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Walkerwood jerk and corn starch = crispy jerk chicken???

Would adding corn starch to the walkerwood jerk rub give then cooking at 350-400 indirect on the egg give me crispy jerk chicken?

Thanks

Mundelein, IL

Comments

  • Cowdogs
    Cowdogs Posts: 491
    I would doubt it.  Cornstarch works well combined with dry rubs, but WW is a paste which is more like a thick marinade.  I would try coating in WW, and then setting it in the fridge for 1-2 days uncovered on a raised rack.
  • Zmokin
    Zmokin Posts: 1,938
    Ditto on Cow dogs comment.  My favorite piece of chicken to Jerk is chicken thighs.
    What I do is apply the WalkersWood wet rub to the exposed meat side of the thigh.
    I then apply a dry rub Jamaican Jerk Seasoning (Baron's Savory Secrets) #13 to the skin side of the thigh.  You could easily add cornstarch to this dry rub to crisp up the skin.  I also like to hit it with a little bit of spray oil.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
  • stv8r
    stv8r Posts: 1,127
    Oh how I love Walkerswood!  I'm going to have to try the uncovered in fridge method as crispy skin eludes me.