Josh Cary

Our Favorite Steven Raichlen Accessories!

Our Favorite Steven Raichlen Accessories

Steven Raichlen Insulated Hot Food Gloves

Steven Raichlen Insulated Hot Food Gloves

Perfect for moving hot food around on a smoker, these insulated rubber gloves are our hottest Steven Raichlen item. They’re light and flexible but still protect your hands from heat so you can get in and out of your smoker without losing a lot of heat. Note: these gloves are not meant for handling hot coals or grates – they’re for moving food only!

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American Royal BBQ Competition 2012

American Royal BBQ 2012

It’s October which means that football is in full swing, the leaves are changing color, and the worlds biggest barbecue competition, The American Royal, is here! We traveled up with the Yoder Smokers crew and had a chance to talk with attendees about the new YS1320 pellet grill which is like no other pellet grill on the market! The YS1320 has the famed heat management system out of the Yoder wood burning pits, giving cooks the ability to control heat across the pit like no other pellet smoker on the market.

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Big Green Egg: An Introduction and Five Ways to Make Your EGG More Versatile!

Big Green Egg

They may look a bit weird, and have a funny name; but for those of who have never had the chance to cook on a Big Green Egg, here is a short introduction of why we love them. The Big Green Egg is a modern ceramic version of ancient clay fired kamado grills. The kamado, which is Japanese for stove, has a vast history, and clay cooking pots unearthed in China by Archaeologists date back as much as 3,000 years. Americans were first introduced to kamado cookers in the years after WWII, and they started to show up in the states in the years following.

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The National Bar-B-Que Derby 2012

We hung out at the National Bar-B-Que Derby on Saturday and chatted it up with teams from all over. This is only the second year of this event, but the quality of the food and the competition was top notch! We got to meet up with a handful of teams that represent the All Things Barbecue brand, including the wonderful crew from Big Sexy Boys! They were set up with their Yoder Smokers YS640s on orange competition carts that they have dubbed, “the twins.”

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The Weber Kettle, 60 Years and Still a Classic

George Stephan Sr., just wasn’t happy with his open flame brazier. He was looking for something that he could cook with that would give him more control, even temperatures, and a sealed environment to keep out wind and water. Luckily for George, and everyone who has owned a Weber Kettle since, he worked at Weber Brothers Metal Works. George built a new backyard grill out of the metal parts meant for a lake buoy, fashioned some legs for it, and the backyard barbecue was never the same!

Stephan started selling the grill locally in 1951, and when word got around that people were loving his invention, he started selling the Weber Kettle commercially the next year. Over the years, the Weber Kettle has gone through some changes, but the overall design remains. A simple round bottom with a dome top that seals around the edge to keep your grill safe from wind and the elements.

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Cedar Planked Salmon

Cedar Planked Salmon on the Grill

Mango-Jalapeno Planked Salmon


  • Grapeseed or peanut oil
  • 2 jalapenos cut into rings
  • 1 small Vidalia onion
  • 3 tablespoons minced garlic
  • ½ cup Riesling wine
  • 3 tablespoons whole-grain mustard
  • 1 cup mango (or guava) preserves/compote
  • 4 Salmon filets, boned (6-oz filets)
  • 4 alder or cedar planks
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 (3-inch) fresh rosemary sprigs
  • Plowboy's Fin & Feather


Place a sauté pan over medium heat and heat the oil. Add jalapeños and onion, sauté until caramelized. Add garlic, once it is soft, deglaze with the Riesling. Next add the mustard and mango preserves and bring to a simmer, simmering over low heat for 20 minutes and refrigerate until completely cool.

Soak GrillPro wood planks in water for 3hrs and preheat your Yoder Smokers YS640* pellet grill to 450-degrees. *You can use a ceramic, charcoal, or gas grill as well.

Place the salmon, skin side down on the planks, and season with Plowboy's Fin & Feather. Place a rosemary sprig on each fillet, and coat the salmon with the mango mixture. Place the plank on the grill, over direct heat. When the plank has begun to smoke, move the plank to indirect heat to finish. Cook the salmon to an internal temperature of 140° F (use the Maverick PT-100 thermometer for fast and accurate temperature readings); remove from grill and let sit for 2 to 3 minutes before serving.