Here is a basic starting point. Chicken thighs are much better than chicken breast because they don't dry out! Use good rolls and toast em. Slaw works well but I have made them without and it is just about as good

Ingredients

6 chicken thighs, skinless, boneles2 tablespoon smoked paprika.
2 tablespoons garlic powder.
2 teaspoon chipotle powder.
2 tablespoon salt
2cups Flour
1/4 cup Cornstarch
1/4 cup cider vinegar.
Two eggs, beaten
Ciabatta rolls or hamburger buns 
Cole slaw
Bacon (optional)
Sliced tomatoes (optional)
Sliced onion (optional)

Mix the Spices together and use half for the marinade and half for the flour/starch mix. 

Marinade the chicken. Cut some gashes in the chicken thighs(See pic) add eggs, vinegar and 1/2 of the dry ingredients. Let chicken marinate for a few hours or overnight. 

Mix the flour and cornstarch and the remaining half of the spices. Dredge the chicken in the flour/starch mix. Make sure to get good coverage. Heat canola or peanut oil to 325F in a skillet.I use cast iron. Fry the chicken and let the temp drift down to 300F. Gently turn to keep from burning. When they are well browned, put them Lon a wire rack in the oven set to 350F. Continue to cook until the internal temp is >165F. You really can't overcook them. The wire rack keeps the outer crust crisp. 

Make or buy Cole slaw. A bag of shredded slaw mix can be mixed with some vinegar, mayo, salt, pepper, a little sugar, and Sriracha to make a nice topping.

Prepare the chicken

Fry the chicken

Finish cooking chicken on wire rack

Serve

My new favorite thing!!! Don't wait to try this! Very little effort, with impressive results.

Another example of the incredible reverse cook technique. You cannot go wrong, and most of the cooking is done well before you serve! Perfectly cooked steaks every time.

This is a super fast dough that saves the day when you haven't planned far enough ahead to ferment the dough overnight. The beer and vinegar simulate the by products of longer fermentation of dough. This recipe uses a relatively high hydration % of 0.7 (water weight/flour weight). To calculate how much water to use, multiply the weight of the flour by 0.7 to get the weight of water to use. If you don't have a digital scale, get one here before you make your next pizza.

The instructions are not super precise because they don't need to be. You are marinating the meat overnight then tying it up and smoking it. If you don't have a smoker, get one. In a pinch, you could do this in a regular oven without the smoke. To serve, simply slice and serve or make a sauce for it. I have done this for 180 people and it turned out perfect

Boneless leg of Lamb
garlic 2 cloves
Rosemary 1TBS
olive oil Kosher Salt
Pepper
2 TBS kosher salt
1 TBS Dijon Mustard

Take the meat out of the netting that it comes in. Save the net, and throw out the temp thing. The roast will start at 4-5 lbs and will lose a total of about 40% with trimming and cooking.

Fire up the smoker to 225 degrees. Put the roast in the smoker and add your wood chips. I like applewood for this. *** Important. Use a thermometer that reads the meat temp while the smoker door is closed. Make sure the temp probe is in the center of the roast. Cook until the meat is 138 degrees. This will take around 3-4hrs.

Slice and serve however you want to. In the picture, I very lightly cooked the slices in garlic, 3 tbs cream, a splash of worcester sauce, and 1 tsp whole grain mustard. I aded a few drops of lemon juice at the end to cut the heaviness of the cream

Here is a great example of a reverse cook using pork tenderloin. The tenderloin is slowly baked to keep it from drying out and getting tough. It is then seared at high heat using an infrared thermometer to monitor pan temp. "Geez, that sounds awfully scientific." Well the thermometers are cheap, and it means you can reproduce this dish time after time without any difficulty. Professional chefs don't do this, they are cooking the same dish over and over, but sometimes they screw up and over or undercook.

If you aren't a pro, you can get as good, or better, results by using technology. You can use exactly the same approach to other meat as well. A key is to get the temp probe tip in the middle of one of the medallions. I put a couple of the pork pieces together and run the probe completely through one piece and into the center of the second piece. This holds the probe securely and gives the most accurate readings.

This is basic state/fry meat, cook veggies, deglaze (add broth), thicken, and serve process that can be easily modified. Everything is optional except the basic process of sautéing chicken and other stuff, adding broth, and finalizing the sauce. Chicken thighs are used because they don't dry out like breast meat, so the timing isn't very important. Vegetables, bacon, and Worcester sauce are not typical in this dish. I use them to build the savory flavor, called umami, while adding texture and curb appeal.

Jowl with fat removed
1 can chicken broth
2 TBS Fig Jam
1/2 cup port
cartelized onions, mushrooms
Hot sauce or chipotle pepper powder to taste
Salt/pepper to taste

Brown the sliced mushrooms, and onions, and anything else you want to use like carrots, fennel etc. pour in the broth and port. add the pork and smear the top with the jam

Bake at 200 for about 6 hrs uncovered

Cook some pasta and mix it with the braising liquid
Slice and serve

Make perfect rack of lamb at home? Absolutely, better than at a restaurant with this can't fail recipe.

Here is a really good dish that features simple ingredients and perfectly cooked pork. Fast, very easy to reproduce. The sauce has nice deep flavor with some mild smokey heat from the chipotle.

The real key to this dish is perfectly cooked pork tenderloin. Searing in clarified butter produces a delicious brown crust and slow cooking in the oven with a digital thermometer produces moist incredibly tender pork. Be sure to check out the article on cooking meat by temperature

his is a great way to cook salmon.

When cooked, the salmon fuses into a single piece that leaves guests wondering how you did it!

Killer Dish!! This is the number one asked for recipe I have developed. Hearty, super-tender chicken with deep complex flavors that can be made a day ahead of time!!

Get this down and it will become your go-to dish for company. Inexpensive, easy and can be made for a small group or a crowd.

The wine doesn't matter. Any fruity red can be used, but Shiraz is economical and it is hard to buy one that isn't pretty good.

The key is using chicken thighs because they won't dry out like chicken breast. You can't overcook this