They Still Call Me Chef

Shout out to the for showing us an AWESOME time yesterday.

Our favorite Sunday combinations usually include something spicy and my favorite hazy IPA from

This week is no exception. These carnitas benefit from a flavor bump via Mexican

There will be more videos soon but I’m having a blast with these photos in the mean time.

I cannot tell you how happy I am to be back in the kitchen and behind/in front of, the camera.

I’ll have a video and recipe for this eloté dip up next week.

The number one complaint I hear about wings on a pellet grill? Not crispy enough. So here’s chicken wing rub and method for crispy-er chicken wings off a pellet grills.

Rub (this is listed in parts instead of exact measurements, this way you can scale up or scale down as needed. Hint - use a metric scale).

All spices are from my friends at
1 part garlic powder
1 part paprika
2 parts msg
1 part sage
1 part shiitake mushroom powder
1 part baking powder (note; look for one with out aluminum in it)

Method
Pat your wings dry and liberally season both sides.

Set your pellet grill to 240 degrees and cook your wings for 90 minutes

Increase the temperature to 400 degrees for 20 minutes, flipping after 10 minutes

Reduce your temperature back down to 240 degrees and cook to an internal temperature of175 degrees to allow the collagen to break down further. (Shout out to for that tip on the internal temp).

Remove the wings from the grill and let them air dry for 10 minutes before saucing them.

And done.

Truth be told, I’ve never been a rib fan (until this year).
There are texture issues, and it always felt like none of my favorite BBQ rubs went well with ribs the way I liked them.

See, I think the sauce should be sweet, but I don’t wrap my ribs and as such I didn’t want a sugar heavy rub. Burnt sugar is gross and mealy ribs are even worse.

So here’s my rib rub, it should come as no surprise that the simple recipe, checks all the boxes.

Yes it has MSG, and before you go flying off the handle, I promise you most of your favorite foods do as well.

But I digress, the rib rub.
5g MSG
5g Hungarian Paprika
2.5g Garlic Powder
2.5g Guajillo Chili Powder
2.5g Black Pepper
2.5g Kosher Salt

A big thank you to my new friends
Grilling season looks a heck of a lot more delicious thanks you ya’ll.