Discussion Thread -> "Jamaican Jerk Cook-Off"!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Stingerhook]

Sorry about the double pics. Windows 8 is kicking my arse.

The view alone gives you the edge, nice cook.

 

[tarhog]

They are good pics, didn't mind seeing them twice. :wink: I love chicken lollipops, haven't done that for a while and yours look really good. I figured out the package of thyme in the front, what is the other package in your marinade shot? Tell me more about grilled mangoes -- are they grilled? I've never done that, but have grilled lots of other fruits.

The package is a sample serving of Dizzy Pig Jamaican Firewalk. Mangoes are in season now and are falling everywhere. They are difficult to separate from their large pit but are really sweet and worth the effort. I dusted them with the rest of the Firewalk and grilled them pulp side down over direct heat for about four minutes then turned them over indirect for another five or so. They were delish..

 

[pcshrews]

Please accept this as my official entry for Jamaican Jerky TD!

This is my first TD entry and had a lot of fun doing this cook. I used the basic recipe below from serious eats.

http://www.seriouseats.com/recipes/2013/08/jerk-chicken.html

I smoked the legs along with a split chicken on my WSM. Used the pimento wood planks to add flavor along with some soaked bay leaves and allspice berries. The smell off of the pit had that nice Jamaican herbal aroma to it....surprised none of my neighbors stopped by for investigation.

The chicken came out amazing and wil definitely do this again. I doubled up on the marinade recipe. Football season is upon us. Jerky wings coming in the future! Thks for looking and posting this TD....Paul

 

[Kathy's Smokin']

That chicken looks fantastic, wow! I took a look at your link to serious eats, how cool to throw bay leaves on hot coals to smoke flavour onto the chicken. I love the idea and I love bay leaves. Nice pimento plank, too. This may be your first TD but you know how to cook, brother.

 

[Grimm5577]

Pasta Ingredients

Into the Mixer

Dough formed, time for it to rest

Rolled out and sliced into sections

Pasta made and drying

Shrimp, Crawfish and onions with jerk seasoning in the weber veggie bowl

All Cooked up

Some shish ka-bob jerk shrimp

Fresh off the grill

Sea Scallops wit butter and jerk

Finished meal
*-Please accept this as my official entry-*

 

[deguerre]

DAYUM but we've got some excellent cooks gathered on this forum.

 

[MS2SB]

Official TD Entry: Jerk Chicken Wings!

Kathy beat me to the punch with her wings, but here comes my entry into this throwdown.

Friday afternoon I took off of work early and wanted a nice early appetizer before dinner so I picked up some chicken wings and went Jerk style on them!

Started by toasting up some spices, allspice, cinnamon, cumin and coriander.


Coursely chopped some green onion, habaneros, garlic and ginger and a bit of dried thyme. Added a little fresh lime juice and olive oil along with a couple healthy pinches of salt. I ground the spices up and then took the stick blender to the whole thing to create a nice paste.



I dropped about a dozen wings into a plastic bag coated them with the paste and stored them in the fridge while I got the grill going. About 30 minutes later I put them on the OTS indirect.


About 30 minutes later and they were pretty much done.
I put them directly over the coals for a minute or two on each side to firm the skin up and get a little char on them.
Please use this photo for my entry:


All finished and ready to be inhaled.


I love jerk chicken!

 

[Smoke Dawg]

Fire Pit Jerked Chicken and Lamb for a Hero !

Please accept this official entry in the Jamaican Jerk Cookoff.


Originally Posted by chicagokp
"Let's have a Jamaican Jerk Cookoff! No special rules, just pick a protein or vege and Jerk It!"


Since it was just a protein or vege, we choose Protein! Been too busy to enter any of these for awhile so this was a good opertunity to spend time with a Hero, sit around a fire and just enjoy!

The full cook can be found here:
http://www.bbq-brethren.com/forum/showthread.php?t=194607

We spent more time with our guest than taking pictures.:clap2:
View attachment 99855

Please use this as the entry shot
View attachment 99856

Thanks for lookin!

 

[THoey1963]

Some great looking entries so far. My feeble attempt will be up later this evening...

 

[Kathy's Smokin']

MS2SB, blooming the spices, what a great idea! The wings look fantastic and I bet they were inhaled. I like yours and others' addition of fresh ginger, that goes in my next batch. Glad you made wings, too, I want summa that. :becky:

 

[THoey1963]

What a Circle Jerk...

Please consider this my official entry into the Jerk TD.

What a Circle Jerk. Decided to make some Jerked Chicken, with Curry Rice with Grilled Portobello Mushrooms, and a Mango Salsa...

All the Jerk Marinade ingredients.

Kinda looks like mud...

Into a bag with some boneless skinless thighs.

All ready to rest in the fridge.

Woops, forgot the rum. Would have preferred some dark / spicy rum, but all we had. Probably left over from one of the son's visits.

Time to make the salsa...

First time I have cut a mango. Pain in the...

Doused a couple Portobello mushrooms with some olive oil and roasted them on the grill...

and sprinkled with a little Jerk Seasoning.

Time to cook the rice and get the chicken on the grill. I forgot to show the cooked shroom and the water here.

