Wings were marinated in a blend of brown sugar, sauces, and spices, cooked sous‑vide for 2 hours at 160°F, then air‑fried until crispy.
Jerk Roasted Cauliflower
Cauliflower was rubbed with a jerk seasoning, baked at 475° until it's tender, and then broiled to give it a nice crust.
Sesame Pepper Wings
Wings are marinated in sesame oil, soy sauce, and black pepper, sous‑vided at 160°F for 2 hours, then air‑fried until crisp.
Broiled Jerk Trout
Trout was marinated with bold spices and aromatics, cooked sous vide at 115°F for 45 minutes, then pan seared to perfection.
Corn “Ribs”
Corn cobs were split into fourths, brushed with a mix of oil and spices, and then air-fried at 400 °F for 10 minutes. Easy and delicious.
Herbs de Provence Chuck Roast
Brisket was brined, cooked sous vide at 162 °F for 24 hours, covered in Herbs de Provence, then baked at 257 °F until a nice bark formed.