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SV jerk chix

calikingcaliking Posts: 11,115
edited February 5 in EggHead Forum
Marinade= thyme, ginger, green onions, garlic, cinnamon, nutmeg, allspice, soy sauce, salt, brown sugar, and a buddy's volcanic homemade habanero hot sauce concoction for heat.



Chix and marinade in the bag, SV at 165F for 2-3 hrs. Grilled direct at 450F 5mins then flipped for another 5mins. Reduced the bag juice to make a sauce served on the side. 



It didn't suck :)

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.

Comments

  • buzd504buzd504 Posts: 2,540
    So did the marinade go in the SV bag?

    That looks awesome.  Did you use any wood when grilling?
    NOLA
  • calikingcaliking Posts: 11,115
    buzd504 said:
    So did the marinade go in the SV bag?

    That looks awesome.  Did you use any wood when grilling?
    Yes. Chix was SV'ed in the marinade. I edited to clarify that. 

    I didn't use any wood particularly. I wished I had some pimento wood as I was lighting the egg up, but had not planned ahead. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • bgebrentbgebrent Posts: 16,468
    That looks and sounds amazing.  Nice work and use of your SV.
    Sandy Springs & Dawsonville Ga
  • ThatgrimguyThatgrimguy Posts: 3,830
    Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?
    Biloxi, MS
    Guild's Grocery BBQ Team
    The Grocery Cart
    XL / Small Green Eggs
  • northGAcocknorthGAcock Posts: 10,017
    Beautiful picture of goodness right there.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    Talk-in' 'bout, hey now! Hey now! I-ko, I-ko, un-day
    Jock-a-mo fee-no ai na-né, jock-a-mo fee na-né

  • calikingcaliking Posts: 11,115
    Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?
    The same. Except his were better. 

    I made these as drumsticks, because wings are a lot of work to eat. I'm lazy like that. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • JohnInCarolinaJohnInCarolina Posts: 11,563
    caliking said:
    Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?
    The same. Except his were better. 

    I made these as drumsticks, because wings are a lot of work to eat. I'm lazy like that. 
    The real pros use powdered ginger and not the real thing.   ;)

    Looks great buddy!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • TheophanTheophan Posts: 2,127
    Looks great!  I gotta try stuff SV.  I finally bought an Anova, but all I've used it for so far is pasteurizing eggs so I don't have to be paranoid about really runny eggs, or, over the holidays, using them in eggnog, etc..  Yours look great!
  • calikingcaliking Posts: 11,115
    Theophan said:
    Looks great!  I gotta try stuff SV.  I finally bought an Anova, but all I've used it for so far is pasteurizing eggs so I don't have to be paranoid about really runny eggs, or, over the holidays, using them in eggnog, etc..  Yours look great!
    This is my second run of SV jerk chix,  and I usually would have grilled them. I will honestly say that this method beats the pants off marinating then grilling. They brown and caramelize nicely because of the brown sugar in the mix. Grilling them hot (450F) is the way to go. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 6,192
    As usual, you pushed the envelope again my friend. Nice cook!  Don't get me wrong, I'm wondering what it would be like to use dried thyme and powdered ginger/garlic.

    Have you considered trying SV tandoori chicken?  I tried reverse roast (not sear) tandoori chicken in the Traeger on the weekend - 225 till IT 140, then 300 till IT 175-180; it was smokey and juicy but lacked the signature tandoori char taste and look. Next time I'll transfer to Egg for stage two.
    canuckland
  • calikingcaliking Posts: 11,115
    As usual, you pushed the envelope again my friend. Nice cook!  Don't get me wrong, I'm wondering what it would be like to use dried thyme and powdered ginger/garlic.

    Have you considered trying SV tandoori chicken?  I tried reverse roast (not sear) tandoori chicken in the Traeger on the weekend - 225 till IT 140, then 300 till IT 175-180; it was smokey and juicy but lacked the signature tandoori char taste and look. Next time I'll transfer to Egg for stage two.
    If dried thyme, ginger, garlic are what I had on hand, i would undoubtedly use them. We always have fresh ginger and garlic for Indian and Asian cooking, but thyme is a "specialty" ingredient that I have to buy whenever a recipe calls for it. And much of it goes to waste. Dried thyme  is not a bad idea at all.

