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Spatchcock Jerk on the way - question
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kthacher
Posts: 155
Normally I do thighs, but have been wanting to try Spatchcock. So two birds are in a 24 hr+ marinade now. I have read that authentic Jerk is cooked for a long time. Anyone have any opinion about whether to try and replicate a slow cook, or if I should just cook the regular way?
Two pictures - the marinade and the Habaneros before they went in. I am going for heat this time.
Two pictures - the marinade and the Habaneros before they went in. I am going for heat this time.
Winnipeg, Canada
Comments
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I've always used a wet & dry rub for Jerk. Never seen Jerk done with a marinade, but I know I haven't seen everything. That pile of habs looks like a lot of heat. Enjoy, and post pics of the final result.
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 -
I use Walkerswood jerk seasoning and cook the chix as I always do-no deviations for the "true jerk eggsperience" but I could be missing the mark. And that would not be unusual:) BTW- that is a healthy bit of heat right there. Eat one day and enjoy the next!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Those peppers are spread over two whole chickens. May not be THAT hot.Winnipeg, Canada
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Unless you're cooking with pimento wood, leaves and berries I wouldn't sweat the length of cook details. Just cook however you want temp/time wise and enjoy.
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http://eggheadforum.com/discussion/1176925/jerk-pimento-the-results-pic-heavy#latest
looks like woody cooked his about 5hr. -
lousubcap said:I use Walkerswood jerk seasoning and cook the chix as I always do-no deviations for the "true jerk eggsperience" but I could be missing the mark. And that would not be unusual:) BTW- that is a healthy bit of heat right there. Eat one day and enjoy the next!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 -
On to the next phase. I am shooting for about 3.5 hours or so. Two pouches of pimento wood and berries (whole allspice). Raised direct 225-250, with the intention of raising the temp later if I need to.Winnipeg, Canada
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You'll love the low and slow.
My concern is too many and too big of holes in the foil. They will char with a long cook and you don't want them to burn.
Otherwise, I'm TOTALY envious.
Enjoy!New Albany, Ohio -
Hmm, Kind of have the opposite concern right now. They are not emitting much smoke by the looks of things. Then again, maybe that is perfect. There are no holes on the bottom by the way.Winnipeg, Canada
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BTW, I've done low and slow and raised direct. Low and slow is more fun! Both are good.
I want to see your face when the heat hits!New Albany, Ohio -
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They will, trust me. The first time I thought my holes were to big, toned it down the next time. Look forward to the result.
And my damn mouth is watering.New Albany, Ohio -
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I have made this many times before with pieces, mostly Before Egg (BE). I am a bit of heat addict, so I don't expect to get hurt . Low and slow will definitely be on the agenda for a future cook. I am gonna go ahead and pass on the pizza swap. Thanks anyway for such a generous offer.Winnipeg, Canada
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Here is the final result. Chicken was great but a little mild. 4 Habaneros don't really heat up 7 pounds of chicken. Rest of the meal is garlic/leek mashed potatoes and a black bean salad. Chicken was not bloody, which you might think from the red color.
Winnipeg, Canada -
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Nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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All those habs look awesome. Burn-you-twice-awesome, but awesome nonetheless. Great looking cook.It's a 302 thing . . .
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