Here is my recipe for a Brisket Rub.
Spicy Chicken Rub
Here is my recipe for a Spicy Chicken Rub.
Beef Dry Brine
Here is my recipe for a Beef Dry Brine.
Texas Italian Beef Sandwich
Chuck roast was brined overnight, cooked sous vide at 136°F for 24 hours, rubbed, baked for bark, then braised in giardiniera and beef stock.
Hatch Chili Buttermilk Wings
Wings were brined overnight in hatch‑chile buttermilk, sous‑vided at 160°F for 2 hours, coated in spiced baking powder, and air‑fried 10 minutes until golden and crispy.
Maple-Glazed Chicken Quarters
Chicken quarters were sous‑vided for 3 hours at 158°F in a maple glaze, chilled overnight to dry the skin, pan seared, and glazed again before serving.
Closed On Sunday Wings
Here is my recipe for Closed On Sunday Wings.
Brown Sugar Rub
Here is my recipe for a Brown Sugar Rub.
Brown Sugar Chuck Roast
Tri‑tip was brined, sous‑vided for 16 hours at 130°F, rubbed with brown sugar, and oven‑finished for a sweet, peppery bark.