Red Pepper (2 tablespoons, optional)
Artichoke Hearts (2 cans, about 16 ounces, chopped)
Minced Sun Dried Tomatoes (1 jar, drained)
Kraft Shredded Mozzarella Cheese (1 bag)
Kraft Parmesan Cheese (1 jar)
Alfredo Sauce (1/2 cup, any brand)
Lasagna Noodles (1 box)
Recipe: In large mixing bowl, place softened cream cheese (32 ounces).
To cream cheese, add cooked shredded chicken (4 cups) and stir until mixed evenly.
Next, add fresh minced basil (1/2 cup), fresh chopped parsley (1 cup), garlic powder (2 tablespoons), crushed red pepper (2 tablespoons), chopped artichoke hearts (16 ounces), and minced sun dried tomtoes (1 jar, drained).
Thoroughly mix all ingredients until even mixture is achieved.
Then add 1 bag Kraft Shredded Mozzarella Cheese, 1 jar Kraft Parmesan Cheese, and Alfredo sauce (1/2 cup).
Mix all ingredients thoroughly.
Cook lasagna noodles as per directions on box and drain excess water.
Take greased pyrex baking dish and pour Alfredo sauce to completely cover bottom.
Place cooked lasagna noodles over alfredo sauce in bottom of pan.
Then layer the lasagna filling mixture overtop the noodles and drizzle a bit of Alfredo sauce over filling.
Place another layer of noodles overtop filling.
Continue this layering process until top of pan is reached.
Sprinkle shredded mozzarella cheese and fresh basil overtop lasagna to completely cover top layer.
Pre-heat oven to 350F.
Cook for 25 minutes.
Remove from oven and let cool for 5 minutes.
Serve and enjoy!!
Ingredients: Boneless Chicken Breasts (4 medium size)
Mccormick Chicken Penne Seasoning (2 packets)
Olive Oil (about 1/2 cup)
Shallots (2 small)
Red Pepper (1 large)
Fresh Garlic (3-4 cloves)
Fresh White Onion (1/2 cup diced)
Prosciutto Ham (3 thick cut slices)
Penne Pasta (1 pound box)
Unsalted Butter (12 tablespoons)
Heavy Cream (16 ounces)
Italian Seasoning (1 tablespoon)
Fresh Grated Parmesan Cheese (12-15 ounces)
Milk (1/4 cup)
Fresh Basil (to garnish)
Peas (optional, add to top pasta)
Recipe: Place chicken breasts on cooking rack on baking pan.
Mix McCormick Chicken Penne Seasoning with olive oil (about 1/2 cup).
Baste both sides of chicken breasts with seasoning mixture.
Pre-heat oven to 365F and place basted chicken in oven.
Cook chicken for 30 minutes.
Let cool for 10 minutes before slicing.
Dice 2 small shallots, 1 large red pepper, 3-4 cloves fresh garlic, 3 thick cut slices Prosciutto ham, white onion (1/2 cup) and the cooked seasoned chicken breasts.
Boil water and cook penne pasta for 10 minutes.
Reserve 1 cup of water used to cook pasta, then strain pasta and set aside.
In large pan over mediun-low heat, melt unsalted butter (12 tablespoons).
Add shallots to melted butter and stir a few minutes until they begin to brown.
Add onion and pepper and continue cooking.
Then add the fresh diced garlic (3-4 cloves) and Prosciutto ham and continue to saute.
Add 16 ounces heavy cream.
Continue cooking on medium-high heat until liquid reaches a boil.
Once boiling, reduce to low heat and continue simmering for 5-10 minutes.
While simmering, add Italian seasoning (1 tbsp), fresh grated Parmesan cheese (12-15 ounces), and 1/4 cup milk.
Stir all ingredients until mixed thoroughly.
Add cooked chicken and cooked noodles to sauce, mixing thoroughly.
Plate pasta, garnish with fresh basil and peas (optional).
Ingredients: Butter (2 sticks)
Minced Garlic (2 tablespoons)
Worcestershire Sauce (3 tablespoons)
Fresh Shucked Oysters (15)
Panko Breadcrumbs (1 cup)
Parmesan Cheese (grated)
Recipe: To start the sauce, place medium saucepan on stove over medium heat.
