Craycort Cast Iron Grates review!

Last week I was given the opportunity to write a review on the Craycort Cast Iron Grates for the BBQ. I gladly accepted and yesterday by UPS I received my complimentary Craycort Cast Iron Grates, Small griddle/hotplate for cast iron grate, and a Cast Iron handle (lifter).

They sent me there 18.5" grates so it would fit on my Large Big Green Egg and Large Kamado Joe ceramic cookers. They are also available for the XL Big Green Egg, 18.5" Weber grills, 22.5" Weber grills, 26.75" Weber grills, Go anywhere grills, 14.5" Smokey Joe and Frykat style grill. These grates are manufactured by Barbequer BBQ Innovation also known as 4GrillersJoy folks. They make top quality cast iron products which I find they are the best out there!

Here's a little history of the Craycort company from their website:

" My name is Rolf Buerkle, I came up with the modular grate idea in 2008 because there are few other options for producing a full cast iron grate. Lodge used to make a split grate in the 90s but it wasn't as easy to use.

Craycort llc got founded in 2009 to distribute 4grillersjoys award winning cast iron grates in North America and now we sell to the US, Canada, and the UK.

Our grates combine the advantages of cast iron with the ease of use of a flip up grid. Stoke the fire and refill charcoal by removing just one insert. While the rest of the food stays on." _{Source: http://www.cast-iron-grate.com/about-us/}

Ok let's start this review shall we!

These cast Iron Grates already came pre-seasoned which is real nice! The quality and craftsmanship of these grates are extremely good and it definitely shows that they paid attention to every little details. They are built solid like a tank! I filled my Big Green Egg Dutch oven with water and place it on top of the warm cast iron grates and they didn't even bow which was totally impressive.

The outer frame that hold all the cast iron grates is a half inch in thickness. Also each grill plates is 5/16 of inch in thickness! Now you can see why these are built pretty rugged.

What I also really like about them is that they are beyond practical for the following reason:

1. The ability to remove only one portion instead of the entire grate during a cook which is a real convenience and time saver! This allows you to remove one section at a time to add more charcoal or wood smoking chunk or chips;

2. If you only use only one section of your grate you just have to clean that section which is also pretty convenient;

3. These grates are the best at getting the perfect sear marks on your steaks plus they are non-stick surface when kept well seasoned;

4. Cast Iron Grates gives you a more even heat and holds it for a lot longer than steel, aluminum or porcelain which solves the issue of hot spots on the grill. The key benefit to remember in using cast iron grates is that it's such a great conductor and retainer of heat which make a night and day difference when cooking on the grill;

5. They can sustain a higher temp then regular grates which means they are the best for searing stakes and sealing the juices inside your steaks;

6. The versatility of these grates allows you to be able to remove individual grate section and add other modules like the cast iron griddles, Cast Iron Vegetable Wok, and Chicken holders. It is very nice to be able to griddle some vegetables at the same time as your cooking some chicken or grilling a steak;

7. I also personally found that surface of these cast iron grates makes a huge impact on the flavor profile of your food which was real nice to see. You basically get the high end restaurant Grill marks and flavor of the grill!

The secret to maintaining these Craycort Cast Iron Grates so they look like new for a lifetime is to scrape these grates after each cook with a wire brush and give them a light coat of Canola oil or Vegetable oil using a basting brush which gives you a better coverage. Some users feel it can leave a sticky residue on the grates, so they opt instead to use bacon grease or lard. They are both good to use on these grates but just experiment and see which is best for you. I personally like using the oil better. A few friends of mine also said it good idea to put a very light coat of oil on them as well after they are cool down if you plan in not using your grill for extended period of time.

I was also told by fellow eggheads that if these grates are left in a moist environment that rust can build up on them! The easy way to get rid of the rust is to brush it off and re-season them with oil according to many users.

Source of video Youtube uploaded by: SD4547

Also here's the preferred method which I got in email on how to perform this task from Craycort in removing rust on them. If it ever happens to you which it shouldn't if your grates are well maintained and kept away from the elements inside your BBQ!

"If your cast iron grill grate sits out in a moist or wet environment for long enough to gather rust, use a wire brush or fine grit sand paper to get the rust off. One trick for getting rust off of the area between the rods of your grill grate is to mix some pork fat (lard) with some salt and coat the grates with it.

