Plan

Classic Potato Salad

1. 1. Cut 907g fingerling potatoes into bite-sized coins.
2. 2. Place potatoes into a large pot with enough water to cover by an inch.
3. 3. Add a large pinch of salt to the water.
4. 4. Bring to a boil, then reduce heat to medium-low and simmer for 25–30 minutes, until tender but toothsome.
5. 5. Drain and spread potatoes onto a tray to cool to near room temperature.
6. 6. Chop 225g bread & butter pickles and 15g fresh dill.
7. 7. Transfer cooled potatoes to a large bowl.
8. 8. Add 175g mayo, 80g yellow mustard, bread & butter pickles, and fresh dill.
9. 9. Mix with a gloved hand, squishing about 20% of the potatoes to create a slightly mashed texture.
10. 10. Garnish with extra fresh dill and black pepper.

German Style Potato Salad

11. 11. Shave or thinly slice ¼ red onion, then rinse under cold water.
12. 12. Combine red onion with 50g apple cider vinegar and 20g sugar in a bowl.
13. 13. Allow onions to marinate while the potatoes cook.
14. 14. Cut 907g red potatoes into bite-sized pieces.
15. 15. Place red potatoes into a large pot with enough water to cover by an inch.
16. 16. Add a large pinch of salt to the water.
17. 17. Bring to a boil, then reduce heat to medium-low and simmer for 15–20 minutes, until soft but not crumbly.
18. 18. Drain and set aside.
19. 19. Chop 250g bacon — freeze it for 15 minutes first to make it easier to cut.
20. 20. Heat a sauté pan over medium-low heat and add bacon.
21. 21. Cook for 15–20 minutes, stirring frequently, until cooked and golden brown.
22. 22. Chop 15g fresh parsley.
23. 23. Add cooked potatoes, cooked bacon with its fat, 60g whole grain mustard, fresh parsley, 3g salt, and 3g black pepper to a large bowl.
24. 24. Fold together, then toss more roughly to emulsify the mustard and bacon fat.
25. 25. Garnish with additional fresh parsley and black pepper.

Loaded Baked Potato Salad

26. 26. Preheat oven to 450°F/230°C.
27. 27. Partially peel 907g russet potatoes and cut into bite-sized pieces.
28. 28. Toss russet potatoes in a bowl with a generous squeeze of olive oil and 2 large pinches of salt.
29. 29. Spread potatoes onto a sheet tray in a single layer.
30. 30. Roast for 25–35 minutes, tossing halfway through, until cooked through and crisped on 1–2 sides.
31. 31. Allow potatoes to cool before assembling.
32. 32. Chop 250g bacon — freeze it for 15 minutes first to make it easier to cut.
33. 33. Heat a sauté pan over medium-low and add bacon.
34. 34. Cook for 15–20 minutes, stirring frequently, until golden brown.
35. 35. Allow bacon to cool before assembling.
36. 36. Finely shred 75g medium or sharp cheddar.
37. 37. Thinly slice 100g scallions.
38. 38. Transfer cooled potatoes to a large bowl, reserving about ¼ of them.
39. 39. Thoroughly chop the reserved ¼ of potatoes, then add them back into the bowl.
40. 40. Add bacon with its fat, 200g mayo, 150g sour cream, cheddar, scallions, and 3g black pepper to the bowl.
41. 41. Stir to combine.
42. 42. Garnish with additional black pepper, a sprinkle of cheddar, and more scallions.

Homemade Mayonnaise

43. 43. Add 1 large egg, 20g water, 25g white vinegar, and 5g salt to a high-sided container.
44. 44. Blend with an immersion blender to combine.
45. 45. Slowly stream in 325g neutral oil while blending until emulsified.

Soup Base

1. 1. Dice 275g white onion.
2. 2. Heat soup pot over medium heat.
3. 3. Add 25g olive oil, diced onion, 150g fennel and pinch salt to pot.
4. 4. Stir to combine then sweat for 3-4min.
5. 5. Add 20g garlic minced
6. 6. Stir and continue to sweat for about 2min.
7. 7. Add 907g chicken stock, 125g skyr, 700g potatoes, 200g frozen corn, 240g clam juice, and pinch salt.
8. 8. Bring chowder to a simmer.
9. 9. Cover and reduce heat to medium low.
10. 10. Cook for 20-25min.

Prepare Fish

11. 11. Dice 325g Atlantic Cod.
12. 12. Add pinch salt and toss to combine.
13. 13. Refrigerate until it’s time to add to the soup.
14. 14. Rinse and then chop 100g smoked oysters.

Combine

15. 15. The potatoes are done when they can be smashed against the side of the pot, but are still holding together well.
16. 16. Off heat, scoop half of soup into blender and spin on high for 20-30sec until smooth.
17. 17. Return the blended soup back to the soup pot with the solids over low heat. (You can also use an immersion blender. Just scoop out half of the solids before blending.)
18. 18. Stir to combine and check viscosity.
19. 19. Add about 200g water here to thin soup into a more soupy, less thick consistency.
20. 20. Add in cod and oysters.
21. 21. Cook for about 2 min or until cod is opaque and can be flaked apart.
22. 22. Add additional water and salt at this time if needed.

Garnish

23. 23. Garnish with a squeeze olive oil, minced chives, oyster crackers, black pepper, and a squeeze lemon juice.

1. 1. 0:00 Pour 50g water to bloom
2. 2. 0:10-0:15 Gently swirl
3. 3. 0:00-0:45 Bloom
4. 4. 0:45-1:00 Pour up to 50g water (40% total weight)
5. 5. 1:00-1:10 Pause
6. 6. 1:10-1:20 Pour up to 50g water (60% total weight)
7. 7. 1:20-1:30 Pause
8. 8. 1:30-1:40 Pour up to 100g water (80% total weight)
9. 9. 1:40-1:50 Pause
10. 10. 1:50-2:00 Pour up to 50g water (100% total weight)
11. 11. 2:00-2:05 Gently swirl
12. 12. Drawdown should finish around 3:00, expect some variance. Taste is the most important thing!

