Old-time open-fire black iron Potatoes loaded with Smoked Ham and Bacon make for some good eating at the Pit.
THE INGREDIENTS YOU'LL NEED:
Ham shoulder -- 8 Pound
Thick cut bacon slice -- 1 1⁄2 Pound
Beer -- 330 Centiliter
Butter -- 1⁄2 Cup (8 tbs)
Onion -- 1 , chopped
Potato -- 5 Pound, 1/8 inch thick slices
Flour -- 2 Tablespoon (as needed)
Salt -- To Taste
Pepper -- To Taste
Paprika -- 2 Teaspoon
Cayanne pepper -- 1 Teaspoon
Heavy cream -- 4 Cup (64 tbs)
Whole milk -- 1 Cup (16 tbs)
DIRECTIONS
GETTING READY
1. Preheat grill.
MAKING
2. Place a baking tray on grill, place the ham shoulder, pour in the beer, place the bacon slices directly on the grill, cover and smoke at 275F for 2 to 3 hours, until the internal temperature reaches 140F. Check after about an hour, add more beer, if required.
3. Once cooked, cut the ham into chunks. Place a dutch oven directly on heated charcoals, once heated, add butter, allow to slightly melt. Add onion, cook until translucent, add a layer of potatoes, ham chunks and a layer of bacon. Repeat the layering and continue the layering process until the entire stuff is consumed. After every few layers season with salt and pepper and sprinkle flour alternatively. Season with paprika and cayenne pepper, pour in cream and milk.
4. Cover and allow to cook for about 1 hour. After few minutes, raise the height of the dutch oven to increase the distance from coal. Allow to sit for sometime.
SERVING
5. Serve with beer or your choice of beverage.
