Wednesday, September 16, 2020

Event: Last Year's Praise The Lard BBQ Contest

[FTC Standard Disclosure] We received no compensation for this post.

It has been a weird year since our team hasn't competed in any BBQ contests this year and we have only cooked at one food festival. In case you are missing these events as much as we are, here is a look back at the 2019 Praise The Lard event.

2019 Praise The Lard BBQ Contest

Praise The Lard is one of the crown jewels in the BBQ competition realm for several reasons. 

  • Praise The Lard is two BBQ contests in one, featuring both KCBS and MBN sanctioned events. 
  • Praise the Lard also includes a steak contest sanctioned by the Steak Cookoff Association.
  • Praise the Lard is excellently organized and well-executed by the legendary Mills family of 17th Street Barbecue.
This BBQ event has been on my BBQ event bucket-list for years. I finally got to compete in it last year with my friends at Flavor Anonymous. We have competed together at Memphis in May for years, but this was my first time with Flavor Anonymous in Murphysboro. Here are some of my pictures from the event.

2019 Praise The Lard BBQ Contest

The Cookers (aka Smokers)

I'm a gear junkie, I admit it. So the first thing I do after our team camp is set up is to walk around looking at all of the smokers. 

2019 Praise The Lard BBQ Contest

Offset smoker at 2019 Praise The Lard BBQ Contest
This was one of the first pits that caught my eye. It is a reverse-flow offset smoker with a transversely mounted firebox. TBH, I'm not sure what mounting the firebox that way does, but my guess would be they could get more volume that way without increasing length. Or, it does allow access to the firebox from the front instead of the side.

Monday, September 7, 2020

Leftover Special: Steak and Cheese Breakfast Hash

 [FTC Standard Disclosure] We received no compensation for this post.

We kicked off last weekend with a steak and scallop dinner.  Here's what we made with the leftovers.

Skillet potatoes au gratin cooked on the Big Green Egg kamado grill.
We made our skillet potatoes au gratin on one of our Big Green Eggs. This skillet is one that we recently restored; it's a Griswold #8 from the 1930s.

Certified Angus Beef® Brand ribeye steaks cooked on a grill
We also grilled several Certified Angus Beef® Brand ribeye steaks from Food City. We dry brined them in our NMT Umami Steak Seasoning for about 6 hours and then grilled them about 4 minutes per side at 450°f.

We had steak and cheesy potatoes leftover. The first thing that came to mind was making steak and cheese breakfast hash. 

Sunday, August 30, 2020

Half-Pound Cowboy Burgers on the Grill

 [FTC Standard Disclosure] I received no compensation for this post.

We get so busy "doing" on the weekends that we'll often eat lunch so late that we just combine it with an early dinner. Do you do that? That's what we did last weekend when we made these classic, big honkin' Cowboy Burgers for our lunch-dinner. 

This elbow-dripping burger starts with an 8-ounce patty of fresh ground beef and is loaded with smoky cheddar cheese, crispy bacon, bourbon-laden BBQ sauce, fried onions, and homemade spicy pickles.

As always, I have my cooking notes, tips, and more mouth-watering pictures below the recipe. Enjoy!

Cowboy Burgers

Published 08/30/2020


Monday, August 24, 2020

Ribeye Steak with White Beans and Bacon

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A popular dish in Tuscany is a straight-forward T-bone steak with white beans. So this quick steak dinner that I made this past weekend is Tuscan-inspired but Appalachian-influenced since I'm using East Tennessee's own Bush's® Beans. 

Certified Angus Beef Ribeye with White Beans and Bacon
I used a ribeye instead of a T-bone because the ribeyes looked the best. 

Cooking Strategy

My strategy was to set up a two-zone fire on a simple charcoal grill. I did my skillet cooking directly over the coals until it was time to simmer. Then I slid the beans to the indirect side, raised the grill temperature, and seared the steak directly over the coals. 

Equipment Strategy

For this cook, I chose to use my old CharBroil 500x. This tabletop grill is no longer in production but the Oklahoma Joe Rambler is an improved similar version. Tuscan grilling is basic (in a good way) and this aged grill is like that too. That's really the main reason that I picked this particular grill for this cook. 

Setting up a two-zone fire in a small, tabletop grill from Charbroil
This grill is set up for a two-zone fire with all of the fuel on the right side for sauteing and grilling and the left side is left open for indirect cooking.


