Pizza night has become my family’s favorite meal thanks to this delicious crust and sauce. When a 10-year-old tells you that your pizza is better than Dominoes, it warms your soul. Don’t get me wrong, we’ll still crush a large thin crust pepperoni & bacon when the craving hits and I didn’t have the forethought to prep the dough early enough. This recipe takes time, but you won’t be disappointed.

Pizza Dough

Day 1:
Combine 358 grams of 00 flour (bread flour works here as well if you can’t find the good stuff), 358 grams of warm water, and a ¼ teaspoon of instant yeast into a stand mixer. Turn the mixer on long enough to incorporate the flour and water. If there are any dry spots along the edge, use a spatula to scrap the sides, continue mixing until full incorporated. Cover with cling wrap and ferment at room temperature for 24 hours. 

Day 2:
Add 640 grams of 00 flour, 300 grams of water, 20 grams of kosher salt and another ¼ teaspoon of yeast to the yeast starter. Mix on medium for 8 minutes. Transfer the dough to a container, cover with cling wrap and refrigerate for 24 hours. 

Day 3:
Transfer the dough to a floured surface. Cut the dough using a bench knife into six relatively equal sized pieces. Shape each piece into a dough ball by tucking the edges underneath. Once it is in a ball shape, place the ball on a non-floured portion of the counter and use your hands on either sides of the ball to twist in order to create surface tension on the top surface. Move the doughballs to a clean sheet tray, sprinkle the top with flour, cover with cling wrap and refrigerate 24 hours.

Day 4:
Time to eat…finally. Remove the dough from the fridge and let rest for 3 hours. The timing is critical here. If the dough is too cold, it will not relax enough to shape it. If it sits at room temp for too long, it will expand rather quickly as it ferments. If you only plan on making a few pizzas, not is a good time to freeze the extra dough balls. Wrap them tightly with cling wrap and place them in a freezer bag. 

Pizza sauce

• One 28oz can of San Marzano Tomatoes

• A handful of fresh basil

• Salt to taste

Combine all ingredients in a food processer and process until smooth. 

Margherita Pizza

• 1 dough ball

• About a 1/3 of a cup of pizza sauce

• About 6ozs of fresh mozzarella

• About a 2 tbsp of grated parmesan

• 10 leaves of fresh basil

• 1 tbsp of olive oil

• Salt to taste

Place a pizza stone on the top rack of the oven. Preheat the oven at 550 for 1 hour. 

Sprinkle some flour on to a clean surface and your pizza peel. You should be liberal here for the dough to slide off with ease. Place a dough ball on the floured surface and shape into the desired pizza size. Be careful to not stretch it so thin that you create holes in the dough. Transfer the dough to the pizza peel. 

Spread the sauce on the dough with the back of a spoon, and top with chunks of fresh mozzarella. Ensure that the dough is not sticking by shaking the peel back and forth. The pizza should slide back and forth with ease. Slide the pizza on to the pizza stone and switch the over to high broil. Keep an eye on the pizza until the cheese and sauce is nice and bubbly. This typically takes about 5 minutes. Remove the pizza with the peel and transfer to a cutting board. Sprinkle with grated parmesan. Top the pizza with fresh basil, drizzle with olive oil and sprinkle with a pinch of salt. Slice and enjoy. 

Everybody responded to the global pandemic in different ways. At first, I went through the sour dough phase. I got pretty good at it, but I didn’t like that I started to gain some weight due to my increase in carbohydrates intake. Prior to March of 2020, I had always used my job as an excuse for being overweight. I couldn’t get consistent with working out. I was traveling about 50% of the time which means that I was eating out all the time. Even when I was in the office, I went out to lunch daily. The global pandemic gave me the opportunity I had been wanting over a decade which was the ability to focus on my health. 

I have been able to get consistent with working out, which has been great. I needed to also force myself to eat healthier. This is where my garden comes in. I have always enjoyed growing food, but it was limited to containers on my back patio. Typically, I would plant a few tomato plants, some peppers and some herbs. I envisioned growing more to the point where I could grow about 70% of the produce my family consumes. 

On July 4th, 2020 I built two raised beds that are 5 by 10 feet, and 10 inches deep. The first six months was a learning opportunity. I made a ton of mistakes that I learned from. For example, I learned that fertilizer is a good thing. I also learned that plants need space. I tried to fit as much stuff in those two beds as I could, and the plants were overcrowded and stressed out. So earlier this year, I built three more beds. I am still learning as I go, but this year has already been more plentiful than last.

