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Jamaican Jerk Chicken
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annjamaican
Posts: 152
pimento (allspice) wood and leaves were used for this. I soaked the leaves, logs and chips for an hour. I also used the conveggtor and a raised grid. Soaked chips were placed directly on coals, soaked leaves directly on grate, logs placed over them and chicken directly on the wood. Smoked at 300 for an hour then went up to 350 until finish to avoid rubbery skin. Chicken was marinated in a bottled jerk rub and mopped with a banana based BBQ sauce.
- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015
- Got my first egg (XL) in October 2015
Comments
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Wow- that bird looks incredibly moist. Love the different style- thanks for sharingGreensboro, NC
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Nicely done sir!Everyday is Saturday and tomorrow is always Sunday.
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Love me some jerk chicken. Looks delicious. Never seen that technique with the wood or leaves though. Are u going to reuse the wood to smoke with? I hear pimento wood ain't cheap
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Dude that looks awesome. I love jerk chicken but can never get it as good as in JamaicaLBGE & SBGE. Central Texas.
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Thanks, guys. I rinsed the drippings off the sticks and air dried them to be used again. On my other BBQ they would have been halfway parched but on the BGE they hold up surprisingly well. The wood is definitely not cheap so it's an occasional treat for company or when I'm severely nostalgic. I do a less elaborate, less authentic version on just a bed of bay leaves, still using a handful of pimento chips.the_crease said:Love me some jerk chicken. Looks delicious. Never seen that technique with the wood or leaves though. Are u going to reuse the wood to smoke with? I hear pimento wood ain't cheap- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Great post.. That looks so good..Greensboro North Carolina
When in doubt Accelerate.... -
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I've re-used the wood several times. I just give a quick wash after they cool down and then again before re-using.
I'll often just use the pimento chips in a foil packet for smoke. The wood and leaves is a fun process to show off for company.
I've done it low and slow and falls off the bone.
As they say, t's not authentic Jerk unless you cook it on pimento wood!New Albany, Ohio -
Looks awesome. I see you cooked indirect. What temp did you cook at and how long?
Beautiful and lovely Villa Rica, Georgia -
300 for an hour, 350 til the meat was up to temperature. I've gone lower but always have rubbery skin.Hub said:Looks awesome. I see you cooked indirect. What temp did you cook at and how long?- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Won't you be my neighbor?
love me some Jerk. Also, judging from the nostalgia I would suppose you turn out some other killer authentic food. -
Wow that looks really good! Love jerk chicken, which marinade do you like?
-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
Thank you for the lovely call out to our company pimento wood.com. The wood is more costly than stuff you get at a hardware store, but it produces a strong smoke and a little goes a LONG way. And yes we wash and reuse our sticks. We can work with you - we have products for every budget. The pimento wood is insanely difficult to get out of Jamaica and into USA. We jumped through hoops for FIVE years before being granted approval to export, and we're the only ones approved. There is another company that tries to sell but their product gets confiscated in customs. Please call any time you have questions 612-868-JERK
OH - and check out the 17lb jerk brisket we did on the Green Egg - on Facebook Pimento Wood page!! -
Nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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As long as you're not in the blizzard zone, I'd gladly come join youtheyolksonyou said:Won't you be my neighbor?
love me some Jerk. Also, judging from the nostalgia I would suppose you turn out some other killer authentic food.
- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Nope <.5" for us. All gone now, mid 40s tomorrow. Come on down!
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I make my own in summer when I have Scotch Bonnet on hand but for this cook I used Walkerswood.FATC1TY said:Wow that looks really good! Love jerk chicken, which marinade do you like?
- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
I too love jerk chicken. Borrowed a few recipes from the web and tweeked them a bit, but dont know how authentic they are. Would you mind sharing your recipe?annjamaican said:I make my own in summer when I have Scotch Bonnet on hand but for this cook I used Walkerswood.FATC1TY said:Wow that looks really good! Love jerk chicken, which marinade do you like?
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I just make it from my heart, no measurements, but I will try to write it down as I go next time.Eggscuses said:
I too love jerk chicken. Borrowed a few recipes from the web and tweeked them a bit, but dont know how authentic they are. Would you mind sharing your recipe?annjamaican said:I make my own in summer when I have Scotch Bonnet on hand but for this cook I used Walkerswood.FATC1TY said:Wow that looks really good! Love jerk chicken, which marinade do you like?- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
that would be great. Thanks.
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I've never had authentic jerk chicken or pork here in the US. The pimento wood may be the key. Yours looks fantastic.
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
http://eggheadforum.com/discussion/1176925/jerk-pimento-the-results-pic-heavy#latest
The recipe I use is in this thread
New Albany, Ohio -
Walkers wood is excellent, been using it for years. I need to try the pimento wood, never done that.
Western, North Carolina
Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff
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It is. They have a liquid marinade for a quick fix and a paste.ScottNC said:Walkers wood is excellent, been using it for years. I need to try the pimento wood, never done that.
When I make my own sauce, I do a separate dry rub of allspice, thyme leaves, nutmeg, salt and cinnamon then I apply a wet rub with green onions, scotch bonnet, coconut oil, cane vinegar, fresh ginger, more salt, sugar and thyme leaves.THEBuckeye said:http://eggheadforum.com/discussion/1176925/jerk-pimento-the-results-pic-heavy#latest
The recipe I use is in this thread- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
@annjamaican
Sounds absolutely delicious. I would challenge you to a Jerk Throwdown but know I wouldn't stand a chance . New Albany, Ohio -
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Ditto on the Walkerswood. I buy that stuff by the case.ScottNC said:Walkers wood is excellent, been using it for years. I need to try the pimento wood, never done that.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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