Jamaican Jerk half chickens on the Weber Kettle, using @duraflamegrilling charlogs, and @bbcharcoal wood chunks. Marinated overnight with my homemade Marinade and dry rub. 375°F until breast meat reaches 150°F then do a quick direct sear. I glazed with my Rum'n Jerk BBQ sauce (coming soon) until breast meat gets to 160°F. Rest for 10 minutes or so then serve.
Mexican Style Street Corn
Grill corn over charcoal to get some char flavor and a little color until done. For this setup you need a medium heat bed of lit charcoal.
The Dressing
1 cup mayo, 1 cup sour cream, ¼ cup heavy cream, blaxican Fajita seasoning(or your favorite fajita blend), juice and zest from 1 lime, salt and pepper.
Cheese mixture
1½ cup crumbled cotija cheese, 1 handful chopped cilantro, 1 tbsp of the fajita seasoning mix.
After corn is cooked, rest the corn while you make the dressing so it cools down. Then glaze the corn with the dressing and then roll it around in the cheese mixture until fully coated. Serve and enjoy. #cookinwidkunchi
The misconception that more smoke equals better BBQ is a persistent one. In reality, an abundance of dirty smoke overwhelms your food with harsh flavors. The ideal scenario is to achieve a thin layer of clean smoke that gently infuses your barbecue with a smoky taste.
So, how do you avoid dirty smoke? Always practice good fire management. Adjust your smoker's vents to ensure proper airflow. The delicate balance of airflow and heat, along with the appropriate fuel, creates the delicious heat and smoke we crave on our smoked meats. Use dry, seasoned wood and avoid mistakes like overloading the firebox, using wet wood, or choking out your fire. By achieving clean combustion, you'll be well on your way to perfectly smoked barbecue.
Jamaican Jerk Pork on the Bronco drum smoker
Pork should sliced into 1 inch slices and marinated in my homemade Jamaican Jerk Marinade overnight.
Setup the minion method in the drum smoker, get temperature to run between 250-275. Cook the Pork for 1 hour flip at the 30 minute mark.
After 1 hour, place Pork into a foil pan and cover tightly. Cook for 1 hour and then remove from the pan and place back on the grates over the fire.
About 15-20 minutes for a final kiss of smoke.
Remove and rest meat for 10 minutes.
Chop into bite size pieces and remove bones.
Pollo Asado Wings with Avocado Lime Ranch
If you’re looking to elevate your wing game, these Pollo Asado Wings deliver bold, smoky, citrus-infused flavor with a crisp bite. Tossed in my go-to marinade and served alongside a velvety, kickin' Avocado Lime Ranch, this recipe is built for cookouts, tailgate parties, or any night you need top-tier wings.
A Quick Pitmaster Tip: The Cilantro Switch
You might notice something missing if you’ve checked out my Pollo Asado Wing video—there is no fresh cilantro in the marinade itself.
That is intentional! When cooking over fire for a long time, delicate fresh herbs like cilantro burn, leaving behind a harsh, bitter taste on the skin. To keep that bright, herbaceous flavor front and center without scorching it, we leave cilantro out of the marinade and blend it fresh right into our creamy dipping sauce instead. You get all the fresh herb flavor with zero bitter burnt bits.
Ingredients
For the Wings
4–5 lbs chicken wings (flats and drums)
1 batch Ultimate Fajita Marinade
B&B Charcoal & cherry wood for smoking
For the Avocado Lime Ranch Dipping Sauce
1 cup whole milk
2 tbsp ranch seasoning powder
1 Hass avocado, pitted and peeled
½ bunch fresh cilantro
1 fire-roasted jalapeño (seeded if you prefer less heat)
1 tbsp Blaxican Fajita Seasoning
1 tsp salt and pepper mix
Step-by-Step Instructions
Step 1: Prep & Marinate
Submerge chicken wings in the Ultimate Fajita Marinade and cover.
Place in the refrigerator and let marinate for 5 hours to allow the citrus and spices to penetrate the meat.
Remove wings from the marinade and arrange them on a wire rack. Let them sit and dry off slightly—drying the skin beforehand is crucial for achieving maximum crispiness on the grill.