So far, I have harvested potatoes, arugula, kale, romaine, swiss chard, turnips, beans, broccoli, squash, zucchini, cucumbers and tomatoes. It is a lot of work, but I love it. It is extremely rewarding to plan your meals around the fresh produce that you have grown from seed. It also makes you more considerate of wasting food while forcing you to make healthier choices.  

In the words of Ron Finley, “growing your own food is gangster.”

If I could wake up every day, start a fire and get to cooking…well…that would just be the best life ever. That’s what we did on this day with our Campfire Corned Beef Hash! You can’t get any easier or tastier than this ‘stick to your ribs’ way to start the day. You’ll need:

• Some potatoes

• Half an onion

• 1 package of bacon

• 2-3 tablespoons of butter

• A big ol chunk of corned beef

• 5-6 eggs

Get your skillet rippin’ on hot over the campfire. Render your entire pack of bacon down and then remove from the skillet. Keep the grease! Throw some butter into the skillet then add chopped potatoes. Let those cook with the lid on for 10-15 minutes. Then remove the lid, add chopped onion and cook for a bit longer so that the onion sweats out. After that, mix in your corned beef and cook over a hot flame until you start getting browned potatoes and bit of a crust on the bottom. Right at the end, crack the eggs into he mixture, throw the top of for a few minutes and boom! You’re ready to eat. Now go crush the day!

My favorite foods are ones that provide a complex flavor profile. Much like Thai, with it’s mixture of spice, sweet & sour, Gumbo provide a multi-faceted flavor profile. When done right it is a beautiful balance between umami and spicy that is delivered via rich broth. The richness comes from the roux. Getting the roux right is crucial to the success of the dish. 

• 1 lb of shrimp, deveined with peels on

• 1 lb of andouille sausage

• 1 pack, about 6 total, boneless skinless chick thighs

• 2 quarts of chicken stock

• 1 stick of butter

• 2 tbsp of grapeseed oil

• 1 cup of flour

• 2 bell peppers - diced

• 2 onions - diced

• 4 large stalks of celery -diced

• 4 cloves of garlic - minced

• 12 oz of domestic beer

• 2-3 tablespoons Meat Church Holy Voodoo

• 1 tbsp of black pepper

• 1 tbsp of dried thyme

• 1 tbsp of red pepper flakes

• 2 tbsp of worchestershire sauce

• 3 bay leaves

• Salt to taste

• Parsley and green onions for serving

• Cooked Rice

Separate the shrimp and the peels. Bring 1 quart of stock to a simmer and add in the shrimp peels. Slice the andouille sausage in to ¼ inch slices and brown in a cast iron dutch oven over medium high heat. Remove the sausage and try not to eat it all during the rest of the cook. Lower the temp to medium. Add a stick of butter and the grapeseed oil to the rendered sausage fat. When butter is melted, add the flour about a tbsp at a time while constantly stirring. Once all the flour is added, continue to stir over medium heat until the roux is a dark reddish brown. This could take around 20 minutes or so and it is essential that you keep stirring so as not to burn the roux. 

 Once the roux is the right color, add the peppers, onions and celery and continue to stir for around 5 minutes. Add the garlic and continue to stir for another 2 minutes. Add the beer, the remaining quart of chicken stock and strain the shrimp infused stock through a colander into the mixture. Bring to a simmer.

Add the chicken thighs and season with the Holy Voodoo, black pepper, red pepper flakes, thyme, bay leaves and salt. Add the worchestershire sauce. Cover and let simmer for about 30 minutes until the chicken is cooked through and shredable. Shred the chicken thighs using 2 forks. Add the browned sausage and shrimp. Continue to cook for a few minutes until the shrimp is cooked through. Taste and add salt as needed.

Serve in a bowl over a ¼ cup of rice. Top with fresh parsley and chopped green onions. 

Prime rib

Nothing says holidays like a prime rib roast. There a several ways to cook this; in the oven, on a smoker, a long sous vide and then seared. We prefer the crispy exterior and wood fired flavor you get with the joetissorie.

• 4lb rib roast

• 1.5 tbsp kosher salt

• 1 tbsp black pepper

• 1 tbsp of garlic powder

• 4 sprigs of lemony thyme chopped

• 2 sprigs of rosemary chopped

• Yellow mustard

Rub the roast with a thin layer of yellow mustard. Season liberally with the salt pepper and garlic mixture followed by the chopped herbs. Heat the grill to 300º. Put the roast on the joetissorie and spin until internal temp reads 120º. Let ready for 15 minutes before serving.

