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Old 01-27-2014, 03:18 PM   #1
BBQ-Jim
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Default 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
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Old 01-27-2014, 03:46 PM   #2
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Great idea. I love jerk,but have never made any. Looking forward for the posts.
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Old 01-27-2014, 03:49 PM   #3
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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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Old 01-27-2014, 03:50 PM   #4
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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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Old 01-27-2014, 04:01 PM   #5
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Do you care to share your jerk rub and marinade.thanks
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Old 01-27-2014, 04:07 PM   #6
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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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Old 01-27-2014, 04:09 PM   #7
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Looks fantastic.
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Old 01-27-2014, 04:11 PM   #8
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Quote:
Originally Posted by Bigr314 View Post
Do you care to share your jerk rub and marinade.thanks
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.
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Old 01-27-2014, 04:12 PM   #9
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Quote:
Originally Posted by Fwismoker View Post
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.
Thanks so much
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Old 01-27-2014, 04:13 PM   #10
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Quote:
Originally Posted by Fwismoker View Post
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.
I bought that stuff when I was in Jamaica and brought back a bunch. It's farking awesome.
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Old 01-27-2014, 04:18 PM   #11
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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..

  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture
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Old 01-27-2014, 08:46 PM   #12
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I use this exact recipe. It's good on pork tenderloin as well.



Quote:
Originally Posted by Shagdog View Post
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..

  • 2 cups coarsely chopped green onions
  • 1/2 cup coarsely chopped onion
  • 2 tablespoons white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh thyme
  • 2 teaspoons brown sugar
  • 2 teaspoons chopped peeled fresh ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 6 Scotch bonnet or habanero peppers, seeded and chopped
Throw it all in a food processor and turn it into a past/liquidish type texture
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Old 01-28-2014, 11:15 AM   #13
BBQ-Jim
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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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Old 01-28-2014, 11:28 AM   #14
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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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Old 01-28-2014, 12:31 PM   #15
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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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