You know the guilty feeling you get when you indulge in something a little too decadent? Action Bronson is the type of guy who has never experienced that in his life. The chef-turned-rapper has eaten, and thoroughly enjoyed, everything from shawarma in Copenhagen to pressed duck with Daniel Boulud on Fuck, That's Delicious, his indulgent web series for Munchies.

You can't casually drop a line like “Lightly battered yam / a squeeze of lemon over lamb” without really appreciating the finer points of food. The best part of any episode, really, is watching him eat, whether it's with his boys or alongside a Michelin-starred chef. You can see the pure, undistilled joy in every bite he takes. Now his show is hitting prime time on Viceland, the new channel from Vice. Bronson stopped by GQHQ a few days before he takes off for Australia, where he'll continue his banger of a world tour and film the next season of “Fuck, That's Delicious.” We talked about all things gastronomical, including the one food he won't eat, his culinary hero, and the best place to eat in Brooklyn right now.

What have you been up to lately? Touring? Filming? Eating a bunch of delicious shit?

Yeah, I'm about to start touring right now. I'm actually going to Australia next week. I'm going to be away for about a month. Australia, New Zealand, Hawaii, L.A., just filming and eating. I’ve been making a lot of music lately and getting prepared to start this year off right.

Have you ever been to that part of the world before?

I’ve been there a couple times, actually. It's pretty fucking exciting.

Good eating?

Yeah, it's incredible. There's a lot of Malaysian food in Australia, a lot of indigenous island cuisine in New Zealand, and there's a lot of new styles of cooking. It’s very happening. New Zealand's like Williamsburg. It's a whole other ball game.

What's your go-to flavor?

Man, I'd say my go-to flavor is pan-Asian: a mixture of Thai, Malay, Indian, Chinese, Halal. I don't know, there's something about that stuff.

"That skin becomes chicharron and the meat is so moist. The potatoes are like butter, with that crunch on the outside and the fat that renders off from the chicken. I serve that alongside with a country dijon mustard. It's unbelievable."

Is it the spice factor?

Oh yeah, it's the spice. I love the heat, I just love the flavors. And also the techniques. They stir fry a lot of stuff. When they fry stuff in a wok, it takes on this texture that not a lot of other foods have. It's very special.

That's like the one thing I want in my kitchen: a giant, blazing wok.

Right? It's incredible.

How often do you get to cook for yourself?

I’ve been home for a while now, so I've been cooking and experimenting a lot. I've got a nice butcher in my neighborhood. I just go over there and talk to them, get the freshest thing around, and go in.

What type of stuff have you been experimenting with?

At home, I'm a home chef. I love a beautiful roasted chicken and yukon gold potatoes. You know, just get a beautiful organic chicken, stuff the cavity with lemon, thyme, crushed garlic, tie it up real nice, roast is with some potatoes and garlic cloves still in the skin. An hour fifteen minutes and you're golden. That skin becomes chicharron [here, Bronson tilted his head back and closed his eyes] and the meat is so moist. The potatoes are like butter, with that crunch on the outside and the fat that renders off from the chicken. I serve that alongside with a country dijon mustard. It's unbelievable.

I feel like roast chicken is something that might intimidate people at home. Maybe they're afraid of trying it out because it seems difficult to get right. Could just be me.

It's one of the greatest things in the history of life. It's very simple. You literally just throw it in the oven and don't mess with it for an hour.

So when did you start cooking?

I started cooking at a real young age. I was always helping my mother and my grandmother in the kitchen rolling out dough, helping with the flour, you know, measurements and stuff like that. It just got me acclimated to doing things early.