Desired Internal Temperature:
about 1 hr
I made a creamy garlic sauce by cooking minced onion and garlic in butter until tender. Added flour and cooked for a few minutes..stirred in my cream/milk and heated until slightly thickened...the sauce thickens in the smoker. Seasoned with salt and pepper then poured over layers of sliced smoked ham and peeled, sliced potatoes.
Smoked in the Memphis Pro for about 20 minutes at 225 then kicked up the heat to 375. The garlic smoked scalloped potatoes and ham were ready in about an hour...when they were bubbling in the skillet and the potatoes were fork tender.
Posted on: 2014-08-21 11:28:36
Forum URL:: NO URL