Certified Angus Beef Ribeye Steak with White Beans and Bacon
Certified Angus Beef Brand® ribeye steak with white beans and bacon

Confession:  This is my bean and bacon soup recipe with less stock. Just about 1/2 to 1 cup more of stock and you'll have a quick and tasty soup. 

White Beans and Bacon

Published 06/22/2020


  • 3 strips Smithfield Homestyle bacon, chopped
  • 1/4 cup carrot, peeled and finely diced
  • 1/4 cup sweet onion, peeled and finely chopped
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 can Bush's Great Northern Beans or other white beans, rinsed and drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon finely ground white pepper


  1. Place cast-iron skillet or another grill-safe, non-stick skillet on a 350°f grill (medium heat) and allow it to preheat for 5 minutes.
  2. Add the bacon, carrot and onion and cook over medium heat, stirring occasionally, until the bacon is turning brown and slightly crispy.
  3. Sprinkle the flour into the skillet and whisk until the flour and bacon fat combine to form a light roux, 1-2 minutes. Slowly add the stock while whisking until it is fully combined. OPTIONS - If you want rustic beans, leave this as is and move to step 4. For a finer sauce, use an immersion blender to process the liquid mixture before proceeding to step 4. We like it both ways.
  4. Stir in the drained white beans. Season with the salt and pepper. Push to the indirect heat on the grill or over a low heat burner, and let simmer lightly while you cook the steak.
  5. Season to taste with additional salt, as desired.

Yield: 4 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.

Tags: skillet

Certified Angus Beef Brand ribeye steak from Food City in Knoxville
I seasoned this beautiful Certified Angus Beef® ribeye steak from Food City with my NMT Beef Rub v.2 recipe, loosely covered it, and put it back in the fridge for about 4 hours to let it "dry brine". I took it back out 1 hour before I was ready to grill.

Lighting up Kingsford original using a JJ George grill torch
Lighting up a stack of Kingsford blue bag using a JJ George grill torch. Kingsford is doing a pretty cool thing to help support BBQ joints right now. They are opening a $5,000 tab at certain restaurants on a scheduled day.  Check out their Famous Bites page for details and recipes from those restaurants.

The mise en place for my beans. If you do a lot of cooking outdoors, do yourself a favor and get a tray like this. They reduce the number of trips back and forth and also make clean up easier.

I started the grill on medium heat (350°f) by having most of the vents shut down. Then when it was time to grill the steaks, I opened up the vents and opened the front access door to let more oxygen to the coals. That bumps the heat up real quick.

This view gives you a good visualization of the two-zone fire. I'm using direct heat to saute in this picture and will shift the skillet to the void on the left when it's time to let it simmer. That skillet is a 80+ year old Griswold #5.

Stirring in the flour to make the light roux. Your flour should be completely incorporated with no white lumps to be seen. You also might notice a "nutty" aroma that tells you it's done as well but that's harder to detect when grilling compared to using the stovetop. It shouldn't take but 1-2 minutes.

Making white beans and bacon while I grill the steak
Finishing up.  If your beans simmer too long and get thicker than you like, you can always stir in a smidgen more of stock to thin it out. I like them thick.

Certified Angus Beef ribeye steak with white beans and bacon
There you have it. Straight forward, tender, and amazing.

Want more delicious recipes and grilling tips?
I have two great books available for sale through Ulysses Press.

The Kamado Smoker and Grill Cookbook  
The Offset Smoker and Grill Cookbook.

Wednesday, August 19, 2020

Gyros on the Grill

[FTC Standard Disclosure] We received no compensation for this post. We bought our own Easy Kabab out of curiosity and have no affiliation with the manufacturer, but the link is an Amazon Affiliate link. 

I absolutely love a good gyro. Chef Adam Perry Lang calls them a "hyperseasoned crowd-pleaser" in his first book, Serious Barbecue. I have to agree because the bold flavors and tender morsels of meat make my mouth happy.

Homemade gyros cooked on a Big Green Egg
A batch of gyros that I cooked on the Big Green Egg last weekend.

What's a Gryo?

Gyro is a spicy ground lamb (or a mix of lamb and beef) that is roasted upright on a vertical rotisserie, basting itself as the fat renders. Thin slices of the meat are shaved off and typically served in a pita with sliced tomato, onion, and tzatziki sauce. The meat is slightly dense compared to the more loose texture of hamburger, yet very tender.