Horseradish Mashed Potatoes

• Around 10-12 red potatoes

• 1/2 stick of butter

• 1/2 head roasted garlic

• a heaping tablespoon of prepared horseradish

• salt

• pepper

• heavy cream

Chop a head of garlic in half, drizzle in olive oil and then roast in the oven at 375º for about an hour. Chop the potatoes into chunks and boil in salted water. Once the potatoes are fork tender, drain them and smash. Add butter, heavy cream, roasted garlic, prepared horseradish, salt and pepper (all to taste) and mix well.

Steak Sauce

• 1/2 onion

• 2-3 anchovies

• 2-3 roasted garlic cloves

• 1 teaspoon Better than Bouillon

• 1/4 cup - 1/2 cup white wine

• 2-3 tablespoons butter

• 1/4 cup balsamic vinegar

If you have drippings from your prime rib, sautéed the onions to light brown (if no drippings, use olive oil). Then add anchovies and roasted garlic. Smash them into the mixture. After a few minutes melt the Better than Bouillon into the mix and add wine. Cook for a few minutes then transfer the mix over to a food processor and blend until smooth. Bring mixture back to the pan and add balsamic vinegar. Slowly reduce the balsamic until think and slightly syrupy. At the last minute melt the butter into the sauce and then serve.

Warm yourself up on those cold days with this Holiday Tasty Beverage. Super easy to make and even easier to drink. Be careful!

• Bourbon

• Scotch

• Peppermint Schnapps

• Grand Marnier

Combine equal parts bourbon and scotch with a splash of both the Schnapps and Grand Marnier. Shake and serve over ice!

Spice up your holiday season with this awesome cocktail! Very easy to make and super delicious.

• Vodka

• Peppermint Schnapps

• Kahlua

• Half n Half

Combine equal parts vodka, peppermint schnapps and Kahlua over ice, add a splash of Half n Half then mix and garnish with peppermint!

Wings, wings, wings. We loooove some wings on DHF. These Ghost Pepper Wings were fiery, but sweet and fruity. The sauce came directly from Ghost Peppers we grew in the backyard…  so these wings were months in the making! Paired with the perfect Ranch Dressing, they we’re absolutely amazing. 

Ghost Pepper Wing Sauce

• About 20oz gallon apple cider vinegar

• 1 head of garlic 

• 5 ghost peppers

• salt

• 3/4 cups sugar

• 1/2 stick of butter

• 2 carrots

Coat the garlic in olive oil then roast in the oven for about an hour. We roasted ours on an improvised ‘oven’ just off the fire pit. Once the garlic is roasted combine it with the juice of 2 carrots, the ghost peppers, salt and sugar in a food processor. Pulse it up until smooth. Pour mixture into a pot, add in the vinegar and reduce down until almost a syrupy consistency. Right before you are ready to pour over wings, melt 1/2 stick of butter into the sauce and drizzle that!

Perfectly Fried Wings

• Lotsa wings

• Lotsa oil

Fry the wings for about 20 minutes at 250º. Then remove, bring oil up to 400º and fry again until brown.

Ultimate Ranch

• 2 cloves of garlic

• 1 cup of buttermilk

• 3/4 cup Duke’s mayonaisse

• Salt

• Paprika

• Black pepper

• A few sprigs of dill

• Juice of 1/2 lemon

Mince the garlic finely then combine it with the buttermilk, mayo, salt, pepper, paprika, black pepper (season all to taste) and lemon juice. Pour mixture in a jar over the dill sprigs. Shake up, refrigerate and enjoy!

Growing up, I thought green beans didn’t get any better than the bland mushy variety straight out of the can.  Once I started ordering them at BBQ restaurants, these quickly became my go-to side. The secret is in the broth. 

• 1 quart of vegetable broth

• 1 smoked ham hock

• 1 onion – frenched

• 2 lbs of fresh green beans

• 2 tbsp of lard

• 1 tbsp of Plowboy’s Yardbird BBQ Rub

• Salt to taste

Begin by simmering the onion and the ham hock in the vegetable stock in a covered pot for one hour. Add the beans, lard, BBQ rub and simmer covered for an additional hour. Add salt to taste. 

You ever think around 2pm that you want some smoked meat for dinner? Your options are fairly limited at that time, but smoked shredded chicken will satisfy the need. 

