u/CookinWidKunchi

I just want one more, this time

Smoke 'n Fried chicken wings using the weber kettle & the vortex. 1 chimney full of lit Duraflame charlogs dumped in the virtex and load up your chicken wings. Add a couple wood chunks for smoke. Allow the wings to cook for 1 hour. By this time your heat should be enough to heat your oil for frying these wings. Flash fry for 3-5 minutes and enjoy. Sauce or no sauce?

Smoke and fried wings on the weber kettle using the Vortex. High heat for an hour then flash fried. Pecan wood for smoke.

American Delight, a grilled slice of pound cake topped with a berry compote and whipped cream.

For me, live fire is my top preference. Second is reverse seared. Gotta be served up with a bomb Chimichurri to set it off.

Prime rib burger grilled over B&B hickory lump charcoal. Topped with aged White Cheddar, tomato slices, mayo, ketchup, and covered with a homemade blueberry Chipotle bacon jam on a toasted sesame seed bun.

This video drops Thursday. Pineapple grilled over charcoal on the weber kettle then cake assembled and smoked 350-375°F usimg hickory wood chunks until done(about 45 mins). Would you try this recipe?

I recently posted a pulled pork video, and I was accused of braising my pulled pork. Here's proof. Pork butts produce it's own moisture. I never add any liquid, not even spritz. The pork was smoked on the Oklahoma Joe's Bronco drum smoker using Duraflame Charlogs and mesquite chunks. 6 hours in the smoke, 2 hrs in the foil pan.

What team are you on? #teamnospritz

Pulled pork on the Oklahoma Joe's Bronco drum smoker is so easy, even a caveman can do it. As long as you have figured out your fire management for the drum, you will have consistent delicious results always.

Not really a game changer, but it could change the game for ypu. Here's my process with seasoning my chicken for the grill. I add my dry rub(s) and some oil to the bowl, make a paste, then add your prepared chicken in the bowl and toss around. The oil and the rub creates a marinade like paste that provides even distribution of the seasonings and the desired color. These were cooked on my Weber Searwood XL pellet grill at 350°F for 45 minutes feathered side up, them flipped feathered side down for an additional 10 minutes. Perfectly crispy skin and juicy meat especially on your dark meat. How do you do it? #cookinwidkunchi #bbq

Where do you fall on the spectrum? I feel like it's so hard for the internet to agree on what a steak that's done well looks like.

Felt like tapping into the culture today. Rice and peas, some grilled chicken, baby broccoli with the fried sweet plantain. How was your Sunday?

I mean beef?

Sauce or no sauce?

Chicken wings seasoned up with the Jamaican Jerk dry rub and some salt and pepper. Grilled up with B&B charcoal and mesquite chunks on the Weber Kettle. The fire dial was under the grate to diffuse the heat evenly. Flip wings after the first 20 minutes and then glaze after a total of 60 minutes. After the glaze, do not leave on the grill too long as it will burn due to the sugars. Enjoy! #cookinwidkunchi

What do you think of this combination? Cooked on the Weber Kettle over B&B charcoal and post oak wood chunks.

Make these bomb pulled pork quesadillas. Slow smoked pulled pork in my Bronco drum smoker until probe tender, shredded for dinner. Quesadillas made on the griddle. Do you want this recipe?

Would you try this? #cookinwidkunchi