1. 1. 40drops lemon essential oil, 20drops eucalyptus essential oil, 5drops lemongrass essential oil to spray bottle
2. 2. Add 160ml water, 2tbsp vodka
3. 3. Shake

1. 1. Combine 500ml water, 2tsp sal suds, (20 drops lemon essential oil) in a spray bottle

1. 1. In a food process combine 1/2 c mint, 1/2 c parsley, 3cloves garlic, 1/3 c lemon juice, salt, and pepper
2. 2. Blitz until it gets broken down.
3. 3. Slowly drizzle in 3/4 c olive oil to emulsify
4. 4. Add in your 1/2 c yogurt
5. 5. Blitz to combine again.
6. 6. Pour into a jar
7. 7. Store in the fridge

Potatoes & Cauliflower

1. 1. Preheat over to 400F.
2. 2. Cut 1 head of cauliflower into chunks
3. 3. Cut 2 russet potates into cubes slightly smaller than cauliflower.
4. 4. Toss cauliflower and potatoes in 40g olive oil.
5. 5. Place on 1 or 2 baking sheet(s), space around is key to cooking evenly.
6. 6. Cook for 30 mins.

Chonk

7. 7. Slice 70g onion and 8g ginger.
8. 8. Heat 27g olive oil in a large saucepan over medium-high heat
9. 9. Wait for shimmering oil
10. 10. Add 8g whole cumin seeds
11. 11. Cook 1 min
12. 12. Reduce eat to medium
13. 13. Add 3g tumeric
14. 14. Add onion and cook 4-6 min, or until translucent
15. 15. Add ginger, 1pinch asafetida, 1pinch paprika
16. 16. Cook 1 min

Combine

17. 17. Pull potatoe and cauliflower from oven
18. 18. Gently mix them into the chonk in the pan
19. 19. Toss and cook 5-6min
20. 20. Add juice of 1 lime
21. 21. Add up to 5g salt as needed
22. 22. Garnish with cilantro

Watch Priya's mom cook this^[4]

1. 1. Combine 60g hot water, 4g dried oregano, and 5g salt in small bowl.
2. 2. Let stand for 5 minutes to soften the oregano.
3. 3. Pulse 1 1/3 cups fresh parsley leaves, 2/3 cup fresh cilantro leaves, 6cloves garlic, and 1/2 teaspoon red pepper flakes in food processor until coarsely chopped, about 10 pulses.
4. 4. Add the water mixture and 60g red wine vinegar and pulse briefly to combine.
5. 5. Transfer mixture to medium bowl and slowly whisk in 108g extra-virgin olive oil until incorporated and mixture is emulsified.
6. 6. Cover with plastic wrap and let stand at room temperature for at least 1 hour.

Sauce can be refrigerated for up to 2 days; bring to room temperature and rewhisk before serving.

Serve with our Grill-Roasted Beef Tenderloin. This sauce anchors bright red wine vinegar and fresh herbs in a rich and fruity extra-virgin olive oil. A food processor quickly combines the bulk of the ingredients, but we didn't add the oil because the processor would break it into such fine droplets that its bitter-tasting polyphenols would come to the fore. Instead, we carefully whisked in the oil to preserve its fruity flavors.

1. 1. Set pressure cooker to saute and add 14g olive oil.
2. 2. Dice 1/2 onion
3. 3. Smash and chop 15g garlic
4. 4. Add onion and garlic to pot
5. 5. Cook, stirring occasionally, until softened but not browned — about 5–7 minutes.
6. 6. Add 6g kosher salt and 1pinch MSG
7. 7. Add 1teaspoon cumin and 1teaspoon paprika.
8. 8. Add 195g long grain white rice.
9. 9. Stir until every grain is coated in oil and spices.
10. 10. Pour in 240g chicken broth.
11. 11. Stir to distribute evenly.
12. 12. Peal and cut into small chuncks 1/2 carrot
13. 13. Cut 1cup green beans into small chunks
14. 14. Add carrot, beans, and 1/2 cup frozen peas on top of the rice.
15. 15. Do not stir.
16. 16. Lay 454g boneless skinless chicken thighs on top of the vegetables.
17. 17. Pressure Cook on low ~35 minutes.
18. 18. Open lid.
19. 19. Remove chicken thighs.
20. 20. Shred chicken into large chunks with two forks.
21. 21. Return shredded chicken to the pot.
22. 22. Add 1/3 cup fresh cilantro (finely chopped).
23. 23. Drizzle in a little extra olive oil.
24. 24. Fold everything together gently — do not stir. Taste, adjust salt and MSG, and serve.

Kenji's Notes:

Notes: I modified to work in a pressure cooker and dropped Saffron.

Biga

1. 1. Add 1pinch instant yeast, 150g water, 225g bread flour
2. 2. Stir ingredients to combine
3. 3. Cover
4. 4. Ferment at room temperature for 12-24 hours.

Bagel

5. 5. Heat 380g water to 86F.
6. 6. Add water, biga, 3g instant yeast, 715g bread flour, 20g salt
7. 7. Mix
8. 8. Knead for 12min or until the dough is able to pass the windowpane test
9. 9. Cover and rest in bowl for 1 hour
10. 10. Divide dough into twelve pieces
11. 11. Roll and shape into bagels
12. 12. Cover and place in refrigerator for 4-48 hours

Cook

13. 13. Preheat oven to 475F
14. 14. Boil about a gallon of water and stir in 50g honey.
15. 15. Add bagels 3-4
16. 16. Boil for 30 seconds
17. 17. Flip and boil another 30 seconds
18. 18. Transfer to a wire rack on a sheet tray.
19. 19. Bake for 12—15min

NOTE: I drop the malt powder and use honey for molasses. Mostly to not stock odd pantry items that only get used here.

Spinach Filling

1. 1. Heat the 14g olive oil in a large saucepan or skillet.
2. 2. Add the 3g garlic chopped fine, 142g baby spinach, 1g salt, and 1g pepper
3. 3. Cook for 1 minute to soften the garlic and wilt the spinach.

Ballottine

4. 4. Preheat the oven to 400 degrees.
5. 5. Debone 1700g chicken.
6. 6. Lay the chicken skin side down on the work surface and sprinkle with 1g salt and 1g freshly ground black pepper.
7. 7. Cut 75g bread in 1/2 inch cubes
8. 8. Spread the spinach mixture over the chicken.
9. 9. Spinkle 100g gruyére, and bread cubes over the spinach
10. 10. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
11. 11. Roast the ballottine for 1 hour.

Note: If you have never seen an entire chicken de-boned while preserving all parts and the skin then enjoy having your mind blown^[4].

