Dylan Nobert

10/13/2026

Lazy Pretzel Roll French Dip Sandwiches 🥖🥩

Lazy French Dip recipe for my wife 🤘Slow cooked shredded beef, a tangy horseradish sauce, melty provolone cheese, and a rich au jus to dip it in is the perfect cozy meal for fall 😋

👉 link to all of my detailed recipes in my bio 🔗

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CONDENSED RECIPE:

Slow Cooker Beef: Season + sear a chuck roast (optional, but worth it), then slow cook for 6-8 hours with beef broth, beef bouillon, onion, garlic, Worcestershire, soy sauce, thyme, garlic powder, onion powder & bay leaves until fall-apart tender.

Horseradish Sauce: Mayo, sour cream, prepared horseradish, lemon juice, Worcestershire, chives, garlic powder, salt & pepper. Mix until smooth.

Build: Strain and reduce the cooking liquid into a rich au jus. Shred the beef and toss with a little au jus. Toast Brioche Pretzel Rolls, spread on the horseradish sauce, add beef, provolone, broil until melted, finish with crispy fried onions, the top bun, and serve with the hot au jus for dipping and enjoy, friends :)

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10/08/2026

Honey Chipotle Chicken Mac & Cheese for my neighbors! 🧀

I accidentally made enough mac & cheese to feed a small village, so we donated the rest to our neighbors! Turns out people love free food lol what should I make for my neighbors next?

FULL DETAILED RECIPES IN BIO 🔗

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Condensed Recipe (half the size of what I made haha) ⤵️

MARINATING CHICKEN: Cut 3 chicken thighs into bite-sized pieces and marinate overnight in buttermilk, egg, pickle juice, adobo sauce, and plenty of seasonings.

HONEY CHIPOTLE GLAZE: Simmer honey, adobo sauce, brown sugar, garlic, and a splash of water until glossy. Finish with fresh lime juice + salt and set aside.

PASTA & CHEESE SAUCE: Cook 1lb of cavatappi just shy of al dente in salted boiling water. For the cheese sauce, sauté shallots and garlic in butter, then add flour to make a roux. Gradually whisk in whole milk and heavy cream before adding adobo sauce, Dijon, smoked paprika, garlic powder, onion powder, salt, and pepper. Reduce the heat and melt in sharp cheddar, Gouda, Pepper Jack, mozzarella, and American cheese. Fold in the pasta, adding a splash of pasta water if needed.

BUILD: double layer the mac with even more cheese and bake at 375°F for 20–25 minutes, or until bubbly and golden brown. Broil at the end for an extra crispy top.

FRYING CHICKEN: Combine flour, cornstarch, baking powder, and seasonings of your choice for the chicken dredge. Mix in a little marinade to create extra-craggy pieces, coat the chicken, then fry at 350°F until golden, CWISPY, and cooked through (to 165°F internal).

FINISH: Toss or brush the chicken with the honey chipotle glaze, pile it over the baked mac, and finish with homemade ranch, extra glaze, and green onions.

Full measurements and detailed instructions are on my website in bio! ENJOY, FRIENDS :)

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10/06/2026

KFC’s SECRET Fried Chicken Recipe… But Better at Home 🍗

I choke slammed Colonel Sanders and stole his secret 11 herbs & spices recipe, then turned it into to one of the best fast food at home meals I’ve ever made 🤤

👉 Full detailed recipes in bio 🔗

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CONDENSED RECIPE:

KFC “Secret” 11 Herbs & Spices
Mix together kosher salt, garlic powder, smoked paprika, black pepper, white pepper, thyme, oregano, mustard powder, ginger, basil, celery seed, and a little MSG (optional, but highly recommended). Reserve ⅓ for the marinade and ⅔ for the dredge.

Chicken + Marinade
Whisk together buttermilk, eggs, pickle juice, and ⅓ of the seasoning blend. Add chicken thighs + drumsticks, fully submerge, cover, and refrigerate overnight (or at least 4 hours).

Double Dredge
Combine flour, cornstarch, baking powder, and the remaining seasoning blend. Mix in a few spoonfuls of the marinade to create craggly bits. Remove the chicken from the marinade → dredge in the flour → back into the marinade → back into the flour (pressing and squeezing to fully coat)

Fry
Heat oil to 350°F. Fry until deeply golden brown and cooked to 165°F internal (thighs: 6–8 mins, drumsticks: 10–12 mins). Drain on a wire rack and hit with a little extra salt while they’re still hot.

Serve
Serve as-is or turn it into the best fried chicken sandwich with a toasted brioche bun, my upgraded KFC Buffalo Ranch (recipe posted on my page), dill pickles, and more buffalo ranch 🔥

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10/01/2026

Recreating the viral Golden Diner Pancakes 🥞

Waffles > pancakes 🧇

You can get this recipe and all of my full detailed recipes in bio 🔗

What viral restaurant recipe should I recreate next??

09/29/2026

Green Chile “French Dips” 🔥

This is a contender for one of my favorite sandwiches of all time 🤤

👉 full detailed recipes in my bio 🔗

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CONDENSED RECIPE ⤵️

Roast the Green Chiles: Roast fresh green chiles over an open flame, grill, broiler or air fryer until blistered and charred. Cover + steam for 10 min → peel → remove stems/seeds → chop. Reserve some for the pork, sauce & au jus.

Green Chile Pork: Cut pork butt into large chunks → season + hard sear → deglaze with chicken broth. Slow cook with roasted green chiles, chicken broth, roasted garlic bouillon, onion, garlic, Worcestershire, oregano, coriander, onion powder, cumin & bay leaves until fall-apart tender.
-Pressure cooker: Use less broth → HIGH 60 min → 15-min natural release.

Green Chile Horseradish Sauce: Mayo, sour cream, roasted green chiles, prepared horseradish, lime juice, Worcestershire, chives, garlic powder, salt & pepper. Blend until smooth + refrigerate.

Green Chile Au Jus: Strain the pork cooking liquid + skim excess fat → reduce 10–15 min until rich and concentrated → remove from heat + whisk in cold butter and fresh lime juice. Shred the pork + toss with a little au jus.

Build: Butter + toast French rolls → green chile horseradish sauce → shredded pork → pepper jack → broil until melted → crispy fried onions → more sauce. Top the hot au jus with chopped green chile + diced white onion and serve alongside.

DUNK AND ENJOY MY FRIENDS 🤌🌶️

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09/25/2026

09/22/2026

Korean Popcorn Chicken 🔥

I’ll be at The National Fried Chicken Festival all weekend (October 2nd - 4th) hanging out and eating good food 😋 I’ll be demoing this recipe live on the Mike’s Amazing Culinary Stage on Sunday @ 3:35pm CDT! Come by, check out the demo, and say what’s up 😎

👉 get all of my full detailed recipes in bio 🔗

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CONDENSED RECIPE:

Marinade:
Marinate cubed chicken thighs in buttermilk, egg, soy sauce, fish sauce, garlic powder, onion powder, smoked paprika, pepper + optional MSG for at least 4 hours, ideally overnight.

Homemade Ranch:
Mix mayo, sour cream, buttermilk, fresh dill, parsley & chives, grated garlic, onion powder, salt + pepper. Refrigerate until ready to serve.

Dredge:
Combine flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, pepper, salt + optional MSG. Mix in a few spoonfuls of the marinade. Press the marinated chicken firmly into the dredge until heavily coated. Shake off the excess and rest on a rack for 10 minutes.

Fry:
Fry at 350°F for 6–7 minutes until golden, crispy + 165°F internal. Work in batches so you don’t overcrowd your pot.

Korean Sauce:
Combine gochujang, Sriracha ketchup, mirin, soy sauce, honey + brown sugar. Simmer for 4–5 minutes, then kill the heat and stir in freshly grated garlic + rice vinegar.

Finish:
Toss the crispy chicken with just enough warm Korean sauce to coat, then finish with sesame seeds + sliced green onions. Dip in homemade ranch, serve over rice, or destroy the entire bowl by itself. Enjoy, friends :)

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09/17/2026

Bacon Jam Burger Sauce 🥓

Sauce used on my from my last video! This is one of my favorite burger sauces of all time 😋

👉 all of my recipes in bio 🔗

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INGREDIENTS
-½ cup mayonnaise
-2 tbsp hot honey
-1 tbsp .fresh bacon jam
-1 tbsp dijon mustard
-1 tsp apple c***r vinegar (or pickle juice)
-2 tbsp chopped dill pickles (or chopped pickled Jalapenos)
-Salt, pepper, smoked paprika, & garlic powder to taste

INSTRUCTIONS
-Make the burger sauce by combining all ingredients in a glass jar, mixing until fully combined, and covering with a lid. This can be stored in the fridge for up to 2 weeks!

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09/15/2026

Recreating the Viral NADC Burger 🍔

What viral recipe should I recreate next??

Shoutout to NADC Burger Neen Williams for making one of the best smash burgers ever 🐐🐐🐐

TechDeck 🛹

👉 full detailed recipes in bio 🔗

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CONDENSED RECIPE (my version):

Bacon Jam Burger Sauce:
Mix mayo, hot honey, Midwest Fresh bacon jam, Dijon, a splash of apple c***r vinegar or pickle juice, chopped dill pickles, smoked paprika, garlic powder, salt & pepper. Refrigerate for at least 2 hours if you have time.

Smash Burgers:
Smash two balls of 75/25 Wagyu beef VERY thin on a ripping-hot skillet. Season with salt, pepper & garlic powder, then top each with thinly sliced white onions. Cook until a crust forms. Lower the heat, flip the patties and top each with American cheese. Cover until melted and the onions are caramelized, then stack and set aside.

Toast:
Butter + toast a potato bun until golden brown.

Build:
Toasted bottom bun → bacon jam burger sauce → dill pickles → double Wagyu smash patties with onions + American cheese → more sauce → pickled jalapeños → top bun.

Enjoy, friends :)

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09/10/2026

Garlic Honey Buffalo Fried Chicken 🔥

Crispy fried chicken coated in a spicy garlic honey buffalo glaze & dipped in ranch dressing to cool everything down 😋

👉 Full detailed recipes in bio 🔗

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CONDENSED RECIPE ⤵️

Overnight Marinade (4 hrs minimum):
Whisk together buttermilk, eggs, pickle juice, hot sauce, kosher salt, garlic powder, onion powder, smoked paprika, black pepper, mustard powder, and a pinch of MSG. Add chicken thighs and drumsticks, fully submerge, cover, and refrigerate overnight.

Seasoned Flour:
Mix flour, cornstarch, baking powder, and the same dry seasonings used in the marinade. Stir 3–4 tbsp of the chicken marinade into the flour to create craggly bits for an extra crispy coating.

Double Dredge + Fry:
Remove the chicken from the marinade and dredge in the seasoned flour, pressing firmly to coat. Dip back into the marinade, then dredge one more time in the flour. Fry at 350°F until golden brown & CWISPY (165°F internal - about 6–8 minutes for thighs and 10–12 minutes for drumsticks). Drain on a wire rack.

Garlic Honey Buffalo Sauce:
Melt butter over low heat. Add grated garlic and cook for about 30 seconds until fragrant. Whisk in Frank’s RedHot Wingz Sauce, honey, Worcestershire sauce (optional), and black pepper. Simmer 2–3 minutes until glossy.

Finish:
Toss the fried chicken in the warm garlic honey buffalo sauce (or brush it on to keep the coating extra crispy). Garnish with chives or green onions, serve with ranch, and enjoy, friends :)

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