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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-06-2012, 04:12 PM   #1
neuyawk
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Default 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.





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Unread 12-06-2012, 04:21 PM   #2
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Oh maing, now I am HUNGRY!
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Unread 12-06-2012, 04:27 PM   #3
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A plate of that would look great on the table in front of me!
Thanks for posting.
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Unread 12-06-2012, 04:27 PM   #4
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Ooh lawd...that looks really good. Waitin' to see what Phrasty posts!
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Unread 12-06-2012, 04:34 PM   #5
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I heart jerk.
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Unread 12-06-2012, 04:34 PM   #6
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That looks absolutely delicious!
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Unread 12-06-2012, 05:54 PM   #7
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That looks farking fantastic. Damn elusive pimento wood.
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Unread 12-06-2012, 05:58 PM   #8
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Looks great


Have fun and happy smoking
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Unread 12-06-2012, 06:26 PM   #9
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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.
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Unread 12-06-2012, 09:49 PM   #10
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Kinda make you wonder who taught them N.C. Boys how to Q don't it????

Just a fyi.....
http://www.barbecuebible.com/board/viewtopic.php?t=775
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Unread 12-06-2012, 10:14 PM   #11
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The food looks Dy-no-mite GOOD but is that galvanized tin he's using as a lid?
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Unread 12-07-2012, 06:49 AM   #12
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One of my favorite all time dishes. I have to get to Jamaica soon. I love me some jerk chicken.
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Unread 12-07-2012, 07:47 AM   #13
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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!
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Unread 12-07-2012, 11:59 AM   #14
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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!
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Unread 12-07-2012, 12:11 PM   #15
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Quote:
Originally Posted by Hoss View Post
Kinda make you wonder who taught them N.C. Boys how to Q don't it????

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

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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