Jerk Chicken -- Busha Browne Seasoning Tips?

mahenryak

I recently purchased some busha browne jerk chicken seasoning and was looking for a little advice in application / variations of flavoring.  I have made a couple of batches (3 lbs or so) using about a tablespoon of paste, with a some EVO and lemon juice (bottle).  First batch I didn't add anything and it was okay.  Second batch I applied a little honey mixed with ketchup baste near the end of the cook and it was better.  Still seems like something is missing (my wife says don't change anything, so it might just be a 'me problem'.)  I'd welcome any tips on how to use Busha Browne.  I have several jars so I don't want to just switch to a different paste like Walker's wood.  (I did order some Walker's Wood Jamaican Jerk initially, but had to request a refund because all the seals were broken.  I was reluctant to place a second order right away.)

THEBuckeye

Never heard of Busha Brown but here's the recipe I use that is tried and true and easy. Perhaps "what your missing" in this list. 

I also  use pimento wood chips for smoke. See pimentowood.com. In Jamaica, it there's no pimento, it's not considered "true" jerk. 

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 not for a while. The new twist for tomorrow's  cook is the Pimento Wood. Scotch Bonnet's are hard to find. Habanero works but we found one provides enough heat.

JERK SAUCE

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)
2 lbs. shrimp, peeled and deveined

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'll marinate chicken, wings, pork tenderloin and a butt for as few as a few hours to 24-48 hours. 

GK59

You guys spell Busia wrong . That's Polish for Grandma.

THEBuckeye

I spelled it like he spelled it 

mahenryak

Thank you @THEBuckeye .  That's quite a list of ingredients, but most readily available.  One thing that jumps out right away is the shrimp.

fljoemon

We have plenty of Island stores and even the local grocry stores like Wal*mart & Publix carry Grace & Walkerswood jerk seasoning, however I have not see Busha Browne's heer locally. Perhaps I will look for it when I go down to Miami.

On their website(http://www.sourceatlantique.com/recipe/grilled-jerk-chicken.html), the recipe just says to rub the chicken with lemon juice & olive oil and then coat the chicken with the jerk seasoning and allow to marinate for several hours.

When I do my jerk seasoning, I always add fresh thyme, scotch bonnet peppers (substitute with habenero if scotch bonnet not available), garlic, browning sauce, olive oil, jerk seasoning (Spur Tree/Walkerswood/Grace) and then blend it all up in my blender and apply the resultant marinade to the chicken pieces. I put everything in a ziplock bag and typically marinate it for around 24 hrs. I also use the pimento wood chunks for smoke on the BGE and grill raised direct at around 375 to 400 dome.

THEBuckeye

mahenryak said:

Thank you @THEBuckeye .  That's quite a list of ingredients, but most readily available.  One thing that jumps out right away is the shrimp.

The shrimp is the recipe in the cookbook. Thought I had deleted it, Ignore the shrimp, unless, of course, you want to make Jerk Shrimp! 

THEBuckeye

I do an indrect low and slow cooking on top of Pimento sticks and smoking with Pimento chips. 

YA MON! 

mahenryak

THEBuckeye said:

mahenryak said:

Thank you @THEBuckeye .  That's quite a list of ingredients, but most readily available.  One thing that jumps out right away is the shrimp.

The shrimp is the recipe in the cookbook. Thought I had deleted it, Ignore the shrimp, unless, of course, you want to make Jerk Shrimp! 

That makes sense.  I should have probably realized that.  Thanks!

mahenryak

@fljoemon what you have pictured is indeed what I have.  I'll just have to try a few of the extra ingredients mentioned between what you have mentioned and also THEBuckeye.  Thank you.