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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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12-06-2012, 04:12 PM | #1 |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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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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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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12-06-2012, 04:27 PM | #4 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Ooh lawd...that looks really good. Waitin' to see what Phrasty posts!
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12-06-2012, 04:34 PM | #5 |
On the road to being a farker
Join Date: 08-10-10
Location: So Cal
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I heart jerk.
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12-06-2012, 04:34 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That looks absolutely delicious!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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12-06-2012, 05:54 PM | #7 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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That looks farking fantastic. Damn elusive pimento wood.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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12-06-2012, 05:58 PM | #8 |
is one Smokin' Farker
Join Date: 04-09-12
Location: Madrid, NY
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Looks great
Have fun and happy smoking BBQ UP
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12-06-2012, 06:26 PM | #9 |
Knows what a fatty is.
Join Date: 05-25-11
Location: Piperton, TN
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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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Wing Cook - Too Sauced to Pork BBQ |
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12-06-2012, 09:49 PM | #10 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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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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12-06-2012, 10:14 PM | #11 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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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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12-07-2012, 06:49 AM | #12 |
On the road to being a farker
Join Date: 07-29-10
Location: Gainesville, GA
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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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12-07-2012, 07:47 AM | #13 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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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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12-07-2012, 11:59 AM | #14 |
Full Fledged Farker
Join Date: 09-22-11
Location: Frankfort IL
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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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12-07-2012, 12:11 PM | #15 | |
is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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Quote:
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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