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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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01-27-2014, 02:18 PM | #1 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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Jerk Chicken on an UDS
I plan on cooking jerk chicken the weekend for super bowl party. I was just wondering if any one had done jerk on a drum like that and if so could you give me any advice
Thanks Jim |
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01-27-2014, 02:46 PM | #2 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Great idea. I love jerk,but have never made any. Looking forward for the posts.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-27-2014, 02:49 PM | #3 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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I actually have a couple of leg quarters marinating that I will be cooking on my drum later today. I have done a couple of whole chickens recently and they all came out really good.
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01-27-2014, 02:50 PM | #4 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I've done a ton of jerk chicken on the drum but are talking wet marinade or a dry rub...or both?
I use the dry rub all the time and just coat and high heat smoke but using a wet marinade on parts i'd do a slower smoke maybe in the 250* range and then hot sear over the fire. I use the BP basket though and have a sear level...you could sear over a hot kettle grill. IMO the fire sear is the best for things like that.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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01-27-2014, 03:01 PM | #5 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Do you care to share your jerk rub and marinade.thanks
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-27-2014, 03:07 PM | #6 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I did my first batch of Jerked Chicken on the drum. It turns out great. I did them at 325 w/ cherry wood. The last batch I did, I did on one of my kettles because I didn't feel like setting up my UDS.
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~Ren~ Fat Kids Club Founding Member |
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Thanks from: ---> |
01-27-2014, 03:09 PM | #7 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Looks fantastic.
__________________
Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-27-2014, 03:11 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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I don't use a recipe because i like this authentic stuff and it's addictive!... very tasty.
Really good products. http://islandspice.com/ I'm looking forward to trying the BBQ Jerk.
__________________
Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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Thanks from:---> |
01-27-2014, 03:12 PM | #9 | |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Quote:
__________________
Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-27-2014, 03:13 PM | #10 | |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Quote:
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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01-27-2014, 03:18 PM | #11 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Here's my standard jerk marinade if it helps... Just adjust the peppers to your liking. I usually use Habeneros as Scotch bonnets aren't that common up here..
__________________
[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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01-27-2014, 07:46 PM | #12 | |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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I use this exact recipe. It's good on pork tenderloin as well.
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01-28-2014, 10:15 AM | #13 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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The marinade I use is real similar to that, I will post recipe this evening when I get home.
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01-28-2014, 10:28 AM | #14 |
On the road to being a farker
Join Date: 08-22-09
Location: Sebring Fl
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Here is mine
3 to 6 habanero peppers seeded and chopped 3 green onions 1 med onion 1 tb fresh ginger 3 cloves garlic 1 heaping teaspoon allspice ( Jamaican ) 1 heaping teaspoon dried thyme 1/4 tea cinnamon 1/4 tea nutmeg 1 heaping tablespoon brown sugar 1 tea salt 1/2 tea black pepper 1 tablespoon soy sauce 1/4 apple cider vinegar 1/2 cup orange juice Rough chop and throw into a blender and turn into semi smooth liquid ( note if you like it on the hotter side leave some of the seeds for the habaneros in ) Enjoy Jim |
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01-28-2014, 11:31 AM | #15 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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This is brother Phrasty's recipe. He is from Jamaica and shared the recipe on the forums here. Hands down the best Jerked Marinade I have ever used.
2-3 scotch bonnets or habaneros 6 green onions, 2 tsp allspice berries 1 tbsp fresh thyme 2 tsp ground cinnamon 1 tsp grated nutmeg 1tsp brown sugar 1.5tsp salt 1 tsp ground black bepper. 1/4 cup malt vinegar 1 tbsp olive oil
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~Ren~ Fat Kids Club Founding Member |
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