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I certainly will - comes out around 6pm tomorrow so will show you it bagged up then another once it’s cold and out of it’s wrapping. Basically it’s a nice even triangular cut, single muscle with a perfect fat cap over the top.

We don’t often have sweet potatoes but I needed some for a curry base recently so had half a bag left over. Me and youngest kitchen porter decided to make some gnocchi with them which were delicious. Fried in some brown butter with a bit of sage and served with a tomato sauce to cut though the richness a bit. They had a great light texture, much nicer than “normal” potato ones I’ve made. They were nice and rustic thanks to KP’s cutting!

Looking good @rotuts are those chillies on the second pizza? Looks a nice healthy dose if they are!

I’ve got a couple - tiny baby one which cost me less than £50 and a giant Big Joe version which was substantially more. Last year I got a ThermoWorks signals/billows unit which is great for long slow cooks, it just keeps things ticking over beautifully. The weather has been grim here lately but I’ll be firing one of them up soon to smoke some sous vide pastrami (I’ve started a separate thread on that just now).

Pre-Christmas experiment here - I’m trying out using a Picanha to make pastrami. Not the classic choice but our butcher has started selling this cut recently and I was really impressed by its beefy flavour. Its shape is like a mini brisket with a nice fat cap so hopefully it will turn out well. The process is: 1. cure for a week in the brine 2. sous vide at 63°C for 30h then chill thoroughly 3. smoke at 225°F (forgive my mixing my units - I’m Celsius for everything but bbq!) for an hour or so I’m just at the sous vide stage at the moment so will report back when it’s in the smoker.

Excellent. I loved the Franklin masterclass, have tried a few things from there. Interestingly I’ve found the temps need dialing down a bit on my kamado - guess it’s a different kettle of fish to a pellet grill. Duck sounds an interesting prospect too - I bet the fat just drinks in the smoke. Yum. Keep the updates coming

Any pics rotuts?

Looking forward to this one… I’d love to convince the family to try a smoked turkey at Christmas. More chance of me getting a Lamborghini under the tree

Last night we had a lovely pumpkin dish from Yottam Ottolenghi - glazed a roast with a tahini sauce, “gremolata” and burrata. The pumpkin was roast in wedges for about 45 minutes with some red onions and spices. Glaze was made with a reduction of balsamic and pomegranate molasses.

Interesting! I’d not thought of doing that. Any sign of damage to the silpat? I guess they’re pretty robust…

Interesting thought about pulling 10-15° lower - received wisdom is that the collagen isn’t properly broken down at that temp, so everything’s still a bit tough. but I’d be VERY interested in the results… please fill us in if you get this test across the line with the TO

Exciting! Really looking forward to hearing how these units perform. Get cooking @mgaretz!

having owned various permutations in the past, if a high end pellet grill like this was out of budget I’d really consider a kamado. My kamado joe big joe has given me years of faithful service. As rotuts says you can get a blower which will accurately control temperature for hours on end and a single basket of charcoal can last easily north of 12 hours. Plus the ability to get hotter than I ever got a Weber grill. whichever way you turn there are always compromises and decisions to make but a good kamado should do what you’re after in a single unit

great looking fish and chips @Ann_T I love battered fish done with really nice white varieties like halibut, had a great one done with trubot a while ago… must do it again soon

Wow! Looks like a locomotive! I feel there’s a good rabbit hole for me to go down here, I love a good rabbit hole.

Great thread, Rotuts. If/when we move I’m definitely going to look at getting a pellet grill to go alongside my kamado. What made you go for the Yoder over the Traeger? Also, beautiful trees there

@paulraphael, sounds like a good plan for your room. Have you looked at the new Philips Hue smart switch? I've been waiting for years for something like this and it's finally arrived. Hard buttons for four scenes (we have one set up as an "off" command), plus a rotary dimmer which can be set up to control all the lights in the room or just some subset of them. Surface mountable so no wiring needed and battery powered so it doesn't have the clunky self-powered manual switches which make my teeth itch on the old round Hue controllers. I think you said you had Hue elsewhere in the house so would tie in with that too? https://www.amazon.com/Philips-Hue-578807-Switch-1-Pack/dp/B0B6LLKHTM/ Edited to Add: the other thing which we did with our kitchen was to use these plaster-in recessed fittings: https://www.lightingstyles.co.uk/plaster-in-recessed-ceiling-downlight They take a standard GU10 lamp but give a really clean look to the ceiling, especially when they're not on. You'd need more than the 4" cans you've got specced at the moment I guess but might be a nice option. I'll take some pics of them in our place if you're interested.

Tandoori marinade made with yoghurt and lemon juice then roasted in a very hot oven

super simple - bagged up with some butter and salt then SV for four hours at 85°C. After it’s done I pan fried it to crisp up in some melted butter. Id infused the butter with some juniper and black pepper but I’m not sure I could really taste that in the finished product. Inspiration came from this thread

I’ve been meaning to try the idea for SV red cabbage from @gfweb’s thread on here for a while. Finally got round to making it yesterday. Everything’s feeling very autumnal here so I paired it with some confit duck and butter poached potatoes. They only had whole ducks in the supermarket so I pressure cooked the carcass and made a sauce with the highly reduced stock and some port. The confit I did following this serious eats recipe, four hours in a 105°C oven.

What a brilliant way of cooking cabbage this is. Beautiful texture and a lovely buttery flavour. Crisping it up a bit in the pan after the SV bath really works well. I did two of the wedges with the core left in and two with it removed. The former definitely works best, holding it all together nicely - the core is even pretty soft and edible after the long cook. We’ve got a big pre-Christmas party coming up in December, this will definitely be on the menu, as will the potatoes which were great too.

I’ve finally got round to trying this out today. Four 1/8s of a cabbage are currently bagged up and warming. Going for the recommended four hours at 185f. for good measure I’ve put some Charlotte potatoes in another bag with a good wodge of butter for the same time. plan is to sear them all after, for the cabbage I’ve made some juniper, mace and pepper infused butter. This little lot will be served tonight with some duck confit, all being well.

Latest adventures with this wonderful book… I decided to have a go at the Community Organizer base recipe and use it in the broccoli and cheese soup. Having no cheez-its in the house (not sure they even exist over here!) I went with some crisped up little cubes of chorizo. Yet another great meal - really deep savoury flavour. I love the fact I’ve now got a load of the base in the fridge too. Will probably have a look at one of the bean dishes using it next.

Have to say, I'm utterly baffled! I *think* you're asking for a recipe that has seasoning ideas for a selection of half a dozen of those veggies to be roasted at the same time as each other? Is that right??

Couple of thoughts - Cauliflower - harissa Onions - balsamic vinegar and thyme Fennel - chilli and lemon Broccoli - red chilli and slivered garlic, maybe some parmesan Parsnips - honey and caraway seeds