To pan, add butter (2 sticks), minced garlic (2 tbsp), and Worcestershire sauce (3 tbsp), stirring thoroughly until butter is melted and all ingredients are mixed evenly.
Pour off about 1/2 cup of sauce into separate saucepan over low-medium heat and add Panko breadcrumbs (1 cup).
Mix breadcrumbs and butter until thoroughly mixed and breadcrumbs are slightly browned (about 3-4 minutes).
Pre-heat grill to medium-high heat.
Place fresh shucked oysters on grill.
Using basting brush, baste oysters generously with the garlic butter sauce.
Put a small pinch of the panko breadcrumbs on each oyster.
Then add about 1 tablespoon parmesan cheese to each oyster.
Close grill lid and begin cooking, checking oysters every 5 minutes.
Remove oysters from grill when cooked, when liquid boils and breadcrumbs and cheese are slightly browned (10 minutes total cooking time).
Serve and enjoy!!
Ingredients: Lumberjack BBQ Pellets (Cherry)
15 Racks Baby Back Ribs
Apple Juice Concentrate (1 container)
Apple Cider Vinegar (1/2 cup)
Parkay Butter Spread
To prepare spritz for ribs, mix 1 container thawed apple juice concentrate with 1/2 cup apple cider vinegar and place mixture into clean spray bottle.
Pre-heat grill to 250 using Lumberjack BBQ Pellets.
Place ribs on grill and spritz thoroughly with apple juice/apple cider vinegar mixture.
Cook for 2 hours, then check, rotate, and spritz ribs again.
Continue cooking for 1 more hour.
Remove ribs from grill and bring inside.
On a piece of foil, first spread Parkay Butter (about 1/2 cup), then sprinkle brown sugar (about 1/2 cup), and the dry rub (about 1/4 cup) over top.
Then generously spritz apple juice/apple cider vinegar spray overtop butter, brown sugar, and dry rub.
Lay 1 rack of ribs on foil. Spritz top of ribs with spritz, then wrap in foil.
Do this for each rack of ribs, then return to grill.
Cook wrapped ribs for 2 hours.
Remove ribs from grill and bring inside.
Take rack of ribs out of foil, place on cookie sheet.
Baste ribs liberally with BBQ sauce.
Return racks of ribs to the grill, unwrapped.
Cook for 30 minutes.
Remove from grill and let rest for 10 minutes.
Serve and enjoy!
Description/Initial Burn Process: In this video, Joe from Southern Coastal Cooking demonstrates how to perform an initial burn on your Yoder YS640 Smoker. The initial burn is to be done prior to any cooking in order to make sure the equipment is functioning properly and that all oils and grease left over from the factory can be burned off so you have a clean grill for cooking. No recipe is shown in this video as Joe focuses on performing the initial burn prior to cooking in this video.
Load hopper with a half bag of Lumberjack BBQ Pellets.
Remove grill grates and main 4 piece grill from the Yoder YS640 and set aside.
Remove drip pan and everything else from grill.
Plug in unit.
Place a small handful of pellets into burn pot.
Pull out backload.
Turn on grill and hit start.
Temperature will default to 350.
Leave temperature at 350 and begin burn.
Wait a few minutes until pellets in burn pot fully ignite.
Put deflector, grill grates, second shelf and all parts removed back in grill.
Close lid and cook until grill is up to temperature (350).
Once at 350 continue heating for 1 hour.
Turn switch to off once initial burn is complete. (It is normal for fan to keep blowing for 20 minutes or so after switched off).
Once fan had shut off, unplug grill until ready to use next time.
Ingredients: Leftover Brisket (about 8 slices or enough to cover pan fully)
Cookwell and Company Chili Mix (1 jar)
Beef Broth (3/4 cup)
Diced White Onion ( 1 small onion)
Shredded Colby Jack Cheese ( 2-3 cups)
Tortilla Chips (to serve with chili)
Recipe: Trim fat off leftover brisket and cut brisket into small cubed pieces, then place in pyrex baking dish.
Pour 1 jar Cookwell and Company Chili Mix over meat.
Add 3/4 cup beef broth and diced white onion to brisket and chili sauce mix.
