Beef

Frozen links were thin‑sliced with onions, shallots, and jalapeños, grilled in avocado oil until lightly charred, then stacked onto split‑top brioche buns.

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.

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.

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.

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.

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.

Roast was brined, sous‑vided for 16 hours at 130°F, rubbed with brown sugar, and oven‑finished for a sweet, peppery bark.

Roast 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.