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BBQ Roast Potatoes & Maple-Glazed Vegetables | ROAST Part 1 Roast potatoes cooked in beef tallow, catching the dripping from a picanha above them. You can imagine how good these tasted. We’re kicking off ROAST with crispy BBQ roast potatoes and maple-glazed baby carrots, parsnips and leeks, finished with sesame seeds. The trick with the potatoes is using the space below the cooking grill. I placed the cast-iron skillet directly onto the diffuser plates on the indirect side of my BBQ, leaving the grill above free for the beef. Its fat, juices and seasoning dripped straight onto the potatoes as they roasted. Save this for your next Sunday roast. INGREDIENTS • Roasting potatoes, such as Maris Piper • Beef tallow • Baby carrots • Baby parsnips • Baby leeks, trimmed and thoroughly washed • Olive oil • Maple syrup • Sesame seeds • Salt ROAST POTATOES 1. Peel and cut your potatoes into evenly sized chunks. Parboil in salted water until the outsides start to soften, then drain, let them steam-dry and rough up the edges. 2. Preheat a cast-iron skillet with beef tallow on the diffuser plates on the indirect side of the BBQ. 3. Carefully add the potatoes to the hot tallow, turn to coat and spread into a single layer. 4. Cook the beef on the grill directly above, letting the dripping fat and seasoning add flavour to the potatoes below. Turn the potatoes occasionally and check their undersides, as the skillet gets hot. 5. Roast until golden and crisp outside and fluffy inside. Remove and sprinkle with salt. MAPLE-GLAZED VEGETABLES 1. Toss the carrots and parsnips in olive oil, then add to a cast-iron skillet over direct heat. 2. Cook for around 10 minutes, turning regularly, before adding the baby leeks. They need less cooking time, so give the roots a head start. 3. Keep turning until tender and nicely coloured. Drizzle with maple syrup towards the end and toss to coat, letting it caramelise without burning. 4. Remove from the BBQ and finish with sesame seeds. Next up in ROAST: cauliflower cheese, followed by the picanha and the full Sunday dinner. #RoastPotatoes #SundayRoast #foodtok #RoastedVegetables #Onlyslaggin

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BBQ Sunday Roast with Picanha | ROAST Part 4 This is what the first three parts were leading up to. A full Sunday roast cooked on the BBQ, with everything finally coming together on one plate. Charcoal-roasted picanha, sliced thin across the grain. Crispy beef-tallow roast potatoes that caught the fat, juices and seasoning from the beef cooking above them. Maple-glazed baby carrots, parsnips and leeks, finished with sesame seeds. And a generous spoonful of cauliflower cheese with that golden Parmesan crust. There’s a bit of juggling to get it all ready together, but sitting down to a plate like this makes it worth it. If you fancy making this BBQ roast dinner, head back to the previous ROAST videos on my profile for the individual recipes and cooking methods: PART 1 — Roast potatoes & maple-glazed vegetables PART 2 — Cauliflower cheese with a crispy Parmesan topping PART 3 — BBQ picanha with salt, pepper & garlic Save this post for your next Sunday roast and work your way through the series. Would you like to see more cooking series like ROAST? What should we tackle next? Tell me in the comments. #SundayRoast #foodtok #Picanha #RoastDinner #Onlyslaggin

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Bacon-Wrapped Chilli Cheese Dogs with Garlic Butter Rolls You’ll need a few napkins for these. Bacon-wrapped hot dogs, homemade beef chilli and melted cheese, piled into garlic butter rolls. Messy, filling and well worth getting stuck into. I brushed the rolls with melted butter infused with garlic and parsley, then added chilli, the bacon-wrapped hot dogs and another generous spoonful of chilli. Finish with cheese, finely diced white onion, peppers and chives. The only problem is picking one up without wearing half of it. Save this chilli cheese dog recipe for your next BBQ night. HOMEMADE BEEF CHILLI • 1 yellow onion, diced • 1 red onion, diced • 2 peppers, diced • 2 garlic cloves, minced • 6 rashers smoked bacon, chopped • 500g beef mince • 1 heaped tsp hot chilli powder, or to taste • 1 tsp smoked paprika • 1 tsp ground cumin • ½ tsp dried oregano • A dash of Worcestershire sauce • 1 tbsp tomato purée • 2 cans chopped tomatoes • ½ a tomato can of water TO BUILD YOUR CHILLI DOGS • Hot dogs and rolls • Extra bacon rashers for wrapping • Grated cheese • Melted butter mixed with garlic and chopped parsley • Finely diced white onion and peppers • Chopped chives METHOD 1. Fry the chopped bacon until it starts to colour. Add the onions and peppers and cook until softened. 2. Add the beef mince and brown, breaking it up as it cooks. Stir in the garlic, chilli powder, paprika, cumin, oregano and tomato purée. Cook for another minute. 3. Add the tomatoes, water and Worcestershire sauce. Simmer uncovered for 30–40 minutes, stirring occasionally, until thick enough to pile into the rolls. Taste and adjust the seasoning. 4. Wrap the hot dogs in bacon and grill over moderate heat, turning regularly, until the bacon is cooked and the hot dogs are piping hot. 5. Split the rolls, brush with garlic and parsley butter and lightly toast. Add chilli, a bacon-wrapped hot dog, more chilli and cheese. 6. Return to indirect heat briefly to melt the cheese, then finish with onion, peppers and chives. Who would you make these for? #ChilliCheeseDogs #BaconWrappedHotDogs #foodtok #HotDogs #Onlyslaggin