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Directions
Step 1:
Place the dried cherries and raisins in a small bowl. Pour the bourbon over the top. Place chops into
container or bag and cover with Smoke on Wheels Pork Marinade & Injection. Refrigerate for 2 hours.
Step 2:
Remove chops from container, cut horizontal pockets in each pork chop for stuffing. Preheat your
Yoder Smokers YS640s to 450ºF, set up with GrillGrates.
Step 3:
Remove the fruits from the bourbon. Combine them with the rest of the ingredients, and put into
piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Alternatively, you can stuff
the filling by hand, or use a zip top bag as a makeshift piping bag. Just put the filling in the bag, and cut off
one corner. Once the chop is stuffed, dust with John Henry Pecan Rub.
Step 4:
Grill the chops on medium high heat for about 6 minutes on each side. Turn each chop 45 degrees
after 3 minutes to mark. Remove from the grill when the internal temperature reaches 145ºF.
TURKEY ROULADE
Serves 4-6
2 turkey breasts
6 slices prosciutto
Smoke on Wheels BBQ Marinade
2 (6-8”) strips of Frogmat
For the stuffing:
4 C cornbread, crumbled
1/2 C shallots, sliced
1/2 C pecans, toasted, chopped
1 T fresh thyme, leaves only
1/2 C maple syrup
2 T heavy cream
Directions
Remove the turkey breast from the breast bone if necessary. Pull the skin off and discard. Butterfly the
breast, to make a flat, even piece of meat. Marinate in Smoke on Wheels BBQ Marinade for one hour.
Meanwhile, over low heat, cook the shallots in a tablespoon of oil, with a pinch of salt until lightly browned.
Combine the remaining stuffing ingredients in a bowl and mix to incorporate. Preheat cooker to 325ºF.
Remove the turkey from the marinade. Wipe off excess marinade. Lay the breast flat on top of the Frogmat.
Place three slices of prosciutto over the breast. Then, evenly spread the stuffing over the prosciutto. Roll
the breast up. Wrap it with Frogmat. Tie the Frogmat with butcher’s twine. Cook until internal temperature
reaches 165ºF, about one and a half to two hours. Rest 10 minutes. Slice to serve.
STACKED BEEF ENCHILADAS
Serves 6-8
2 lb ground beef
1 Cup 505 Southwestern Chipotle Honey Roasted Chiles
3/4 Cup yellow onion, diced
2 Tablespoons green onions, sliced
2 (16 oz) jars 505 Southwestern Enchilada Sauce
Summary of Contents for S Series
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