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It's Time For Jerk Chicken

1voyager1voyager Posts: 1,116
edited January 23 in Poultry
Marinated drumsticks and boneless skin-on thighs in homemade jerk sauce for 24 hours.

The setup:

Platesetter with legs down, aluminum foil balls under drip pan, grate sitting on top of the drip pan. This configuration resulted in the grate being about 1" above the gasket. 

350 degrees @ dome, 390 degrees @ grate. It was 35 degrees outside, so it took almost 2 hours to stabilize.

Here we go...



I set the vents wide open and seared for 15 minutes, then flipped the pieces and seared for another 30 minutes. Flipped one more time and seared until temperature reached 160 degrees. (About ten more minutes.) 

Served immediately with wild rice and warmed marinade on the side.



Great heat from the Scotch Bonnets. Skin was crispy. I must say this was dang good.
Large Egg, PGS A40 gasser.

Somewhere in Colorado.

Comments

  • HubHub Posts: 927
    Man that looks good! Jerk chicken is one of my favorites, but I rarely cook it right.  Looks like you nailed it!
    Beautiful and lovely Villa Rica, Georgia
  • 1voyager1voyager Posts: 1,116
    Thanks, @Hub - If I can do it, you can do it. 
    Large Egg, PGS A40 gasser.

    Somewhere in Colorado.
  • JohnInCarolinaJohnInCarolina Posts: 24,302
    Aww heLL yes!!!
    If you think education is expensive, try ignorance.

    "I've made a note never to piss you two off." - Stike


  • 1voyager1voyager Posts: 1,116
    Thanks, @JohnInCarolina
    Large Egg, PGS A40 gasser.

    Somewhere in Colorado.
  • lousubcaplousubcap Posts: 26,276
    @1voyager Love jerk chicken.  Great results right there.
    Care to share your jerk sauce recipe?  Asking for me.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • GulfcoastguyGulfcoastguy Posts: 5,105
    Jerk chicken 
  • stv8rstv8r Posts: 1,035
    edited January 24
    That looks amazing. I've always used Walkerswood jerk seasoning myself but also would love to see your recipe.

    I've been to Jamaica several times and asked our cabbie to take me to the best jerk chicken place.  He took us to Scotchies.  It was very authentic with large branches of pimento wood on the fire and all the chicken covered with corrugated metal sheets.  It was good however I was very shocked at how mild the seasoning was.   Another time we had it where they cooked the chicken in a pit in the ground over Pimento wood (another place)and that was fiery hot and oh so delicious!  Wondering if Scotchies gave us mild because we were American lol?
  • calikingcaliking Posts: 16,536
    Very nice!! 

    Habaneros can be used, but we also like the flavor and heat of scotch bonnets more.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • cookingdude555cookingdude555 Posts: 3,083
    stv8r said:
    That looks amazing. I've always used Walkerswood jerk seasoning myself but also would love to see your recipe.

    I've been to Jamaica several times and asked our cabbie to take me to the best jerk chicken place.  He took us to Scotchies.  It was very authentic with large branches of pimento wood on the fire and all the chicken covered with corrugated metal sheets.  It was good however I was very shocked at how mild the seasoning was.   Another time we had it where they cooked the chicken in a pit in the ground over Pimento wood (another place)and that was fiery hot and oh so delicious!  Wondering if Scotchies gave us mild because we were American lol?
    Anywhere they take you to is not authentic. It doesn’t mean it’s not good, it’s just a tourist spot. If you saw white people there, it wasn’t where the locals were eating. I lived in Jamaica for a few years, and the best jerk stands were on the side of the road, usually cooked in a single 55 gallon drum pit (in Kingston/Spanish town or somewhere else not touristy like mobay or ochi). Jerk is so varied too, authentic can be many things. 

    John - SLC, UT

    Several eggs ..

  • CPARKTX2CPARKTX2 Posts: 214
    That looks fantastic!
  • dstearndstearn Posts: 1,659
    I have always used Walkerswood but, I will am looking forward to trying your recipe.
    Did you use Pimento wood for smoke?
  • 1voyager1voyager Posts: 1,116
    @dstearn - I didn't use Pimento wood. Just Rockwood lump.
    Large Egg, PGS A40 gasser.

    Somewhere in Colorado.
  • loco_engrloco_engr Posts: 5,327
    Is there a close substitute for Pimento wood?
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
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  • dstearndstearn Posts: 1,659
    loco_engr said:
    Is there a close substitute for Pimento wood?
    Not really, I always use Pimento Wood chips in a foil pack when smoking jerk. Pimentowood.com is the only source that I am aware of. They used to sell pimento sticks and leaves but they have been out of stock for some time. The wood chips do make a difference.
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