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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Jerk Chicken Success!!

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.


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For dinner on Saturday started with some Pig Shots:



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Here they are cooked:


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On goes the chicken, after marinating for 24 hours.  Using Pimento wood for smoke, which does make a huge difference!


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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!!






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Chicken is done:


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And plated with Jamaican Rice and Peas, Corn rolled in butter/ancho/lime and grilled, and Festival.  
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Comments

  • EggucatorEggucator Posts: 184
    Looks awesome. 
    LBGE
    Zionsville, IN
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  • fljoemonfljoemon Posts: 579
    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 & Mini
    Orlando, FL
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  • CPARKTXCPARKTX Posts: 1,047
    Looks great, love the way the chicken darkened up on the grill
    LBGE & SBGE.  Central Texas.  
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  • TexanOfTheNorthTexanOfTheNorth Posts: 3,450
    edited June 2013
    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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  • cheech5001cheech5001 Posts: 102
    @fljoemon 350-375 raised direct.
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  • nolaeggheadnolaegghead Posts: 14,262
    Nice job, even got the authentic wood!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • cheech5001cheech5001 Posts: 102
    Yah mon!!!
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  • calikingcaliking Posts: 6,977
    Fantastic cook! The red stripe adds just the right touch :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • cheech5001cheech5001 Posts: 102
    And a dozen Red Stripes added an even better touch!!
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