In Knoxville, your best bet for a great gyro is Yassin's Falafel House. His gyros are loaded with the highly seasoned meat, and the pitas are thick yet delightfully soft in texture.

A Crusty Strategy

For me, the best gyros have slices with crispy edges from the outer edges of the roasting meat. The crispy edges are like having bark in your BBQ, in that it adds texture and boosts the flavor. I've made Alton Brown's recipe and Chef Adam Perry Lang's smoked lamb gyro, and they were both delicious. But they both use a loaf or large roll for their process, which gives less of the crispy bits to go around. So I have started making my gyros as kabobs to get more of the crusty tidbits.

Grilling gyro kabobs on a PK Grill equipped with GrillGrates
Grilling my second test batch of this recipe on a PK Grill set up with GrillGrates.

I use a Fresno chile in my gyro meat recipe because I enjoy their mild heat. I have substituted a single serrano chile with excellent results. If you want more heat, use 2-3 serranos. 

I use some ground beef for 2 reasons. First, lamb is expensive, and second, I'm not a massive fan of lamb. I made a batch using just ground beef, and it tasted like seasoned hamburgers which was not what I was looking for. I think you HAVE to have a good bit of lamb in there to make it taste like gyros.

Gyros on the Grill

Wednesday, August 12, 2020

Cheddar Burger with Candied Bacon and Brisket Jus Mayo

 [Standard Disclaimer] I receive no compensation for this post.

This burger that we made for dinner last night was amazing. It boasted a big half-pound beef patty laced with mild cheddar, topped with candied bacon, sliced fresh Grainger County tomato, greenery, and a ridiculously good brisket jus mayo. 

Cheddar Burger with Candied Bacon and Brisket Jus Mayo

Brisket jus is the delicious, gelatinous nectar that is left in the foil after wrapping a brisket. It comes from the magic of breaking down the connective tissues during the long cook and turns it into something intensely flavored and velvety in texture. Adding it to mayonnaise creates a killer condiment or dipping sauce.

Gelatin formed by smoked beef brisket jus
This is the gelatin formed by the beef jus when I left the whole brisket in the fridge overnight. It's a cheat code for beefilicious flavor.

I realize most folks aren't going to have brisket jus sitting in their fridge. I haven't tried it yet, but I think you could probably substitute one of those concentrated Knorr Beef Stock gel packs. Mix it with some mayo and adjust the flavor with some finely ground beef rub if necessary.

Pig Candy aka candied bacon, is a fun topper for burgers.
I used some of my home-cured and home-smoked Sorghum and Bourbon Bacon for the candied bacon.

Sunday, August 2, 2020

Reverse Seared Porterhouse Steak with Skillet Potatoes Au Gratin

[FTC Standard Disclosure] We received no compensation for this post.

Last night, Alexis and I grilled a thick porterhouse steak and improvised a skillet potatoes au gratin. This isn't a recipe post exactly but it is the details of what we did.

Reverse seared porterhouse steak on the Big Green Egg kamado grill

We found the beefy 24-ounce porterhouse at Butler & Bailey Market, an unassuming, single-establishment grocer in Knoxville. The store is dated and small, it's like stepping back in time to a grocery store in the late 80's. That's part of their charm, they are the opposite of the chain mega-stores these days.  You can't buy tires or mattresses there, Butler & Bailey excels with their customer service and specialty departments. They also sell Parker's Lump Charcoal, which is made with Tennessee hardwoods.

Searing a porterhouse steak on a Big Green Egg Mini-Max kamado grill

Steak Preparation

Monday, July 20, 2020

Grilled Chicken Sausage Pasta

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This was a quick and easy dish that we whipped up this weekend after Alexis bought some chicken sausage from Costco that had artichoke, garlic, and mozzarella. The sausages looked and sounded delicious, so I wanted to use them some way other than just grilled and thrown in a bun. 

Grilled chicken sausage pasta recipe

In the Summer, I like to keep my pasta dishes simple and on the light side in terms of sauces. The only sauce in this dish is the butter and juices from the sauteed vegetables, which totally works. The Sabatino's sausages were boldly flavored and juicy, but you could probably swap out any fully-cooked chicken sausages, and it would work in this recipe.