1. 1. Combine 250ml cleaning vinegar, 125ml sal suds, 125ml water, 15drops lemon essential oil, 3drops tea-tree essential oil in spray bottle.

1. 1. Deseed 1 jalapeno and finely chop
2. 2. Finely chop 1 onion
3. 3. Heat up a sauté pan to medium heat
4. 4. Add 27g olive oil followed by the onion and jalapeno
5. 5. Sauté for 5-6 minutes
6. 6. Finely chop 10g garlic
7. 7. Add the garlic and sauté for a couple of minutes
8. 8. Add 5g sweet paprika, 5g smoked paprika, and 6g salt
9. 9. Give the pan a good stir
10. 10. Rinse and drain 400ml canned pinto beans and set aside
11. 11. Add the pinto beans and turn the heat to medium high
12. 12. Sauté for a couple of minutes
13. 13. Add 240g water and begin mashing the beans with a fork or potato masher
14. 14. Add more water if the beans look too dry

Beef

1. 1. Preheat oven to 500F.
2. 2. Remove band of fat in the center of the pieces of 2.5kg beef chuck.
3. 3. Cut the rest of the meat into cubes.
4. 4. You should be left with about 1.5kg of meat.
5. 5. Add meat cubes to a bowl and drizzle with a generous glug olive oil and 2 large pinches salt.
6. 6. Toss to coat and spread beef onto a half sheet tray
7. 7. Load into oven to sear for about 20-25 mins until well browned.

Vegetables

8. 8. Preheat a large heavy-bottomed pot over medium high.
9. 9. Add a generous glug olive oil followed by 300g mushrooms, 400g carrots, 200g pearl onions, and a pinch salt.
10. 10. Sweat the vegetables to par-cook for 3-5 mins until beginning to soften and caramelize.
11. 11. Transfer vegetables into a bowl and set aside.

Prep Beef Stock Liquid

12. 12. Combine 1800g store bought beef stock, 30g better than bouillon, 30g tomato paste, 30g worcestershire, and 28g powdered gelatin.
13. 13. Stir ingredients to combine and dissolve gelatin.

Roux

14. 14. Return pan to stove over medium heat and add 115g unsalted butter.
15. 15. When butter is melted, add 100g of 125g AP flour.
16. 16. Stir to cook, scraping up brown bits from bottom of the pot.
17. 17. Fry for 60-90 seconds until smooth and taking on color.
18. 18. Add beef stock liquid and 450g dark stout beer to pot.
19. 19. Bring to a simmer, stirring and scraping frequently.

Simmer Beef

20. 20. When simmering, add in the beef.
21. 21. Add a splash of water to the beef cooking tray, scraping up beef fond.
22. 22. Add drippings to pot and stir to combine.
23. 23. Load pot, uncovered, into 300F oven
24. 24. Cook for 2 hours, stirring halfway through.

Combine

25. 25. Partially peel and cut 500g small golden potatoes into very large chunks
26. 26. Add potatoes to the bowl with the par-cooked vegetables and mix with the remaining 25g of flour.
27. 27. Toss to combine. NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here.
28. 28. Add potatoes/veggies into stew pot and gently stir. Add in 3 bay leaves and 3sprigs thyme.
29. 29. Return to oven to cook for 1 more hour.
30. 30. At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
31. 31. Ladle off excess fat from top of stew (or allow to cool slightly, refrigerate, then scrape off fat from top once cooled).
32. 32. Stir 150g frozen peas into hot stew.
33. 33. Taste for seasoning and add salt if needed.
34. 34. Ladle into bowl, top with fresh cracked black pepper.

Brown the Beef

1. 1. Spread 1kg ground beef into a thin layer on a rimmed baking sheet.
2. 2. Season with salt and pepper.
3. 3. Roast on high under broiler (2nd from top rack) for 10-15 min, rotating halfway through.
4. 4. Allow to cool for 5-10 min before crumbling meat.

Prepare the Sauce

5. 5. Heat a dutch oven or heavy bottomed pot over medium high.
6. 6. Slice 450g baby bella mushrooms
7. 7. Add about 40g oil and mushrooms, and a pinch of salt.
8. 8. Stir and saute for 2-3 min until water has released and mushrooms are browned and softened.
9. 9. Stir in 125g white onion, small diced, 20g minced garlic, and a pinch salt
10. 10. Scrape bottom of pot to deglaze and scrape up mushroom fond.
11. 11. Stir in 25g tomato paste and 50g flour
12. 12. Cook for 1-2 mins until tomato paste has turned from red to rusty in color.
13. 13. Stir in 175g dry white wine, stirring and scraping fond from bottom of pot.
14. 14. Reduce until wine evaporates.
15. 15. Whisk together 500g water, 21g powdered gelatine, and 50g Better than Bouillon Beef.
16. 16. Add into pot with mushrooms and veg and bring to a simmer.
17. 17. Add in crumbled beef with any drippings, along with 40g worcestershire.
18. 18. Cook and reduce for about 10 minutes to thicken.

Noodles

19. 19. While that thickens, cook 340g noodles in salty water
20. 20. Cook just past al dente.
21. 21. Drain and shock with cold water to stop cooking.
22. 22. Return noodles to their cooking pot, add 1-2T olive oil and stir.
23. 23. Temper 225g skyr by stirring a ladleful of the hot stroganoff liquid into it before adding — this prevents curdling.
24. 24. Stir the tempered skyr into the stroganoff
25. 25. Cook, reducing for about 10 more minutes, stirring often.
26. 26. Stir in 75g sour cream, 30g dijon mustard, and 5g black pepper.
27. 27. To finish, combine cooked egg noodles with stroganoff.
28. 28. Garnish with fresh chives and dill.

1. 1. Bring 3parts water to a gentle simmer.
2. 2. Whisk in 8parts butter 1 piece at a time until it melts.
3. 3. Season with salt or herbs to taste.

