Recipes

The Stall Explained / Why to wrap

Large chunks of meat, when cooked at low temps, hit a point...

“Reverse Seared” Rib Eye Steaks on the Yoder YS Pellet Grill

Reverse Sear Method of cooking Steaks – ( why &...

Diemen’s “Original” Hot Sauce Chicken Wings

While cooking at Taste Of Melbourne we met the Guys from...

Pork Belly on the #3 La Caja China

We cooked Pork Belly to absolute perfection at “Taste...

Nachos with Pulled Pork

A great use for left over Pulled Pork is adding it to...

Pulled Pork

There are loads of places cooking Pulled Pork in Pubs &...

Hanger Steak coated with Tatonka Dust

Hanger Steak tastes amazing & is widely known as...

Slow-Cooked Duck

Slow-Cooked Duck Basting mixture – Half a jar of...

Slow-Cooked Lamb Shanks

Lamb shanks when slow-cook on the Yoder Pellet Grills take...

American Pork Ribs

These ribs are not always easy to get, but when you can get...

Jalapeño Poppers

Jalapeño Poppers – Jalapeños halved, stuffed &...

Apple & blackberry Dump Cake

1 x can of Apple pie fruit 1 x can of Blackberry pie...

Mango Jalapeño Planked Salmon

Mango Jalapeño Planked Salmon 2 Salmon Filets 2 Cedar /...

Flame Grilled Steak

Flame Grilled Steak on the YS640 Pellet Grill. I always...

Photo Gallery

Here are some photos of our cooks Mango Jalapeño Planked...

“Swap & Go” Pizza Bases

Our good friends at “duthy’s Pizzeria & Pasta”...