Ever had a bite so spicy it left you speechless?

This time, we’re talking about a recipe that could be as hot as the devil himself: the 5 Alarm Brisket and Baked Bean Burrito. With its homemade spicy baked beans and Oklahoma Red Sauce, you can turn this burrito into a real hot challenge.

And speaking of spicy challenges... Wes and I also got into some of the hottest spicy foods out there, like the 'Toe of Satan' (a lollipop with 9 million Scoville units) and the hottest gummy bear in the world.

Of course, we couldn’t help sharing our own spicy food trials - they might be funny now, but they were no joke at the time! That’s why we also added a tip on how to handle that spicy fire without making it worse.

We were also brainstorming what we could do to perfect our burrito next time and how to make a healthy version of it.

A lot of reasons to tune in and learn more, right?

Come and join us now, I promise you won't regret it!

Key Takeaways:

• Intro (00:00)
• Kosmo as a late night host (01:13)
• Brisket burrito recipe - if we had to do it over again (01:59)
• World’s hottest candies and sauces (04:33)
• A healthy version of Kosmo’s burrito (12:19)
• Why start when you can’t finish? (13:55)
• Tell us this (16:38)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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Is there really only one right way to make a Philly cheesesteak?

Well, we tried, and there are probably those who would say, "That's not the right Philly cheesesteak!" But honestly, I don't care. This one, with a couple of our tweaks, was perfection – and I mean it!

In this episode, Wes and I are going to be talking about our recipe for Philly cheesesteak and everything that makes it stand out – be it chopped brisket, Redneck Sauce, Cheez Whiz, Provolone, or White American cheese...

But we aren't just sticking to cheesesteaks. We're also having a word or two about other great sandwiches like the Cuban, the classic club, and what makes these sandwiches so special in different cities.

So, if you’re here for the love of a good cheesesteak or just wondering about our secret ingredients that go into making one, you’re in the right place.

Tune in and let us know your take on the perfect cheesesteak.

Key Takeaways:

• Intro (00:00)
• Philly cheesesteak disappointment (00:33)
• The best cheese type for cheesesteaks (02:28)
• The authenticity of a Philly cheesesteak (03:21)
• The true meaning behind a 'club' sandwich (08:35)
• Once you have a good Cuban sandwich… (10:34)
• Wrap-up (16:59)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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This time we’re talking about a recipe that is going to blow your mind, I promise – Poor Man’s Chicken Pot Pie.

And you know what the best part is? This recipe’s so simple you can’t mess it up, and you likely got most of the ingredients already in your kitchen. Even if you don’t, they are absolutely budget-friendly.

So, here’s what we got:

• Ingredients that won’t break the bank,
• Easy as pie to make,
• Super delicious.

If you ask me, I’d say we got ourselves a perfect dish. Or, if not perfect, at least good enough to become a star for all those people tired of complicated recipes and the not-so-good-for-you stuff from the store.

In addition to the chicken pot pie recipe, we also talked about the high-calorie, high-sugar food they serve up at fast food joints. (Personally, I could really see fast food chains going out of business because of that.)

Curious to hear more?

Click and find out how you can make great food that's also good for you!

Key Takeaways:

• Intro (00:00)
• A word or two about TV shows and movies (00:47)
• Poor Man’s Chicken Pot Pie - recipe (03:17)
• All that sugar in fast food (05:35)
• Benefits of homemade cooking (10:52)
• Recap (14:13)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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If you haven’t already, please rate and review the podcast on Apple Podcasts!

Just in time for The Masters, we're tackling the age-old question:

Which one is better - pimento cheese sandwich or egg salad sandwich?

Picture this: a sunny day, the greens of Augusta laid out in front of you, and the toughest choice isn't picking a favorite golfer but deciding between these two classic snacks.

So, we set out to recreate the iconic pimento cheese and egg salad sandwich recipes to put this debate to bed… (Well, I'm just saying this for kicks - we all know this debate's never really going to end.)

But no matter which one is your favorite or which one you think is the winner, these easy recipes are sure to be a hit at your Masters Tournament party.

In addition to these two sandwiches, in this episode, like always, we ended up wandering down some unexpected paths, turning the conversation into more than just a debate over food.

We talked about the joy of golf tournaments, why Wes doesn’t like the food in Augusta, and what’s that one thing I’ll definitely add to my pimento cheese sandwich next time.

Curious?

Join us for Episode 95 of Kosmo Unfiltered, and let's chat about golf tournaments and the sandwiches that make them even more exciting.

Tune in!

Key Takeaways:

• Intro (00:00)
• Masters golf tournament discussion (01:18)
• Pimento cheese vs. egg salad (05:09)
• Comparison between PGA and LIV golf (06:51)
• Experience at the Waste Management Open (10:58)
• An idea for a Chipotle pimento cheese variant (15:29)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.

