Archive for February, 2015

Sweet Cherry Goulash

Posted on: February 27th, 2015 by admin No Comments

Here’s something different and so easy to make. Sweet cherry Goulash, and you family will love it….here’s what you need, now it’s a Goulash so you really can add in what you want, but this is the foundation:

2 lbs ground beef (80-20)

2 med onions

3 cloves minced garlic

2 15 oz. cans of tomato sauce

2 15 oz cans of dices tomatoes

6 tlbs Yankee Cherry Rub (you can use any other Yankee Rub)

2 tlbs soy sauce

2 tsp baking soda

1 lb elbow macaroni

3 bay leaves

OK…let’s start but browning the meat . Med to high heat and continue to break apart and brown evenly. Cut your onions the way you like…I like mine a little bigger but it really doesn’t matter. After draining the fat throw the onions and garlic in  and sauté for a bit, but not long. Throw the tomatoes in as well as the rub and the baking soda and soy sauce. Now…. the baking soda ….and it will foam, and that’s normal. It’s really neutralizing the acid levels, believe me you will love this trick. and then throw in what ever else you want, carrots, celery,mushrooms(Chef’s pick…right?) and then the bay leaves….let simmer . Have a big pot of water boiling and cook the macaroni. Drain mac and throw back into the big pot. Apply the sauce in parts and mix in evenly so everything is mixed in PERFECT!

Ahhh ENJOY LOL !!!


Thank you Kim Spuck for this yummy reciep


Baked Sliced Sweet Potatoes

Posted on: February 22nd, 2015 by admin No Comments

This is an easy way to cook Sweet Potatoes on a cookie sheet

Wash Sweet Potato

Slice into 1/4 ” slices

Place on a cookie sheet with parchment paper

Sprinkle Yankee Apple (or your choice) over potatoes

cook at 350′ for 10-15 mins or until potato slices are nice and crispy


Thank you Brie Spuck for that easy breezy recipe


KCBS Competiton Pulled Pork

Posted on: February 19th, 2015 by admin No Comments

So you want pulled pork like the competitors…well here’s how they do it basically. Everyone has their own technique if you will but here’s how I got 5th place in NYS.

Good pork shoulder with good marble

Now I’ve tried the “prime pork” and it’s really fatty…to me a real good “Choice” shoulder with fat content in it is all you need.

Now it’s time to trim. Trim off any excess fat from the shoulder…but not all of it. There will be a ton of it on the bottom…I’d say take off half but not all.

Once your shoulder has been cleaned up it time to inject. I use Chris Lilly’s injection reciepe but everyone always uses their “top secret” injection. When it come down to it judges like sweet over heat.


3/4 cup apple juice

1/2 cup water

1/2 cup sugar

1/4 cup salt

2 tlbs Worcestershire sauce

mix up and inject until that shoulder can’t hold anymore.

Set up kettle grill (this is what I used for my 5th place 1st time out in competition) for and indirect smoke or use your smoker

use briquettes, they cook more stable, and apple or cherry wood

Place shoulder in pan and cover shoulder with Yankee Rub…I won $ with my Yankee Apple, but Yankee Peach, Yankee Cherry, Yankee Orange, Yankee Blueberry will all work SO GOOD

***Keep that temp at 250′ ALWAYS***

Keep a good smoke and spritz with apple juice every 1/2 hour.

You also need to keep temp…not going over 195′

Once you hit 195′ , and this could take up to 10 hours…maybe less, maybe more depending on the weather…take the shoulder out and wrap in aluminum foil real good…the wrap into a blanket and set aside for 3 hours…this will

1-keep cooking the shoulder a little

2-let the shoulder rest

After a 3 hour reast open slowly…LOL

The juices are incredible and you should have a huge smoke ring….take out the $ muscle and cut into slices(You tube this)

the rest you can chunk, shred or string

Add your favorite sauce and finish this on the smoker…now you can finish with the last hour of the smoke but I didn’t


Take a shot every time you say OMG!

Good luck competitors!





Smoked Turkey

Posted on: February 19th, 2015 by admin No Comments

OK…you want a kick butt Turkey recipe, well here you go! This requires a bunch of work but it’s worth it and your family will want it over and over again.