Grilled chicken sausage pasta on the Big Green Egg

Grilled Chicken Sausage Pasta

Wednesday, July 8, 2020

Grilled Sirloin Steak with Sweet and Sour Vegetables

[FTC Standard Disclaimer]  I received a free sample of Dizzy Pig Spicy Pineapple Head in the mail. The approximate value is $0.62, so I think we're safe from undue influence on this one. 😋

Sirloin steaks are my red-headed stepchild. There's nothing wrong with them, but I have a hard time turning down the well-marbled ribeye steaks and NY strips that my grocery store routinely offers. But with COVID-19 affecting things, I need to shed some quarantine pounds, and beef prices have been a bit more expensive. Sirloin steak is a delicious, lean, tender, and less-costly alternative. 

These Grilled Sirloin Steaks with Sweet and Sour Vegetables are an excellent example of that. 

Grilled Sirloin Steak with Sweet and Sour Vegetables recipe on the Big Green Egg

I thought that the sweet and spicy flavor of the Spicy Pineapple Head would pair well with sweet and sour stir fry. My prep for the steak was simple - I marinated it in ponzu sauce, then seasoned it with Spicy Pineapple Head and grilled it.  

Friday, July 3, 2020

Chorizo Chili Burgers with Cilantro Avocado Slaw

[FTC Standard Disclaimer] I receive no compensation for this post.
I have been burning the candle at both ends lately and I wanted something easy but delicious last night. I had some ground chuck and came up with these tasty burgers. The chorizo chili sauce is just a spin on my favorite hot dog chili sauce. The slaw is cheating because I use a store-bought salad dressing for the base but it is so good, you'd never know it.

Chorizo chili burger recipe grilled on the Big Green Egg kamado grill
The spicy chorizo chili and creamy avocado slaw play well together.

I'm going to be a little vague with the measurements because I was just making this up as I went. Vague but accurate, if that's a thing. 

Chorizo Chili Burgers with Cilantro Avocado Slaw

Published 07/03/2020


Monday, June 29, 2020

The Perfect Grilled Lobster at Home

[FTC Standard Disclaimer] I received no compensation for this post.

I haven't done enough seafood on my blog so today, I'm sharing a guest post from Lobster Anywhere on how to grill killer lobster at home.

The Perfect Grilled Lobster at Home

Lobster on the grill might not be the first cooking method that comes to your mind but trust us. It is absolutely amazing when prepared with the right recipe. Like other types of seafood, timing is critical. It suffers a similar fate like shrimp if you overcook it. Our guide will give you everything you need to know to master its delicious and decadent preparation.

Fire up the grill! Let’s get cooking!

How to grill perfect lobster by Lobster Anywhere

Choosing the Right Lobster

As with any BBQ dish, it begins with quality ingredients. You’ll typically find lobster sold frozen as tails or live in a tank. If you’re squeamish about the prep for the whole animal, you’ll get the bulk of the meat with the tail with less work to get it to the grill. You’ll see either warm or cold-water varieties. The distinction is where the seafood is sourced.

Monday, June 22, 2020

Fried Pork Chop Sliders on the Big Green Egg

[FTC Standard Disclaimer] I received no compensation for this post. 

These Fried Pork Chop Sliders that we cooked on the Big Green Egg this week are crispy, delicious, and are a cheap way to feed a crowd quickly. 

Fried pork chop sliders with Olde Vidern's spicy pickles

If your stores are like ours, the meat selection is hit and miss during the impact of COVID-19. This pack of extra-thin pork chops looked good and was under $10, so I thought I'd try frying them for sliders. I pounded the chops into thin cutlets and shallow fried them on the grill.

Shallow Frying

Everyone knows what deep-frying is, but what is shallow frying? Per Rouxbe Online Culinary School, shallow frying is a cross between deep-frying and pan-frying. It is frying in a pan with the oil deep enough that it comes to halfway up on the food. Here are some tips for shallow frying on a grill.