Lan's Notes:

1. 1. Preheat oven to 450 degrees Fahrenheit.
2. 2. Using a knife, carefully slice most of the silver skin off the 900g bison tri-tip.
3. 3. In a small bowl mix together 30g Herbes de Provence, 2g dried minced garlic, 2.5g kosher salt, and 27g oil.
4. 4. Rub the entire roast with the mixture then stick a thermometer into the thickest part of the roast.
5. 5. In a roasting pan, surround the meat with the chopped vegetables: 1 white or yellow onion, sliced, and 1each parsnip, turnip, and rutabaga, cubed.
6. 6. Lightly drizzle the vegetables with oil then put the pan, uncovered, in the oven for 15 minutes.
7. 7. Reduce oven heat to 300 degrees and cook the meat for approximately 35-45 minutes more, or until the thermometer reaches 140-145 degrees.
8. 8. Remove the meat from the oven but leave the oven on so the vegetables can continue to cook.
9. 9. Let the meat rest on a cutting board for 15 minutes, uncovered or very lightly covered with foil.
10. 10. Remove the vegetables from the oven, slice the meat thinly, and serve.

The internal temperature of the roast will rise while the meat is resting, bringing it to medium rare. If you slice the meat and it is still too rare for your taste, don't panic. Return the sliced meat to the oven for additional cooking, but keep an eye on it – once sliced, the meat will cook very quickly. Remember, bison is most tender and flavorful when it is still fairly pink.

Poolish

1. 1. Mix 65g water, pinch yeast, 65g bread flour.
2. 2. Leave on counter for 24 hrs

Mix

3. 3. Combine 350g warm water, 3g instant yeast, 530g bread flour, 12g sugar, ripe poolish, and 11g salt in the bowl of a stand mixer
4. 4. Mix on low for 3 min until combined.
5. 5. Increase to high and continue to mix for another 6 min.
6. 6. Flip into a bowl and allow to rise at room temp.
7. 7. Rise for 30 min

Fold 1

8. 8. Give dough a strength-building fold.
9. 9. Cover again and allow to continue to rise for 30 min.

Fold 2

10. 10. Repeat strength-building fold.
11. 11. Replace lid, and allow to continue to rise for 1 hour.

Cook

12. 12. Prepare 1.5lb/10"x5.5"x3" loaf pan by liberally oiling bottom and sides with 20g olive oil.
13. 13. Flip dough onto a floured work surface.
14. 14. De-gas with fingertips.
15. 15. Shape loaf as shown @8:04.
16. 16. Transfer to prepared loaf pan seam side down
17. 17. Cover
18. 18. Rise at room temp for 1 hour.
19. 19. Diagonally score 4-5 times.
20. 20. Preheat oven 425F
21. 21. Bakefor 40-45 min.

Note: I have this tagged holiday because I use as base for stuffing, rather than buying bread to make that dish.

1. 1. Combine 125ml pure liquid castile soap, 125ml water, 60ml olive oil, 60ml honey or olive, jojoba, almond, 30drops lavender essential oil, 10drops eucalyptus essential oil, 1drop geranium essential oil in a foaming bottle.

1. 1. Dump the 2medium leeks and 1medium carrot in the pressure cooker or Instant Pot
2. 2. Toss in your 1.1kg assorted bones (frozen is fine)
3. 3. Cover with 1.9L water
4. 4. Add 30g Red Boat fish sauce
5. 5. Toss in the 3dried shiitake mushrooms
6. 6. Cover and lock the lid
7. 7. Cook under high pressure for 30-50 minutes (can go up to 2 hours for more concentrated taste)
8. 8. Let the pressure release naturally (10-15 minutes)
9. 9. Remove the lid
10. 10. Skim off the scum
11. 11. Strain the broth
12. 12. Taste and adjust for seasoning

Watch the Process

<https://youtu.be/geCyX4Tb1CI>

Post on how to store bone broth

<https://nomnompaleo.com/post/98290360103/how-to-store-bone-broth>

Salt & sear the chuck roast

1. 1. Cover 3lbs chuck roast with salt
2. 2. Let it brine for 30 minutes, or overnight
3. 3. Set a dutch oven over high heat and add a drizzle of oil.
4. 4. Add the roast to the pot and let it sear on each side until browned.

Make the braising liquid

5. 5. Add 15g beef bouillon paste, 25g guajillo chile powder, 25g cumin, 10g cayenne pepper, and 30g tomato paste, 500ml water to blender.
6. 6. Blend it or mix it together.
7. 7. Add blender liquid and 1000ml water to pot.

Braise the beef

8. 8. Set the oven to 275°F.
9. 9. Crush 6cloves garlic
10. 10. Add garlic to the pot with the roast and let it toast for a few minutes.
11. 11. Add all of the braising liquid
12. 12. Cover and place inside the oven
13. 13. Braise for 5-6 hours.
14. 14. Once it's finished braising, shred the beef and then add it back to the juices.

1. 1. Load blender dry to wet: 32g protein powder, 0.5g cinnamon, 16g peanut butter powder, 100g banana, 280g almond milk, 300g ice
2. 2. Start blender slow
3. 3. Increase speed to keep mixture moving constantly
4. 4. Stop once you can’t hear chunks anymore

1. 1. Cut 400g broccolini
2. 2. Combine broccolini and 100g snap peas in 1tbsp olive oil and 1pinch salt
3. 3. Stir-fry 90-120 seconds over high.
4. 4. Transfer to bowl.

NOTE: Based on Brian Lagerstrom's Chili Crips Peanut Noodles with Broccolini

Prepare the Dough

1. 1. Combine 280g tap water, 100g active 100%-hydration sourdough starter, 9g sea salt, 325g bread flour, and 75g whole wheat flour in a medium bowl or the bowl of a stand mixer.
2. 2. Knead on low or mix by hand until all ingredients are incorporated.
3. 3. Cover the dough and let it rest for 30 to 45 minutes.

Brown Butter and Mix in Inclusions

4. 4. Place 60g flaxseed in a small heat-proof bowl.
5. 5. Melt 60g unsalted butter in a small pan over medium heat, cooking until it turns medium brown and smells like caramel.
6. 6. Promptly remove the pan from the heat and pour the browned butter over the flaxseed.
7. 7. Mix the butter and flaxseed mixture into the dough until fully incorporated and cohesive.
8. 8. Cover and let the dough rest for 45 to 60 minutes.

Fold and Bulk Ferment

9. 9. Perform a coil fold, then cover and let the dough rest for 45 minutes to 1 hour.
10. 10. Repeat two more coil folds at 45- to 60-minute intervals, covering the dough between each fold.
11. 11. Allow the dough to bulk ferment until not quite doubled in size and jiggly when the bowl is shaken, about 3 to 6 hours depending on ambient room temperature.

