Ramadan Special: Southern Kissed Potatoes & Wood-Fired Meat Trio - Smoking Beards Recipe

Ingredients (Serves 4-6)

Southern Kissed Potatoes

• 3 kg potatoes (skin-on, washed)
• 2 large brown onions (peeled & sliced)
• 5 banana shallots (peeled & sliced)
• 3 tbsp extra virgin olive oil (plus more for roasting)
• 2 tsp coarse sea salt (or to taste)
• 2 tbsp Smoking Beards® The Southern Kiss™️

For the Wood-Fired Meat Trio

• Taji Wagyu Outside Skirt Steak (500g) – Seasoned with Smoking Beards® The Bayou Blaze™️
• Lamb Chops (6 pieces) – Seasoned with Smoking Beards® The Southern Kiss™️
• Prime Striploin (500g) – Seasoned with Smoking Beards® The Original™️
• 2 tbsp olive oil (for grilling)

For the Blue Cheese Sauce

• 500ml heavy cream
• 500g blue cheese (Danish Blue preferred; if using Roquefort, reduce quantity)
• Salt & black pepper (to taste)

Step-by-Step Instructions

Step 1: Prepare the Potatoes

1. Wash the potatoes thoroughly, as they will be cooked with the skin on.
2. Cut the potatoes into bite-sized cubes (quartered or in six pieces, depending on size).

Step 2: Boil the Potatoes

1. Fill the cast iron Dutch oven with water and add 1 tsp salt.
2. Bring to a boil over medium heat.
3. Add the potatoes and cook for 10-12 minutes, or until just fork-tender.
4. Drain the water and set the potatoes aside.

Step 3: Sauté the Onions & Shallots

1. While the potatoes are boiling, heat 2 tbsp olive oil in the cast iron pan over medium heat.
2. Add the sliced onions and banana shallots.
3. Sprinkle with Smoking Beards® The Southern Kiss™️ seasoning, adjusting to taste.
4. Sauté for 5-7 minutes, stirring frequently, until the onions and shallots are soft and translucent.
5. Remove from heat and set aside.

Step 4: Roast the Potatoes

1. In the same Dutch oven, add another 1 tbsp olive oil and heat over medium-high heat.
2. Return the boiled potatoes to the pot and stir to coat them evenly in the oil.
3. Let the potatoes roast for 10-15 minutes, stirring occasionally, until they develop a crispy golden-brown crust.
4. Add the sautéed onions and shallots and mix well.
5. Season with additional salt and The Southern Kiss™️ seasoning, if needed.

Step 5: Prepare the Blue Cheese Sauce

1. Pour heavy cream into a small pot.
2. Crumble the blue cheese into the cream.
3. Place the pot on indirect heat over the fire, stirring constantly.
4. Heat gently until the cheese is fully melted—do not boil!
5. Once the sauce starts to foam, remove it from the heat immediately.
6. Season with salt and black pepper to taste.

Step 6: Grill the Meat Trio

🔥 Preheat the Grill:

1. Fill the grill with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
2. Open the bottom vent fully and let the grill heat to 450-500°F (230-260°C).
3. Lightly oil the grill grates to prevent sticking.

🔥 Cooking the Wagyu Outside Skirt (The Bayou Blaze™️)

1. Rub the outside skirt steak with Smoking Beards® The Bayou Blaze™️ seasoning.
2. Place the steak over direct heat and sear for 2-3 minutes per side.
3. Move to indirect heat and cook for another 2-3 minutes for medium-rare.
4. Remove from the grill and let rest for 5 minutes before slicing against the grain.

🔥 Cooking the Lamb Chops (The Southern Kiss™️)

1. Season the lamb chops generously with Smoking Beards® The Southern Kiss™️ seasoning.
2. Grill over high heat for 3-4 minutes per side for a perfect medium-rare.
3. Remove from the grill and let rest for 5 minutes before serving.

🔥 Cooking the Prime Striploin (The Original™️)

1. Coat the prime striploin with Smoking Beards® The Original™️ seasoning.
2. Grill over direct heat for 4-5 minutes per side for medium-rare.
3. Use a ProQ Thermometer to check for 135°F (57°C) internal temperature.
4. Rest the steak for 5-10 minutes before slicing.

Step 7: Serve and Enjoy

1. Plate the Southern Kissed Potatoes as the base.
2. Arrange slices of skirt steak and striploin next to the grilled lamb chops.
3. Drizzle the warm blue cheese sauce over the meats.
4. Serve with grilled vegetables or warm flatbreads for a complete Iftar feast.

Expert Tips & Troubleshooting

🔥 How to keep meats juicy

• Always rest steaks and lamb chops for at least 5 minutes before slicing.
• Cook skirt steak no more than medium-rare for maximum tenderness.

🔥 How to enhance flavor

• Use wood chunks (ProQ Oak or Cherry) for a mild smoky finish.
• Finish with a drizzle of pomegranate molasses for a subtle sweetness.

🔥 How to prevent blue cheese sauce from separating

• Never let the sauce boil, keep it at a gentle simmer.
• Use full-fat cream for the smoothest texture.

Fred's Top Tips: Grill to taste. Ensure proper caramelization (Millard Reaction). Remove striploin fat cap AFTER grilling, not before (fat is the vehicle for flavor). Cut the skirt AGAINST the grain.