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Message: <blockquote data-quote="Goonergal" data-source="post: 2382164" data-attributes="member: 368709">I hadn’t either. A friend (of the gadget collecting variety) told me about it as her OH had cooked the same cut and it sounded fab. Apparently he cooks a lot of meat joints using the rotisserie function. Mine was roughly 800g, so would feed a few if veg are also involved (!). Cooked for 2 hours at 90, then 2 hours at 80, then rested for an hour (of torture smelling the aromas!). The timer only lasts 60 minutes so you need to be in.Bit about the cut here: <a href="https://www.eatgreatmeat.co.uk/product/beef-salmon-cut/" target="_blank">https://www.eatgreatmeat.co.uk/product/beef-salmon-cut/</a> I went to a new butcher in Greenwich to source it).Was also going to recommend a small, deep roasting dish for the base of the fryer, which is handy when doing things like this that are a bit ‘drippier’. It was recommended by [USER=52911]@maglil55[/USER] and fits well, but I see it’s currently unavailable. Might give you an idea though: <a href="https://smile.amazon.co.uk/Chicago-Metallic-Professional-Non-Stick-Roasting/dp/B071FT3NYL" target="_blank">https://smile.amazon.co.uk/Chicago-Metallic-Professional-Non-Stick-Roasting/dp/B071FT3NYL</a></blockquote>

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