Ingredients:

• 6 medium baking spuds (russets are ideal)
• 4 slices bacon, diced
• 2 scallions (green onions), chopped
• 1 rib celery, chopped
• 1 tsp salt
• 2 tbsp butter
• 2 tbsp flour
• 1 tbsp coarse mustard
• 1 tbsp sugar
• 1/4 red bell pepper, diced
• 1/4 green bell pepper, diced
• 2 cloves garlic, minced
• 3 tbsp white wine vinegar
• 1 cup (8oz) Railway City IronSpike Copper Ale
• 1 tsp hot pepper sauce

Directions:

1. Pierce potatoes with a fork and then zap in the microwave for about 10 minutes (this cooks them slightly and gets them ready to go on the grill)
2. Set up grill for indirect smoking, about 250F at the grid
3. Get a nice plume of wood smoke going to season the potatoes (4 woodscuits of Smokinlicious apple infused smokewood) and got them burning clean, but strong, before adding the spuds)
4. Hit the potatoes with some olive oil and sea salt and then get ’em on the grill and smoke with the applewood application for 45 minutes, or until tender and yielding when pierced with a fork
5. Let the potatoes cool and then cut into chunks and place in a large bowl
6. Fry the bacon and then remove from pan with a slotted spoon and reserve
7. In the bacon drippings, sautee the scallions, garlic, red and green pepper and the celery until barely tender
8. Remove and reserve in bowl with the bacon
9. Remove from the burner and add the white wine vinegar and stir one more time
10. Pour this mighty bacon-beer dressing over the potatoes and toss lightly
11. Serve warm alongside your favourite entree (in this case, grilled pork tenderloin, seasoned with pimenton (hot smoked paprika)