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Caribbean Style Jerk Chicken. In the style of Dixie.
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SGH
Posts: 28,791
A few days back I had the good fortune of getting to spend some time in the Caribbean island hopping. On the island of Saint Maaren I was treated to some of the finest jerk chicken and goat as I have ever had.
Here is a view of Saint Maarten:
Here is the Chicken Goddess at the helm whipping up her masterpiece.
My fat self wainting on the grub.
The goat.
The jerk chicken, mahi mahi and ribs.
Fellows I kid you not when I say that chicken was in a league of its own. Simply phenomenal. I asked her how she made it and this as best I could tell is what she said. Her English was extremely limited and broken to say the least.
Jerk Sauce:
1 cup cactus juice.
1 cup muscadine juice.
1 cup passion fruit juice.
1/2 cup coconut juice.
5 scotch bonnet peppers.
5 banana peppers.
Blend the above together and sprinkle in 3 tablespoons of salt while blending.
Dry rub:
1 teaspoon sage.
1 teaspoon cinnamon.
1 teaspoon Rosemary.
1 teaspoon cilantro.
The above is what she gave me. Rather it's legit or not, I have no idea.
The chicken was cooked over a combination of Red Maple, Sugar Maple and sassafras wood. Honeysuckle trimmings were added a handful at a time from what I could see. She cooked raised direct at 225 degrees until the chicken would pull easily.
Now my humble attemp to recreate her masterpiece. While I certainly can not get the original ingrediants, I thought why not improvise with things that I like. Just make it hot.
My cooking method varied from hers. I cooked this akin to how I cook clod. 2 hours at 180 degrees over oak, pecan and cherry.
Note: Some real smart scientific people say that this is dangerous. So don't do it. Cook at 225 degrees or preferably higher for your own safety. You have been warned.
After 2 hours I bumped the might mini to 200 degrees for the next 9 hours. A steady light stream of true blue.
After the temp bump I mopped every hour for 9 hours.
Mopped.
After 2 hours at 180 degrees and 9 hours at 200 degrees, here she is.
Above I did not list my all of my rub or jerk ingriedants or amounts. I figure that most folks already have one that they like. However if anyone wants it, I will gladly share it. My process in a nutshell was indirect on the mini at 180 degrees for 2 hours over oak, pecan and cherry to lay down a heavy smoke profile. Then 9 hours at 200 degrees until the bone pulled away easily from the joint. As always, I hope that y'all enjoy this humble cook and thanks for looking. I know that time is money. May the Thunder Gods smile down upon us all my friends, and keep us ever in their good grace and favor. Good night and God bless.
Here is a view of Saint Maarten:
Here is the Chicken Goddess at the helm whipping up her masterpiece.
My fat self wainting on the grub.
The goat.
The jerk chicken, mahi mahi and ribs.
Fellows I kid you not when I say that chicken was in a league of its own. Simply phenomenal. I asked her how she made it and this as best I could tell is what she said. Her English was extremely limited and broken to say the least.
Jerk Sauce:
1 cup cactus juice.
1 cup muscadine juice.
1 cup passion fruit juice.
1/2 cup coconut juice.
5 scotch bonnet peppers.
5 banana peppers.
Blend the above together and sprinkle in 3 tablespoons of salt while blending.
Dry rub:
1 teaspoon sage.
1 teaspoon cinnamon.
1 teaspoon Rosemary.
1 teaspoon cilantro.
The above is what she gave me. Rather it's legit or not, I have no idea.
The chicken was cooked over a combination of Red Maple, Sugar Maple and sassafras wood. Honeysuckle trimmings were added a handful at a time from what I could see. She cooked raised direct at 225 degrees until the chicken would pull easily.
Now my humble attemp to recreate her masterpiece. While I certainly can not get the original ingrediants, I thought why not improvise with things that I like. Just make it hot.
My cooking method varied from hers. I cooked this akin to how I cook clod. 2 hours at 180 degrees over oak, pecan and cherry.
Note: Some real smart scientific people say that this is dangerous. So don't do it. Cook at 225 degrees or preferably higher for your own safety. You have been warned.
After 2 hours I bumped the might mini to 200 degrees for the next 9 hours. A steady light stream of true blue.
After the temp bump I mopped every hour for 9 hours.
Mopped.
After 2 hours at 180 degrees and 9 hours at 200 degrees, here she is.
Above I did not list my all of my rub or jerk ingriedants or amounts. I figure that most folks already have one that they like. However if anyone wants it, I will gladly share it. My process in a nutshell was indirect on the mini at 180 degrees for 2 hours over oak, pecan and cherry to lay down a heavy smoke profile. Then 9 hours at 200 degrees until the bone pulled away easily from the joint. As always, I hope that y'all enjoy this humble cook and thanks for looking. I know that time is money. May the Thunder Gods smile down upon us all my friends, and keep us ever in their good grace and favor. Good night and God bless.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Comments
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Looks good! You left out one small bit of info - how did it taste?“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks pretty good, my friend.
______________________________________________I love lamp.. -
nolaegghead said:That looks pretty good, my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks mighty good. Thanks for the pics and info.
XL BGE - Virginia -
Great post.. Everything looks awesome.Greensboro North Carolina
When in doubt Accelerate.... -
You should have showed her a picture of your unit!
Grub looks good!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Great job. I love jerk chicken but have never been able to get even close to the way it tastes in Jamaica. Well done.LBGE & SBGE. Central Texas.
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Looks great!!
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That looks like it did not suck!! I bet after 11hrs you prolly didn't even need teeth to chew it.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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That looks great brother! Did Ron pony up some for the trip to St. Maarten? Thanks for sharing!Sandy Springs & Dawsonville Ga
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CPARKTX said:Great job. I love jerk chicken but have never been able to get even close to the way it tastes in Jamaica. Well done.
As I've previously posted, this is I think one of the only sources in the USA to buy pimento products. I have no association other thasn that as a customer.
www.pimentowood.com
Not only does pimento impart the unique smoke flavor it also imparts the unique color.
I'm sure @SGH's jerk is fabulous. It's just not "authentic" according to the native JamaicansNew Albany, Ohio -
Very cool post...Looks way better than the food served on the Island of North Caicos.lolThank you,DarianGalveston Texas
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Very nice. Now how about those pics on the beachSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Awesome post!Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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@sgh What ingredients did you use for your mop? I love that Walkerswood jerk seasoning.
Large BGE - Medium BGE - Too many accessories to name
Antioch, TN
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Now that looks like a labor of love. Looks fantastic.
Large BGE
Greenville, SC -
Interesting, no premarinade, I guess the long cook time balances that. Did you get flavor into the meat, or just the surface?
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@SGH did you visit the famous Orient Beach? (nude beach) on St. M?Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here. Very Extremely Stable Genius.
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NCSmoky said:New Albany, Ohio
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Looks and sounds wonderful! Only 1 chicken leg........... you must be starving!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Looks awesome. I need to give this a shot. Thanks for sharing!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
NCSmoky said:Sandy Springs & Dawsonville Ga
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We have the ONLY company approved that imports authentic Pimento wood from Jamaica. We also have a big green egg. We have had great success doing jerk chicken, Jerk brisket, jerk ribs on our egg. I do HIGHLY recommend using pimento wood chips - wet in a tinfoil burrito. A little goes a long way. You can find them on Amazon and PimentoWood dot com. Also YouTube has videos of the process. Yea Mon!!
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GrillFriend said:We have the ONLY company approved that imports authentic Pimento wood from Jamaica. We also have a big green egg. We have had great success doing jerk chicken, Jerk brisket, jerk ribs on our egg. I do HIGHLY recommend using pimento wood chips - wet in a tinfoil burrito. A little goes a long way. You can find them on Amazon and PimentoWood dot com. Also YouTube has videos of the process. Yea Mon!!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
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YUMMY!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
THEBuckeye said:CPARKTX said:Great job. I love jerk chicken but have never been able to get even close to the way it tastes in Jamaica. Well done.
As I've previously posted, this is I think one of the only sources in the USA to buy pimento products. I have no association other thasn that as a customer.
www.pimentowood.com
Not only does pimento impart the unique smoke flavor it also imparts the unique color.
I'm sure @SGH's jerk is fabulous. It's just not "authentic" according to the native Jamaicans
______________________________________________I love lamp.. -
nolaegghead said:Maybe not authentic but in the style of dixie.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
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