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Jerk Sauce is Melding (pic)

THEBuckeye
THEBuckeye Posts: 4,232
in EggHead Forum
It's now been 24 hours in the fridge. Tomorrow is the cook. 


image
New Albany, Ohio 

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Comments

  • johnkitchens
    johnkitchens Posts: 5,234
    That is going to be an amazing cook! I know it will taste oh so good. 

    Louisville, GA - 2 Large BGE's
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  • GATraveller
    GATraveller Posts: 8,207
    edited February 2015
    Somebody's hooked on the chicken......it's the wood that makes it good.

    https://www.youtube.com/watch?v=3OqAgglKIaM  

    "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
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    https://www.youtube.com/watch?v=0KmTTy_MM5w

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • johnkitchens
    johnkitchens Posts: 5,234
    I loved Seinfeld. I watch the reruns when I can. 

    Louisville, GA - 2 Large BGE's
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,677
    Care to share your recipie? My last attempt failed miserably. Threw out the sauce and wings.

    I would rather light a candle than curse your darkness.

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  • THEBuckeye
    THEBuckeye Posts: 4,232
    edited February 2015
    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. Two is over the top. 

    I'm going to detail the entire cook tomorrow! 

    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

    Prepare the grill or preheat the broiler.

    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.


    New Albany, Ohio 

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Looking forward to this cook. Want to see of the pimento is worth it.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,677
    @THEBuckeye thanks for the recipie! Looks good. Will be watching for the finale.

    I would rather light a candle than curse your darkness.

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  • THEBuckeye
    THEBuckeye Posts: 4,232

    You are welcome. It was nice to find we had most of the ingredients already! 
    New Albany, Ohio 

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