Preheat your Blackstone to high heat. Add a little olive oil to the hot zone and place diced redskin potatoes. Toss in oil and season with Blackstone SPG. Achieve a crispy exterior on all sides, then spray water around the potatoes and cover with a dome to steam. Toss occasionally to avoid burning.

While the potatoes cook, turn the heat to high on another zone and season the ribeye steaks. Pat dry the steaks, apply a light coat of olive oil, and season with Kosher Salt, Coarse Black Pepper, and Blackstone Blackened seasoning. Cook on high heat for 3-4 mins on each side for a beautiful sear. Rest the steaks for 5 mins.

In the same zone, reduce heat to medium/medium-high and add sliced kielbasa sausage, diced bell peppers, onions, and squash. Season with SPG and toss in olive oil. Once sausage and veggies are cooked, add chopped green cabbage and strained fire roasted corn. Toss occasionally and incorporate the crispy potatoes when fork-tender.

Season the potatoes, veggies, and sausage with Worcestershire, pickled jalapeño juice, diced jalapeños (to taste). Dice the medium-rare steak into large bites and add to the griddle. Drizzle with Italian dressing and another round of Worcestershire. Toss together to incorporate flavors evenly.

Transfer the mixture to a large serving platter, garnish with chopped Italian parsley, and add splashes of hot sauce. Enjoy your Ultimate Cowboy Stir Fry!