This comforting, high-calorie, dish is exactly what's needed on a cold winter's day. Don't be alarmed at the recipe only calling for three slices of featherblade. As our featherblade recipe has such a deep flavour, you'll find that any leftovers go a long way.
Load and light your EGG. Set it to cook indirectly at 120˚C, with the ConvEGGtor in the legs-up position and Stainless Steel Grid on top.
Add some smoking chips to your EGG and place the potatoes on the Stainless Steel Grid, flesh side down. Smoke for 1 hour.
Meanwhile, sweat the onions in the butter until soft and sweet (this can be done in your kitchen, or on the EGG after the potatoes are done). Set the onions and potatoes aside and increase the EGG temperature to 200˚C.
Arrange the potatoes in a Cast Iron Skillet, add the onions, then the cheese, then the beef and cook for 30 minutes until the cheese is melted and the beef is crisp.