Step 2: Blend the Dipping Sauce
Add all dipping sauce ingredients (milk, ranch powder, avocado, cilantro, fire-roasted jalapeño, Blaxican Fajita Seasoning, and salt & pepper) into a high-speed blender or food processor.
Blend on high until completely smooth and creamy.
Transfer to a jar or squeeze bottle and store in the fridge to let the flavors meld while the wings cook.
Step 3: Fire Up the Weber Kettle
Set up your Weber Kettle using the Vortex setup and the new Vortex grate from LavaLock Products.
Dump a hot chimney of charcoal directly into the center of the Vortex to set up an intense indirect heating zone around the perimeter of the grate.
Step 4: Cook the Wings
Arrange the dried chicken wings in a circular pattern around the outer ring of the grate (indirect heat zone).
Cover with the kettle lid, keeping all vents open to draw hot air up and around the wings.
Cook for 50 to 60 minutes, depending on your preferred level of crispiness and doneness.
Check internal temperatures with an instant-read thermometer. Pull the wings once every piece hits an internal temperature of 175°F or higher—this higher internal temp breaks down the connective tissue and renders the fat, leaving you with tender, juicy meat and crackling skin.
Serving Suggestion: Platter up those fiery Pollo Asado wings fresh off the grate, pile them high, and serve immediately alongside a big bowl of chilled Avocado Lime Ranch for dipping!
Pollo Asado Wings with Avocado Lime Ranch
If you’re looking to elevate your wing game, these Pollo Asado Wings deliver bold, smoky, citrus-infused flavor with a crisp bite. Tossed in my go-to marinade and served alongside a velvety, kickin' Avocado Lime Ranch, this recipe is built for cookouts, tailgate parties, or any night you need top-tier wings.
A Quick Pitmaster Tip: The Cilantro Switch
You might notice something missing if you’ve checked out my Pollo Asado Wing video—there is no fresh cilantro in the marinade itself.
That is intentional! When cooking over fire for a long time, delicate fresh herbs like cilantro burn, leaving behind a harsh, bitter taste on the skin. To keep that bright, herbaceous flavor front and center without scorching it, we leave cilantro out of the marinade and blend it fresh right into our creamy dipping sauce instead. You get all the fresh herb flavor with zero bitter burnt bits.
Ingredients
For the Wings
4–5 lbs chicken wings (flats and drums)
1 batch Ultimate Fajita Marinade
B&B Charcoal & cherry wood for smoking
For the Avocado Lime Ranch Dipping Sauce
1 cup whole milk
2 tbsp ranch seasoning powder
1 Hass avocado, pitted and peeled
½ bunch fresh cilantro
1 fire-roasted jalapeño (seeded if you prefer less heat)
1 tbsp Blaxican Fajita Seasoning
1 tsp salt and pepper mix
Step-by-Step Instructions
Step 1: Prep & Marinate
Submerge chicken wings in the Ultimate Fajita Marinade and cover.
Place in the refrigerator and let marinate for 5 hours to allow the citrus and spices to penetrate the meat.
Remove wings from the marinade and arrange them on a wire rack. Let them sit and dry off slightly—drying the skin beforehand is crucial for achieving maximum crispiness on the grill.
Step 2: Blend the Dipping Sauce
Add all dipping sauce ingredients (milk, ranch powder, avocado, cilantro, fire-roasted jalapeño, Blaxican Fajita Seasoning, and salt & pepper) into a high-speed blender or food processor.
Blend on high until completely smooth and creamy.
Transfer to a jar or squeeze bottle and store in the fridge to let the flavors meld while the wings cook.
Step 3: Fire Up the Weber Kettle
Set up your Weber Kettle using the Vortex setup and the new Vortex grate from LavaLock Products.
Dump a hot chimney of charcoal directly into the center of the Vortex to set up an intense indirect heating zone around the perimeter of the grate.
Step 4: Cook the Wings
Arrange the dried chicken wings in a circular pattern around the outer ring of the grate (indirect heat zone).
Cover with the kettle lid, keeping all vents open to draw hot air up and around the wings.