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In this episode, we're diving into my take on the Philly Cheesesteak and revealing two awesome secrets along the way.

Initially, I had this whole plan to reveal a game-changing secret ingredient that was supposed to turn your ordinary Philly cheesesteak into something unforgettable.

But, as we started recording, I ended up sharing another trick of mine that even took Wes by surprise. TBH, I thought it was a trick every BBQ lover knew, but it ended up stealing the show from my original secret ingredient.

So, if you're curious about how I put my spin on the Philly Cheesesteak (which I called the Oklahoma Cheesesteak back in my food truck days), give this episode a listen.

We're sharing a couple of twists that might just surprise you as well.

Let’s dive in!

Key Takeaways:

• Intro (00:00)
• Kosmo's switch to chopped brisket for Philly cheesesteaks (00:12)
• The secret ingredient (01:56)
• Reflection on the food truck business decision (06:16)
• The 80/20 rule's impact on Kosmo's business strategy (08:56)
• The story of the brisket-based Oklahoma Cheesesteak (10:35)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.

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Everybody's got their claim to the "best" patty melt recipe out there, but I think this one really tops them all.

I took a Philly cheesesteak, mixed it with an onion burger, and got an out-of-this-world combination! And in this episode, Wes and I are going to share details about those sweet caramelized onions, fresh sourdough, and patties seasoned to perfection.

But what makes you feel like you’re eating something damn good is the sauce that turns these bad boys into absolute killers.

Of course, we’re also sharing tips and tricks for making your burgers and sandwiches more than just fast food.

Join us for this episode as we talk about onion burgers, why the bread could make or break a patty melt, and what is my secret touch to Philly cheesesteaks that takes them to the next level.

Tune in now!

Key Takeaways:

• Intro (00:00)
• A Philly cheesesteak and an onion burger combined (01:01)
• A word or two on onion burgers (01:49)
• The critical role of bread in flavor (03:34)
• Philly cheesesteaks with Kewpie Mayo and Provolone cheese (09:28)
• Florida, Publix, and sweet tea (12:07)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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In this week's podcast, Wes and I are gonna show you how to cook the simplest overnight pork butt you've ever laid your hands on. This recipe's just perfect for beginners, so we went ahead and shared all the details, tips, and tricks on how exactly I smoked it.

We focused on how to fire up the Traeger the right way, pick the right pellets, keep that temperature steady through the night, and all the seasonings and rubs you'll need to make it slap.

So if you're just starting out and in search of a foolproof pork butt recipe… Or even if you're not exactly new to the grill but wanna perfect your smoky pork butt technique, you better tune in to this episode.

Not only will Wes and I guide you through the steps to prepare it, but we'll also reveal Kosmo's method for keeping that pork safe to eat even six months down the line, all without worrying about listeria or any other nasties.

Curious about the details?

Let’s dive in!

Key Takeaways:

• Intro (00:00)
• Overnight pork butts on a Traeger (00:45)
• Pro tips and tricks (03:20)
• Cooking large quantities of meat (07:37)
• Vacuum sealing pork (08:33)
• Recap (13:22)

Additional Resources:

►The Easiest Overnight Pork Butts on a Pellet Grill Video
►Link to Recipe

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel.

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

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My latest BBQ adventure with peach-glazed ribs has got me rethinking all I thought I knew about grilling. Imagine this: tender ribs coated in a glaze, mixing sweet peaches with a bold jalapeno kick.

I swear, it wasn’t just a recipe — it was a downright revelation! 

As always, when I experiment, it takes some curiosity and a pinch of boldness to come across this mind-blowing combo. And this time, I nailed it! (I gotta say, the journey was just as thrilling as the eating part.)

So, in this episode, Wes and I share all the tricks we used to get these perfect ribs… and then we dive into other unusual combos we've tried, could try, or would never try. 

To call them merely 'unusual' would be an understatement; some were so odd they even made us ask, 'What’s wrong with people?!'

Curious to hear the details?

Tune in for episode 91 of Kosmo Unfiltered!

Key Takeaways:

• Intro (00:00)
• How do you like your ribs? (00:32)
• Fruit flavors on pork vs. chicken (02:45)
• Talking about worlds colliding (04:42)
• A word or two about movies (08:55)
• What would you pair the peach ribs with? (09:59)
• Ever heard of nacho cheese-flavored Doritos liqueur? (12:22)

Additional Resources:

Share this podcast with someone on social media!

Visit Kosmo’s website here.

Check out Kosmo’s YouTube channel. 

Connect with Kosmo:

Instagram: @kosmosq

Facebook: @kosmosq

TikTok: @kosmos_q

--

Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.

If you haven’t already, please rate and  review the podcast on Apple Podcasts!