  • Any time you cook with oil over a live flame, there is an enhanced fire risk. Make sure you have a tight-fitting lid for your skillet and long-sleeved heat-resistant gloves on the ready.
  • Use a cast-iron skillet or other grill-safe, heavy-bottomed pan with steep walls that are at least as twice as tall as your oil depth when food is loaded. If the oil spills over the skillet and into your flames, you're gonna have a bad time.
  • Know your oil temperature throughout the cook. I use a Thermapen and a non-contact thermometer for keeping tabs on how hot my oil is.
  • Generally, I like to fry in oil that is 350f to 375f.
  • If the oil is too hot, you can burn your oil or burn the crust of the food before it is done cooking. Both of those options taste foul. 
  • If the oil is too low, the food will be greasy and/or undercooked. That's not pleasant.
  • Add food in small batches to avoid temperature swings.
  • Season your food with fine salt as soon as the food comes out of the frying oil.
Fried pork cutlets frying in a cast iron skillet
You can easily make these on your stovetop or on the side burner of a gas grill. Here I'm cooking a test batch on our Saber Elite 3-burner gas grill. We have natural gas in our kitchen but I hate the lingering fried-food smell after frying inside.

If Things Go Wrong

If something does go astray and your oil catches fire, don't panic but move quickly. Don't try moving the skillet. Cover the skillet with the lid, if you can do so safely. If the fire is outside of the skillet, close the grill lid and shut down all the vents. If you are using a gas or pellet grill, turn off the fuel supply. Wait long enough for the grill and skillet to cool off before opening the grill.

Fried Pork Chop Sliders on the Big Green Egg
I have tried several configurations, but my favorite comes back to a non-toasted sweet bun, Buffalo sauce, and spicy pickles.

Tuesday, June 16, 2020

Tex-Mex Style Maque Choux with Chorizo Beef Cheeseburgers

[FTC Standard Disclousre] I receive no compensation for this post. 

Have you ever had the Louisiana side dish Maque Choux? It's a creamy, delicious, and slightly spicy corn dish that I learned from a Cajun friend that relocated to Knoxville after Hurricane Katrina. 

I was thinking about this recipe and it occurred to me that it is pretty close to Tex-Mex style dishes. I made a few tweaks and turned it into a Tex-Mex Style Maque Choux. We made some burgers featuring a chorizo and beef blend patty, so I thought the Maque Choux would be a fabulous accompaniment. Here is what we did for this cook. 

Tex Mex Style Maque Choux

After making this recipe a third time in less than a month, it dawned on me that Tex-Mex Style Maque Choux is really just a form of Mexican grilled street corn (aka Elote) taken off of the cob. So call it Tex-Mex Maque Choux or call it Elote, I don't care. 

Tex-Mex Style Maque Choux on the grill

Tex-Mex Style Maque Choux 


Sunday, June 7, 2020

Bacon Pimento Cheese Patty Melts

We have been having a lot of burgers in the past two weeks, so last night I shook things up and made patty melts instead. These aren't traditional patty melts. These delicious sandwiches are half-pound burgers cooked on a griddle, topped with Alexis' pimento cheese, Applewood smoked bacon, and served on Texas toast.

Bacon Pimento Cheese Patty Melts cooked on the grill with Kingsford
Grilled Texas toast, applewood smoked bacon, half-pound burger, and homemade pimento cheese

Alexis made our standard pimento cheese recipe. The whipped cream cheese in there adds a velvety texture to the burger. If you opt to buy pimento cheese instead of making it, be choosy. You want good pimento cheese for this, not the bright orange goop. You should be able to see strands of shredded cheese in the mix, like the Palmetto Cheese brand.

Homemade pimento cheese
I use an ice cream scoop to portion out my pimento cheese. Leave the pimento cheese out at room temperature while getting everything ready so it will melt more easily.

Tuesday, June 2, 2020

BBQ Chicken Legs featuring Christie Vanover’s Chicken Rub

[FTC Standard Disclosure] I received no compensation for this post and paid full price when purchasing the rubs.

My childhood memories of BBQ chicken are always about a drumstick cooked on the grill and then abundantly sauced with a tangy tomato-based sauce. It was never truly BBQ chicken as much as grilled chicken with BBQ sauce, but that's semantics. Serve this to most people and they will call it BBQ chicken. It has been a while since I have made any, so I whipped up a batch using Christie Vanover’s new chicken rub and two different sauces.

BBQ chicken legs featuring Christie Vanover's Chicken Rub
The legs were cooked with two different sauces for a taste test.