Shape and Cold Proof

12. 12. Turn the dough out onto a clean countertop and shape into your desired loaf shape.
13. 13. Place the shaped dough into a linen-lined bowl, banneton, or open-topped loaf pan.
14. 14. Cover and let the dough sit at room temperature for 30 minutes.
15. 15. Transfer the covered dough to the refrigerator for an overnight cold proof.

Bake

16. 16. Preheat the oven to 490°F with a covered bread cloche inside.
17. 17. If proofed in a banneton, turn the dough out onto parchment paper or a dough sling. If proofed in a loaf pan, leave it in the pan.
18. 18. Score the dough if desired.
19. 19. Place the dough in the cloche and reduce oven temperature to 450°F.
20. 20. Bake covered for 25 minutes, then uncover and bake for an additional 10 minutes.
21. 21. Knock the bottom of the loaf — if it sounds hollow and the internal temperature reads 205°F to 210°F, it is fully baked. If not, return to the oven for 10 more minutes.
22. 22. Cool on a wire rack for at least 1 hour before slicing.
23. 23. Store at room temperature in a resealable bag for up to 3 days, or freeze in an airtight container for up to 2 months.

1. 1. Combine 100ml witch hazel, 80ml water, 1tbsp vodka, 20drops lemon essential oil, 20drops lavender essential oil, 10drops rosemary essential oil, 7drops lemongrass essential oil, 5drops eucalyptus essential oil, 3drops vanilla oil.

1. 1. Place 600g beef in freezer until stiff
2. 2. Slice beef as thin as possible
3. 3. Mix 80g soy sauce, 75g pear juice, 14g sesame oil, 50g sugar, 18g sesame seeds, 10g garlic, 1g black pepper, 24g chopped green onion in a bowl.
4. 4. Place beef in marinade
5. 5. Rest overnight in fridge
6. 6. Grill

Note: This is based on hand-written recipe my mom brought back after a year stay in South Korea circa 1986.

Sweet Stiff Starter

1. 1. Combine 50g sourdough starter, 66g tap water, 20g granulated sugar, and 120g all-purpose flour in a 1-liter container.
2. 2. Cover with plastic wrap and let rise until at peak or just starting to fall, at least 12 hours.

Make the Dough

3. 3. Add 50g milk, all the sweet stiff starter, 8g sea salt, 80g granulated sugar, 4 of the 5 eggs, and 400g bread flour to the bowl of a stand mixer.
4. 4. Mix on low for 10 minutes, or knead by hand for 15 minutes, until fully incorporated.
5. 5. Gradually add 113g unsalted butter to the dough, 1 to 2 tablespoons at a time, kneading until fully incorporated after each addition.
6. 6. Knead by hand or in the stand mixer for 20 to 30 minutes until the dough is smooth and elastic.
7. 7. Cover the dough with plastic wrap and let rest for 1 hour.
8. 8. Perform a coil fold, then two more coil folds in 30-minute intervals.
9. 9. Cover and let the dough proof at room temperature until doubled in volume, 4 to 10 hours.
10. 10. Place the covered dough in the refrigerator for an overnight cold proof.

Shape

11. 11. Remove the cold dough from the refrigerator and turn it out onto a lightly floured surface.
12. 12. Roughly form the dough into a log.
13. 13. Using a bench scraper, divide the log into four equal rectangular portions.
14. 14. Cover with a kitchen towel and let rest for 20 minutes.
15. 15. Grease a loaf pan with nonstick spray or butter.
16. 16. Using a rolling pin, roll each rectangle into a 5 × 8-inch piece.
17. 17. Fold the sides into the middle to create 2.5 × 8-inch rectangles.
18. 18. Roll each piece out again to 3.5 × 11 inches.
19. 19. From the short side, loosely roll each piece up into a cylinder.
20. 20. Place each cylinder seam-side down in the prepared loaf pan.
21. 21. Cover and proof until the dough has doubled in size, looks airy and puffy, and a finger-poke produces a slow return, 3 to 8 hours.

Bake

22. 22. Preheat oven to 350°F.
23. 23. Whisk the remaining egg in a small bowl.
24. 24. Brush the top of the loaf with the egg wash using a pastry brush.
25. 25. Bake uncovered for 50 to 60 minutes until golden brown and the internal temperature reaches 200°F.
26. 26. Let the loaf rest in the pan for 5 minutes on a wire rack.
27. 27. Remove the loaf from the pan and cool on the wire rack for 1 hour before slicing.

1. 1. Place a large pot of lightly salted water (no more than 1 tablespoon [salt]) over high heat.
2. 2. Bring to a boil.
3. 3. Fill a large bowl with hot water for serving, and set aside.
4. 4. In a mixing bowl, whisk together 2large eggs and 2large egg yolks (room temperature), 30g grated pecorino Romano, and 30g grated Parmesan.
5. 5. Season with a pinch of salt and generous coarsely ground black pepper.
6. 6. Set the water to boil.
7. 7. Meanwhile, heat 13.5g olive oil in a large skillet over medium heat.
8. 8. Add 100g slab guanciale (or pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square) and sauté until the fat just renders, on the edge of crispness but not hard.
9. 9. Remove from heat and set aside.
10. 10. Add 340g spaghetti to the water and boil until a bit firmer than al dente.
11. 11. Just before pasta is ready, reheat guanciale in skillet, if needed.
12. 12. Reserve 1 cup of pasta water.
13. 13. Drain pasta and add to the skillet over low heat.
14. 14. Stir for a minute or so.
15. 15. Empty serving bowl of hot water.
16. 16. Dry it.
17. 17. Add hot pasta mixture.
18. 18. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess.
19. 19. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

1. 1. Jaccard each 907g skirt steak 10–12 times (or poke with fork 30–40 times). Cut into 4 equal pieces. Season both sides generously with kosher salt; rest 15 min.

Marinade

2. 2. Combine 75g neutral oil, 15g soy sauce, 2 chipotle chiles in adobo, 25g garlic, minced, 5g dried oregano, 5g ground coriander, 15g smoked paprika, 5g ground cumin, 6g Mexican bouillon powder, 10g black pepper, 25g cilantro, chopped, 60g fresh lime juice, and 150g fresh orange juice; blend 30 s to a smooth paste.
3. 3. Add steaks to a ziplock bag, add the marinade, coat well, expel air, and seal. Chill overnight (or minimum 2 h).
4. 4. To grill the steaks, heat grill to high; oil grates well. Grill steak 3–4 min per side until lacquered and the internal temp reads 130–140 °F. Rest 5–10 min.
5. 5. Slice steak across the grain, then into 1/2-inch cubes.

