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Cookin Wid Kunchi
United States
เข้าร่วมเมื่อ 13 พ.ย. 2019
I once had aspirations of being a chef, known the world over. Today I am quite content with sharing my passion with the world through the power of the internet. Not for the love or the need of money, but more so to express my creative ideas to help others expand their knowledge. In turn I intend to grow as I constantly research and discover new ideas to bring to my audience. I grew up in a humble countryside town in the parish of Manchester, Jamaica. At an early age, I became the assistant cook at home. Being the oldest it was more my duty than my choice.
\tFast forward to the present day, I reside in Daytona Beach, Florida. Over the past decade, I have been learning and practicing the techniques housed in American BBQ. The stubborn Jamaican in me, refuses to let my heritage and love for my island cuisine depart from me. Therefore, I have been coming up with ways to to combine both to create the jamaicanbarbq.com.
\t
\tFast forward to the present day, I reside in Daytona Beach, Florida. Over the past decade, I have been learning and practicing the techniques housed in American BBQ. The stubborn Jamaican in me, refuses to let my heritage and love for my island cuisine depart from me. Therefore, I have been coming up with ways to to combine both to create the jamaicanbarbq.com.
\t
วีดีโอ
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Gasoline 100%
At first I thought you was Shaq O’Neal😂
Wowsers!!!
Did you hang the ribs opposite side of the charcoal. Also if you do more do you start your coals in The middle and heat from the center or light from the side and burn across the charcoal
Doesn't matter where the neat is really but I start the fire on an edge so the fire is very small.
Looks bomb would change the cheese tho cant have provolone cheese 😢
That's farmers cheese
Yes, do tell. ❤
Holy smokes (see what I did there)!!! This looks freaking delicious.
Nice
Yes indeed!!!!
This is a perfect video to show how it's done without the extra talking about it. Love this.
😊 would put away a few of those
Omg I need it 🎉🎉🎉
That look good
Next time u cleaning it leave it hot an get some ice a put on it
Why foil paper an not the butcher paper
Short wrap, enough to make them tender but not sweat the rub/bark off. Last set I did butcher paper because that was about a 3 hr wrap. Just depends on how the cook is running
I'm game for any burger but brother you would be 1 step away from a cardiac arrest lol that would be a once a week treat hahahaha
🤣🤣🤣
Waaaaay to much liquid to be coming from. Burger 😢
So you want dry burgers? Cool 🤣🤣
@@CookinWidKunchithey look awesome
@HighCloudysYT thank you
@@CookinWidKunchi lol all jokes aside tho a lil mayo would be cool but yea I NEVER knew burgers was supposed to be juicy/greasy like this but besides that it do look good bro 💪
Ngl gang that shit look 🔥🔥🔥🔥
That burger was dripping
That looks incredible dude 😎
Fye
Looks fire🔥🔥
wtf is this bs..?
Nobody doing that shit bro 😂
My name is nobody actually
So quick question because I guess maybe I’m just not seeing it. The vents that are at the bottom on the side of the charcoal. Are those open or closed? Also, how much water do I keep in the pan? The first time I smoked I had great luck the second time not so much, but I did have more water in the pan. I recently got this smoker and looking for any advice thanks so much!
Hi, in this grill when I'm using this method, I leave the vents open to start. I only start adjusting the bottom vents if the heat gets over my target range. I never use a water pan, but If you want to catch the drippings you can use a drip pan
Magic Pillow Bread.. looks soft and tasty 😋 can't wait to try it. Where's the recipe 😊
I have a recipe already but I'm gonna do another for the grill. www.foodtoktv.com/inthekitchen/no-knead-focaccia
SPOG ¼ cup Kosher salt ½ cup 16 mesh pepper ¼ cup granulated onion ¼ cup granulated garlic
Nice looking pork butt bro! Keep the content coming.
Зачем? А главное, нахрена?
It allows you to smoke low and slow on a kettle style grill
Thank you for showing me a new Method you rock
I've been doing that for years, very efficient and I don't go through as many briquettes 👍
I use cedarwood to smoke turkey every Thanksgiving . I had a dead tree on my farm and have been using it now for almost 24 years 😊
What kind of wood?
That was very cool, thanks.
How cool is that! No fancy equipment, just skills.
www.foodtoktv.com/inthekitchen/tropical-zinger-wings
Close it! Flour can burn
Yup....
Nothin’ like a Dino Rib and a Modelo! 🤤
The usual suspecs
Is there a problem why you cannot explain the steps you’re taking in cooking your dish??
Looks absolutely fantastic!
You know it's great when the knife slides through like butter... 🔥🔥
Smash or pass chicken wings 💀Those look good but use other words next time 💀💀💀
Smash!
Smash!
It doesnt work
Hundreds of cooks I've done this way says otherwise
Close the lid
Idiots! Just close the fuking lid and closer the air vent thing.
Just shut the lid genius 🤦🏽stop listening to the idiot camra man👎🏽
Take the burgers off and shut the lid