SMOKED RIB EYE WITH WHITE GRAVY, COLLARD GREENS AND GRITS SOUFFLE

Steps:

• For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack.
• Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours.
• Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside.
• For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes.
• In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens.
• Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins.
• Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
• Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits.
• Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops.
• Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm.
• In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
• Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly.
• Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar.
• Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water.
• Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin.