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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-07-2012, 12:55 PM   #16
aawa
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that looks so friggin good. :)
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Old 12-07-2012, 01:15 PM   #17
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I have been there a couple times and have had plenty jerk chicken and pork. They mainly use standard barrel pits over there and use some local lump charcoal. There is nothing in the wood they use that cannot be replaced with what we have. The sauce is the key. It is a very simple and delicious dish. My favorite dishes from Jamaica are beef patties and escoviche fish.
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Old 12-27-2012, 09:50 PM   #18
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Man I've been out of it for a while, I've missed a bunch of threads... My friend actually runs that place and contrary to popular belief jerk isn't cooked on top of pimento when cooked like this... they use a wood called "sweetwood". But no, there's very little you can do at home to replicate the flavor that cooking jerk like this. This is Jerk in it's most modern/primal form.

Cheers
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Old 12-27-2012, 11:34 PM   #19
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Looks great!
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Old 12-27-2012, 11:47 PM   #20
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Its on my bucket list to visit Jamaica and get some authentic Jerk Chicken
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Old 12-28-2012, 06:47 PM   #21
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Looks fantastic! I'm no expert in jerk techniques, but do know of another online source for pimento wood for those interested:

http://www.shop.pimentowood.com/main...FcN_Qgod2zAA6g

Haven't tried them but read they have good service.
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Old 12-28-2012, 09:42 PM   #22
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Wwwwooooo that looks mighty fine, mighty fine. Love me some Jerk
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Old 12-28-2012, 10:11 PM   #23
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Mighty Fine!
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Old 12-29-2012, 09:46 AM   #24
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Walkersworld .
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