Fire up the grill and the fat and salt mixture carries away much of the rust, dripping down into the grill. After the fat has been rendered off, brush the grates down with a wire brush. It is a quick fix, best to not let your cast iron grates get rusty in the first place."

I wish I would of know about the Craycort Cast Iron Grates a few years back when I first got my large Big Green Egg. I definitely say that these grates are must have for all Big Green Egg, Weber, and Kamado Joe users!

I also learn that a quick way to add some oil during a cook with the griddle unit is to use Pam and it works like a charm!

Rating:

Well I did a few cooks so far using the Craycort cast iron grates and so far I am beyond impressed with them! I also talk to a few eggheads about their experience with them on various forum that I belong to and they were all impressed with their experience in using them! I also have a couple of friends that have been using them for a while on their Weber performer grills and said it improved the quality and presentation of whatever food they cook on their Weber. The grill marks you get out of these cast iron grill grates on your food are of restaurant quality. So far I find these are grates pretty easy to maintain with a little TLC after each cook. It is very important to not forget to clean you grates and to oil them with a light coat of oil after each cook. It's pretty simple to do and it only takes about five minutes of your time. I definitely rates these grates without a doubt in my mine a 5 stars out of 5 stars! I definitely say these are the best investment you can get for your grill and another bonus is that it will pimp up the look of your grill! They are definitely the best built cast iron grates I ever used or saw and extremely versatile! 

Also here's a good video on the Craycor Cast Iron Grates made by The BBQ Pit Boys!

Source of video Youtube uploaded by BarbecueWeb

Important note: Always use your Cast Iron Handle and a good pair of insulated gloves when handling hot grates!

Here's were you can aquire these grates:

You can order your Craycort Cast Iron Grates here: Craycor cast-iron-grate US store

In Canada you can order them from here: Canadian Craycort Store

Happy Grilling!

Various BBQ YouTube channels that everybvody will love!

Well today I tough I would share my favorite BBQ YouTube channels. OK my top favorite BBQ channel on YouTube is definitely the BBQ Pit Boys channel. These guys are very entertaining and have a big passion in BBQing and love sharing their videos! They cook on different types of BBQ's and they show you how to do lots of excellent BBQ recipes!

Here's excerpt from their website:

1. "Looking for barbecue and grilling recipes to serve up at your Pit, next family picnic, cook-out, or tailgating party? Then put your Barbecue Shoes on because we're serving up some delicious, moist and tender, and real easy to do cooking on the ol' BBQ grill.

The BBQ Pit Boys® demonstrate the basic techniques of Old-Time Barbecue and Grilling, including what tools you'll need, how to select the correct cuts of meat for the smoker or grill, and when to use the "low and slow", the direct, and the indirect heating methods. Be sure to check out our "Low and Slow" Spare Ribs, Pulled Pork, Beef Brisket, and Texas Chili. And our Moppin' & Dippin' Sauces, Venison Stew, Meat and Potato Pie, Pig Roasts and a whole lot more!"

1. Source: http://www.bbqpitboys.com/

You can view all there cooking video's from this youtube channel: The BBQ PIT BOYS CHANNEL

and on this channel: Alternate channel

My second favorite BBQ YouTube channel is The Fred's Music and BBQ channels. His BBQ instructional video are pretty entertaining but has a little bit of sale pitches in it but that's ok!

The channel can be found here: Fred's Music and BBQ Video Channel

My third favorite BBQ video resource is the home BBQ channel:

Here's the channel: Home BBQ Channel

Ok here's all my other favorite BBQ Video Channels:

How to BBQ Right Channel: howtobbqright

The Killer Hogs BBQ Channel: KillerHogsBBQ

The great recipe channel: bbq-recipes-videos

The BBQ my way channel: bbqmyway

I hope you enjoy and make good use of these BBQing youtube channel! If you have some BBQ video channels that you would like to share with everybody just click the contac form on top left corner of this blog and send me the link and I will add it to the list!

Happy Grilling!

Lets make Donair's on the BBQ!

