Lately I've become a big fan of Serious Eats. To do something different this weekend I did some jerk chicken quarters. I used Kenji's recipe and smoking with bay leaves and whole allspice berries trick but used Meathead's (smoked) chicken technique. I put the allspice berries in my Mo's smoking pouch. Simply fantastic. The allspice berries smoked for a surprisingly long time and smelled SOOOO good. The chicken was just fantastic. Another substitution was I used jalapeño and Serrano peppers instead of habanero or scotch bonnet peppers.
Cookers:
SnS 22” Kettle and rotisserie.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks iInstant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow, Meathead's Red Meat.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe.
Spices: Lots of 'em.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Allspice berries are sweet. They bring a nice smell while curing beef.
I want to do another jerk chicken recipe. I used too much ground Allspice my first time. Apparently the "Law of Diminishing Returns" applies to ground Allspice too.
Kenji called for 1/4 cup of berries for a whole bird but since I did I it on a gas grill I kept the 1/4 cup and it was perfect. There were all sorts of layers of goodness to the chicken. Sweet, heat, citrus, savory, and the meat was juicy and tender. Man I'm still thinking about it.
Someday I may try it with Habañeros but I'll have to make it specifically for me. My wife can do the jalapeño/Serrano mix and and that was her max. It has plenty of heat as it was to be honest.
Kenji called for 1/4 cup of berries for a whole bird but since I did I it on a gas grill I kept the 1/4 cup and it was perfect. There were all sorts of layers of goodness to the chicken. Sweet, heat, citrus, savory, and the meat was juicy and tender. Man I'm still thinking about it.
Someday I may try it with Habañeros but I'll have to make it specifically for me. My wife can do the jalapeño/Serrano mix and and that was her max. It has plenty of heat as it was to be honest.
I did a jerk rib using a dozen habaneros, according to this PBC video recipe:
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I didn't have any pimento wood, so I used some applewood chips wrapped in foil.
I can't take the heat of even one hab, so I took care to devein them all (wear gloves). It was a little tedious but easy enough to do. And effective. My wife is a total hot-pepper wimp, but she enjoyed the ribs and wants me to do more of this. It was likely milder than your serrano pepper sauce.
Next time, I will find some allspice berries and play with the smoke.
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