Skoy Recipes

Batch-cooking recipes optimized for flavor and storage.

Main
Oven-Roasted Pulled Pork
Two 8 lb shoulders, low and slow at 275°F. Carolina-style with soy, mustard, and full-strength apple cider vinegar.
9–11 hrs ~10 lbs yield 20+ servings Batch cook
Main
Electrolyte-Optimized Corned Beef Brisket
Precision equilibrium cure with KCl-enhanced potassium. Split into crispy flat slices and pressed point hash for morning meal prep.
5–10 day cure ~8 servings 30 min active Meal prep
Main
Baby Back Ribs with Skoy Sauce Glaze
Three racks foil-wrapped and slow-cooked hands-off, then double-glazed with Skoy Sauce for a caramelized lacquer finish. Minimal active time.
3 hr 15 min 3 racks / ~9.5 lbs Foil-wrapped Low & slow
Main
Chicken to Curry Flavor
6 lbs of bone-in skin-on thighs, dry-brined and roasted at 425°F with a layered curry rub. Tajín finishes half the batch for bright citrus variance.
1–24 hr brine + 45 min 6 lbs thighs 425°F roast Batch cook
Side
Guy's Loaded Mash
Loaded-baked-potato flavor, Instant Pot speed. Russets, butter, sour cream, ranch packet, melted sharp cheddar on top. Batch it, eat it all week.
~30 min 3.5 lbs potatoes Instant Pot Batch cook
Sauce
Skoy Sauce — Carolina Barbeque
Vinegar-forward mustard sauce with Worcestershire, butter, and red pepper flakes. Thin, punchy, and built to last. Printable jar label included.
10 min ~1 liter 4× scaling included