Cook for 50 to 60 minutes, depending on your preferred level of crispiness and doneness.
Check internal temperatures with an instant-read thermometer. Pull the wings once every piece hits an internal temperature of 175°F or higher—this higher internal temp breaks down the connective tissue and renders the fat, leaving you with tender, juicy meat and crackling skin.
Serving Suggestion: Platter up those fiery Pollo Asado wings fresh off the grate, pile them high, and serve immediately alongside a big bowl of chilled Avocado Lime Ranch for dipping!
Grilled Peach Cobbler
This recipe offers a delightful and innovative approach to preparing a beloved classic dessert, utilizing a smoker to impart a unique, smoky flavor profile. The core concept centers on combining fresh, grilled peaches—which develop a tender sweetness and char—with a simple, yet robust, batter. This process moves beyond traditional oven baking, introducing an element of outdoor cooking and low-and-slow heat management. The method specifically calls for finishing the cobbler with a carefully constructed caramelized topping. This topping, often a mixture of sugar, butter, and spices, melts and crisps as the dessert bakes on the smoker, creating a beautiful, crunchy contrast to the soft peaches and cake-like base. The final result is a rustic, flavorful dessert that marries the sweet, juicy essence of summer peaches with the depth and complexity that only smoking can provide.
6 ripened peaches (Peeled and quartered)
1 cup brown sugar
8 tbsp butter or shortening
Batter
1 cup flour
1 cup sugar
2 tsp baking powder
¼ tsp salt
1 can evaporated milk
Directions
Over hot coals, grill up Peeled and quartered peaches. Just grill marks and light charring.
After grilling, put them in a cast iron pan over the fire with brown sugar.
Cook over high heat until the peaches are slightly soft and the sugar makes a rich syrup.
Mix all batter ingredients together in a separate bowl. In a 12 inch cast iron skillet, melt butter. Remove from the smoker and pour batter into the hot skillet.
Use a spoon or spatula to spread the batter around. Spoon peaches and syrup into the batter as evenly as possible.
Top with pumpkin pie spice.
Cook in a smoker around 350-375 degrees for 40 minutes.
Remove from the smoker and serve warm. Topped with whipped cream or vanilla ice cream.
Here are some chicken drums on the park grill from our vacation Airbnb. These were cooked over direct heat. Fire started out hot but constant movement helped keep them from burning up too much. These were run until they were about 175°F+ internally.
I hope we're all toasting both sides of the bread for grilled cheese. And no, I'm not putting meat in my grilled cheese.
Pan-Seared Barracuda with Garlic Lemon Butter Sauce
Prep time: 15 minutes | Cook time: 12–15 minutes | Servings: 4
Ingredients
For the Barracuda:
2 lbs fresh barracuda fillets, portioned
2–3 tbsp Blaxican Fajita Seasoning
2 tbsp high-smoke point oil (such as avocado or canola oil)
For the Garlic Lemon Butter Sauce:
4 tbsp unsalted butter (divided: 1 tbsp for sautéing, 3 tbsp cold for finishing)
4 cloves garlic, finely minced
2 tbsp green onion whites, finely minced
3–4 fresh thyme sprigs
1/2 cup seafood stock
Zest and juice of 1 fresh lemon
2 tbsp capers (optional)
Pinch of salt and freshly cracked black pepper, to taste
For Garnish:
2–3 tbsp green onion tops, thinly sliced
Fresh lemon zest
Instructions
Prep the Fish: Pat the barracuda fillets thoroughly dry with paper towels. Season all sides generously with the Blaxican Fajita Seasoning, pressing it lightly into the flesh so it adheres.
Hard Sear the Barracuda: Heat 2 tablespoons of oil in a large stainless steel skillet over medium-high heat until shimmeringly hot. Carefully lay the seasoned fillets in the pan, ensuring they are not overcrowded. Hard sear undisturbed for 3 to 4 minutes until a dark, rich spice crust forms on the bottom. Flip and sear the second side for another 2 to 3 minutes until just cooked through. Transfer the fish to a plate and tent loosely with foil to rest.
