Have you heard the good word? I have been newly introduced to the magic that is the air fryer. This big beautiful device cranks out delicious meaty morsels like a 2020 wizard box. I've only used it for meat obviously, but the potential for amazing dishes seems to be endless. The first thing I prepared in an air fryer was meatballs. 2 Pounds of Ground Beef 2/3 cup powdered parmesan cheese 4 egg yolks 1/4 cup water (or beef bone broth) 3 tsp salt 2 tsp pepper I mixed this up in a bowl and formed... I think nine fat meatballs. I set the air fryer for what I'm guessing is the "Steak" symbol. (20 min @ 370) They were wonderful. I've made them again several times, trying different seasonings. I even got fancy and threw in a handful of shredded mozzarella the other day. The basic one above is still probably my favorite. The meatballs go well with a sauce of dijon mustard, egg yolks, and butter. There's nothing special about that sauce either. I just put those things in a bowl and stir it until it's all smooth. Then I graduated to bacon. Bacon was a little trickier than meatballs. The economy of space inside the air fryer is not accomodating to long strips of bacon. The first time I just cut the slices in half and lay them out in the slotted bottom pan. Can't get a lot in there, maybe three slices worth. It turned out well. The bacon was crispy but not burnt. I kept a close eye on it because I was worried about this. I can't speak for the temperature or the length of time. I believe I cooked it at 350 for less than 10 min. The bacon was thin so it was touch and go there for a bit. The second time I cooked bacon, I had a plan. I decided to roll the bacon up into very narrow pinwheels. In my mind, they would look like bacon roses, but that didn't happen. Although, they were good. They did not have the crispy texture of bacon. They were a little more toothy but still very bacony. The last time I cooked bacon in the air fryer, I used thick-cut bacon. Still, I cut it in half and cooked it in batches. The thicker bacon made for the best texture of the methods I had tried. Cooking as many as I could fit laying flat at 350 for 8 minutes proved to be the best timing. The bacon was firm enough to scoop scrambled eggs and not bend or break. Delicious! Finally, tonight I completed the trifecta by cooking steak in an air fryer. I got a thick cut filet and coated it with bacon grease and a hefty coating of coarse steak rub. 15 min at 370 produced a medium-rare steak I would've been impressed with at a steak house. I ate it alongside some crumbly aged cheddar. Then I got steak happy and threw in a couple of New York strip steaks an inch thick. I cooked these a little longer, thinking they would need it as there was more meat in the tray. This was not true. 18 minutes at 370 gave me two well-done NY strips. The flavor was still there though. Everything that comes out of this fryer tastes good. Tomorrow is a new day though and I have ribeyes on the thaw.