Source of picture http://mysouschefisadog.wordpress.com

Well today I tough I would share a maritime tradition to all my BBQ friends. If you haven't guess today I will share with you the Famous maritime Donaire recipe. These are so tasty and amazing every visitor to the maritime loves and usually come back for more! The meat and sauce is pretty easy to make! Lets get cooking!

The Meat Recipe:

Ingredients

• 3 pounds lean hamburger (triple ground*) (best result using lamb)
• 3/4 cup bread crumbs
• 2 tsp pepper
• 1-2 tsp cayenne red pepper (depending on your taste)
• 1 1/2 tsp oregano
• 3 tsp paprika
• 2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp salt

Directions

Combine all ingredients in a large bowl. Knead for 20 minutes and let rest in fridge 2 hours.

Preheat BBQ for indirect cooking at 350 degree Fahrenheit

Now role the meat on Pars man paper till it's about 1/4 inches thick.

Cook for about 15 to 20 minutes but remember the meat is thin and cooks pretty fast! You want it well cooked!

When done cut in into slices!

For the sauce:

Ingredients

• 2/3 cup canned evaporated milk
• 2/3 cup sugar
• 1/4 cup white vinegar
• 1/2 tsp garlic powder

Directions

Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be. Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate. DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinegar has seeped out of it.

Sauce alternate recipe:

Ingredients

• 2/3 cup canned sweetened condensed milk
• 1/4 cup white vinegar
• 1/2 tsp garlic powder

(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 tsp garlic powder)

Directions

Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.

Preparation

Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.

source of picture http://mysouschefisadog.wordpress.com

Variations

Donair Sub 

If you do not have pita bread, you could try the Donair Sub, which is all the above plus some mozzarella cheese placed on a submarine bun and baked for a few minutes (until cheese melts a bit).

Donair Pizza 

Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the toppings to the dry crust). Top with loads of donair meat, tomatoes, onions and then more cheese. Bake in oven until cooked to your desired meltiness. Pour cold or room temperature sauce onto each slice before you eat it. The combo of hot pizza with cool donair sauce is very pleasing.

If you can't seem to get your sauce really thick, you might try putting the sauce on the crust first. This will ruin the hot pizza/cold sauce sensation, but will be easier to eat. 

Sources for these recipe: https://www.cfa.harvard.edu/~gpetitpas/Links/Donair.html


Here's a nother version of Donaires recipes that was submited by a user from the Egghead forum that didn't want is name mentioned.


Ingredients:

Donair Meat

• 4 lb. Ground Beef
• 1 lb. Ground Lamb (optional - may be substituted with beef)
• 5 tsp. Flour (optional - used for binder - see 'method' below)
• 5 tsp. Salt
• 5 tsp. Oregano
• 2.5 tsp. Dry Mustard
• 2.5 tsp. Garlic Powder
• 2.5 tsp. Cracked Black Pepper
• 2.5 tsp. Cayenne Pepper
• 2 tsp. Crushed Dried Chilies
• 1.5 tsp Paprika
• 1 tsp. Italian Seasoning

Sauce

• 1 can Evaporated milk (12oz)
• 3/4 cup White Sugar
• 2 tsp. Garlic Powder
• 5 tbsp. White Vinegar (or as needed to thicken)

Thanks again for sharing this other version of this!

Happy Grilling

Maple Dutch Oven Beans recipe

Source: of this image is from the the Big Green Egg Forum

Well since it's the maple sugar season upon us again. I though I would share my familly Maple Dutch Oven Beans recipe. Which lots of sugar camps are still using back home. This recipe is pretty delicious and easy to follow! Lets get cooking!

Ingredients:

• 1 pound dried Great Northern beans
• 1 cup pork lard cubes
• 2 tbsp brown sugar
• 1 Jalapeno chopped
• 6 slices of bacon cut in pieces
• 2 onions, sliced or chopped
• 1 3/4 cups maple syrup
• ½ cup molasses
• 1 ½ tbsp tomato paste
• 1 tbsp black pepper
• 1 ½ tbsp salt
• 1 ½ tbsp mustard powder
• 1 beer optional
• 1 1/2 tbsp Dizzy Pig Raging River optional

Directions:

Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

Drain beans and set aside and reserve the soaking liquid.