Christie Vanover is the culinary genius behind the BBQ and grilling blog, Girls Can Grill, and she is the pitmaster of the BBQ competition team of the same name. Alexis and I first met Christie in Nashville a few years ago at the Certified Angus Beef Annual Conference. Since then, she and I have attended several events together, such as the CAB BBQ Summit, Cooking with Smithfield World Championship, The Jack Daniels BBQ Invitational, and more. Christie is a creative chef and a fierce competitor, so when she announced her line of BBQ rubs through Spiceology, I knew I had to order a set. 

Christie Vanover's BBQ rubs from Spiceology

The cook was simple and straightforward. The only advance prep that I did was to put the chicken legs on a rack and pan in the refrigerator for an hour to air-dry. This dries the surface of the chicken, promoting browning and a crispy crust. 

Putting chicken on a rack/pan like this in the refrigerator lets the cold, dry air circulate around the chicken, removing the surface moisture.

Sunday, May 31, 2020

How I Clean the Big Green Egg Modular Nest..

[FTC Standard Disclosure] I received no compensation for this post.

I have had my BGE Modular Nest for two years and I still love it for its storage, expansive workspace, and durability. Even though it's low maintenance, it was time for me to give the table a little TLC and preventative maintenance.

Big Green Egg Modular Nest System
We got our Big Green Egg Modular Nest at Mannix Pools and Grills in Winter Haven, FL.

Wear and Tear

So what needs to be done with such a robust, hearty table? It was all cosmetic. There were some chips in the powder coating from where I have accidentally struck the table here and there. Fortunately, the frame is aluminum so these chips don't rust. 

Example of powder coating chip on a Big Green Egg Modular Nest
The powder coating is generally tough. But if you strike the edge with something hard, like metal tools or another grill cart, it can pop off like this.  Almost all of mine were on the front upper edge, where I do most of my prep work.

I had also noticed some corrosion or rust in some of the corners where the rails come together. That makes sense, given that is where water would collect after rain or where acidic marinades or sauces might spill.

Example of corrosion or rust on a Big Green Egg Modular Nest
This was after I had washed the table but you can see how the water pools in this location and would take longer to dry. Also, a lot of the marinades, sauces, and spritzes we use are acidic. A spill here, a spill there, and it will cause corrosion on aluminum and rust on the steel parts.

Friday, May 22, 2020

Flat Top Cheeseburgers

[FTC Standard Disclosure] I received no compensation for this post.

Have you had odd food cravings during the pandemic restrictions? 

The other day, I had a strange desire for a Quarter Pounder® with Cheese. That's not something I think about often. Usually, if I have a fast food craving, it will be for Cookout because they make my favorite type of burger - Carolina ATW style with slaw, chili, onions, and mustard.

My Not-A-Quarter-Pounder with Cheese

But I was specifically craving a simple QP with Cheese, so I made us some burgers on the griddle. I have several options for cooking flat-top burgers using my arsenal of grills and grill accessories.

I picked the small Blackstone because I was only making 3 burgers. TBH, I probably use the small one 9 times for every 1 time I use my big 36" flat top. It's more convenient, is just the right size for our needs, and it fits right on my Egg table.

This thing is a beast, too. It survived the whole week at Bonnaroo music festival with my son and his college buddies last year!

Smashing burgers on the Blackstone griddle
I preheated my flat top, wiped it down with peanut oil, and then smashed out three 8-ounce ground chuck patties. Yeah, I know 8 ounces is not a quarter pound. I'm having it my way and I'm lovin' it. Yes, I am also aware that I'm mixing fast food slogans.

Monday, May 18, 2020

Ribeye Steak with Chroizo Hash

[FTC Standard Disclaimer]  I received no compensation for this post.

What goes better with ribeye steak than potatoes?  How about potatoes in a tasty hash with chorizo, onions, sweet red bell pepper, jalapeno, garlic, and fajita seasoning?

Ribeye steak with chroizo hash cooked on the grill.

Alexis picked up a couple of ribeye steaks this weekend, and this is what we made. The crispy potatoes, savory chorizo, and the mild heat of jalapenos made this hash the perfect side for a pair of steaks.  If it was morning time, I would have thrown a few Sunnyside-up eggs in there, too.

I wanted to do something different from my usual steak routine, so I decided to cook the steaks sous vide and finish on a hot grill.

Using the Anova sous vide to prepare ribeye steaks.
It was a beautiful Spring day in Knoxville, so I brought my sous vide equipment outside and set up on my expansive BGE Modular Nest.