YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This bubbly goodness comes from Aaron Riley of Bearded Skull BBQ on his Yoder Smokers YS640S, compliments of the Yoder Smokers Wood-Fired Oven:
“Alright Guys and Gals with Fall steadily approaching my taste buds are craving some comfort food, something warm and filling. Let me tell you what this recipe does not disappoint in that department. This recipe is so nice and simple it can be made even on those busy weekdays and can of course utilize those leftovers. The flavors of this recipe are simple as they are but once combined the taste always makes my knees buckle. For this cook I am gonna fire up the Yoder Smokers YS640S pellet grill with the Yoder Smokers Wood-Fired Oven accessory. So fill your hooper, hit the power button and let that bad boy preheat to 550°F while you go and prep the dish.”
—
Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/
INGREDIENTS
- 6 Boneless Skinless Grilled Chicken Thighs
- 1 5-oz Bag of Baby Spinach
- 1 Package of Fresh Basil
- 1 Package of Yellow or Orange Cherry Tomatoes
- 1 Pint Heavy Cream
- 1⁄4 Cup Grated Parmesan
- 4 Cloves of Garlic
- 3 Tbsp of Butter
- 2 Tbsp of Favorite Cajun Rub
- 1 Tbsp of Old Bay SeasoningTaste
- Salt, Pepper, Garlic Powder To Taste
INSTRUCTIONS
1. Once your Yoder Smokers Wood-Fired Oven is in place, set the YS640S temp to 550°F.
2. While the Yoder Smokers YS640S is coming up to temp, grab a 9-inch cast iron skillet and place on the kitchen stove over medium high heat.
3. Once the pan is hot, toss in the butter and saute the tomatoes until blistered, then add spinach, basil and chopped garlic.
4. After garlic is fragrant and spinach and basil have reduced, pour in the heavy cream.
5. Bring heavy cream to a boil then reduce heat to a low simmer.
6. After cream is at a simmer add remaining ingredients and season to taste. Then remove from heat and let cool.
7. While the sauce is cooling, it’s time to grab your leftover grilled chicken or if you need to make fresh now would be the time to grill it up.
8. Once your sauce is cool and chicken is all grilled up its time to build the dish.
8. Using the cast iron pan add chicken to sauce and top with mozzarella
9. Now it’s time to cook! Slide the cast iron pan into the Yoder Smokers Wood-Fired oven for 3-4 minutes then rotate pan 180°F to cook evenly.
10. Once your cheese is all melty, bubbly and ooey gooey. Pull out of the oven and dig in!!!
This bubbly goodness comes from Aaron Riley of Bearded Skull BBQ on his Yoder Smokers YS640S, compliments of the Yoder Smokers Wood-Fired Oven:
“Alright Guys and Gals with Fall steadily approaching my taste buds are craving some comfort food, something warm and filling. Let me tell you what this recipe does not disappoint in that department. This recipe is so nice and simple it can be made even on those busy weekdays and can of course utilize those leftovers. The flavors of this recipe are simple as they are but once combined the taste always makes my knees buckle. For this cook I am gonna fire up the Yoder Smokers YS640S pellet grill with the Yoder Smokers Wood-Fired Oven accessory. So fill your hooper, hit the power button and let that bad boy preheat to 550°F while you go and prep the dish.”
—
Recipe from @beardedskullbbq on Instagram
https://www.instagram.com/beardedskullbbq/
INGREDIENTS
- 6 Boneless Skinless Grilled Chicken Thighs
- 1 5-oz Bag of Baby Spinach
- 1 Package of Fresh Basil
- 1 Package of Yellow or Orange Cherry Tomatoes
- 1 Pint Heavy Cream
- 1⁄4 Cup Grated Parmesan
- 4 Cloves of Garlic
- 3 Tbsp of Butter
- 2 Tbsp of Favorite Cajun Rub
- 1 Tbsp of Old Bay SeasoningTaste
- Salt, Pepper, Garlic Powder To Taste
INSTRUCTIONS
1. Once your Yoder Smokers Wood-Fired Oven is in place, set the YS640S temp to 550°F.
2. While the Yoder Smokers YS640S is coming up to temp, grab a 9-inch cast iron skillet and place on the kitchen stove over medium high heat.
3. Once the pan is hot, toss in the butter and saute the tomatoes until blistered, then add spinach, basil and chopped garlic.
4. After garlic is fragrant and spinach and basil have reduced, pour in the heavy cream.
5. Bring heavy cream to a boil then reduce heat to a low simmer.
6. After cream is at a simmer add remaining ingredients and season to taste. Then remove from heat and let cool.
7. While the sauce is cooling, it’s time to grab your leftover grilled chicken or if you need to make fresh now would be the time to grill it up.
8. Once your sauce is cool and chicken is all grilled up its time to build the dish.
8. Using the cast iron pan add chicken to sauce and top with mozzarella
9. Now it’s time to cook! Slide the cast iron pan into the Yoder Smokers Wood-Fired oven for 3-4 minutes then rotate pan 180°F to cook evenly.
10. Once your cheese is all melty, bubbly and ooey gooey. Pull out of the oven and dig in!!!
