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Ben Freese

@_benfreese

3 months ago
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
Photo by Ben Freese on July 15, 2026.
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Posted On: July 15th 2026, 08:31 pm
Tagged Users:
@lily_freese
lily_freese
@cade_nolen
cade_nolen
Long weekend
Comments (40)
masonalvarezz 3 months ago

masonalvarezz

Ohkay squeezer

masonalvarezz 3 months ago

masonalvarezz

You handsome devil

colinrosenmayer 3 months ago

colinrosenmayer

Freese this made my day!

danielsankot 3 months ago

danielsankot

Freeze… there’s nothing I love more than this post

jason.penza 3 months ago

jason.penza

comment media

willeuston 3 months ago

willeuston

You’re so cool, smart, and funny!! Great instagram post!❤️

brett.kramer11 3 months ago

brett.kramer11

Bagwork benny2streams

mitchell.aj21 3 months ago

mitchell.aj21

What a guy

ian__schweitzer8 3 months ago

ian__schweitzer8

stop flexing 😮

ant_glenn 3 months ago

ant_glenn

See u soon cutie

kyler.kruse 3 months ago

kyler.kruse

Mondoooooo

luke.sarofim17 3 months ago

luke.sarofim17

straight larp

brett_shutter3 3 months ago

brett_shutter3

Ben used the same fish in all 3 pics just moved spots. You’re not slick buddy.

michaelguido11 3 months ago

michaelguido11

ben freeze❤️

jaden.o2 3 months ago

jaden.o2

The man himself

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Charcoal-Roasted Fish Sauce Chicken with Chili Dust Serves 4 Chicken 1 whole chicken, 3–3¾ lb, spatchcocked 2 tsp fine sea salt 1¼ tsp sugar ¾ tsp MSG 1 tsp garlic powder ¾ tsp onion powder 1 tsp ground black pepper 1 Tbsp neutral oil Fish Sauce Glaze 2½ Tbsp fish sauce ¼ cup packed light brown sugar 1 Tbsp honey 1 Tbsp lime juice 1 Tbsp finely minced garlic 1 tsp neutral oil Chili Dust 1½ Tbsp Vietnamese chile powder 1½ tsp sugar ¾ tsp MSG ⅓ tsp fine sea salt ⅔ tsp garlic powder ½ tsp ground black pepper Instructions 1. Pat the chicken dry. Mix the salt, sugar, MSG, garlic powder, onion powder, and black pepper. Season the chicken evenly on both sides and refrigerate uncovered for 45–60 minutes. 2. For the glaze, heat the oil in a small pan over medium-low heat. Add the minced garlic and cook until fragrant. Add the fish sauce, brown sugar, and honey. Simmer for 2–3 minutes, stirring until the sugar dissolves and the glaze slightly thickens. Remove from the heat and stir in the lime juice 3. Mix all the chili dust ingredients together and set aside. 4. Set up your grill for indirect cooking at 375–400°F. Rub the chicken with oil and roast skin-side up for about 35–50 minutes. 5. When the breast reaches around 150–155°F, brush generously with the fish sauce glaze. Cook for 3–4 minutes, glaze again, then cook for another 2–3 minutes. 6. Increase the heat to around 425–450°F for the final few minutes, until the glaze is glossy, caramelized, and lightly charred. 7. Remove the chicken when the breast reaches around 160°F and the thighs are at least 165°F. 8. Brush with one final light coat of glaze, sprinkle generously with chili dust, and rest for 10 minutes before carving. #vietnamese #grilledchicken
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