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Carribean Night!
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gtk10583
Posts: 77
A great evening to be egging last night. Grilled up some Jerk chicken, along with grilled plantains and Caribbean rice. Hope the pictures do it justice.
Comments
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I've never made plantains like that. Usually garlic water bath, fry, smash, fry again.
Do you do anything to them?Bx - > NJ ->TX!!!All to get cheaper brisket! -
Nice lookin' cook. Would love some details on the rice, even though it has pineapples and Mrs. G would probably 86 it before I got started. Got some details on teh jerk marinade?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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In my opinion, grilled plantains are best:
- 4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick
- 2 tablespoons veg oil
- 4 tablespoons light brown sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- 1/2 cup dark rum
- 2 tablespoons coarsely chopped cilantro
- Salt and freshly ground pepper
- 4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick
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Nice lookin' cook. Would love some details on the rice, even though it has pineapples and Mrs. G would probably 86 it before I got started. Got some details on teh jerk marinade?
Got the carribean rice recipe from here:
http://www.food.com/recipe/caribbean-rice-56552
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Oh, and Jerk chicken recipe from Nibble Me This:
http://www.nibblemethis.com/2009/06/jamaican-jerk-chicken.html
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Where did ya get that grate set-up?
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Where did ya get that grate set-up?
From the looks of it, it is the two-tier rack from www.ceramicgrillworks.com (will defer to OP)-I have that set-up and find it to be extremely functional and very well-built. The top grate is 15" in diameter (LBGE) and has adjustable height and pivots out to allow easy access to the 18" lower grate. Based on a thread of a couple of weeks ago, the design I have (which allows full use with the platesetter in place) is no longer made and they have gone back to the original which has some height limitations. If interested best to call the company on their toll-free # and sort it out.
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. -
lousubcap is correct. Got mine at the same website. Love it on my
From the looks of it, it is the two-tier rack from www.ceramicgrillworks.com
large BGE. The height limitation is not so much a big deal while using
the platesetter- at least I have not run into any limiting situations
yet. With platesetter, I was able to grill a spatchcocked bird on the
bottom while roasting ABTs on the top grate. -
The cook looks great but you get the A+ for the Caribbean blue plates!
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Thanks for the recipe, sounds much healthier than my double fried one.BTW, in the first pic, luving the pig salt & pepper shakers looking at the chicken like "whew, not one of ours!"Bx - > NJ ->TX!!!All to get cheaper brisket!
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Thanks for the intel guys!!!
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Wow great post. Love that stuff. Will definitely be replicating this one. Years ago I wanted a drum barbeque like they use in Jamaica. I grow scotch bonnets every summer. Still thinking about growing their all spice.
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All that great looking food done without a gasket. Or, maybe a rutland on top????Eggo in N. MS
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That's right, no gasket. Burned it to a crisp from all our Friday night pizza cooks. Have had no problems going gasketless. Even have plenty of lump left over for the next cook after shutting the egg down. BUT... I haven't done a low & slow cook yet so can't comment on that aspect.
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