Backyard BBQ on the Big Green Egg with Bering’s Hardware

Last week I got the opportunity to cook on The Big Green Egg for a handful of wonderful humans at Bering’s Hardware and it was seriously so much fun! There is something so special about getting a group of strangers together and bonding over food. If you did not get to attend, here is the menu!

The Menu





First Things First…

Egg Set Up:

1. Start by removing your grill and plate setter, remove any unused charcoal

2. Remove the charcoal grate and the upper/lower rings

3. Use a shop vac or regular vacuum to remove all of your ash and charcoal pieces from the egg. If you have ash or dust, you can use a wet cloth to wipe off

4. With the lid open, reach underneath and wipe the Green Egg thermometer clean

5. Re-assemble rings and charcoal grate

Fire Set Up: 

1. Fill egg with enough charcoal to build a pyramid shape leaving the outer parts of the grate holes open

2. With the vents wide open on bottom and top, light fire with your charcoal starters or heating element. After about 10 minutes, use your ash tool to stir the charcoal around the bottom of your grate. This will help the fire spread quicker. 

3. Add more charcoal to the top of the first ring

4. Place Conveggtor (legs up) for indirect cooking with one leg directly in the back of the egg

5. Place grill on plate setter

6. Close lid and leave vents open until you reach your desired temperature

7. After 30 minutes, start checking your stone or steel temperature using an infrared thermometer

8. When temperature is within 50 degrees of your desired temperature, start prepping your meal




For the sliders

1 lb. grass-fed ground turkey

1/3 cup feta

1/3 cup parsley, chopped

3 cloves garlic, minced

1 tbs tamari sauce or Briggs liquid aminos

¼ tsp Himalayan pink salt

¼ tsp cracked black pepper

1 egg

For the honey habanero aioli

2 egg yolks

1 habanero pepper

1 cup extra virgin olive oil

1 clove garlic

½ lime, juiced

½ lime zest

2 tbs local honey

1 tbs Dijon mustard

Himalayan pink salt

For the pickled onions

½ red onion, thinly sliced (use a mandolin is you have one)

1 tbs peppercorns

1 tbs coriander seeds

1 tsp Himalayan pink salt

2 cups apple cider vinegar 

Remaining players:

1 Head butter leaf lettuce 

Avocado, sliced

Cherry tomatoes, halved


1. The day before or a few hours before, make the pickled onions and aioli

2. For the pickled onions: Combine vinegar, salt, coriander seeds, and peppercorns in a medium bowl. Whisk together until salt is fully dissolved. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.

3. For the aioli: Place habanero on the hot BGE or in your oven on ‘broil’(4-5 minutes at 400 degrees). Remove, put in a paper bag or cover in a kitchen towel and let cool. Once cooled, remove the skin and seeds from the pepper. Wash your hands, or your eyes will be burning later! You can make this by hand or by using a food processor/blender; I opt for my food processor. In the food processor, pulse together garlic, honey, Dijon mustard, habanero, lime juice and zest. Add the egg yolks and pulse a few times so the mixture combines. Make sure your eggs are room temperature or it will be harder for them to bind to the oil. With the food processor running, very slowly stream in the oil. When all of it is added, it should look like mayonnaise! Give it a little taste, and add some salt as necessary. Put it in the fridge until ready to assemble burgers.

4. Get the Big Green Egg set to 400 degrees. 

5. In a large bowl, combine the ground turkey, parsley, garlic, feta, salt and pepper. Add the egg, stirring to combine. Shape the mixture into 12 2-inch-size patties.

6. When the Egg is hot, add the turkey sliders and cook until done all the way through, 4 to 5 minutes per side. 

4. Top the butter leaf lettuce piece with the burger, aioli, pickled onion, cherry tomato and avocado. Serve immediately.



3 zucchinis

½ lemon, juiced

1 tbs avocado oil

1 tbs extra virgin olive oil

1 clove garlic, minced

Salt + pp, to taste

Handful of fresh mint


1. You’re going to start with the hardest part of this: slicing zucchinis lengthwise. Pick up a mandolin slicer before making this unless you have wicked knife skills. 

2. Lightly brush the slices with avocado oil and place them on the hot grill. After a minute or two, carefully turn them over for another minute or two. Depending on how thick your slices are and how hot your grill is you may want to repeat the procedure.

3. Once all zucchini slices are grilled to your liking, set them aside and prepare the dressing: Mix lemon juice, a little bit of olive oil, a crushed garlic clove, salt and pepper, and a handful of chopped mint leaves. I let this sit for a few minutes to let the flavors enhance. 