In Dutch Oven, melt the pork lard. Add onions, jalapeno, bacon and cook at medium heat, stirring, 2 to 3 minutes or until soften. Add maple syrup, molasses, tomato paste, pepper, salt and mustard powder. Stir. Add the beans and cover with reserved soaking liquid and add water if needed. (add optional beer and Raging River)

Preheated BBQ to 350 Fahrenheit.

Place the Dutch oven on the BBQ for 6 to 8 hours, or until the beans are tender. (add more water if needed).

You can leave lid open for the first hour if you want to add smoke flavor! (I use apple wood chips mixed with maple wood chips for a added smoke flavor)

Happy Grilling!

Bone Suckin' Yaki review!

Well I was given the opportunity to do a review of Bone Sucking' Sauce from Ford's Foods, Inc. Yesterday morning I receive a complimentary bottle of Bone Suckin' Sauce and one of Bone Suckin' Yaki by courier which I am pretty excited in doing a review on. This company produce sauces, salsa, hot sauce, mustards. I first heard of this sauce on Facebook and in Morehead city when I came across it at the Piggly Wiggly grocery store. What is really impressive with all their sauce is that they are all made by 100 percent natural products and the big bonus is that they are all gluten and fat free!

OK let's get this review going!

Bone Sucking Yaki

Aroma:

This sauce has a nice soy smell with a little hint of garlic which isn't overwelming.

Texture:

Well this Yaki sauce is on the semi-liquid side and again folks don't let that fool you! The colour of this sauce is of dark brownish and blackish side.

Taste:

The Bone Suckin' Yaki sauce right of the spoon is not too sweet and has a well balance with the complex flavors of garlic, Italian Balsamic Vinegar and Extra Virgin Olive Oil. If you love Asian food like me you will be totally impress with the taste of this Yaki sauce.

Taste after cooking/glazing:

I basted my salmon fillet with the Bone Sukin' Yaki before and during the cook. After the salmon was cook it left a nice glaze on the salmon. It lost a little bit of the its taste after the cooking was done. This was kind of good because it left some of the salmon natural taste come out which didn't allow the sauce to overwhelm its natural taste. A couple of day ago I also tried marinating some boneless skinless chicken breast over night before cooking it. The flavors of garlic, Italian Balsamic Vinegar and Extra Virgin Olive Oil it gave to the chicken was wicked good!

Ingredients:

Cane Sugar, Tamari Soy Sauce (Water, Soybeans, Salt), Balsamic Vinegar, Sesam Oil*, Xanthan Gum (a natural thickener) & spices.

*Adds a trivia amount of fat. Contains Soy.

Rating:

I have tried a lot of BBQ sauce in my time from all over the world. I am in the Canadian Navy and I always get different BBQ sauce from each places I go to try on my grill. This sauce was actually pretty good on everything I cooked with it. If you love Asian food like me you will definitely loved this one. I am giving this one a 4.5 star out of 5 stars. The only reason this one didn't get a 5 was that you had to apply multi layers to get lots of flavor! I am recommending this Bone Suckin Yaki to every backyard BBQer that wants' to give there cooking a nice Asian taste!


Here's a wicked good recipe using the Bone Sucking' Yaki!

Chinese Macaroni Recipe

Ingredients

• 2 stalks celery chopped
• 1/2 green bell pepper chopped
• 1 large onion chopped
• 1 lb. cooked and cooled macaroni elbows
• 1/2 lb. mushrooms, sliced
• 1/2 lb. thinly sliced beef strips or hamburger
• 1tsp. garlic, minced
• 1 tsp. ginger, minced 
• Bone Suckin' Yaki 
• Salt and pepper to taste

Instructions

1. In a skillet brown hamburger, drain off juices and set aside
   
2. In same skillet add garlic and ginger, cook for 1 minute
   
3. Add celery, onions and green pepper, cook for 2-3 minutes
   
4. Add meat, 2 tbsp. Bone Sukin' Yaki, mix well and cook for 2 minutes
   
5. Add mushrooms and cook for another 2 minutes
   
6. Add cooked macaroni and mix thouroughly
   
7. Add 3 tbsp. Bone Suckin' Yaki or add to taste and mix well to coat and simmer for 2 minutes
   
8. Mix thouroughly and serve hot

There products can be found here:

In Canada: Canadian Retailers

Nova Scotia and Canadian online orders: From Mild To Wild

In the USA: USA Retail Store Finder

Happy Grilling!

