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 Thighs
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.