4. Pour the dressing over the grilled zucchini and buon appetito! 




4 ears corn

8 tablespoons unsalted butter, at room temperature

2 tablespoons chopped dried chipotle chilies (can be found at Central Market)

¼ teaspoon Himalayan pink salt

½ cup crumbled cotija cheese or feta cheese (2 ounces)

¼ cup finely chopped fresh cilantro

1 fresh lime, cut into quarters


1. Set the EGG for direct cooking with the convEGGtor at 400°F/204C°.

2. Place the corn into a large pan and cover with cold water. Let soak for 1 hour.

3. Pull the husks back from each ear of corn and tie them into a bundle with butcher’s twine. Completely remove the silk from each ear. Combine the butter, chilies and salt in a Cast Iron Sauce Pot and mix well. Using a knife or small spatula, spread 1 tablespoon of the butter evenly over each ear.

4. Place the corn on the grid with a piece of aluminum foil under each husk to prevent the husks from burning. Add the sauce pot to the EGG until the butter melts. Roast the corn for 6 minutes, basting the corn with the chipotle butter and turning every 2 minutes. Continue grilling for 6 more minutes, or until the corn is tender.

5. Transfer the corn to a platter and coat with more chipotle butter. Sprinkle with the cheese and cilantro. Serve immediately with lime wedges. Serves 4



For the Seasoning:

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

For the potatoes:

4 medium sweet potatoes, scrubbed and each cut into 8 equal wedges

1/4 cup avocado oil

Himalayan pink salt and freshly ground black pepper

1 tablespoon chopped fresh parsley leaves


  1. To make the seasoning:Mix together paprika, cumin, chili powder, and cayenne pepper in a small bowl, set aside.
  2. Place potato wedges in a large bowl. Add avocado oil and toss to coat evenly. Season with salt and pepper to taste.
  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on cool side of grill, cover, and let cook until a pair knife can be inserted into middle of wedge with no resistance, about 40 minutes. Move potatoes to hot side of grill and cook until browned on all sides, about 2 minutes per side.
  4. Transfer potatoes to a serving platter and sprinkle with prepared seasoning to taste. Sprinkle with parsley. Serve immediately.

Big Thank you to everyone who came out last weekend! See you guys at my next Bering’s Big Green Egg Cooking Clinic Saturday, June 8 from 10am-12pm!

Arugula, Delicata Squash + Pomegranate Salad

I eat pretty clean but when I go out to eat, I don’t typically crave salads. More times than not its always hella leafy greens and minimal fixins, and I’m left bored after a handful of bites. Don’t get me wrong, the nutritional benefits of leafy greens are amazing but since they contain a lot of fiber I fill up easy and am left hungry again soon after.

Whenever I make salads at the house, I would say its 30% leafy greens and 70% ‘fixins’. I love having diverse ingredients in my salads that check all the boxes; savory, sweet, lots of flavor and dense nutrients that will keep me fuller, longer. Below is a recipe for an easy salad that I never get sick of.

Arugula, Delicata Squash and Pomegranate Salad


4 cups arugula

½ delicata squash, sliced

1 avocado, sliced

1/3 cup pomegranate seeds

1/3 cup pine nuts, toasted

broccoli sprouts, as garnish

½ lemon, juiced

2 Tbs extra virgin olive oil

dollups of Treeline brand nut cheese ‘herb + garlic’


1. Preheat the oven to 350 degrees Fahrenheit.

2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.

3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.

4. Bake the squash for 15 minutes.

5. Remove the baking dish from the oven and set aside

6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.

7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside. 

8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!

Winter Minestrone Soup

Winter is here and with its transition I tend to shy away from cold, refreshing smoothies and find myself craving hearty soups and tea. Soups are a staple favorite of mine because the extras freeze well and come in handy during late work nights or lazy Sundays. Don’t get me wrong, I love broths and thin soups but nothing truly satisfies me like a dense, full-bodied soup overflowing with seasonal and flavorful ingredients. This soup has everything you need to get you through these cold winter months. The beans are a great source of protein, the kale, radish, winter squash and red potatoes are packed with vitamin C, the garlic has major medicinal properties and the carrots are rich in many vitamins and antioxidants. If you are sick or simply wanting to prevent illness this winter, this soup is for you.