Build the Sauce: Lower the heat to medium. Add 1 tablespoon of butter to the pan drippings. Add the minced garlic, green onion whites, and fresh thyme sprigs. Sauté for about 60 seconds until fragrant, taking care not to burn the garlic.
Deglaze & Reduce: Pour in the seafood stock, fresh lemon juice, lemon zest, and capers (if using). Use a wooden spoon or spatula to scrape up all the crispy, caramelized bits stuck to the bottom of the pan. Bring to a rapid simmer and let the liquid reduce by about half (roughly 3 to 4 minutes).
Emulsify: Turn heat to low and discard the leftover thyme stems. Cut the remaining 3 tablespoons of cold butter into small cubes. Swirl the butter into the sauce one piece at a time until fully melted, creating a rich, glossy emulsion. Taste and adjust seasoning with a pinch of salt and black pepper if needed.
Baste and Serve: Return the seared barracuda fillets and any accumulated juices back into the pan. Spoon the simmering garlic lemon butter sauce over the fish.
Garnish: Top with sliced green onion greens and extra fresh lemon zest. Serve hot right out of the skillet alongside pan-roasted or fondant potatoes.
This compound butter is a steaks best friend. The right blend of herbs, butter and smoke from the charcoal.
Cilantro, culantro, oregano, shallots, garlic and chilis create a unique flavor profile for your next grilled steak.
Ingredients
4 sticks (1 pound) salted butter, softened to room temperature
1 bunch fresh cilantro, finely chopped
4 culantro leaves, finely chopped
2 Tbsp fresh oregano, finely chopped
½ shallot, finely minced
2 Tbsp garlic paste (or 4-6 cloves fresh garlic, finely minced)
1 small red chili (like Fresno or Thai chili), finely minced (The video shows a small red pepper added)
Pinch of sea salt (or to taste, as butter is salted)
Pinch of cracked black pepper (or to taste)
1 chunk of hot, glowing charcoal (for smoking only—DO NOT eat)
Instructions
Finely chop the cilantro, culantro leaves, and fresh oregano.
Finely mince the shallot and garlic (or use garlic paste).
Finely mince the red chili. Be sure to remove the seeds for less heat, if desired.
In a medium mixing bowl, combine the softened butter, chopped cilantro, culantro, oregano, minced shallot, minced chili, and garlic paste/minced garlic.
Use a rubber spatula or spoon to mix all the ingredients thoroughly until well combined and the butter is uniformly green.
Add a pinch of sea salt and cracked pepper to taste and mix once more.
Using tongs, carefully take one chunk of charcoal from your grill or fire, ensuring it is glowing hot (white/gray ash and red center).
Place the hot charcoal directly into the center of the butter mixture in the bowl. You will see it sizzle and smoke, melting the butter around it.
Optional: You can loosely cover the bowl with aluminum foil for 30 seconds to a minute to help trap the smoke, then remove the foil immediately.
After about 1-2 minutes, or once you have a subtle smoky aroma, carefully remove the charcoal chunk from the butter using the tongs and discard it safely (DO NOT leave it in the butter).
Stir the butter mixture to distribute the melted, smoky butter throughout the compound butter.
The butter is now ready to use as a soft, dipping butter.
Here's a Janaican Jerk Marinade recipe for you to try. No sugar, no soy, no artificial flavors.
Leg quarters off the Weber Kettle using the Vortex grate. #cookinwidkunchi
STOP CHASING EXACT TEMPERATURES!!
The coveted 225 while smoking, is largely a myth when it comes to live fire Cookers like offsets. One of the things that changed the game for me was when I learned to stop chasing exact Temperature and start trying to operate within a reasonable range. That means, if you're looking to cook 225, aim to hover between 225-250 for the majority of your cook. Add fuel once your temperature drops to the lower end of your range. No doubt this will cause a spike, however, over time you will figure out the right split size and intake opening that will give you less of a spike so you don't go too far past the higher end of your range. Most times, if we are patient, the temperature will come back into the desired range without interference.