Brine (Alton Brown’s for Turkey)

1 cup Kosher salt

1/2 cup brown sugar

1 gallon of Veggie stock

1 tlbs Black pepper corns

1 1/2 tps All spice berries

1 1/2 tps candied ginger …chopped

Bring to boil and let simmer after boil, and let sit to room temp

you will need 1 gallon heavily iced water for later


1-2 sweet onions cut into pieces

1-2 apples cut into pieces

1-2 oranges cut into pieces

celery stalks chopped



Yankee Savory


Extra ingrediants

sprigs of rosemary and sage

you will need to mix minced garlic and butter together


If it’s a fresh turkey make sure you wash out top to bottom and even inside with warm water…take out the gizzards, pat dry

Put turkey in a clean container and add room temp brine and cover with iced water and ice. Let sit over night.


OK..we are ready to go! Set your grill for an indirect smoke or set up your smoker…have apple chunks  soaking for a half and hour.

Take turkey out of the brine and pat dry. Put into a med. sized pan will create au jux!

Carefully separate the skin and the breast meat…take a handful of garlic butter and rub between meat and skin…don’t break the skin.After you got as much garlic butter into the breast meat, put sprigs of rosemary and sage in with the butter

Take aromatics and place inside the cavity. you don’t have to take the shin or peels off

Then rub olive oil all over the bird completely…and add a bunch of Yankee Savory until bird is covered.

Then your good…start to smoke your bird….keeping the temp at 250’…and every half and hour spritz with apple juice.

Now if your in a hurry you can smoke for 3 hours and finish the bird in your oven at 350′ until internal temp is 165′ in the deepest part of the bird.

A 30lb turkey took me 7-8 hours on my smoker…just an FYI

Depending on the size of the bird, will depend how long the cook will take…remember you only need 3 hours to smoke…the rest is just cooking

if you have any questions don’t hesitate to use the Help Center at


OBTW….the soup this makes…OMG!!!!




Goose Breasts

Posted on: February 17th, 2015 by admin No Comments

If you have hunters in your family then you know how good Goode meat is. Goose Breast is so good and eats like a cube steak. Goose is also easy to cook with, you can pan sere, bake, grill, or even smoke. It’s a hearty beef with a great flavor.

Today’s recipe is a simple pan cooked one.


Goose breast

Non stick cooking product

Yankee Rub (chef’s pick-Yankee Orange)

I would marinade this meat in a simple oil based marinade, just to break it down. There are tons out on the web, pick one that you’ll like…just for a couple of hours…but you don’t have to. It’s a choice. Spray your pan nice and place on med-high heat.

Take the breast and apply Yankee Rubs generously, making sure all of the fruit sticks in the meat.

Cook breasts until internal temp is 135′ or cooked the way you like it.

This is so good…OBTW, watch out for buck shot. I bit down on one and it wasn’t fun…but man is Goose so good!

Thank you Corey Spuck and the boys of the SUNY Canton Lax Team. GO ROOS!

Deep Fried Wings

Posted on: February 15th, 2015 by admin No Comments

You want restaurant quality wings , well then you have come to the right spot. You’ll need a deep fryer.

Take your wings ,dredge them into your favorite batter (or not…your choice)

Deep fry for 12-15 minutes or when ever your wings hit 165′ internal temperature

In a bowl put 4-6 oz of your favorite Yankee Rub, Yankee Orange-Yankee Apple-Yankee Blueberry -Yankee Cherry-Yankee Peach all are so good!

put your favorite wing sauce along with the rub(or not)

toss wings until completely covered

Let sit for a minute so the fruit can turn to  fruit glaze all over your wings

OMG…you’ve never had wings like this before…anywhere.

I won’t have to tell you to enjoy this…because you will!


KCBS Competition Ribs

Posted on: February 15th, 2015 by admin No Comments

Yes, this is my exact recipe that I use when I used to compete  in The KCBS. Please read the entire technique first before you start this.

You will need:

Smoker or Kettle Grill

Chimney (or something that you light briquettes without lighter fluid)

2-3 bags of briquettes

apple or cherry wood chunks

rib rack

You can use any pork ribs you’d like but like St. Louis cut or Baby backs. Before you start you need to clean up the ribs , You need to cut off any excess fat of the top and also cut off the back strap. After that is done flip the rack over and pull off the silver skin. This allows the smoke to go through the ribs.

Let’s start with the marinade.

2 gallon zip lock bags

3 cups apple juice

6 oz. coke

1/2 cup mustard

1/3 cup brown sugar

3/4 cup apple cider vinegar

3 tlbs Worcestershire sauce

1 tlbs garlic powder

1 tlbs black pepper

2 tlbs kosher salt

2 tlbs Happy Hot Sauce

mix all ingredients together…you can place up to 2 full racks into 1 (2) gallon zip lock bag. Use 2 cups of marinade in each bag. Roll out all of the air so all of the marinade covers the ribs…zip tight and put in refrigerator over night, or for at least 6 hours.