Having great kitchenware to enjoy this soup on the couch or in bed doesn’t hurt either. Bering’s Hardware here in Houston has always been a place I love to shop for my home, meaningful wedding gifts, baby showers and baptism’s. Bering’s Hardware literally is my one stop shop and for many others here in town. I seriously cannot get enough of these adorable Juliska Le Panier Berry Bowls; the second I saw them in the store I knew this soup would be the perfect fit. Add in this versatile Vesta large cheese board, a Karen Lee Ballard Droplet Napkin and Bistro soup spoons and your table is set.


2 tbsp olive oil

5 carrots, sliced

1 white onion, diced

6 cloves of garlic, minced

2 cups butternut or acorn squash, peeled and diced

1 cup yellow squash or zucchini

2 cups red potatoes, diced

6 cups vegetable broth

1 can (15 oz) fire roasted diced tomatoes

1 tbsp tomato paste

¼ cup fresh parsley, chopped

1 tbsp fresh sage, chopped

1 tbsp fresh thyme, chopped

3 sprigs rosemary, finely chopped

1 tsp salt

¼ tsp pepper

¼ tsp red pepper flakes

2 cans (15 oz) kidney beans

4 cups chopped Lacinato kale

1 box (8oz) gluten-free pasta shells, cooked according to package directions

Garnish with slices of radish and kale


Heat a large stock pot to medium and add the avocado oil. When heated, add carrots and onion. Stir and sauté until softened, about 5 minutes.

Add minced garlic, stir and cook for 2 minutes.

Add both diced squash and potatoes, stir and cook for a minute or two. Add tomato sauce and fire-roasted tomatoes, stir to coat. Add vegetable broth, salt, pepper and herbs and bring to a boil. Reduce heat, cover and let simmer about 40 minutes, or until vegetables are mostly softened.

Add drained and rinsed kidney beans and kale. Stir and let simmer for additional 10-15 minutes. Add cooked pasta before serving. Enjoy!

This post is sponsored by Bering’s Hardware..

Thank you for supporting the brands that make The Informal Grub possible.

Grain-Free Fish Tacos


Grain-Free Fish Tacos

It’s been over 2 years since I have written a blog post and I feel its only right my return consist of tacos! In the last week, no joke, most of my meals have consisted of tacos. May it be breakfast tacos from Topo Truck, my fave vegan jackfruit tacos from Verdine for lunch or Eight Row Flint’s brussels sprout tacos that are walking distance from my home. Any time I scan a menu my first option is always tacos.  My inner voice tells me to change it up, but who are we kidding? My name is Casey and I’m addicted to tacos.

Whenever I have friends over for dinner, I tend to cook things that can be made in bulk, can please many of those with dietary challenges and come with changeable fixins’. Insert TACOS!

This dinner was made with redfish that my sister’s husband caught but it can definitely be made with other types of fish like salmon, halibut, red snapper or cod. There are also many veggie options for those who do not ingest fish or meat. You can change this recipe up with some great alternatives like spicy cauliflower, coconut crusted avocados, sweet potatoes, butternut squash, black beans, lentils, etc.


Grain-Free Fish Tacos

{serves 4}


4 white fish fillets, each 4 to 5 oz.

1 tbs grapeseed oil, plus more for brushing

1 jalapeno, seeded and diced, this can be used as a topping too

3 cloves of garlic, minced

2 tsp chili powder

2 tsp paprika

pink salt and freshly ground pepper, to taste

8-12 grain-free tacos like Siete brand

2 limes cut into wedges

chopped onions for toppings

chopped tomatoes for toppings

chopped mango for toppings (optional)

micro greens for toppings

2 avocado, sliced for toppings

How to Make:

  1. Preheat the oven to 425
  2. To prepare the white fish, brush the bottom of a pyrex dish with grapeseed oil and then add the fish
  3. Brush the fish with grapeseed oil and season with chili powder, paprika, minced garlic, pink salt, PP and top with diced and deseeded jalapeños (keep the seeds if you like it hot, hot, hot)
  4. Place fish into the oven and cook for 9 minutes or until the fish becomes flaky
  5. While the fish is cooking, add the onion, tomato, jalapeño, mango and lime juice to a bowl and refrigerate
  6. If you have double stacked ovens, turn your second oven to ‘keep warm’ and add the tortillas straight onto the rack. If you only have one oven, once the fish is done and cooling, add the tortillas straight to the rack, but turn off the heat and simply close the oven door. The leftover heat with heat the tacos up. The tacos should be done in 3-5 minutes
  7. Plating: Grab your tortilla and top with fish, mango salsa, avocado, micro green and some extra lime juice or hot sauce
  8. Enjoy!