I hope this helps. If this tip helped you at all, leave a comment below. If you are needing more help with fire management, stay tuned for my Wrangling Fire pre-sale link dropping this week. Subscribe to the newsletter so you don't miss the launch. #cookinwidkunchi #bbq #firemanagement #cleansmokeculture
Would you like to try this recipe? Spare ribs cured for 6 days in a Pastrami cure, then smoked on the Weber Searwood XL, 4½ hrs at 250°F until tender. I have a full video and a written recipe if interested. Happy Quein...
Fire management isn't just an idea, it's a skill. Once mastered the saying "it's not the pit, it's the pitmaster" becomes fact. If you're interested in learning more Fire Management methods, grab a copy of my book, Wrangling Fire . The book isn't full of secrets, it is a hard copy of all the fire management basics that cover the kettle, kamado, backyard offset, and drum smoker. All backyard production models that everyone has access to.
Park grill cooking... rainy day edition. Cooked these whole chicken wings on the park grill over some DuraflameGrilling charlogs and wood chunks. Wings were seasoned with the SuckleBusters Clucker Dust. Ran a medium high heat until the wings were over 175°F internal and then served up for dinner. What do you think of these?
Be sure to check out my Fire Management Book Wrangling Fire for more fire management insight and info.
Seriously. Can you just look at a spot and figure out how we're gonna make these burgers were brought on this vacation? Went on vacation, and do we booked an Airbnb with a charcoal grill. Usually I bring my own, but since they said they had one, I left it. For the price we paid for this accommodation, we could have an actual grill, but we gotta make do, given what we were presented with. Fired up some charlogs and got a steady medium heat for burgers. This isn't so much about fire management so much as it is about understanding how fire works enough to be flexible and cook wherever you are. Nailed these burgers today, stay tuned for tomorrow's cook. Be sure to check out my book Wrangling Fire, sold on my website.
Authentic Jamaican Curry Goat | Secret to Tender Meat & Rich Curry Gravy
Learn how to make Authentic Jamaican Curry Goat that is melt-in-your-mouth tender, rich in flavor, and simmered to perfection! In this video, I’m sharing the traditional Caribbean secrets—from making green seasoning to "burning the curry" (blooming spices in hot oil) and slow-cooking for maximum flavor.
Whether you're cooking for Sunday dinner, a holiday gathering, or just craving real Caribbean comfort food, this step-by-step recipe will give you restaurant-quality results every single time.
🛒 Ingredients List
Meat & Seasonings:
4–5 lbs Goat meat
3–4 tbsp Jamaican Curry Powder (divided)
2–3 tbsp Cookin Wid Kunchi Jerk Seasoning (or wet marinade)
2 tsp Salt & Pepper (or to taste)
1 tsp Whole pimento seeds (allspice berries)
Fresh Aromatics & Green Seasoning Blend:
3–4 tbsp Green Seasoning Blend (blended scallion, fresh thyme, garlic, onion, & pimento peppers)
3 tbsp Mince garlic & onion
1 Whole Scotch Bonnet pepper (adjust to your spice tolerance)
Fresh scallion & thyme sprigs
Cooking & Gravy:
3 tbsp Cooking oil (high smoke point)
1 cup Coconut milk (or beef/vegetable stock for depth)
1–2 cups Chopped Irish potatoes (thickens the gravy naturally)
Water as needed for braising
💡 Cookin' Wid Kunchi Pro Tips for Success
Marinate Overnight: For the deepest flavor and most tender meat, season your goat and let it sit in the fridge overnight (minimum 3–4 hours).
Don't Burn the Curry (Literally!): "Burning the curry" means roasting/blooming the spices in shimmering oil for 30–45 seconds until fragrant and golden-brown. Keep stirring so it doesn't scorch!
Handle the Scotch Bonnet Carefully: Place the Scotch Bonnet pepper whole into the pot for authentic Jamaican flavor. Do not burst it unless you want intense, fiery heat. Remove before serving!
Natural Gravy Thickener: Starchy potatoes break down slightly as they simmer, creating that thick, velvety curry gravy.
🍽️ What to Serve With Jamaican Curry Goat
Authentic Jamaican Rice & Peas or White Rice
Fried Plantains
Steamed Cabbage or Callaloo
Roti or Hard Dough Bread
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