Jamaican Jerk! Ya Mon!
My first attempt at homemade jerk marinade (and my first documented cook on these forums)! I loosely followed this:
It turned out AWESOME...tangy and delicious, the fresh limes make a world of difference compared to what you can buy in a bottle. Seriously...I tasted it out of the blender and I kept wanting to dip my finger back in for another taste!
The only thing I held back on was the scotch bonnet peppers, I know that's like "the thing" but my fiance doesn't like heat so I used a dried ancho chili instead.
I went kinda nuts and did a 48 hour marinade because we had a busy Saturday planned, I dumped the LEGS in the sauce on Friday night, and kept them in a ziploc in the fridge until Sunday afternoon.
I kept a mason jar of the sauce out of the marinade - gonna save it for JERK WINGS, I think for those I'll kick up the heat!
These went on the WSM at about 320 degrees, cause that's how I roll with poultry, gotta cook hot. I would have liked to get it up around 350 but I got a little excited and put them on too early..didn't wanna finish and have them sitting around getting cold.
These cooked for about an hour and a half, just a small piece of peach wood...didn't want too much smoke.
I'll add another pic later that I took with the Canon for the LEGS THROWDOWN
...these are just some cell phone shots.
Raw just put them on, next pic is about 1 hour in, the skin colored up a bit for my final shot..coming when I get back home!