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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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10-31-2011, 10:38 AM | #1 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Didn't salt JERK chicken! -??'s-Tips?
Didn't know that you were supposed to salt the chicken before brushing on the Walkerswood jerk seasoning last night. Gonna grill the legs for lunch and was wondering what I should do. Any suggestions?
Also, any suggestions for glazing or basting? Gonna cook indirectly on the kettle, but should I start OR finish grilling direct to crisp the skin since it's so wet from the seasoning? Any help would be greatly appreciated! Guessed I could've used a Sunday afternoon nap, after all. Thanks for taking the time... Dave
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10-31-2011, 12:05 PM | #2 |
Full Fledged Farker
Join Date: 07-18-09
Location: USA
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I would just add some salt, I dont think it will hurt at any stage.
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10-31-2011, 12:36 PM | #3 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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You're probably already done with lunch, but I would give them some time direct to crisp the skin.
I'm a bit confused about the salt. Does the Walkerswood package say to salt the chicken first? It's been a while since i used it but I don't remember needing extra salt.
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10-31-2011, 01:15 PM | #4 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I never salt my chicken before I apply jerk wet rub/paste... Never have. If it is the thick wet paste you are using it's plenty salty. I don't think you'd want to add any more salt to the game. Just season them well, and reverse sear them to crisp up the skin like you said. I never glaze or sauce my jerk chicken, it won't be "traditional" but who really cares so I don't see why you cant. I usually just have a nice hot pepper sauce on the side to go with it.
But I've used a glaze of some pepper jelly or a bbq sauce with a bit of the jerk seasoning mixed in... It'll be good, Walkerswood is probably the best bottled jerk out there. Coincidentally I just made a huge batch of my jerk seasoning last night. Hope it works out. Cheers,
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10-31-2011, 02:24 PM | #5 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Thanks so much for the replies, guys. I know it was short notice.
Just noticed the recipes on the Walkerswood site that called for salt and garlic powder before marinating, at least I thought that's what I read. Anyway, I just brushed off the excess jerk solids and seasoned with a little leftover Santa Maria seasoned salt/Old Bay that I had from Dougherty wings last time. Glazed with a molasses/balsamic vinegar type glaze at the finish that had crushed allspice berries while reducing, before straining. Wow. The jerk flavor really came through, but was too hot for my wife. I think this is the last time I'll make a molasses type glaze for chicken. Done it before and wasn't wild about it that time, either. All in all though, the chicken wasn't too bad though. I made some smoke bombs in tin foil of allspice berries and applewood, and the smoke flavor was pretty subtle. That's probably because I also used leftover briqs this time and most of them in the two baskets were lit by the time I put the chicken on.
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