When Life Gives You Limes…

When Life Gives You Limes…


When life gives you limes…you make Pad Thai

I do make A LOT of my meals but there are many days where I am tired and lazy and I just want to eat take-out out on the couch.

One evening we were craving chicken Pad Thai but there lies one issue…Pad Thai contains soy sauce which contains gluten. After calling 5+ Thai spots in Houston, none said they made their Pad Thai with GF soy sauce or Tamari (gluten free equivalent). Insert the huge void that filled my heart. Damn you Celiac Gods…you finally got in the way.

That is, until I decided to make my own Pad Thai at home aka my GF safe zone. I wanted to create something simple but still extremely satisfying. The ingredients may seem like a lot at first but once you have the staples for the sauce in your fridge, you will be able to whip this up in no time, time and time again. This truly has become our households staple comfort meal–The leftovers are even awesome.


(FEEDS 2-4)

1 box of rice noodles/pad thai noodles

2 eggs, scrambled

1 shallot, minced

green onions, diced

2 limes

1/3 cup peanuts, crushed

2 chicken breasts, cubed

1/8 cup rice vinegar

1/8 cup fish sauce

1/8 cup sriracha (gf)

1/8 tamari (gf soy sauce)

1/4 cup brown sugar

sesame oil

  1. In a medium sized skillet, on medium heat, add 2 tbs sesame oil, minced shallots and chicken. Cook through (10-15 minutes). Set aside in a bowl.
  2. In new skillet, heat 1 tbs sesame oil and scramble eggs, set aside in another bowl.
  3. Dice 1/3 of a group of green onions, set aside in bowl.
  4. Crush peanuts, set aside in bowl
  5. Boil large pot of water, bring to a boil. Once at a boil, turn off heat, add rice noodles and let sit for 8-10 minutes. Strain noodles, rinse with cold water and toss in 1 tbs sesame oil. Set aside.
  6. In a small bowl add rice vinegar, fish sauce, tamari/gf soy sauce, sriracha, brown sugar, juice of 1 lime. Mix and set aside.
  7. Place noodles, chicken, peanuts, green onions and pad thai sauce in large sauce pan. Place on low heat and cook 5-10 more minutes. Stir until mixed.
  8. Garnish with green onions, limes wedges and peanuts, serve when ready.
  9. Enjoy!




What Do You Mean He Don’t Eat No Meat?

What Do You Mean He Don’t Eat No Meat?


If you aren’t a Big Fat Greek Wedding fan, then you probably don’t understand today’s post title. If you are, then I hope you are firing me up some lamb on a spit in your front yard 😉

Let’s be honest, in My Big Fat Greek Wedding we all judged Ian Miller a little bit when we found out he “didn’t eat no meat.” When it comes to dietary trends or “fads” that we don’t understand it’s very easy to judge if they don’t fall in line with our own beliefs.

Did I ever think I would go meatless or at least attempt it, no? Did I also think I would be diagnosed with a genetic mutation of my collagen, definitely not. Before I had educated myself I thought animal protein was our only protein source. Not only that, but I felt there was no a way a human could be healthy without it. Boy, was I wrong.

I realize that .05% of my friends will cut meat because of me but next time you’re buying meat, all I ask if that you buy for the quality and not from the discount bin. We spend so much money on material things like designer clothing, the latest Apple product, Daily Starbucks runs and maintaining our car(s) but we roll our eyes at locally sourced, non hormone injected food because it’s priced too high? Why do we care more about making sure our car runs properly or outfits are on point but won’t splurge on what it makes us well? I don’t understand that.


Some of you may have noticed a new trend going around called #MeatlessMondays on social media. Going meatless once a week may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes, and obesity. And going meatless once a week can also help reduce our carbon footprint and save precious resources like fossil fuels and fresh water. Not only that, but you can save some money when grocery shopping!  Tip: avoid the aisles and stick simply to the produce section. I went shopping for the week on Sunday and guess what my bill was at Whole Foods aka Whole Paycheck? $21! You know why? Because I didn’t buy packaged, processed crap and I didn’t need to buy meat.

I truly did not become passionate about this until my Geneticist encouraged I go meatless but the onion has been peeled and now that I am informed, it truly cannot go ignored. I feel better than I ever have by eating mainly fruits and vegetables and encourage this dietary lifestyle to anyone who feels ill often, or has any family history of cancer, heart disease, Alzheimer’s, diabetes, etc.

