So we, the fam, have done Bobby Flay and Stephen Raichlen's BBQ Bible: both wonderful. I quite like both and want to prompt a discussion on jerks (chicken).
Please help me and post your best Jerk (recipe).
Ernest, I am with you! I have used Walkerswood Jerk Seasoning for years. Friends that visit frequently for dinner RAVE about "my" jerk chicken. I feel like I've cheated, but this stuff is SO DARNED GOOD! I've also used their marinade, but I feel like I'm wasting it after marinating for 24 hours, then discarding. The paste form can be used in smaller amounts, and imparts the most amazing flavor to chicken. I'm salivating at the thought!
Jamaican jerk seasoning is great for the grilling season. Sprinkle over chicken, shrimp, and more. Order today and get free shipping on orders over $49.
John "JR"
Minnesota/ United States of America
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About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I found myself not caring a whole lot for jerk seasoning, or even homemade char siu with Chinese 5-spice powder. I realized a while back this is because I do not care much for allspice (or anise). Yeah, I'm one of those....
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
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Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
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Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
This is my favorite recipe EVER. Great for kabobs, whole chicken, or anything that clucks, but works best with pieces. This makes enough marinade for probably 2-3 whole chickens cut up. Marinate for 24 hours and then grill (skin on) preferably over charcoal:
For jerk marinade - blend all ingredients into a thick puree
3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
4 to 5 fresh Scotch bonnet or habanero chile, stemmed and seeded (cherry bombs also work well, you just need a fruity hot pepper, not pure spice like a jalapeno or serrano)
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
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