Buns on the BBQ!

Today I was in the mood for some fresh bread! So I decided to cook some bread on my Kamado Joe BBQ. You can also cook this on any BBQ. This isn't too hard to make and the end result is some yummy buns or loaf of bread! Let's get cooking!

Ingredients

• 2 1/2 cups water (105-110 F)
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 7 cups bread flour or 7 cups all-purpose flour
• 1 tablespoon salt
• 1/4-1/2 cup unsalted butter , softened

Directions

1.    Pour 1/2 cup of the water into a bowl and mix with yeast and sugar till foamy.

2.    Let sit for 5 minutes until foamy.

3.    Put your yeast mixture, rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook (tip spray hook before use with pam).

4.    Mix slowly until blended then add the rest of the flour and butter.

5.    Increase speed and scrape down the sides till the dough comes together.

6.    (If it comes apart add one tbsp water and if really sticky add a tbsp of flour at a time till it isn't too sticky.) Add salt and mix at medium speed for 10 minutes (or do half in mixer and half kneading) till dough is smooth and elastic.

7.    Turn dough out on lightly floured surface and shape it into a ball then place in a large buttered or oiled bowl and for buns shape into small balls and place in bun pan and let it rise 20-45 minutes.

8.    Mean while pre-heat your BBQ to 400 degree Fahrenheit with pizza stone.

Kamado Joe Set Up!

Big Green Egg Set up!

9.    Now put bun pan on pizza stone and cook for 30 minutes and rotate pan every five minutes. Bread or buns is ready when internal temp reaches 190 degree Fahrenheit. 

Happy Grilling!

Bone Suckin' Sauce Review!

Well I was given the opportunity to do a review of Bone Sucking' Sauce from Ford's Foods, Inc. Yesterday morning I receive a complimentary bottle of Bone Suckin' Sauce and one of Bone Suckin' Yaki by courier which I am pretty excited in doing a review on. This company produce sauces, salsa, hot sauce, mustards. I first heard of this sauce on Facebook and in Morehead city when I came across it at the Piggly Wiggly grocery store. What is really impressive with all their sauce is that they are all made by 100 percent natural products and the big bonus is that they are all gluten and fat free!

"Why it's best: The Bone Suckin Sauce is legendary and it’s our number 1 pick, mainly because it is by far the best blend of styles found in a single BBQ sauce.

Although, made in Western North Carolina, this is a sweet tomato based sauce that boasts all natural ingredients, no preservatives, and is gluten free. With ingredients like apple cider vinegar, mustard, molasses, and honey you get the best of several styles. Plus, a serving size has 0 grams total fat, saturated fat, and Trans fat. Bone Suckin Sauce is the original flavor; there are now additional flavors from which you can choose."

Source: BestCovery.com

OK let's get this review going!

Bone Sucking Sauce

The bone sucking sauce is a sauce that goes extremely well on pretty much everything! This sauce is made with Western North Carolina tradition and got created when real estate appraiser Phil Ford attempted to copy his mother's recipe back in 1987.

Aroma:

This sauce has a nice sweet smell and you can actually smell the mustards, onion, apple and it has a small aroma of smoke which is real nice to see in a BBQ sauce.

Texture:

Well this sauce is on the liquid side but folks don't let that fool you! Looking at the texture of the sauce it's actually pretty impressive seeing all chunks of onion and garlic and with plenty of flecks of pepper and spices floating in the red semi transparent sauce. Just by seeing this it shows that its pretty good quality sauce! It also what you would expect out of a homemade sauce but not from a bottle sauce!

Taste:

This sauce has nice well balance sweet taste and a little bit of zing from the horseradish and spices which isn't overwhelming. Every spoon full of this sauce taste so fresh that it makes you want more.

Taste after cooking/glazing:

Well I started to mop my chicken with it every few minutes for the last 10 minutes of the cook. What really nice is the liquid side of the sauce actually lets some of the flavor of the meat come out. What really impressed me is that sauce maintain its same fresh, sweet taste with a hint of zing after being cook on my chicken. The sauce gave the chicken a nice light colour of the sauce and it didn't burn like most sauce due to the fact that it's not loaded in sugar but produced a nice char!

