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.
Closed On Sunday Wings
Marinated wings go straight into a 160°F sous‑vide bath, then get a baking‑powder coat and a 400°F air‑fried finish. Crispy, juicy, tangy perfection.
Brown Sugar Chuck Roast
Roast 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.