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.
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Пікірлер
Lol just move the burgers to the side with no flame 😂😂
Just close the lid, since the gas is off and burn off the grease.
Curb
Salt work better
Looks nice and yummy😋
Salttttt
Baking soda !!!!
Get a milk gallon and pour it up
Your dedication and hard work is really bringing those amazing results my man. Much respect and thank you.
My pleasure!
Flour is extremely flamable
never heard of flour on a fire only baking soda
Jamaican Jerk Rub 5 tbsp kosher salt 3 tbsp granulated garlic 3 tbsp granulated onion 2 tbsp red pepper flakes 2 tsp ground allspice 2 tsp ground ginger 1 tsp coriander 1 tsp ground thyme ½ tbsp dried thyme ½ tbsp ground cinnamon 1 tbsp chili powder 1 tbsp crushed whole allspice 1 tbsp whole allspice ½ tsp nutmeg
Gonna use this recipe. Thank you! More Jamaican food if you please Bro!
🫡🫡 I have a lot more. Both old and new. Please browse the channel
Those look amazing! Genius
👍👍👍👍😋😋🍗🧀🧄
Who needs elote on a stick!! Looks delicious bro. Definitely going on my to make list 🤙🏼🤤
Thanks brother
Recipe please i want to try this
Jamaican Jerk Rub 5 tbsp kosher salt 3 tbsp granulated garlic 3 tbsp granulated onion 2 tbsp red pepper flakes 2 tsp ground allspice 2 tsp ground ginger 1 tsp coriander 1 tsp ground thyme ½ tbsp dried thyme ½ tbsp ground cinnamon 1 tbsp chili powder 1 tbsp crushed whole allspice 1 tbsp whole allspice ½ tsp nutmeg
Thanks fam!
They do look delicious! I can polish off that bowl with a nice beer!
or a dish to be classified as “authentic jerk,” the meat has to be smoked over pimento wood.
These look delicious.
Garlic Parmesan Chicken Wings SPOG Dry Rub Olive oil Green onions Garlic butter (1 stick of butter and 1 tbsp garlic paste melted together) Chicken wings Parmesan cheese In a bowl use some olive oil and SPOG to season your chickens liberally. (See my SPOG recipe). Cook over indirect heat for 20 minutes (325-350 °). Flip wings and cook for another 20 minutes. Remove and toss in a bowl with some garlic butter and parmesan cheese. Garnish with green onions and serve.
Lol, why does everyone who makes hilarious KZread videos never watch KZread?????
Did you use a wet jerk rub on those or was it just your dry rub?
I would like that recipe. Thanks bro!
Garlic Parmesan Wings Recipe #cookinwidkunchi #bbq #bbcharcoal #webergrills #weberkettlegang
Throw away the propane and get a kettle
Camera guy sounds like a “know it all”, but he really knows nothing at all…
Baking soda, not flour.
Well I’ve been interested in a barrel smoker for sometime, and have been researching however; videos up to now appear to be producing what looks to be dried out ribs that are burnt almost half way up the rib. With the exception of your video. Yours looked great from end to end not dried out or having the appearance of being burnt. Is it because you had the ribs off set from the fire below or do you think I it was the brand of barrel smoker?
The brand of the smoker is important, but that's not all. Your temperature control is important as well. Not all drum smokers can hold steady Temps because of their design. I can maintain 250° on this pit for as long as I have enough fuel. How I setup the fire is also a huge factor. A small fire gives you infinite control over your operation and drastically affects your results.
oooo niger know Russian salat. it's great. cool!
Smoked Hummus with Red Chili Peppers 2 cans garbanzo beans 1 cup olive oil ¼ cup tahini paste 1 tbsp minced garlic ½ cup water 1½ tbsp coarse sea salt 1 red chili chopped 1 tsp chili powder ½ tbsp granulated garlic Method In a 225-250 smoker, smoke your garbanzo beans for 1½-2 hours. Allow them to cool afterward. In your food processor, add the beans, salt, garlic, tahini paste, and half the olive oil. Start blending until smooth. Add water a little at a time. When smooth, add the remainder of the seasonings and incorporate well. Serve in a bowl topped with red chilis just for an extra kiss of flavor.
Easiest way right there! I trip when I see folks pulling out spoons and butter knives 😂.
🤣🤣🤣
Damper/ bottom vent settings? Temp?
In my Weber 22" I start with vents wide open and adjust as needed.
No such thing as quick pulled pork only low and slow bruh
🤣🤣🤣 that was a grave understatement on my part.
🔥
Excellent application of seasoning and cooking method! Some advice, try salting thoroughly and leaving the meat for a day in the fridge, it will develop a bright red color and phenomenal flavor. Besides that, you did an excellent job, the meat looks amazing. I look forward to seeing more videos.
Thank you so much. I typically dry brine meats that I will slice so that it gets a deeper flavor. Since this will be shredded, seasoning ahead would definitely only impact color.
Nice cooking keep following your passion
Thank you so much
that shit looks amazing
this will blow up
actually underrated
Bussin
DAAAAAAAAAAAAAAMN! Straight 🔥!
👏🏿👏🏿👏🏿👏🏿
Slab looks good bro. Keep the content coming.
Thanks fam
🔥🔥 looks amazing
Thanks bro...
hate the clean up.
That looks AMAZING! What do you recommend as a substitute for scotch bonnet peppers?
Habanero is the same heat units but the burn on the habanero lingers longer and is not as flavorful. If you can find Scotch Bonnet powder online, it will still be great and just use one or two habanero. The jalapeños and the cayenne peppers are more for the freshness factor.
@@CookinWidKunchi Thank you! I’ll look for some scotch bonnet powder. Have a great day!!
@@tribalfour amzn.to/3LuvXxB
Quick smoked baked beans recipe 1 lb bacon 1 sweet onion 4 cloves garlic 2 tbsp Dijon mustard ¼ cup brown sugar 16 oz BBQ sauce 1 cup water or apple juice 1 tbsp BBQ seasoning 3 cups white navy beans cooked or 2 cans navy beans In a skillet, crisp your cut up bacon and remove from heat. In the same skillet, use the bacon grease to sweat down onion and garlic with a pinch of salt. When this is done, add your beans. You can cook three cups of dried white navy beans or just use two cans of navy beans. To this mix, add your BBQ sauce, and then use 1 cup of water or juice to rinse the bottle. Add ¼ cup of brown sugar, mustard and 1 tbsp of your favorite BBQ rub. Let simmer over low heat, 250° until beans thicken. Stir every 30 minutes to get some smoke flavor in beans. Remove from heat when dome to your desired consistency. #cookinwidkunchi #bbq #weberkettlegang #friensofweber #webergrill
Yes sir