Ingredients:

Tomato Paste, Apple Cider, Vinegar, Honey, Molasses, Mustard, Horseradish, Lemon Juice, Onions, Garlic, Peppers, Natural Hickory Smoke Flavor, Natural Spices, Salt and Xanthan Gum (a natural thickener).

Rating:

I have tried a lot of BBQ sauce in my time from all over the world. I am in the Canadian Navy and I always get different BBQ sauce from each places I go to try on my grill. What really impressed me with this Bone Sukin' Sauce is that it's made with 100 percent natural products, plus seeing all the chunks of onion and garlic and flecks of pepper and spice floating in the sauce which you would never expect to see in a bottle sauce. Another real big bonus of this sauce is that it's gluten and fat free. I really loved the fact that you hardly lost any flavor of the sauce after cooking with it! I definitely rate this one a big well deserved 5 out of 5 star! 

After using this sauce I definitely see why it won: A+ Health Magazine award,  #1 Battle of the sauces and Rated #1 in the USA. 

I Highly recommend this one to every BBQer out there and for general cooking around the house!

They also produce a thicker version of this sauce and a spicy version which is actually really good!

There products can be found here:

In Canada: Canadian Retailers

Nova Scotia and Canadian online orders: From Mild To Wild

In the USA: USA Retail Store Finder

Pizza cooking contest for all type of Kamado grill!

This challenge will be open for submissions until Friday, April 13th, 2012. We are running this challenge just a little longer than we normally would to help attract some more participants to the site and challenges. Voting for the Pizza challenge will begin on Saturday, April 14th and end on Friday, April 20th.

PRIZE!

We will be offering the winner of this challenge a prize! Our winner will be awarded a Large Big Green Egg Pizza Stone! These retail for $50 so be sure to get your pizza challenge entry in on time!

Objectives:

In order to participate in this challenge, your pizza must be cooked on a kamado grill of your choice during the submission period. You must place your entry along with photos in the Kamado Challenge Entries forum before the challenge entry deadline.

To enter join the forum http://www.kamadoguru.com/

and go to the dojo section and filled the form thats all!

Good Luck Everyone!


Happy Grilling!

Ever wounder what to do with your left over Prime Rib!

Source of picture: www.fromaway.com

Well have you ever wonder what to do with your left over prime rib that you made on your BBQ? Today I was surfing the old internet and came across this recipe and tough I would share it here! I plan to make this one in the very near future! This one looks so amazing and doesn't seem too hard to make! I hope you all enjoy it!

There are, to my mind, three keys to a successful homemade breakfast hash. They are as follows:

Your ingredients must all be chopped to the same size. Aim for getting everything to a 1/4 inch dice. Refrigerate your boiled potatoes and whatever meat you are using before dicing, to help get things chopped small and uniformly.

Do not, under any circumstances, skip the heavy cream. It’s what brings the whole thing together into a cohesive whole, with the consistency you expect.

Use a cast iron skillet, crusting-and-recrusting several times. When you think it’s crusted enough, flatten it out, and crust again.

Ingredients:

• 1/4 cup canola oil, or any kind of beef drippings
• 2 cups boiled and cooled potatoes, cut into 1/4″ cubes
• 1 medium onion, finely chopped
• 2 cups cold roast beef, prime rib (trimmed), or even pot roast, cut into 1/4″ cubes
• 2 cloves garlic, finely chopped
• 1 tsp fresh sage, finely chopped
• 1/8 tsp cayenne
• 1/8 tsp ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup heavy cream
• 2 tbsp chopped parsley

Method:

In a cast iron skillet over medium heat, brown potatoes in oil or drippings, breaking them up as little as possible, about 10 minutes. Add onion and cook until soft and translucent, another 10 minutes. Add beef, garlic, sage, cayenne, and nutmeg, salt, and pepper, and continue cooking, stirring often, 5 minutes. Finally, add cream and reduce. When all liquid is absorbed, flatten hash in pan. Turn heat to high and let cook, about 4 minutes. Flip hash in sections, preserving crust. Repeat until desired crispness, approximately 10 more minutes. Garnish with parsley and serve with fried or poached eggs.

Source: www.fromaway.com

Happy Grilling!