Jerk, Pimento, THE Results (Pic Heavy)

THEBuckeye

This turned out to be a lazy, no stress cook with great results.

 I made the Jerk sauce Thursday, made a time-line for the cook today (2PM to 7PM) and was off by 15 minutes.

The Pimento in the end was subtle but critical IMHO. The "Rice and Beans" was tremendous- and a great flavor with the habanero . The yams added a good sweetness.

Bottom line, buy some Pimento Wood ( www.pimentowood.com)  ( no connection, just an on-line customer) and give this a try. SWMBO approved. 

 

theyolksonyou

This has been a great week of posts for you. I must order some pimento now, but where's your fork? >:)

Durangler

Is that a Scotch Bonnet Pepper or a Habanero Pepper?

Hard to locate Scotch Bonnets in my neck of the woods.

Habanero's all day long.

Looks like a great meal!

=D>

johnkitchens

It looks great!

Hawg Fan

The payoff looks delicious. Jerk chicken or pork is difficult to find in Oklahoma.

CPARKTX

Looks great, I love Jerk but haven't made homemade sauce yet

caliking

WOW! I would devour that plate!

Could you post the sauce recipe please? The color on the chicken is beautiful.

Carolina Q

Nice! I assume you ate it with your fingers?

THEBuckeye

@Durangler

The Pepper was Habanero - no Scotch Bonnet at Whole Foods or Publix. However, Gary from pimentowood.com threw in the Scotch Bonnet sauce in the order, I used a couple of dashes in the sauce. 

THEBuckeye

@CaolinaQ

Started w/ fork (Yes!) and knife, finished with my fingers!

I also threw in 6 wings for the cook and "brother-in-law" samples  - UNbeleivable.

THEBuckeye

This is from Blanchard's "At the Beach" cookbook. The recipe is for Shrimp but works well for Chicken. We've done it many times but this was the first time on the Egg. Habanero works but we found one provides enough heat. Two is over the top. 

1 Tbsp. ground allspice
1 tsp. dried basil
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 Tbsp. dried thyme
1 tsp. cayenne pepper
1 Tbsp. light brown sugar
1 Tbsp. salt
1 tsp. freshly ground pepper
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup cider vinegar
1/2 cup freshly squeezed orange juice
2 Tbsp. freshly squeeze lime juice
2 scotch bonnet peppers, minced (I used habanero peppers)
1 small onion, minced
3 scallions, thinly sliced (I didn’t have this so I omitted)

Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice.  Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.

I made this 48 hours in advance to meld in the fridge. 

NEXT TIME: I'll marinade the chicken for 24 hours - only did about 8. I will make bigger holes in the foil packet (on the coals) with the soaked pimento chips for a bit more smoke. 

Enjoy!

THEBuckeye

Here's the YouTube for the "Rice and Peas".

https://www.youtube.com/watch?v=50lL7D2Dec8

blind99

(Pressing the like button)

Legume

Awesome job. What's the setup with the pimento logs/branches? Is the chicken sitting on it?

Mattman3969

That is a fine looking meal!! Thanks for posting the recipe.

THEBuckeye

@Legume

Large Egg

Foil pack of pimento chips directly on coal - holes in foil to let smoke escape

Water pan with water and pimento leaves on plate setter legs up

Grate on plate setter

Pimento sticks on grate

Yes, Chicken resting directly on pimento sticks. 

Legume

Cool - so you just save and reuse them then. Any prep on the sticks like soaking or just use them?

THEBuckeye

@Legume

Just soaked them and foiled the ends that were not protected by the plate setter. You don't want the pimento to burn as it will put off an acrid smoke. 

I cleaned up the Egg this morning and washed down the sticks to get the Chicken and Rub debris off. 

Interestingly, the foiled chips now look like charcoal. I saved that too. 

According to Gary @pimentowood.com the sticks  can be used several times. I'm already plotting my next Jerk. Pork Butt (cut into 2x2, 3x3 cubes) and Wings are in the running!

Durangler

@THEBuckeye...

I'll keep a sharp eye out for your next pimento wood endeavor. /:)

Very interesting.

kthacher

Looks great. I would mince that pepper though.

THEBuckeye

Ya, the Jamaican in the video just used it as flavor for the rice and pulled it at the end. It gave off plenty of flavor and a hint of heat. 

Heat is in the eye of the beholder! 

kthacher

THEBuckeye said:

Ya, the Jamaican in the video just used it as flavor for the rice and pulled it at the end. It gave off plenty of flavor and a hint of heat. 

Heat is in the eye of the beholder! 

My bad. I thought the whole pepper was part of the Jerk marinade.

THEBuckeye

No worries Mon!