To Serve

6. 6. To build the tacos, re-warm 12 fresh tortillas if needed. Spread 1 ripe avocado, mashed and seasoned with lime and salt, load with steak, top with drained pico. Fold and devour immediately—best carne asada tacos, period.

1. 1. Remove seeds from 2 anaheim peppers and 1 serrano pepper.
2. 2. Half or quarter 1 white onion.
3. 3. Peel and half ~15 tomatillos.
4. 4. Place on sheet tray.
5. 5. Broil on high until charred (10-15 min).
6. 6. Move all to pot.
7. 7. Add cilantro.
8. 8. Add 1-2 pinch salt.
9. 9. Blend.

Tomatillo Salsa

1. 1. Add 75-100g white onion, small diced, 100g poblano, small diced, 350-400g tomatillos, medium chopped, 15-20g garlic, minced, 5g salt, and 50g water to a saucepan over med-high and bring to a simmer.
2. 2. Once simmering, lower heat to medium low, cover.
3. 3. Cook for about 10 min.
4. 4. Stir and cook for another 8-10 min over medium, uncovered, to allow to thicken.
5. 5. Transfer to cold bowl and cool in fridge or freezer.
6. 6. Puree all ingredients until smooth.

Al Pastor Marinade

7. 7. Combine and blend 100g orange juice, 25g water, 25g white vinegar, 20g sugar, 20g salt, 30g achiote annatto paste (or sub in lime juice, chile powder, & paprika), 2g dried oregano, 5g garlic powder, 5g cumin, 10g chile powder, and 50g pineapple, diced, until smooth.

Meat

8. 8. Add 1/2 of marinade or 100g to 1kg boneless skinless chicken thighs and mix to coat.
9. 9. Lay thighs onto a foil lined baking tray close together in the center of the tray.
10. 10. Place 4planks fresh pineapple, cut in similar size/thickness to chicken, along side chicken (see @4:32).
11. 11. Preheat broiler on high.
12. 12. Place chicken/pineapple on rack closest to broiler.
13. 13. Let cook for 5 min - keeping a close eye to be sure it doesn't burn.
14. 14. Rotate tray if needed, cook for another 5 min.
15. 15. Chicken should be nicely charred on top at this point.
16. 16. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
17. 17. Chop chicken and pineapple into 1/2"/1.5cm pieces.
18. 18. Add long squeeze of oil to a nonstick pan over high/med-high.
19. 19. Add in chicken/pineapple.
20. 20. Fry on first side for about a minute.
21. 21. Add 40-50g reserved marinade to pan.
22. 22. Toss to combine and saute until sauce is reduced.

Finishing/Garnish

23. 23. Place chicken on double layer of corn tortillas, heated.
24. 24. Add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco (or feta).

1. 1. Prep 3 tomatoes, finely diced, and 2 baby romaine lettuce, shredded.
2. 2. Combine 2 garlic cloves, grated, 300g high protein greek yogurt, and salt and pepper; store in fridge.
3. 3. Combine 750g chicken breast, diced or sliced, with 8g onion powder, 8g garlic powder, 4g smoked paprika, 2g dried oregano, 2g ground cumin, 1g dried chilli flakes (optional), and salt and pepper.
4. 4. Cook chicken in a pan with spray oil avocado.
5. 5. Build wrap with 5 large wraps and 5 small wraps, 250g mozzarella cheese, cheesy nacho chips, (jalapeños) (optional), and the prepped fillings.
6. 6. Store in fridge or freezer.
7. 7. Toast before eating.

Brown Chicken

1. 1. Pat 600g chicken drumsticks and 1000g chicken thighs, skin-on and bone-in, dry with paper towels
2. 2. Sprinkle with 5g salt and 1g black pepper.
3. 3. Melt 60g unsalted butter over medium-high heat in a large skillet or heavy based pot with a lid.
4. 4. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown.
5. 5. Turn and cook the other side for 1 minute then remove to a plate.
6. 6. Brown drumsticks as best you can. I do 3 sides, about 2 minutes each.
7. 7. Then remove from skillet.

Sauce

8. 8. Halve 300g white mushrooms
9. 9. Slice 2 onions
10. 10. Add mushrooms, onions, 1 bay leaf, and 3sprigs thyme to skillet
11. 11. Cook for 5 minutes until mushroom is lightly golden
12. 12. Finely mince 2cloves garlic
13. 13. Add garlic and stir for 30 seconds.
14. 14. Add 24g flour and cook for 1 minute.
15. 15. Add 120g white wine, preferably chardonnay, 720g chicken stock, and more salt and pepper to taste.
16. 16. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.

Combine

17. 17. Return chicken back into the sauce with the skin side up.
18. 18. Bring to simmer.
19. 19. Cover with lid and simmer 10 minutes.
20. 20. Remove lid
21. 21. Let it simmer for a further 20 minutes.
22. 22. Chicken should reach internal temperature 167°F or slightly higher.
23. 23. Remove chicken to a plate.
24. 24. Temper 160g skyr with liquid
25. 25. Add skyr
26. 26. Bring to simmer.
27. 27. Return chicken to sauce.
28. 28. Chop 8g parsley
29. 29. Sprinkle parsley

Pairs well with small pasta, rice, or potatoes.

Note: I've swapped thickened/heavy cream for skyr for lower calorie higher protein option

1. 1. Add leftover rice, broth, leftover chicken, chopped, and ginger to pot.
2. 2. Bring to boil.
3. 3. Add lettuce, chopped.
4. 4. Turn off once lettuce wilts.
5. 5. Season with fish sauce and salt.
6. 6. Remove ginger (or don't).
7. 7. Garnish with scallions.

1. 1. Cover 1 whole chicken with salt, pepper, and poultry seasoning (sage, thyme, marjoram, rosemary, nutmeg).
2. 2. Let sit in fridge for a day.
3. 3. Cook at 275 for 2.5 hours.

Chicken

1. 1. Slice 1000g skinless boneless chicken breast into fine pieces about a cm/an inch thick, then cut these pieces into smaller bite-sized pieces.
2. 2. Season the chicken with 8g garlic powder, 8g onion powder, 6g paprika, 8g salt, freshly ground pepper, and 10g oil.
3. 3. Cook the chicken pieces in a pan over medium-high heat for 1 minute on each side to add color. Do not fully cook.