After the marinade , you need to set up your smoker and soak your wood chunks. Don’t use chips, because they burn up way too fast. Make sure you smoke with water, the steam helps . Your going to set up for indirect smoke if you don’t have a smoker, so get an aluminum pan and fill it with water.

Pat dry the ribs and discard the marinade.


Set your smoker up for 250′. Use your vents and control that temp. Temp spikes can affect your smoke. Make sure you have a good thermometer on your grill or smoker.

OK…we are ready to go. We are going to use the 3-1-1 technique. 3 hours smoke-1 hour wrap and 1 hour finish.

As soon as your coals are ready and your wood is soaked and your pan is filled we are ready to go.

Apply generous amounts of Yankee Rub on the front of the ribs…don’t worry about the back so much…just the bone.


***We like them all…Yankee Apple -Yankee Cherry-Yankee Orange-Yankee Peach-Yankee Blueberry****


Spray your rib rack with a non stick product. Put the pan of water next to the coals , and place the grate on(that’s if you don’t have a smoker)

Place rib rack over the pan of water. Place a couple of wood chunks on the coals. Cover and let smoke.

Every half an hour spritz your ribs with apple juice.. Add coals and wood as needed keeping your temp at a constant 250′

After your 3 hour smoke it is time to crutch or wrap your ribs. You will need :

Aluminum Foil

Brown sugar


Soy butter product

Tiger sauce

Take about an arms length of foil and place it on the table. Take a rack of rib and place it over to one side of the foil. Take a soy butter, not real butter, and spray all over ribs. Squeeze Honey over all of the ribs, add Tiger Sauce if desired and then sprinkle Brown sugar ribs. Then fold over foil and wrap up so you create a nice foil “BOWL”.

Do this to all of the ribs, take off rib rack and plac the crutches on the grate…away from the coals.

Do this for 1 hour

Now it’s time to finish. Carefully take off all of the crutches and place on the table…take the time to add coals if needed. Be careful when unwrapping the crutches. Theres going to be a lot of juice. You can either save the juice or discard .

Now place the grate back on and your ready to finish. Place the ribs back on the grate, bone side down …now is the time you can mop or brush your favorite sauce, or not. Cover the smoker and let finish for 1 hour. You can mop or brush every 15 minutes. Keeping the temp at 250′ at all times.

This is how the experts do it. Have fun…this is a lot of work and takes practice but you can do it. Don’t worry if you mess up a little…ITS RIBS!!!! and they are going to be the best ribs you ever made.

Email us at if you have any questions

Good luck and have fun!



Bacon Wrapped Scallops

Posted on: February 15th, 2015 by admin No Comments

Quick -easy- delicious



Yankee Rub

Take scallops and wrap with bacon and use a tooth pick to hold them together.

Apply a dash of Yankee Rub (chef’s choice Yankee Orange) over the top.

Cook on baking sheet, 350′ for 10 mins or until scallops are cooked through



Pan Cooked Cube Steaks

Posted on: February 12th, 2015 by admin No Comments

Fast and easy and so good guys. This reciepe was made up by a tired Grandma, who had a long day at work and had to feed her family “Something” for dinner LOL

Large frying pan melt  4-6 tlbs butter over med heat

Apply Yankee Rub of your choice( Yankee Blueberry was her choice) making sure all of the fruit was pushed into the steak.

Cook for 3-5 mins or sooner, depending how high your heat is, until browned



I tasted the cube steak the next day and OMG was that good

It doesn’t get any easier then that guys!


Thank you Linda Cook


Yankee Fruit Roasted Butternut Squash

Posted on: February 11th, 2015 by admin No Comments

OK…you want something different and Yummy for the whole family? Try this recipe, its fun and easy so good.

butternut squash

1tbls olive oil

3-4 tlbs Yankee Rub (your favorite one goes here)

Preheat oven to 350◦

Peel and remove seeds and cut the butternut squash into cubes,

Place the cubes into a Ziploc bag or large bowl.

Drizzle the squash with a about 1tbsp of Olive oil and 3-4 Tbsp of Yankee fruit rub of your choice

Mix well to coat the squash cubes and place on a parchment lined ( to prevent sticking) cookie sheet.

Roast at 350◦ for 30-40 minutes.


Thank you Kim Spuck