Dylan Nobert

fat kid at heart
follow if ur hungry 😋
📧: [email protected]
My recipes ⤵️

11/07/2026

Nashville Hot Chicken & Waffles 🧇 Howlin’ Ray’s at Home Part 3/3

Legitimately one of the best dishes I’ve ever made. If you’re going to make ONE thing from this series, it needs to be this 🤤

Parts 1 & 2 were posted earlier this week! Check them out if you missed them.

Get all of my full detailed recipes in bio 🔗

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CONDENSED RECIPE 👇

1️⃣ MARINATE: Whisk 2 cups buttermilk, ½ cup pickle juice, 2 tbsp hot sauce, 1 egg, kosher salt, garlic powder, onion powder, mustard powder, paprika, white pepper, cayenne & optional MSG. Add 6 chicken tenders, cover & refrigerate at least 4 hours, ideally overnight.

2️⃣ SYRUP: Gently warm butter, honey, maple syrup, & apinch of salt, whisking until melted & combined. Rewarm before serving.

3️⃣ FIRST DREDGE: Mix 3 cups flour, 1 cup cornstarch, 1 tbsp baking powder, kosher salt, garlic powder, onion powder, mustard powder, paprika, white pepper, cayenne & optional MSG. Drizzle in 3–4 tbsp chicken marinade and mix to create craggly bits. Dip chicken in marinade → press into flour → rest on a rack 10 minutes.

4️⃣ WAFFLES: Mix 3 cups flour, ¼ cup cornstarch, ¼ cup sugar, 1 tbsp baking powder, ½ tsp baking soda & 1 tsp fine salt. Separately whisk 4 egg yolks, 2½ cups buttermilk, ½ cup melted butter & 2 tsp vanilla. Stir wet into dry just until combined. Beat 4 egg whites to soft peaks & gently fold in. Cook in a greased waffle maker until golden, about 4–6 minutes each. Keep uncovered on a rack in a 200°F oven.

5️⃣ SECOND DREDGE & FRY: Dip chicken back into marinade, then press into flour again. When the waffles are nearly finished, fry chicken in batches at 350°F for about 3–5 minutes, until crispy & 165°F internal. Drain on a clean rack.

6️⃣NASHVILLE HOT OIL: In a heatproof bowl, combine cayenne, paprika, dark brown sugar, garlic powder, onion powder, mustard powder, black pepper, kosher salt & optional MSG. Carefully ladle in 1–1½ cups hot fry oil & whisk for 1-2 minutes to let bloom. Dunk or brush onto chicken.

7️⃣ STACK & SERVE: Stack 2–3 waffles, top with 3 tenders & drizzle with warm honey-maple butter syrup. Add butter, powdered sugar & dill pickles if desired. Serve immediately and enjoy, friends :)

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11/05/2026

Howlin’ Ray’s Comeback Sauce 😋 Howlin’ Ray’s at Home Part 2/3

Perfect for homemade Nashville hot chicken, but this sauce can be used for almost anything!

NASHVILLE HOT CHICKEN & WAFFLES (part 3) DROPPING SOOOOON

Get all of my recipes in bio 🔗

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INGREDIENTS

-1 cup mayonnaise
-3 tbsp ketchup
-2 tsp Dijon mustard
-2 tsp Worcestershire sauce
-2 tsp fresh lemon juice
-2 tsp hot sauce of choice (I used Nick DiGiovanni Osmo magic sauce)
-1 tsp paprika
-1 tsp garlic powder
-½ tsp onion powder
-½ tsp freshly ground black pepper
-Kosher salt (to taste)

INSTRUCTIONS

Whisk all ingredients together until smooth. Season with kosher salt to taste. Cover and refrigerate for at least 2 hours, preferably overnight (the longer it sits, the better it tastes). Store in the fridge for up to 2 weeks!