Sauce

4. 4. Blend 200g 1% fat cottage cheese, 25g Sriracha, and 25g honey until smooth.
5. 5. Coat the chicken pieces lightly with the sauce.

Wrap

6. 6. Place a tortilla (18 cm / 7 inches in diameter, or regular wheat tortillas) on a surface, spread 10g of 160g shredded cheese on it (low-fat options like mozzarella recommended), and add the chicken. Roll tightly into a round shape.
7. 7. Repeat with remaining tortillas and filling.
8. 8. Place the roll-ups on a baking sheet and bake in a preheated oven at 400°F for 6-7 minutes until the tops are crispy.

Can freeze after cooking for ~3 months.

1. 1. Cook chicken skin low and slow.
2. 2. Pour off fat and keep to use as bouillon.
3. 3. Chop skins and use as garnish.

1. 1. Preheat oven to 400 F.
2. 2. Lay out 1200g chicken thighs on a sheet tray. Generously salt each thigh and roast in the oven for about 20 min until they reach about 180 F.
3. 3. While chicken is cooking and cooling, make the sauce. Add cooking oil to a sauce pan over medium heat, then add 100g white onion, rough chopped, 15g garlic, sliced, and a pinch of salt, and sweat over medium heat until translucent, about 5-6 min.
4. 4. Add 25g tomato paste to the pan, stir and cook for about 2 minutes until it begins to take on color.
5. 5. Add 400g can fire roasted tomatoes, stir and bring to a simmer.
6. 6. Add 200g fresh tomato, rough chopped, 200g chicken stock, 10g Better Than Bouillon chicken flavor, 2 chipotle chilies in adobo sauce, and 1g dried oregano. Stir and cook for about 15 minutes on medium low until slightly thickened and the fresh tomatoes are fully cooked.
7. 7. Stir in 20g apple cider vinegar, 5-8g more salt, and 25g cilantro stems, then using an immersion blender, blend together the sauce until smooth. Return to the stove and keep warm.
8. 8. When the chicken is cool enough to touch, hand shred it and add it to the sauce, stir and allow chicken to heat through. Taste for seasoning and adjust if needed.
9. 9. To build a tostada, briefly heat the tostada shells in the oven and top with tinga, little gem or romaine lettuce, shredded, crema (sour cream whisked with lime), and cilantro leaves.

1. 1. Preheat the oven to 350°F.
2. 2. In a food processor, blend 1 can / 15 oz canned chickpeas, drained and patted dry in a towel, until smooth.
3. 3. Add 195g smooth peanut butter, 113g maple syrup (or agave), 25g oat flour (or almond, all-purpose, or spelt flour), 10g vanilla extract, and 4g baking powder to the food processor and blend until well combined.
4. 4. Stir in 85g dark chocolate chips and 1g salt.
5. 5. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
6. 6. Bake for 10-12 minutes or until the edges are golden.
7. 7. Allow the cookies to cool before serving.

Note 1: You can also use sunflower seed butter for a nut-free option or almond butter.

Note 2: Any liquid sweetener works, including coconut nectar or agave syrup.

Note 3: You can replace the oat flour with almond flour, but the cookie will be fragile with that option. All-purpose flour or spelt flour works, but the cookies are less moist and fudgy.

Note 4: You can use sugar-free vegan chocolate chips or replace the chips with chopped walnuts.

Storage: Store in the fridge or in the pantry for up to 4 days. Otherwise, freeze in a box and defrost on a plate at room temperature for 3 hours before eating.

These soft, pillowy vegan peanut butter cookies are a simple recipe made of chickpeas and without wheat flour!

1. 1. Heat up a stockpot to medium heat.
2. 2. Add 40g olive oil followed by 1 red onion, chopped, and 3cloves garlic.
3. 3. Sauté for 3-4 minutes.
4. 4. Add 1 red bell pepper and 1 green bell pepper and sauté for a couple of minutes.
5. 5. Add 10g salt, pepper to taste, 1g turmeric, 4g sweet paprika, and 2g smoked paprika.
6. 6. Give the pan a good stir.
7. 7. Add 1 1/2 cups cherry tomatoes, 4 yellow potatoes, 400ml canned chickpeas, and 960g unsalted veggie stock.
8. 8. Boil.
9. 9. Set heat to medium.
10. 10. Cover and cook 15-18 min.
11. 11. Blend smooth with immersion blender.
12. 12. Serve with 1 lemon wedges and few sprigs parsley.

I don't like the unblended tomato chunks.

1. 1. Combine 45g chili crisp, 30g peanut butter (or tahini), 5g sesame oil, 30g soy sauce, and juice from 1/2 lime.
2. 2. Mix together until the sauce is homogeneous.
3. 3. Store in the fridge until ready to use.

1. 1. Using a marble mortar and wooden pestle, pound 2cloves garlic to a paste.
2. 2. Add 30g pine nuts and continue to crush with pestle, smashing and grinding them, until a sticky, only slightly chunky, beige paste forms.
3. 3. Add 85g basil leaves, washed with water still clinging to the leaves, a handful at a time and pound and grind against the walls of the mortar.
4. 4. Add a pinch of coarse sea salt with each handful to act as an abrasive.
5. 5. Continue until all basil leaves have been crushed to fine bits.
6. 6. Add 20g grated Parmigiano Reggiano and 20g Pecorino Fiore Sardo, then slowly drizzle in 175ml mildly flavored extra-virgin olive oil, working it into the pesto with the pestle until a fairly smooth, creamy, emulsified sauce forms.
7. 7. Add more oil, if desired.

1. 1. Combine 680g cranberries, 200g water, 250g granulated sugar, and 6g salt in a small saucepan.
2. 2. Set over medium-high heat and bring to a boil.
3. 3. Once boiling, stir occasionally and cook 10–15 minutes, until most of the cranberries have burst and the mixture has thickened slightly.
4. 4. Remove from heat, allow to cool.
5. 5. Then refrigerate until it's time to serve.

Brian's Pro Tips:

For stubborn grime for showers and rust.