• 2 whole chickens around 5.5lbs each

• Spray can of duck fat

• 6 tbsp of “Rub Business”

Rub Business

• 1 Tbsp of paprika

• 1 Tbsp of brown sugar

• 1 Tbsp of garam masala 

• ½ Tbsp of chili powder

• ½ Tbsp of chipotle chili pepper

• ½ Tbsp of onion powder

• ½ Tbsp of garlic powder

• ½ Tbsp of salt

• ½ Tbsp of pepper

Preheat your smoker to 300 and add a few small chucks of hickory. After moving the innards of the chickens, spray them down with a coating of duck fat. Apply a coating of Rub Business to the outside of each chicken as well as inside the cavity. Smoke the chickens until the thigh meat reaches 185 and the breast meat reaches 160. Let the birds rest for about 20 minutes. Remove the skin and set aside then shred the meat. Dice the skin into small pieces and add back to the meat. 

Red, White & Blue Slaw

• Half of a red cabbage – cut into thin strips

• Half of a red onion - diced

• 1 Fresno Chili - diced

• 1/3 cup of Alabama White BBQ Sauce

• ½ cup of crumbled blue cheese

• Salt to taste

Combine all ingredients and refrigerate for 2 hours before serving. 

These are super easy and super tasty. Shrimp po' boys, Memphis style. 

• 1 lb of peeled/deveined shrimp with tails removed

• 1 stick of unsalted butter

• 1 jalapeno, sliced

• 2 tbsp of your favorite BBQ rub

• 1/2 red onion, thinly sliced

• Duke's Mayonnaise

• 1 Cherokee Purple tomato

• Green leaf lettuce

• 3 baguettes  

Melt the stick of butter over medium high heat in a cast iron skillet. Saute the jalapenos in the butter for a few minutes. Add in the shrimp and season with the BBQ rub. Continue to cook for about 4 minutes. Slice the baguette in half and brush some of the butter from the shrimp on each side. Toast the bread over the grill. Build the po' boy with mayo, a few slices of tomato, some red onion, some lettuce and a pile of bbq'd shrimp.

It wasn’t that long ago that I found out there are two styles of lobster roll. The version I had many times was the cold or ‘Maine’ style. I wasn’t aware of the warm lobster tossed in only butter, also known as ‘Conneticut’ style. Well, I know now and I love them both for different reasons.

This lobster roll is something of a marriage of the two styles, but with a southern twist. The lobster is fire grilled with a dry rub, tossed in an Alabama style white sauce and topped with a southern classic: bread & butter pickles. So easy.

Alabama white sauce

• 1 cup of Duke’s mayo

• 1/4 cup of apple cider vinegar

• a few tablespoons of spicy brown mustard

• 1 tablespoon of honey

• 1 tablespoon of prepared horseradish

• a pinch of salt

• a dash of cayenne

• a good dash of your favorite bbq dry rub (we used Memphis BBQ Supply’s Shotwell Rub)

Whisk all ingredients together and enjoy!

lobster tails

• lobster tails, split lengthwise

• melted butter

• your favorite dry rub

Brush the lobster with the butter and apply lots of your good ol dry rub. Cook them flesh side down over an open fire. This won’t take long at all. Maybe 2-3 minutes on a hot fire. Turn them over on the shell side at the end for just a few seconds. Chop the meat up, place on a split and toasted brioche but, add the Alabama white sauce and top with pickles and onion.

Tri-tip is not easy to find in the south. On occasion, you can get lucky and find one at a meat market. I have also found some at farmers markets. Lucky for us, Uncle Josh usually brings one or two with him when he comes to Memphis because he can get them at a local family owned grocery store. 

If you can get your hands on one, rotisserie is the way to go. 

• 2.5 - 3lb Tri-tip

• Killer Hog’s AP Rub

• Cattleman’s Grill California Tri-tip

Pre heat Kamado Joe with Joetissorie attachment to 325. Trim the tri-tip, leaving about a ¼ inch of the fat cap. Apply a layer of Killer Hog’s AP Rub on all sides of the tri-tip. Apply a thin layer of Cattleman’s Grill California Tri-Tip for that zesty crunch. 

Cook the tri-tip on the Joetissorie until the internal temp reads 130. 

Horseradish “Thicc” Sauce

• 2 tbsp of Duke’s Mayo

• 1/3 cup of sour cream

• 2 tbsp of prepared horseradish

• 2 tbsp of apple cider vinegar

• 2 tbsp of diced chives

• Salt to taste

Combine all ingredients and refrigerate for at least an hour before you eat.  