    I have not tried any SV recipes with yogurt in the marinade yet. Part of  the issue is (as you mentioned) that our bias  (yours and mine) is based on what we grew up with, i.e. the char, etc on tandoori chicken.  I would be interested in what you come up with though. You're no slacker! :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • YukonRonYukonRon Posts: 12,238
    Beautiful cook. It certainly looks over the top. I would tear that up, big time.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnInCarolinaJohnInCarolina Posts: 11,563
    I will say that I have tried this recipe many times, and I have also tried the "store-bought" jerk marinade from Walkerswood.  I was really hoping that the Walkerswood would be as good as the from scratch recipe, but alas, it is not.  I found it to be far too salty in addition to simply being not quite as good.

    Just no substitute for making things from scratch, as I should really know by now.

    What is awesome about the SV treatment for me is how the flavor really does get all the way down to the bone.  I think you get that with a long marinade as well, but the SV only takes a couple of hours by comparison, and you also know for certain that the wings are cooked.  There's no guessing left.  You just finish them on the Egg to add char, and you can largely go by appearance as to when to pull them off.  Tough to beat in my book. 

    I need to do these again, and soon!
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • LegumeLegume Posts: 8,206
    @caliking buy a couple of thyme plants and stick them in the ground or in a pot. It grows like a week here in Austin, you should have the same luck.  Freeze got most of ours this year, but it won’t take much for the rest to come back.  Lemon thyme is one of my favorites -  just buy the small plants at HD or Lowe’s.
    Austin, TX
  • calikingcaliking Posts: 11,115
    Legume said:
    @caliking buy a couple of thyme plants and stick them in the ground or in a pot. It grows like a week here in Austin, you should have the same luck.  Freeze got most of ours this year, but it won’t take much for the rest to come back.  Lemon thyme is one of my favorites -  just buy the small plants at HD or Lowe’s.
    We have varying success with our herb garden. The freeze this year destroyed what we had (and lots of other stuff in the yard as well). SWMBO is the plantkeeper, so I'll leave that to her :)

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 11,115
    I will say that I have tried this recipe many times, and I have also tried the "store-bought" jerk marinade from Walkerswood.  I was really hoping that the Walkerswood would be as good as the from scratch recipe, but alas, it is not.  I found it to be far too salty in addition to simply being not quite as good.

    Just no substitute for making things from scratch, as I should really know by now.

    What is awesome about the SV treatment for me is how the flavor really does get all the way down to the bone.  I think you get that with a long marinade as well, but the SV only takes a couple of hours by comparison, and you also know for certain that the wings are cooked.  There's no guessing left.  You just finish them on the Egg to add char, and you can largely go by appearance as to when to pull them off.  Tough to beat in my book. 

    I need to do these again, and soon!
    I want to try marinating these for a while before SV. I think I tried overnight the last time I had made these, but thinking of going 2 or 3 days to see if the flavor deepens. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • jeffwitjeffwit Posts: 1,139
    Did you use specific ratios/measurements or just wing it? My family loves jerk seasoning, and I’d like to do a homemade version. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 4 dogs, five cats. One overworked vacuum cleaner.
  • buzd504buzd504 Posts: 2,540
    Legume said:
    @caliking buy a couple of thyme plants and stick them in the ground or in a pot. It grows like a week here in Austin, you should have the same luck.  Freeze got most of ours this year, but it won’t take much for the rest to come back.  Lemon thyme is one of my favorites -  just buy the small plants at HD or Lowe’s.
    I have terrible luck with thyme.  I can grow it spring/early summer and it cooks.
    NOLA
  • calikingcaliking Posts: 11,115
    jeffwit said:
    Did you use specific ratios/measurements or just wing it? My family loves jerk seasoning, and I’d like to do a homemade version. 
    Here you go. From Lisa Fetterman’s Sous Vide at Home. 


    Blitz all of the ingredients (except the chicken) in a food processor or blender. Bag it with the chicken and SV at 165 x 2-3 hrs. Then grill, basting with the bag juice every couple of minutes. 

    I amped up the garlic and ginger, and cut the allspice to 1 tsp. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • texaswigtexaswig Posts: 2,226
    That looks like a pretty legit recipe. No worries when I use it I'll take all of the credit. 
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • 20stone20stone Posts: 1,481
    texaswig said:
    That looks like a pretty legit recipe. No worries when I use it I'll take all of the credit. 
    I don't think you'll be alone in that. 
    LBGE since 2008 and a MM from 2016
    Karubeque C-60 Dishwasher (when time is no object)
    Owner of multiple large scale refrigeration devices (sometimes too many)
    Vertically integrated BBQ and charcuterie operator, for recreational use only
    Elicitor of secrets from goats through unconventional methods
    Sourdough bread enthusiast

    Houston, TX

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