1. 1. Combine 180g baking soda, 20drop lemon essential oil, 10drops eucalyptus essential oil, 2drops tea-tree essential oil in a bowl.
2. 2. While stirring, slowly pour in 3tbsp pure liquid castile soap
3. 3. Mix until smooth
4. 4. Transfer to airtight container
5. 5. Add more castile soap if it dries out

Pasta

1. 1. Cook 60g pasta for 11 minutes until al dente, using just enough water to cover.
2. 2. Before draining, scoop out 2–3 ladles of pasta water and set aside.
3. 3. Drain the pasta and set aside.

Prep

4. 4. Dice 1 onion.
5. 5. Dice 75g bell pepper.
6. 6. Dice 100g tomatoes.
7. 7. Peel and mince 1clove garlic.

Cook

8. 8. Heat 4g oil in a pan over medium heat.
9. 9. Add onion and bell pepper with a pinch of salt and stir-fry for 3–4 minutes.
10. 10. Push the vegetables to the side of the pan and add 2g oil.
11. 11. Add 180g ground beef and cook for 1 minute without stirring.
12. 12. Flip the beef, season with salt and pinch black pepper, and cook for another minute.
13. 13. Break the beef up with a spatula and stir to combine with the vegetables.
14. 14. Push everything to the side, add the remaining 1g oil, then add garlic and cook for about 30 seconds until fragrant.
15. 15. Add tomatoes and stir everything together.
16. 16. Pour in the reserved pasta water, stir, cover with a lid, and simmer for 2 minutes.
17. 17. Press the tomatoes down to release their juices.
18. 18. Add 50g cream cheese and 20g shredded mozzarella and stir until you have a creamy sauce.
19. 19. Add the pasta and stir until warmed through.
20. 20. Season to taste with salt, black pepper, and pinch chili flakes, then remove from heat.

Sweat aromatics + garlic

1. 1. Preheat large, heavy bottomed pot over medium low.
2. 2. Chop 300g aromatics
3. 3. Slice 25g garlic
4. 4. Add 35g fat, aromatics, garlic, and a pinch salt.
5. 5. Sweat for 15 minutes until translucent, not caramelized.

Add star vegetable + cooking liquid

6. 6. Chop 1200g star vegetable
7. 7. Add star vegetable to pot
8. 8. Add 1000g stock and 500g heavy cream.

Note: liquids should use a 2 to 1 stock to cream ratio.

Cook until tender

9. 9. Increase heat and bring to a simmer.
10. 10. Reduce heat to medium low to low, cover, and cook until veggies are tender (usually 25-30 minutes).

Puree very well

11. 11. When veggies are tender, add to blender in batches and puree until smooth.
12. 12. If mixture becomes too thick to blend, add just enough additional stock or water to allow it to blend.

Strain through mesh

13. 13. Pass the mixture through a fine mesh strainer, pressing through with ladle or spatula.

Season with salt and acidity

14. 14. Taste for seasoning then add a strong pinch or 2 of salt and a squeeze lemon juice.
15. 15. Stir and taste again. Adjust seasoning accordingly.
16. 16. Top with your favorite garnish and best olive oil.

1. 1. Adjust oven rack to center position.
2. 2. Preheat oven to 450°F or 400°F if using convection.
3. 3. Heat 2 quarts (2L) water in a large pot over high heat until boiling.
4. 4. Add 25g kosher salt, 4g baking soda, and 2kg russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, and stir.
5. 5. Return to a boil, reduce to a simmer.
6. 6. Cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.
7. 7. Combine 75ml extra-virgin olive oil (or duck fat or beef fat) with small handful rosemary leaves, finely chopped, 3cloves garlic, minced, and a few grinds of freshly ground black pepper in a small saucepan.
8. 8. Heat over medium heat.
9. 9. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes.
10. 10. Immediately strain oil through a fine-mesh strainer set in a large bowl.
11. 11. Set garlic/rosemary mixture aside and reserve separately.
12. 12. When potatoes are cooked, drain carefully.
13. 13. Let them rest in the pot for about 30 seconds to allow excess moisture to evaporate.
14. 14. Transfer to bowl with infused oil, season to taste with a little more salt and pepper.
15. 15. Toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.
16. 16. Transfer potatoes to a large rimmed baking sheet.
17. 17. Separate them, spreading them out evenly.
18. 18. Transfer to oven and roast, without moving, for 20 minutes.
19. 19. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes.
20. 20. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
21. 21. Transfer potatoes to a large bowl and add garlic/rosemary mixture and small handful fresh parsley leaves, minced.
22. 22. Toss to coat and season with more salt and pepper to taste.
23. 23. Serve immediately.

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

Dry Rub & Rest

1. 1. Remove the membrane from 2 full slabs St. Louis-style ribs.
2. 2. Cut each slab in half.
3. 3. Mix 30g salt, 15g black pepper, and 15g garlic powder together.
4. 4. Rub mixture generously over every surface of the ribs.
5. 5. Refrigerate overnight, uncovered.

Oven Roast

6. 6. Preheat oven to 275°F.
7. 7. Double-wrap the ribs in foil and set on a sheet pan.
8. 8. Roast for 3 to 3.5 hours, until meat pulls back from the bones and shreds with effort — not falling off the bone.
9. 9. Remove from oven and rest ribs 20 minutes, still packed tightly in the foil.

BBQ Sauce

10. 10. Grate 100g white onion.
11. 11. Mince 15g garlic.
12. 12. Heat a drizzle of neutral oil in a small saucepan over medium heat.
13. 13. Add white onion and garlic and cook for 5 minutes until softened.
14. 14. Stir in 250g ketchup, 100g molasses, 30g Worcestershire sauce, 20g hot sauce, 20g apple cider vinegar, 20g yellow mustard, 5g chili powder, and 1g cayenne.
15. 15. Bring to a simmer, then reduce heat to low.
16. 16. Cook for 10 minutes, reducing sauce by about 25%.

Grill & Glaze

17. 17. Preheat grill to high and oil the grates with oil.
18. 18. Place ribs meat-side down and grill until charred.
19. 19. Flip ribs so meat side is up and slather with BBQ sauce.
20. 20. Close lid and cook 2 minutes.
21. 21. Flip ribs so the sauced meat side is down against the grate, then sauce the bone side.
22. 22. Grill until a light char forms on the meat side.
23. 23. Flip again, sauce liberally, and grill 2 more minutes.
24. 24. Repeat saucing 2–3 times total, allowing a few minutes between each coat for the glaze to lacquer up. Total grill time is around 8 minutes. Reduce to medium-high if your grill runs very hot.
25. 25. Slice between the bones and serve.