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11/03/2026

Howlin’ Ray’s Nashville Hot Chicken at Home 🔥 Howlin’ Ray’s at Home Part 1/3

Send this to your mom so she can make it for you ❤️‍🔥

Comeback Sauce + Nashville Hot Chicken & Waffles recipes dropping SOON 😎

Full detailed recipes in bio 🔗

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CONDENSED RECIPE 👇

1️⃣ MARINATE: Pound 2 boneless chicken thighs to ½” thick. Whisk 2 cups buttermilk, ½ cup pickle juice, 2 tbsp hot sauce (Osmo magic sauce), 1 egg, kosher salt, garlic powder, onion powder, mustard powder, paprika, white pepper, cayenne & optional MSG. Add thighs + 6 tenders, cover & refrigerate at least 4 hours, ideally overnight.

2️⃣ COMEBACK SAUCE: Mix mayo, ketchup, hot sauce, Dijon, Worcestershire, lemon juice, paprika, garlic powder, onion powder, black pepper & salt. Refrigerate for at least 2 hours. FULL RECIPE DROPPING SOON 🔥

3️⃣ DOUBLE DREDGE: Mix 3 cups flour, 1 cup cornstarch, 1 tbsp baking powder, kosher salt, garlic powder, onion powder, mustard powder, paprika, white pepper, cayenne & optional MSG. Drizzle in 3–4 tbsp chicken marinade and mix to create craggly bits. Dip chicken in marinade → press into flour → rest on a rack for 10 minutes to hydrate flour → repeat marinade + flour before frying.

4️⃣ FRY: Heat neutral oil to 350°F. Fry in batches: tenders about 3–5 minutes; thighs about 5–7 minutes, until golden, CWISPY & 165°F internal. Drain on a clean wire rack.

5️⃣ NASHVILLE HOT OIL: In a heatproof bowl, combine cayenne, paprika, dark brown sugar, garlic powder, onion powder, mustard powder, black pepper, kosher salt & optional MSG. Carefully ladle in 1–1½ cups hot fry oil & whisk for 1-2 minutes to let bloom. Dunk or brush onto chicken.

6️⃣ SERVE: Enjoy with comeback sauce—or pile onto a buttered, toasted brioche bun with slaw, dill pickles & extra sauce. Serve immediately and enjoy, friends :)

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11/02/2026

Everything you need to make Howlin’ Ray’s Nashville Hot Chicken BETTER at home 🔥

Tomorrow the first of my 3 part Howlin’ Ray’s at Home Mini-Series drops, with episodes 2 & 3 being posted later this week 🤘

•EPISODE 1: Nashville Hot Chicken Tenders + the Chicken Sandwich
•EPISODE 2: Howlin’ Ray’s Comeback Sauce
•EPISODE 3: Nashville Hot Chicken & Waffles (my personal favorite)

Follow so you don’t miss any episodes! See you tomorrow 😎

10/28/2026

Animal Style Patty Melts 🍔 In-N-Out at Home Part 5 🔥

In-N-Out Burger pls put this on your menu

These patty melts have crispy toasted buns, melted American cheese, caramelized onions, pickles, juicy mustard grilled patties, and a burger sauce made with Midwest Fresh spicy bacon jam 🤤

Check out Episodes 1-4 posted on my page! Get this recipe (and all of my full detailed recipes) in bio 🔗

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CONDENSED RECIPE 👇

1️⃣ BACON JAM SPREAD: Mix mayo, ketchup, yellow mustard, spicy Bacon Jam, finely diced dill pickles, pickle juice, paprika, grated garlic, optional MSG, salt & pepper. Refrigerate while cooking.

2️⃣ ONIONS: Finely dice 2 large yellow onions. Cook in butter or oil with salt & a pinch of sugar over medium heat until softened. Reduce to medium-low and cook until caramelized, about 35–45 minutes total. Add splashes of water as needed to prevent burning.

