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.
Recipes
These are the recipes, tips, and techniques I’ve experimented with in my pursuit of incredible indoor barbecue.
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.
Closed On Sunday Wings
Here is my recipe for Closed On Sunday Wings.
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.
Bourbon Chicken Wings
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.