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jerking Spatchcock

char buddychar buddy Posts: 562
edited 3:24PM in EggHead Forum
tried out a new jerk recipe (from David Rosengarten's book TASTE).[p]Marinaded a butterflied chicken for two days in homemade jerk sauce. [p]Cooked the spatchcocked chicken low and slow (below 225º) for 4 hours until the thigh was 180º internal. [p]I cooked the chicken indirect - grill pan and firebricks underneath the chicken. [p]Results. Great combination - jerk sauce, butterflied chicken and low temps. The smokey taste lasts for hours on the tongue, but I didn't get a crust. Next time I'll cook direct skin side down the last hour. [p]CB

Comments

  • MarvinMarvin Posts: 515
    char buddy,

  • MarvinMarvin Posts: 515
    char buddy,

  • MarvinMarvin Posts: 515
    char buddy,
    Just curious - what were the major components of the marinade? Wondering if marinating that long changed the texture of the meat.
    Regards,
    Marvin

  • Nature BoyNature Boy Posts: 8,507
    char buddy,
    Sounds great and creative! But it can't touch the creativity displayed in the title of your post. LOL.[p]See you in a few weeks.
    NB

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  • char buddychar buddy Posts: 562
    Nature Boy,[p]yeah, see you soon. [p]Maybe I'll jerk my butterflied chicken (spatchcock) at the fest...
  • char buddychar buddy Posts: 562
    Marvin,[p]I wondered the same thing myself. I did not brine or use buttermilk just to see if it changed the texture. As it turns out it did have the same texture as when I use that buttermilk goop - creamy. it did not have the texture and taste you get from brining - bright and clean. [p]the ingredient list includes lots of vegetable oil; rum, molasses and lime juice. The rest were aromatics - ginger, garlic, scallions, balsamic vinegar, brown sugar, allspice, thyme, cinnamon and nutmeg. The scotch bonnets come in via a commercial hot pepper sauce of your own choosing.[p]hope that helps[p]CB
  • MarvinMarvin Posts: 515
    char buddy,
    Thanks for the details. I think that you might have just put to rest the belief that acids such as lime juice tend to cook the meat a bit, and using it a marinade for so long would spoil the meat. Apparantly, yours tasted great, and we all learned that marinating for 24-48 hours is not necessarily harmful
    Regards,
    Marvin

  • char buddychar buddy Posts: 562
    Marvin,[p]Thanks for the good words. [p]If you have a chance, take a look at the cookbook I got it from - Taste by David Rosengarten. He talks about a lot about jerk and why he goes with a 48 hour marinade. If you try (or tried) a spatchcock at low temp, I'd like to hear what happened. [p]CB

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