Steak fries

• 3 russet potatoes cut into ¼ inch thick x 1 inch wide strips

• ½ gallon of peanut oil

• Lot’s of salt

Par boil the potatoes in salted water (it should taste like the ocean) for 7 minutes. Remove from water and let them dry on a cooling rack while oil is coming up to temperature. The oil should be at 350. Fry the potatoes in batches until golden, brown, and delicious. Move to a cooling rack and add salt to taste. 

Fried Jalapenos

• 3 large jalapenos

• 4 tbsp Corn Starch

Thinly slice the jalapenos. Put them in a bag with corn starch and shake the bag to coat evenly. Fry them for 3 minutes in the same oil as your steak fries, AFTER you fry the potatoes. 

Caramelized onions

• 1 yellow onion sliced thin

• 2 tbsp Butter

• 1 tbsp Worcestershire Sauce

• Salt

The key here is low and slow. This should take about an hour. Melt the butter on the lowest setting on your stove top. Add the onions and let them slowly caramelize. Add in Worcestershire sauce at about the 30-minute mark. Season with salt to taste. 

This sauce is a killer for fries, wings, pizza, whatever! The secret is the anchovies. Don’t be freaked out. This sauce doesn’t actually taste fishy, the antiques just help up the savory flavor. No need to measure much of anything, just estimate and build this sauce the way you like. You’ll need

• 1-2 anchovies

• a couple garlic cloves

• about a cup of mayo

• a splash or two of vinegar

• a squeeze of lemon juice

• paprika

• lots of black pepper

That’s it! Enjoy on everything!

Everyone loves some nuggs. Now there’s even more reason to love these juicy, golden blessings. This is literally one of the easiest, most inexpensive recipes you can make to have killer nuggets at home. 

The chicken

• 1 pack of boneless chicken thighs

• 1 cup of fish sauce

• 1 cup of sugar

• Rice flour

• Peanut oil

Combine the fish sauce and sugar into one below and stir until the sugar is (mostly) dissolved. Cut the thighs into nugget chunks, and marinate for at least 4 hours in the fridge with half of the fish sauce/sugar combo.

When you are ready to cook, drain the marinade from the chicken. You still want the chicken to be slightly wet so the rice flour combines and creates a slurry batter. Throw the chicken in a sealable container with a big handful of rice flour and shake vigorously to coat.

Get some peanut oil up to frying temp and fry the nuggets until cooked through and golden brown

Reduce the remaining marinade combo down to a syrup and drizzle over the chicken when ready to serve.

The Thai chow chow

• Ginger

• Shallots

• Garlic

• Thai Chilis

• Teaspoon of sugar

• Splash of fish sauce

Mix and match your own proportions to your desired level of spiciness: Chop up the ginger, shallots and Thai chilis into matchsticks. Stir fry all together for a few minutes. Don’t over cook as you still want some crunchiness. Mince the garlic and throw in at the end along with the sugar and fish sauce. Cook quickly until the garlic is finished.

Assemble the chicken on top of jasmine rice and cap it off with the chow chow. Garnish with some Thai basil, mint and cucumber. Boom! 

If you loooooooove banh mis like we do, then friend, you gotta try this. Absolutely the easiest way to get this treat at home and with very basic, but delicious ingredients.

The pickles

• Thinly sliced carrot

• Thinly sliced onion

• Thinly sliced daikon radish

• rice wine vinegar

• sugar

• salt

Since these are ‘quick’ pickles, you don’t really have to do much. Combine equal portions of the carrot, onion and daikon into a sealable container, pour in enough rice wine vinegar to just cover them, and then add in a reasonable amount of salt and sugar. Shake it up, let it sit.

The sandwich

• 1 can of spam

• 1 can of potted meat

• sliced jalapeno

• cilantro

• mayo

• sriracha

• hoagie or baguette rolls

Fry up the spam in slices, warm up the potted meat, combine a bit of sriracha into some mayo and assemble. Combine everything into a sandwich and boom. Done.

Ive had Paella once at a farmer’s market in Vancouver, WA. That was 11 years ago. It was so delicious and looked so complicated that I never entertained the idea of making it. Well, when you go camping but you wanna cook like your glamping, you gotta get creative.

