Sous Vide Duck Breast with Orange Slices Ingredients: Duck Breast Sous Vide 2 duck breast filets 1 orange, juiced and zested 30-40 ml Gran Marnier 4 cloves of garlic 3-4 sprigs thyme 1 shallot 1 tsp. honey Salt and pepper Duck Sauce 2-3 shallots 3 garlic cloves 30-40 ml Grand Marnier 1 orange, juiced and zested 2 Tbsp. butter Honey Salt and pepper Preparation: Trim duck breast Prepare duck breasts and spices Salt and pepper the duck breasts from both sides. Crush the garlic cloves with the back of a chef’s knife and quarter the shallots.  Vacuum seal duck Cooking

Salsiccia Italian Sausage Ingredients: 8 Salsiccian Fennel Sausages Preparation: Salsiccia Italian Barbecue Preheat the O.F.B. for about three minutes at the highest level. Then, place the fennel dogs on the cool grill grate and insert into the grill at Meat-O-Meter level 1. Grill your Salsiccia sausages at medium temperature from all sides until they develop a golden brown color. Thanks to the top heat, you will achieve a perfectly even cooking and fine roasted aroma, emphasizing the herbal Italian sausage.

Mini Bacon Bombs Ingredients: 2 lbs Ground Beef (3 oz for 1 bomb) 7 oz Bacon 3 oz Cheddar 2 tbsp Magic Dust Spice BBQ Sauce 5-6 Jalapenos Preparation: Spice up your ground beef Mix ground beef and magic dust spice. Mix well to ensure that the beef is spiced consistently to prevent spice lumps. Prepare Ground Beef Filling Now to the filling of your bacon bombs. Wash the jalapenos and dice them, cut the cheddar into 2.5 in long and 0.5 in wide strips. Set cheese and jalapenos aside for next step. Bacon Bomb assembly Partition your ground beef

Reverse seared Porterhouse Steak Ingredients: A 2 lbs Porterhouse Steak Salt Pepper Preparation: Pre-heat the Otto Grill Take out the grill grate and pre-heat your Otto Grill on high temperature for about three minutes. Taking out the grate will prevent your steak sticking to the grate and it will also prevent excessive pre-cooking. The Otto Grill is pre-heated when the burners have a light red glow. You are now ready to start grilling! Reverse searing your porterhouse Put your steak on the grate, put the grate it into the Otto Grill and lower the grate with the help of the

Sous Vide Rib Roast Ingredients: 2lb Prime Rib (sous vide cooked) Preparation: Cook prime rib sous-vide Trim any excess fat from your prime rib roast. Then sous-vide according to the instruction of your sous-vide brand. Sous vide duration will heavily depend on the thickness of your meat cuts. A rough rule to go by is 1 hour for each 0.5 in of meat. However, don’t worry about “cooking too long”. Since sous vide bath are temperature controlled it is almost impossible to overcook your meat if you have dialed in the correct temperature. For this recipe we recommend to sous

Tomahawk Steak with beer sauce for Fathers Day Ingredients: 2,2 lb Tomahawk Steak 4 tbsp Butter 2 Eshallots 4 cloves garlic 4 cups mushrooms 1 cup Dark Beer 1/2 tsp salt 1 tsp sugar 1 tbsp balsamic vinegar 1 tsp potatoe starch Preparation: For the sauce: Peel shallots and garlic and cut into fine cubes. Quarter the mushrooms. Sauté the garlic and shallots in the butter for about 5 minutes over medium heat. Turn up the heat and add the mushrooms, fry for about 20 minutes until the resulting liquid has almost evaporated. Deglaze with beer and beef stock and