That Kind of Friend
This design blends Predator’s iconic handshake with the soul of Tramaine Hawkins’ “He’s That Kind of Friend.”
Armor Up
Inspired by the Armor of God, this design is a reimagining of the Armor All logo based on Ephesians 6:10-18.
Wordless
Inspired by the “Wordless Book”, this design is a mashup of the Microsoft Word icon and Moody’s version of Spurgeon’s “book”.
Smokeless Smoked Chicken
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.
OG.24.3.1
Major optimization of tables and views / Major update to Ogo dialog flow / Major UI update to dark mode
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.