Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Authentic Jamaican Jerk Here I Go

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Authentic Jamaican Jerk Here I Go

    I have been pretty busy lately, but I have spent my time away thinking of the next cuisine I want to become unreasonably obsessed with... I have landed on Jerk Chicken/Pork/Goat.

    I ordered Pimento wood from Jamaica (a bit of a splurge) and am currently researching recipes and methods. To those more experienced, what are your go to recipes/techniques for Jerk?

    I plan on making the rub and any sauce from scratch, just so I can better understand what goes into it... my research started on Serious Eats (https://www.seriouseats.com/2013/08/...n-at-home.html) but I am open to other techniques as well! Previous times I have made Jerk it was good but nothing spectacular. I am now aspiring to spectacular

    #2
    I’ve been using this recipe and have been pretty happy with it.
    https://www.curiouscuisiniere.com/ja...jerk-marinade/
    I think using scotch bonnet peppers is important. Habaneros work, but it’s not the same. If you can’t find scotch bonnets locally you can get really good fresh ones on Etsy. I vac seal and freeze four peppers to a pack. You can always remove one from the pack and just re vac seal it. Make sure you put a whole scotch bonnet pepper in the pot when making rice and peas, discard the pepper when the rice is done. It adds a great flavor.
    https://www.etsy.com/listing/6881062...rganic=1&pro=1

    Comment


    • jhoskins
      jhoskins commented
      Editing a comment
      Do you have a good rice and peas recipe? Thanks for the link, I would have never thought to check Etsy for food.

    • Red Man
      Red Man commented
      Editing a comment
      For one cup uncooked rice. 1/2 can of pigeon peas, replace 1/3 of the water or stock with coconut milk. Throw in a few sprigs of thyme, scallion, and a scotch bonnet pepper and remove when finished.

    #3
    Panhead John should have a lot of jerk recipes... (He says duckin' and runnin')

    Comment


      #4
      Jamaican neighbours turned us on to Grace brand Jerk marinade and BBQ sauce
      Add a few tablespoons of Paprika to the marinade and let it marinate all day.
      BBQ your meat and then sauce it up.
      Not your traditional jerk but it sure is good.
      Attached Files

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Grace is pretty good. I have used it. But Walker Wood, if you can find it, is the Bomb! Also, Steve Raichlen has a very good jerk marinade recipe.

      #5
      Good luck, just don’t make my mistake. Spent a year or more in the 80’s trying to get it right but only had access to jalapeños. Came close with just the jalapeños and I was quite proud of it. Then a friend gave me some scotch bonnets and I happily cooked up a bunch of jerked chicken for my family and friends but used the same amount of scotch bonnets as I did jalapeños. I still remember the reactions around the table when they all took their first bites. The incident is still remembered in the family as the day I tried to kill them all.🙂
      Last edited by Donw; February 13, 2021, 03:43 PM. Reason: Tense

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Scoville units, jalapeño = 8,000, scotch bonnet = 250,000. I think you made a boo boo 🤣

      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Habaneros are a good substitute as far as spice level. They don't have quite the same fruity flavor as Scotch Bonnets, but Scotch Bonnets are pretty impossible to get around here. We planted a couple of plants last summer but we didn't get any production. 😞
        Last edited by Dewesq55; February 13, 2021, 08:49 PM.

      #6
      I’ve always been hesitant to try having not tasted the truly authentic version myself. You’re definitely going at it the right way, even down to the wood. That’s awesome. I’m interested to hear your results. I’ve always had the same feeling/curiosity about curried dishes. From what I’ve read “curry powder” isn’t anything like real curry dishes.

      Comment


      • jhoskins
        jhoskins commented
        Editing a comment
        My wife and I honeymooned in Jamaica and I fell in love (with Jerk of course).

        Curry I’m an be intimidating, and yes, curry powder is just a spice blend... it’s like saying BBQ rub... most people have there own idea of what goes into it and it can vary quite a bit based on region. Same thing with masala. I love Indian food, in fact I made some last night!

      #7
      As far as technique...my favorite is on the kettle with vortex, same as any chicken pieces. Traditional is more slowly over coals. I’ve tried it on the PBC but prefer it with the vortex.

      Comment


        #8
        Walkerswood is popular

        Comment


        • Donw
          Donw commented
          Editing a comment
          Thanks for the tip. Going to order some and give it a try.

        #9
        I have pimento wood chips (not chunks or sticks, unfortunately) and they make a huge difference in the flavor of the food, IMHO. Also, you can use bay leaves as a bed under the food when cooking/smoking it. It also helps, though not as much as pimento wood.

        Comment


        • jhoskins
          jhoskins commented
          Editing a comment
          Do you reuse the pimento wood chips? I read that when they cook Jerk on pimento sticks they reuse the sticks, which seems interesting... not sure why or if you could pull it off with chips (that is what I ordered because actual sticks were out of stock)

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          jhoskins - I burn the chips for smoke. Sucked are used differently. They use them as like a rack to cook the food on above the fire. That's why I mentioned somewhere here about using Bay leaves (soak them first) as a bed for three food.

        #10
        I like the way you think. So many different cuisines so little time.
        I know, Happy grilling to you.

        Comment


        • HawkerXP
          HawkerXP commented
          Editing a comment
          Says the guy who only drinks PBR!

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Summertime, BBQ, and a cold one, PBR. something to look forward to.

        #11
        Where did you get the pimento wood? I have been looking for some pimento wood sticks and all I seem to be finding is some chips.

        Comment


        • jhoskins
          jhoskins commented
          Editing a comment
          I had to buy chips because the sticks were out on PimentoWood.com lol

        • Red Man
          Red Man commented
          Editing a comment
          I get sticks from pimentowood.com. I believe they get a shipment about once a year and the sticks sell out each year. Just keep checking and they’ll be back in stock eventually. I’m sure the chips will work fine though.

        #12
        I've been able to order pimento wood and other products from https://pimentowood.com/. They also have a pretty decent jerk chicken recipe.

        Comment

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        500
        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        {"count":0,"link":"/forum/announcements/","debug":""}
        Yes
        Rubs Promo

        Spotlight

        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


        Grilla Pellet Smoker proves good things come in small packages

        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
        Click here for our review on this unique smoker


        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

        Click here to read our detailed review and to order


        Our Favorite Backyard Smoker

        The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
        Click here for our review of this superb smoker



        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts


        The Cool Kettle With The Hinged Hood We Always Wanted


        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker


        Compact Powerful Sear Machine For Your Next Tailgater


        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

        Click here to read our detailed review and to order