When I was asked to participate in the Kamado Joe live cooking event on Instagram there was no hesitation when it came to my decision making for the star of the show... it had to be a steak and it had to be a Tomahawk because let's face it, it's a pretty epic piece of meat and I am a little bit of a show off!
So I asked the missus for her thoughts on sides to which she replied, "as if there is anything better than steak and chips" and thus, this little bombshell was born. Good old fashioned chips cooked on the barbecue and loaded with a very special beer cheese sauce and crunchy streaky bacon bits.
The joke was on me, I have been contacted so many times for the recipe with several pictures in my Instagram DMs of those who have recreated my masterpiece. It just goes to show how much can be chieved by the humble potato, especially when teamed with a steak of mammouth proportions!
- 3 large potatoes
- 2 tbsp beef dripping if you have none you can olive oil or butter
- crack of salt
- 15 g butter
- 12 g plain flour
- 120 ml whole milk
- 100 ml beer
- 125 g Red Leicester cheese
- 1 tsp English mustard
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp paprika
- 4 slices streaky bacon
Scrub and peel the potatos and slices into thick chips.
par boil the chips for approximately 3 - 5 minutes they should still be nice and firm. Drain and allow the chips to cool completely before getting them in to fry... trust me on this one - this is going to give an awesome texture to your finished chip.
heat the beef dripping in a cast iron pan to piping hot. Add the chips and toss in the hot oil. Close the lid of the barbecue lifting every 10 minutes or so to give them another toss.
After the chippies have been cooking for a good 25 minutes, it's time to crack on and give your cheesey sauce plenty of time to thicken up. But first, get that streaky bacon on the grill to get it nice and crispy.
Heat the butter in a barbecue proof pot (you can of course do this on the hob). Add the flour and whisk to make a roux base.
Add the milk in thirds whisking continuously so that it doesn't form lumps. Add the beer in parts ensuring that it is not watery you may not need to use all of the beer.
Add the cheese and continue to stir. Add the mustard and spices and allow to simmer until the sauce is nice and thick, stirring occasionally.
Once the chips have been cooking for approximately 40 minutes and the sauce and bacon about 15 we are just about done. Assemble with chips at the base, a good slathering of cheesey sauce and top with chopped crispy bacon pieces. Epic.