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.
Recipes
These are the recipes, tips, and techniques I’ve experimented with in my pursuit of incredible indoor barbecue.
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.