1st photo, 4th cook

Theophan · May 2010

I cooked for the 4th time tonight (so far brisket, jerk chicken pieces, burgers, jerk roast chicken), still have much to learn, none of it's been perfect, maybe, but my wife and I have enjoyed it all. Tonight was my first roast chicken on a vertical roaster, done with home-made jerk seasoning and a tamarind-honey-ginger-jerk sauce, and it was the best yet. Really good! People keep saying post pictures, don't know how interested you'll be in one from a newbie, but here's tonight's chicken, cut up with the sauce drizzled on it.

I'm thinking that a jerk rub on direct heat but very low temp might be more like real jerk, and I may try that next time. I've been enjoying the jerk so much I haven't tried a regular BBQ rub yet. I'm a little frightened of the jerk rub recipe. The jerk marinade recipe called for 1 Scotch Bonnet chili, but the rub recipe calls for 4 to 6!!! We'll see...

I was surprised that I had the bottom vent all the way open and the top one fairly open to keep 350 degrees. I'm wondering if maybe I had ash clogging the air holes inside or something.

Do many of you empty it out completely and build a new fire each time?

Theophan

Car Wash Mike · May 2010

You might have not had enough lump. So many new eggers make that mistake.
Nice pic. Jerk Chicken is good.

Mike

WessB · May 2010

Pics are always good..keep on with what you're doing...we all learn as we go..and none of us know it all..

Hoss · May 2010

Very nice cook.Keep the pics commin.My large will settle in @ 350 with the bottom wide open and only the daisy petals open.WELCOME,Let's cook!

Hoss · May 2010

AMEN!!!

pattikake · May 2010

Welcome to the forum, the pics look wonderful. Great job.

Patti
Wichita, KS

DrZaius · May 2010

Nice looking chicken. Thanks for sharing

Pdub · May 2010

Maintaining proper air flow in the egg is important, Usually when I shoot for 350 I have the bottom half way open and the pinwheel all the way open and the top slid till its open a half inch. As Wess mentioned having enough lump is important. You can fill it right up if you want, the air flow controls temp not the charcoal. It also takes a while to heat up the ceramic shell.
Hope this help, Pdub

2Fategghead · May 2010

Thanks for the pic's keep it up. Tim

Boilermaker Ben · May 2010

Another jerk fan. Nice.

If you can get your hands on a copy of How To Grill by Steven Raichlen, there's a great recipe for jerk marinade in there. That's my go-to jerk recipe. It's great on chicken and fish, but my favorite application is his jerked pork shoulder recipe. Just fantastic sandwiches. I can't wait for the green onions, peppers and herbs to start coming out of our garden, so I can make the freshest batch of jerk yet. I'm really excited.

I got a free jar of a commercial jerk marinade a few weeks ago, and tried it on chicken and it was...unspectacular. I might not be able to wait for the garden before having to mix up another batch...I'm jonesing for some real jerk.

Boilermaker Ben · May 2010

Oh, and we ALWAYS love pics, newbie or no.
Here are pics from my last batch of jerk...too long ago. Must remedy this problem soon.

AZRP · May 2010

Actually I do my 350 cooks with the bottom vent all the way open and the daisy's small holes open. -RP

BigA · May 2010

looks very tasty!!

1st photo, 4th cook

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