We made this Paella for breakfast. Super easy. Super tasty. The best part about this dish is that if you use pre-seasoned, yellow rice, you don’t need to season with anything else.

• 1 Package of bacon

• 32 oz can of crushed tomatoes

• 2 garlic cloves

• 1 pack of seasoned yellow rice

• A few Spanish olives

• 5-6 eggs

• Around 3 cups of water

Chop and then render the bacon down in a cast iron skillet until completely cooked. Add garlic into the cooking bacon and stir immediately. Don’t let this sit too long or it will burn. Stir in the can of tomatoes and cook for a few minutes. Add rice and cook for maybe 3-5 minutes. This allows the seasoning that’s in the rice to start working it’s way into the cooking liquid. Pour in the water, bring it to a simmer, add olives and cover to let it cook until the rice is almost finished. You really want a chew on that rice.

Last step is crack a couple eggs into the rice, cover for another minute and you’re done!

Fire & meat…goes together like spaghetti & cole slaw. 

• 3 ribeyes about an inch #thicc

• Spray duck fat

• Kosher salt

• Garlic powder

• Smoked Ghost Pepper chili flakes

• 2 tbl. Grapeseed oil

• 2 tbl. butter

• 4 garlic cloves

Spray the steaks with the duck fat and season both sides liberally with salt & black pepper. Dust both sides lightly with garlic powder & add a skosh of smoked ghost pepper chili flakes. These pack a punch so go lightly. Establish a nice bed of coals on your campfire. Place a heavy cast iron skillet directly on the coals. Add the grapeseed oil to the skillet and allow it to get rippin hot. Sear one side of the ribeyes for about one minute. Flip the ribeye and add the butter & garlic cloves to the skillet as the butter melts, spoon over the ribeyes. After a minute on the second side, add a cast iron lid to the cast iron skillet, remove from heat & add coals on top of the lid. After 5 minutes, remove the steaks from the skillet & let rest for 10 minutes. 

Camp Gravy

• 2 cups of sliced shitake mushrooms

• 2 shallots - sliced

• ¼ cup of red sweet vermouth

• 4 tbl. butter

• 1 tbl. Worcestershire Sauce

• Salt

• Pepper

Melt 2 tbl. of butter in a cast iron skillet. Sauté the mushrooms & shallots for about 5 minutes. Carefully add the vermouth. It will flame up, so mind your eyebrows. Add 2 tbl of butter and the Worcestershire sauce. Continue to cook until there is very little liquid left in the skillet. Season with salt & pepper to taste.  

Cook them naked & then dust them up. It is that simple. You could smoke them, fry them, grill them, boil them…scratch that last one. We chose to make rotissawings. 

Gator dust

• 2 Tbl. Dried rosemary

• 2 tbl. Chili powder

• 1 tbl. Kosher salt

• 1 tbl. Tony Chachere’s Original Creole

• 1 tsp. cayenne pepper

• 1 tsp. black pepper

• 1 tsp. of dried mustard

Combine all ingredients into a spice grinder and grind until you have a dusty consistency. 

Creole blue cheese

1 cup of Dukes mayonnaise

½ cup of buttermilk

½ cup of sour cream

½ cup of blue cheese crumbles

2 tbl. Louisianna hot sauce

1 tbl. of Tony Chachere’s Original Creole

I’ve been making Philly’s for years but this is something totally new for me. You know at Dinner High Five we like to bring something unique to the game, so Philly Cheese Steak stuffed jalapeno poppers is our offering to you.

This recipe take a bit of time, but is pretty basic. You’ll need:

• One 16oz ribeye steak (boneless or bone in…your choice)

• Half of a red onion sliced thin

• Jalapeños cored and seeded

• A few slices of provolone cheese

• 1 package of bacon (preferable not thick cut)

• Garlic salt seasoning (We used Malcom Reed’s The A.P. Rub and it was fantastic).

Put the ribeye in the freezer for about 30 minutes before you start slicing. It make it much easier to get thin slices that way. 

Core and seed the jalapeños. The larger the jalapeños the easier it will be to line the inside with the provolone. Slice the online and ribeye as thin as you can get them. This will make them cook faster and easier to mince before you stuff the peppers.

On a super hot griddle, cook the onions and steak together. Once its all cooked thru, mince finely. Then stuff the peppers with the mix. Using some toothpicks, wrap them suckers in bacon and throw them on the grill. 

You really don’t want to grill these two quickly. You want the bacon to cook evenly. We finished them on the griddle just cuz. Enjoy!