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-   -   Real Jerk Chicken! (http://www.bbq-brethren.com/forum/showthread.php?t=149057)

neuyawk 12-06-2012 04:12 PM

Real Jerk Chicken!
 
Serious Eats has a great write up on jerk chicken in Jamaica. I live pretty close to the 4th most concentrated Jamaican population in the US but have never seen this. Largely because we don't have pimento wood. There's so many parallels with NC BBQ here

1. Wood burned to coals and chicken laid over greenwood
2. Vinegar and scotch bonnet pepper sauce (LOVE SB peppers)
3. Removed from bones and chopped.

http://www.seriouseats.com/images/20...k-grilling.JPG

http://www.seriouseats.com/images/20...jerk-joint.jpg

http://www.seriouseats.com/images/20...sauce-edit.jpg

buccaneer 12-06-2012 04:21 PM

Oh maing, now I am HUNGRY!

smokainmuskoka 12-06-2012 04:27 PM

A plate of that would look great on the table in front of me!
Thanks for posting.

Arlin_MacRae 12-06-2012 04:27 PM

Ooh lawd...that looks really good. Waitin' to see what Phrasty posts!

goro25 12-06-2012 04:34 PM

I heart jerk.

Bonewagon 12-06-2012 04:34 PM

That looks absolutely delicious!

fingerlickin' 12-06-2012 05:54 PM

That looks farking fantastic. Damn elusive pimento wood. :mad2:

tyotrain 12-06-2012 05:58 PM

Looks great


Have fun and happy smoking
BBQ UP

wingpirate 12-06-2012 06:26 PM

That is a thing of beauty. I had jerk chicken at a rest stop in Jamaica outside of Ocho Rios, and I have yet to find anything that rivals that flavor in the US. :mrgreen:

Hoss 12-06-2012 09:49 PM

Kinda make you wonder who taught them N.C. Boys how to Q don't it????:roll::grin:

Just a fyi.....
http://www.barbecuebible.com/board/viewtopic.php?t=775

MisterChrister 12-06-2012 10:14 PM

The food looks Dy-no-mite GOOD :grin: but is that galvanized tin he's using as a lid? :shock:

que_dawg 12-07-2012 06:49 AM

One of my favorite all time dishes. I have to get to Jamaica soon. I love me some jerk chicken.

JazzyBadger 12-07-2012 07:47 AM

I've always wanted to make this stuff, especially after some episode of Chopped I saw. Man, that stuff looked good. What always held me off was the lack of the wood. I'm gonna give this allspice berries foil packet a go though, see how it all pans out.

Thanks for posting, both you guys!

scotts1919 12-07-2012 11:59 AM

I love jerk chicken as well. Wife and I had our honeymoon in Jamaica and definitely had our share of jerk pork and chicken.

One good product i have found that's a great marinade is the walkerswood products. They have them on amazon but i have recently found them locally at world market.

http://www.walkerswood.com/

Very authentic and tasty!

neuyawk 12-07-2012 12:11 PM

Quote:

Originally Posted by Hoss (Post 2290571)
Kinda make you wonder who taught them N.C. Boys how to Q don't it????:roll::grin:

Just a fyi.....
http://www.barbecuebible.com/board/viewtopic.php?t=775

I guess the answer would be the Virginians as per much published research on the topic. NC seems to be oldest preservation of the practice though :mrgreen:

But to take your thought process a bit further, let's say some tea sipping colonialist back in ye olde whenever in Viriginia did learn the process thru either trade with the Caribbeans or slaves, it seems that many of these cultures practice a very pungent "rub" on their animals. That didn't really seem to get transferred over i.e the uses of all that spices. I'm wondering if it was simply a matter of accessibility to spices? Or did they like the smoking part but not the spice paste part.


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