Start slow and see the changes for yourself.

For this upcoming Monday, Go Meatless with this delicious taco recipe. DO IT!





3 kiwis. peeled and diced

1/2 red onion, diced

1/4 cup packed cilantro, chopped

1 small red pepper, sliced (or to taste)

1/2 fresh lime, juiced

pinch of sea salt


1/2 cup raw cashews

2 tbs lime juice

pinch of sea salt


2 avocados, pitted and sliced

a squeeze of lime juice

3/4 cup shredded coconut (or as needed to coat)


1 tsp coconut oil for cooking

1 shallot, minced

2 cloves garlic, minced

1-2 can of beans (depending on party size)

1 tbs tomato paste

1/2 jalapeno, seeds removed

Prepare the kiwi salsa:

  1. Combine all of the ingredients in a bowl, set aside in the fridge.

Make the cashew cream:

  1. Rinse and drain the cashews. Place them in a blender with all of the ingredients and blend on high. Add water as needed, small amounts at a time, until you get a nice smooth consistency. Set aside in the fridge.

Cook the beans:

  1. Heat coconut oil in a large skillet over medium heat. Add the shallot and cook until tender (2-3 minutes). Add the garlic and cook for 2 more minutes. Add cooked beans, tomato paste, jalapeno. Season with salt and pepper. Cook for a few more minutes and leave heat on simmer until the entire meal is complete.

Prepare and cook the coconut crusted avocados:

  1. Preheat the oven to 400 degrees. Pit and slice the avocados into thin wedges and place onto a cookie tray lined in parchment paper. Squeeze lime juice all over the avocado slices, getting them nice and soaked. With your hands, sprinkle the shredded coconut covering the avocados until fully coated. Place into the oven and bake for about 10 minutes or until lightly browned.

Assemble the tacos:

  1. Warm up the tortillas in either the oven (wrap in foil) or microwave (wrap in damp paper towels). Place a spoonful of beans in the center of each tortilla, top with 2-3 avocado slices, top with pico, drizzle the cashew cream and enjoy!





Scream + Shout for Brussels Sprouts

Scream + Shout for Brussels Sprouts


BRUSSELS SPROUTS // maintain the health of your skin, teeth and gums

Vitamin C is essential for normal growth and development. This nutrient keep your immune system strong and helps maintain the health of your skin, teeth and gums.

Vitamin C protects your cells from damage as well, which can reduce your risk of heart disease and cancer.

A 1/2 cup serving of brussels sprouts contains 48 milligrams of vitamin c, which is about 50% of what men need each day and about 65% of what women need.

I have been gluten free for 15 months now and I could not be more happy with that decision. I haven’t felt this healthy in a long time and I know this is just the beginning. With that being said, it still is hard eating outside of my safe gluten free kitchen because it truly seems like EVERYTHING has gluten in it.

My sweet and thoughtful friends always attempt to eat gluten free around me to not torture me but I assure you, it’s just not worth it for me and my body of oddities.

When we go out and there are brussels sprouts on the menu, you know those bad boys are getting ordered. What’s unfortunate for me and other Celiac’s like me is that 9 times out of 10 these delicious brussels sprouts have soy sauce in them which has gluten in it.

After coming across this issue so many times while eating out, I decided to take matters into my own hands…replicate the very delicious dish that plagues me at most restaurants. Since I was already happy with my current brussels sprout recipe I decided to just add some tamari sauce (gluten free soy sauce) to the recipe.

The stars aligned for this one ya’ll…you’re welcome 😉 I have officially made it multiple times this week and am craving it to the point where I will be making sandwiches and tacos stuffed with these brussels sprouts. So happy about this tweaked recipe. This is what I like to call glass half full…because of my crappy diagnosis, I have found something delicious and enjoyable that will in return boost my immune system. Suck on that, Celiac.

Here you go!




brussels sprouts halved

3 tbs grapeseed oil

2 tsp brown sugar

1/2 lemon juiced

1-2 tbs tamari sauce or soy sauce

S + PP to taste

  1. Cut the bottoms off of the brussies and then cut in halves, place into saute pan
  2. Once all brussies are cut up, add oil and turn to medium heat
  3. Add your salt, pepper and tamari/soy sauce
  4. Once the brussies start turning to a light green and softening, turn the heat to low, add the juice of the lemon (zest, too if you’re feeling fancy) and sprinkle the brown sugar on top
  5. Cook on low until you are ready to serve dinner
  6. Enjoy!