3️⃣ BURGERS: Divide 14 oz ground beef into four balls. Press into patties in a hot skillet over medium-high, season with salt + pepper + garlic, and sear 2–3 minutes. Spread yellow mustard on top, flip mustard-side down, and top each with American cheese. Cook until 160°F internal and the cheese is melted, then stack two patties per burger.

4️⃣ BUILD & TOAST: Melt butter in a skillet over medium-low. Add bottom buns cut-side DOWN, then American cheese, spread, pickles, double patties, more spread & caramelized onions. Add top buns cut-side UP. Toast 2–3 minutes per side until golden and crispy, adding more butter when flipping. Serve immediately and enjoy, friends :)

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10/27/2026

Open Fire Meat Up clean sweep in jorts?! Hell yeah brother 😎

So fn proud of the entire Midwest Fresh team for pulling off an INSANE victory at Alejo Marcelo Martinez Frugoni’s Open Fire Meat Up by taking home first place in People’s Choice AND Judge’s Choice with a score of 99.67/100 points 🤯 and a HUGE shoutout to my wife for getting out of her comfort zone and joining me on this adventure again 🫶

I’m still kinda speechless but got to hang out with some amazing people and wanted to share some of my favorite moments from the weekend. I love this team and can’t wait to compete with them again at Memphis In May 🤘

THE MIDWEST FRESH TEAM 🐐
Kevin Grider
Alf's Kitchen
Audrey Viele-Nobert
Cole Newman
603 Bar-B-Q
Bobby Marcotte
BigSexyBBQRub (Robert Jenkins)
goldies_grills

Another huge shoutout to everyone else on the team who was running around, helping out, and getting us whatever we needed when we needed it - we couldn’t have done any of this without every single person doing their part. See y’all next year 🥩

10/20/2026

Air Fried vs Deep Fried Chicken - choose your fighter 🥊

Recipes for both (and all of my other recipes) in bio 🔗

10/15/2026

Beef Arayes 🥩 | Rating Sandwiches From Around the World 🌎

I’m trying, rating, and ranking the world’s most popular sandwiches to find the ultimate Sandwich King 👑 I’m thinking about making merch for the winner of this series…..what do you think??

Comment which famous sandwich you think deserves to be on the list ⤵️

Shoutout .magmitt for the sick magnetic oven mitt 😎 🫶

👉 full detailed recipes in bio 🔗

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CONDENSED RECIPE:

Tahini-Yogurt Sauce:
Mix Greek yogurt, tahini, lemon juice, grated garlic, cumin, and salt. Thin with cold water until smooth, then set aside.

Beef:
Mix onion + garlic + parsley in a food processor. Squeeze out the excess liquid and mix with ground beef, salt, allspice, paprika, cumin, black pepper, cinnamon, cayenne, pomegranate molasses, and olive oil.

Stuff:
Cut two pocket pitas in half. Spread a thin layer of beef inside each pocket, add small pieces of low-moisture mozzarella, then cover with more beef. Press the filling evenly all the way to the edges.

Grill:
Brush the pitas lightly with olive oil. Grill the exposed meat edge for 2-3 minutes, then grill each flat side for 2–3 minutes. Briefly grill the remaining edges until lightly charred and crispy.

Finish & serve:
Transfer to a baking sheet and bake at 400°F for 6–10 minutes, or until the beef reaches 160°F. Rest for 2–3 minutes. Serve hot with the lemon-tahini yogurt sauce. Dip and enjoy, my friends :)

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These Middle Eastern Arayes are made with pita stuffed with seasoned beef and melted mozzarella, brushed with olive oil, and grilled until crispy. Served with a creamy lemon-tahini yogurt sauce, this easy at-home version shows you how to make the iconic meat-stuffed pita!

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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Address

UNO Lakefront Arena Festival Grounds
New Orleans, LA
70122

Website

https://www.provecho.co/dylannobert, https://dylannobert.ck.page/814e06cf43, https://beacons.ai/dylannobert

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