We don't follow standard recipes

we execute Protocols

Relying entirely on gravimetric math and thermal dynamics, these declassified field manuals eliminate guesswork and engineer perfect results. Operator Perk: Procure Standard Issue gear from the Armory to gain clearance for our Monthly Declassified Briefing, delivering a new, exclusive protocol directly to your comms channel every 30 days.

PROTOCOL DBP-C1: Double-Bone Porcine Matrix The Briefing: A 48-hour wet cure balances smoke and heat, while aggressive desiccation ensures a deep, charred pepper crust under a 1,500°F radiant bath.

The Payload:

  • 4 Double-Bone Pork Chops

  • Hydro-Matrix: 2000g Filtered Water, 45g Kosher Salt, 15g Morton's Tender Quick, 80g Dark Brown Sugar, 45g Apple Cider Vinegar, 5g Ground Ginger, 15g Crushed Garlic

  • ZSC-1 Rub: 20g Coarse Black Pepper, 15g Smoked Paprika, 10g Dark Brown Sugar, 10g Garlic Powder, 10g Onion Powder, 5g Mustard Powder, 3g Rubbed Sage

  • Finish: 30g Smoked Lard, 4g Flaky Sea Salt

    Execution:

  • Heat 500g water to dissolve salt, sugar, cure, and ginger. Crash the temp with the remaining cold water, vinegar, and garlic.

  • Submerge chops ensuring zero air exposure and cold-store for 48 hours.

  • Extract, dry aggressively, and coat with ZSC-1 Rub (reserve a small amount for service).

  • Cold-smoke (180°F-200°F) to 110°F internal, then freezer-shock for 15 minutes.

  • Vacuum seal and sous vide at 140°F for 3 hours.

  • Extract, dry completely, and sear in a 1,500°F broiler with smoked lard for 60 seconds per side.

  • Dust with reserved ZSC-1 rub and flaky sea salt immediately upon extraction.

PROTOCOL LPG-W1: Engineered Lemon Pepper Garlic Wings The Briefing: Execute a dual-phase thermal deployment utilizing an alkaline desiccant primer to achieve maximum surface shatter, coated in a high-viscosity kinetic citrus emulsion.

The Payload:

  • 18 Whole Chicken Wings (approx. 1600g)

  • Desiccant Primer: 12g Kosher Salt, 8g Baking Powder, 4g Regular Black Pepper

  • Citrus Emulsion: 113g Unsalted Butter, 30g Fresh Lemon Juice, 6g Lemon Zest, 12g Garlic Powder, 6g Coarse Black Pepper, 15g Tabasco

    Execution:

  • Pat wings bone-dry and toss in the desiccant primer.

  • Rack over a tray and refrigerate uncovered overnight to cryo-cure.

  • Smoke at 225°F for 45-60 minutes.

  • Transfer to a 425°F Air Fryer for 10 minutes to shatter-crisp the skin.

  • Melt butter with garlic, coarse pepper, and zest, then whisk in lemon juice and Tabasco.

  • Toss hot wings in the emulsion and serve.