Smoked Denver (Short Rib) with Baroa Potato Purée and Bourbon-Smoked Honey

Remove the silverskin membrane from the Denver (short rib) and trim any excess fat or tissue, pulling gently.

Prepare the smoked honey: combine the honey with bourbon and subject it to smoke in a preheated oven.

Cook the baroa potatoes until very tender.

Mash the cooked baroa potatoes in the pot, adding milk.

Season the purée with grill salt and black pepper, stirring continuously to ensure creaminess.

Place the Denver meat in the smoker for the necessary time until the desired doneness is reached.

Remove the smoked meat from the oven and slice the Denver into portions.

Serve the sliced Denver over a generous portion of the baroa potato purée and finish by drizzling with the smoked honey.