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Jerk Chicken Success!!
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cheech5001
Posts: 102
Everything turned out great for dinner last night!
I followed this recipe for the Jerk Marinadehttp://eggheadforum.com/discussion/1145893/authentic-jamaican-jerk-recipe and used one whole scotch bonnet with seeds. It gave a nice, but not overwhelming heat, and I had some homemade trini Scotch Bonnet hot sauce on the side for those of us who wanted a little extra kick.
Here's the start of the marinade on Friday night.
For dinner on Saturday started with some Pig Shots:
Here they are cooked:
On goes the chicken, after marinating for 24 hours. Using Pimento wood for smoke, which does make a huge difference!
Cooking the Festival- it was a bit "tough", SWMBO suggests I overworked the dough when I was making it, but the flavour was all Jamaica!!
Chicken is done:
And plated with Jamaican Rice and Peas, Corn rolled in butter/ancho/lime and grilled, and Festival.
Comments
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looks great ..is this done direct and if so what temperature? I am definitely going to order some Pimento wood chunks from pimentowood.com. That is the only place I have found so far and it is quiet pricey.LBGE & MiniOrlando, FL
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Looks great, love the way the chicken darkened up on the grillLBGE & SBGE. Central Texas.
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That looks great @cheech5001! Your going to need to add this to your cook list for Little Steven's Eggfest!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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@fljoemon 350-375 raised direct.
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Nice job, even got the authentic wood!
______________________________________________I love lamp.. -
Yah mon!!!
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Fantastic cook! The red stripe adds just the right touch#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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And a dozen Red Stripes added an even better touch!!
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