OVERVIEW
This comforting, high-calorie dish, packed with Baron Bigod cheese, 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.
SMOKE THE POTATOES
Soak a handful of Premium Woodchips – they can sit in water for anything from an hour to overnight.
Load and light your EGG. Target temperature is 120˚C. Once up to temperature, add the woodchips to the coals then set up your EGG for indirect cooking with the ConvEGGtor in a legs-up position, topped with the Stainless Steel Grid.
Place the potatoes on the grid, cut-side down. Smoke for 1 hour.
SWEAT THE ONIONS
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 smoked 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.
