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SV jerk chix
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caliking
Posts: 18,731
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
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
A happy BGE family in Houston, TX.
Comments
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So did the marinade go in the SV bag?
That looks awesome. Did you use any wood when grilling?
NOLA -
buzd504 said:So did the marinade go in the SV bag?
That looks awesome. Did you use any wood when grilling?
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 2013A happy BGE family in Houston, TX. -
That looks and sounds amazing. Nice work and use of your SV.Sandy Springs & Dawsonville Ga
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Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Beautiful picture of goodness right there.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thatgrimguy said:Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?
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 2013A happy BGE family in Houston, TX. -
caliking said:Thatgrimguy said:Is this basically the same recipe that @JohnInCarolina made at Brisket Camp?
I made these as drumsticks, because wings are a lot of work to eat. I'm lazy like that.
Looks great buddy!"I've made a note never to piss you two off." - Stike -
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!
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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!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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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 -
Canugghead said: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.
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 2013A happy BGE family in Houston, TX. -
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 -
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've made a note never to piss you two off." - Stike -
@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.
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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.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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JohnInCarolina said: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!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
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, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.” -
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.
NOLA -
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.
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 2013A happy BGE family in Houston, TX. -
That looks like a pretty legit recipe. No worries when I use it I'll take all of the credit.
2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
texaswig said:That looks like a pretty legit recipe. No worries when I use it I'll take all of the credit.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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