Pre-heat Yoder YS640 Smoker to 350.
Place pan of brisket chili on smoker and begin cooking.
Check in 20 minutes, continue cooking.
Cook another 20 minutes, check again and stir gently.
Continue cooking for 15 more minutes.
Stir chili thoroughly and sprinkle shredded Colby Jack cheese on top.
Cook about 5 more minutes with cheese on top.
Remove from heat.
Serve with tortilla chips or crackers and enjoy!!
Ingredients: Lumberjack OHC Pellets (Oak, Hickory, Cherry blend)
Beef Brisket (14 lb)
Butcher's BBQ Prime Brisket Injection
Butcher's BBQ Steak and Brisket Dry Rub
Dizzy Pig Red Eye Express Dry Rub
Stubb's Mopping Sauce
Recipe: Mix 3/4 cup Butcher's BBQ Prime Brisket Injection in 2 cups of water. Whisk until smooth and no lumps remain.
Liberally spread yellow mustard on brisket (fat cap side first).
Sprinkle Butcher's BBQ Steak and Brisket Dry Rub over mustard liberally.
Then sprinkle Dizzy Pig Red Eye Express rub on brisket.
Flip brisket over and inject with Butcher's BBQ Prime Brisket Injection mixture. Inject every inch.
Use a paper towel to blot excess injection.
Lberally spread yellow mustard on brisket.
Sprinkle Butcher's BBQ Steak and Brisket Dry rub followed by Dizzy Pig Red Eye Express rub to season.
Cover and refrigerate brisket overnight.
Pre-heat grill to 250 using Lumberjack BBQ pellets (OHC blend).
Place brisket on grill and insert thermometer into thickest part of brisket.
Cook for 6 hours and check brisket. (about 145-150)
Liberally spread the Stubb's Mopping Sauce over brisket.
Wrap brisket in butcher paper (fat cap facing up) and return to grill.
Cook 4 hours (internal temp about 175). Place aluminum foil under brisket.
Continue cooking until internl temp is 190. (total cooking time 16-17 hours).
Wrap in alumnum foil and let rest for 1 hour.
Slice, serve, enjoy!!
Ingredients: Pork Butt Roast
Lumberjack BBQ Pellets (Cherry and Maple)
Butchers BBQ Pork Injection ( 1/4 cup, 1/8 cup)
Water ( 1 cup)
Butchers BBQ Honey Rub
Concentrated Apple Juice (1 container)
Apple Cider Vinegar (1/2 cup)
Lem's Meat Varnish (to season when ready to eat)
Recipe: Add the 1/4 cup Pork Injection to 1 cup water. Then add the 1/8 cup pork injection.
Stir until even and no longer contains clumps of powder.
Spread a liberal amount of mustard on the fat side of pork butt first.
Sprinkle another liberal amount of Butchers BBQ Honey Rub over mustard.
Flip over pork butt.
Inject the liquid pork injector every inch so pork butt is thoroughly seasoned. The fat on the bottom helps to keep the liquid from leaking out. Blot extra liquid that remains on top.
Spread yellow mustard on this side of pork, followed by the dry Butchers BBQ Honey Rub.
Place pork in freezer for 2 hours prior to cooking to marinate.
Prep grill with Lumberjack BBQ pellets (Cherry and Maple) and pre-heat to 235.
Place pork butt (on cooking rack) on top rack with fat layer side down.
Position thermometer in thickest part of pork.
Cook for 2 hours.
Prepare the spritz for the pork as follows: Place whole can of apple juice concentrate(thawed) in measuring cup. Add 1/2 cup apple cider vinegar. Mix together thoroughly, then add to clean spray bottle.
Spray mixture on pork liberally.
Continue to cook pork for 1 more hour, then baste with the apple spritz until liberally coated again.
Cook pork overnight or until internal temperature reaches 168.
Spritz once more with apple spray.
Remove from heat and place on aluminum foil.
Wrap pork in foil and place back on top rack of grill.
Continue cooking until internal temperature reaches 195.
Remove from heat and let rest 1 hour.
Serve and enjoy! Recommended condiment: Lem's Meat Varnish (see link in video description).