Spatchcocked chicken gets a sweet‑smoky sous‑vide bath (150°F for 4 hours), then a heavy rub and a 325°F grill finish to dry the skin and brown the meat.
Shaved Hot Link Sandwich
Frozen links were thin‑sliced with onions, shallots, and jalapeños, grilled in avocado oil until lightly charred, then stacked onto split‑top brioche buns.
Smokeless London Broil
Molasses + liquid aminos + liquid smoke make the perfect binder glaze for a London broil that dry‑brines overnight, then smokes low at 200°F until it hits 135°F. Rest, slice, done.
Smokeless Smoked Beef Cheeks
Beef cheeks get a molasses–liquid smoke glaze, a heavy overnight dry brine, then five hours at 235°F before taking a long, slow bath in smoked beef tallow.
Texas Style Chuck Roast
Chuck roast gets a molasses–liquid smoke glaze and an overnight dry brine, then smokes at 235°F until it hits 180°F before getting double‑wrapped and pushed to a tender 205°F.
Hot Honey Old Bay Wings
Wings get a quick Old Bay, salt, and pepper toss, then air‑fry at 350°F until crisp. Finished with a warm hot‑honey drizzle.
Smoked Trout Burnt Ends
Trout cubes get a Lone Star rub and a slow 250°F smoke, glazed with barbecue sauce at 125°F, then finished to 140°F for that perfect burnt‑ends bite.
Jalapeno Chicken Wings
Wings were sous‑vided at 160°F for 2 hours, cornstarch‑coated, air‑fried crisp at 400°F, then sauced, tossed, and topped with sliced jalapeños.
Smokeless Smoked Brisket Point
Brisket point gets a Better Than Bouillon binder and a heavy Lone Star rub, then smokes at 225°F to a tender 205°F before resting in a 145°F water bath.