S
Smoke Samurai
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Can anyone provide me with a good jerk recipe for chicken? Thanks
I use McCormick. Wouldn't have a clue as to where to start with making my own but would be interested in the responses you get as well.no one has a good jerk rub they use....?
no one has a good jerk rub they use....?
Plowboy's Jerk is some tasty stuff too.
I like Plowboy's Jerk rub.
We'z all awaitin' on your lickered up lady spillin' de beans!:heh::fish2:I'm waiting for the house Jamaican to chime with with recipe(s) and drooly-type pron.
If you want store bought, and authentic, one word......Walkerswood.
Ok Guys, Thanks so much for such a great welcome. In return a small token of my appreciation: Here's a great version of authentic Jamaican Jerk seasoning. With what's supposed to be in there... no personal touches or special ingredients like rum, soy, mustard.... (these things just weren't available at the time.
This make about 2/3 cup of a wet rub/ paste.
6 Spring Onions (escallion)
2-3 cloves garlic
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar or honey
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Combine everything in a mortar and pestle and mash, discard any large bits of seasoning (spring onion) and apply to meat. Or you can reduce in a blender to a paste. Cook low and slow (indirect or smoker if possible) Smoke with allspice wood (pimento wood), again if possible.
This seasoning is great with chicken, burgers, fish and especially pork. You can make this as hot or mild as you want with the scotch bonnets, don't worry it tastes great either way. As for cuts of pork to use... You can use loin, chops, or a picnic ham/ shoulder. But if you really wanna be authentic like what you get at jerk spots in Ja.. you don't cook it bone in.. you de-bone it and butterfly it out to end up with a broad flat slab of meat avg 2-3" thick (leave what fat you can on the meat. it will render down and self baste).
Another option is to get a full bacon cut from the belly, about 8 x 12" skin on make cross slits in the meat about 2" apart and 1/2" deep) and lightly score the skin too. Season with the jerk seasoning (I put some extra salt on the skin). I sear the meat over direct heat briefly to seal it then cook indirectly and smoke with allspice. When its almost done turn skin side down over low coals and MONITOR CLOSELY.... IT WILL BURN, but if done correctly you'll get the most amazing cracklin/crispy skin ever!
Cheers.
Hey everyone, Thought I'd share this with you guys. It's a pretty good looking jerk recipe. It would go well with most meats, poultry & seafood. (I generally dont jerk beef, but as long as you think it tastes good, use it on whatever you'd like. ) A nice tip for doing jerked ribs is glazing with honey towards the end! Check it out...
Jerk marinade:
1 bunch of escallion
1 large onion
4 cloves garlic
1 fat sprig of fresh thyme
2 Scotch bonnet peppers
1 tbsp kosher salt
1 tbsp brown sugar
1 tbsp whole pimento berries
1 tbsp black pepper
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tbsp olive oil
juice of 2 fat limes
1 TB good rub (preferably Appleton)
Serve with extra honey, extra jerk marinade, a hot pepper sauce, roast corn, and a mixture of sweet potato and breadfruit chips plus hard-dough
bread.
Looks like a great base to me... adjust it however you'd like... a dash of rum, a bit of soy, some other herbs... make it yours. Enjoy!
Cheers
We'z all awaitin' on your lickered up lady spillin' de beans!:heh::fish2:
I've posted a couple jerk recipes on here, both slightly different but very good!
Hey everyone, Thought I'd share this with you guys. Came across this today... It's a pretty good looking jerk recipe. Looks like it would go well with most meats, poultry & seafood. (I generally dont jerk beef, but as long as you think it tastes good, use it on whatever you'd like. :wink A nice tip for doing jerked ribs is glazing with honey towards the end! :thumb: Check it out...
Jerk marinade:
1 bunch of escallion
1 large onion
1 fat sprig of fresh thyme
2 Scotch bonnet peppers
1 tbsp kosher salt
1 tbsp brown sugar
1 tbsp whole pimento berries
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tbsp olive oil
juice of 2 fat limes
Serve with extra honey, extra jerk marinade, a hot pepper sauce, roast corn, and a mixture of sweet potato and breadfruit chips plus hard-dough
bread.
Looks like a great base to me... adjust it however you'd like... a dash of rum, a bit of soy, some other herbs... make it yours. Enjoy! :thumb:
Cheers