Chicken on around 400*. Probably should have gone higher.

Cooked.

And plated with a little HDD (Habanero Death Dust - that stuff has a KICK).

Hmmm... What to do with the leftovers?

Who says you can't make pizza on a WSM? Set my coals up for direct and and put my pizza stone down.

Got my dough, the left over Jerk Chicken, Portobello Mushrooms, and Mango Salsa, along with some fresh grated Mozz cheese, and Mushroom Alfredo sauce.

Tossing the dough by hand. I really need to get a pizza peel. I'd only use it a couple times a year, but it would make moving pies around so much easier...

I like to pre cook the dough a little before I put the toppings on.

Ok, it was a little hot and toasted a bit. The other side was fine and will be receiving more heat. Add the toppings...

I assembled the WSM now and pizza on...

And off the grill to set for a couple mins... (PLEASE USE THE FOLLOWING AS MY ENTRY)

Bottom crust looks good!

Sliced and I am eating while the second pie cooks. It was pretty good! probably better than the original meal, but I am kinda biased to Pizza...

Second pie cooking...

Thank you for watching my Circle Jerk...

 

[aawa]

Well it just so happened that I was doing Jerked Chicken tonight. I didn't even realize there was a throwdown for this hahaha. So i might as well enter.

Cook thread.
http://www.bbq-brethren.com/forum/showthread.php?p=3005890#post3005890

A few pictures. (I'll designate the entry picture)

Please make this my official entry picture.

 

[Kathy's Smokin']

Grimm5577, I was just checking through this thread and I don't see the praise I thought I posted for your cook anywhere. :shock: My apologies for the wait.

Your entry is just the kind of thing my partner loves, seafood and pasta (homemade, no less). I don't eat seafood but I can easily appreciate the delicious combination it would have been, with butter and the type of spices in jerk seasoning like allspice and nutmeg. It's kind of like Old Bay seasoning in that respect, isn't it? I remember reading somewhere, either on a thread here or on the Old Bay website, how great seafood and fish taste with those spices. Looks like you have a great fusion dish. :becky:

 

[Ron_L]

This is my official entry.

Jamaican Jerk CLOINK Balls with fresh pineapple and mango salsa.

Ground chicken (cluck) with jerk seasoning and green onions wrapped in bacon (oink) and then grilled indirect and basted with a Jamaican Jerk sauce. CLuck + OINK = CLOINK

When we were in Ocho Rios in April I bought some jerk seasoning and some Jamaican hot sauce.

But... I can't find either one :doh:

So, when I went to the store to buy the other ingredients I found this...

Uncle Joe's Jerk is a Chicago area restaurant known for jerk chicken. The sauce is very good and has quite a bit of heat.

For the chicken mixture I added three tablespoons to a pound of ground chicken and tossing in 4 green onions that were thinly sliced. The mixture was very wet so I also added some bread crumbs to help it hold shape better. I formed a dozen balls and wrapped each one with half a slice of thin cut bacon and pinned it with a soaked toothpick. Even with the breadcrumbs the chicken mixture was wet and didn't stay in ball shape, but I think they still looked good.

I cooked them indirect until the bacon was nice and crispy and then basted them with four coats of a jerk basting sauce made with the Uncle Joe's Jerk Sauce, a little apple juice and a little BBQ sauce to cut the heat.

I also made a fresh salsa with pineapple, mango, red onion, orange bell pepper, tomato and cilantro to accompany the CLOINKS.

Please use the picture above for the voting thread!

The CLOINK had a great jerk flavor and the sauce mellowed a bit when cooked so it had a good amount of heat, but not so much that my wife couldn't handle it. the fresh salsa was a great complement to the heat of the Jamaican Jerk CLOINK Ball.

 

[THoey1963]

Those are making me drool Ron. Nice job...

 

[Kathy's Smokin']

THoey1963, that is some double cook! The first meal looked fantastic, the chicken was grilled beautifully, the rice looked great and the mango salsa looked great. Then you took it up a notch and gave us a leftover meal! Interesting flavours for that pizza -- creamy, sweet, spicy, savoury, meaty texture with both chicken and portobello and the crust really looked good, too. That was two fine cooks, brother. :thumb:

P.S. The more mangoes you peel, the better you get at it. Overripe ones are the most difficult to peel. I don't know if you tried this or not, but you can cut each unpeeled side off close to the pit and then cut a grid pattern down into that severed flesh stopping just before the skin. Bend the sides of the cut half down with your full thumb lengths while pushing up the centre underneath with your middle fingers. You'll get the grid to stand on end so you can shear the flesh off. It's easier to handle the remaining pit than a whole mango and you only have to cut close to it. In our house, whoever butchers the mango gets to gnaw the pit clean.

 

[Moose]

Dang. Fantastic cloink, Ron! :clap2:

 

[Ron_L]

Time to jerk the plug out on this one!

Great job, everyone!

Poll at lunch time.

 

[deguerre]

FIFTEEN! Fifteen MOST excellent entries. Out Farking Standing.

 

[peeps]

And around lunchtime, we will see how Guerry's counting skills are... :wink: