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sparky66
03-17-2017, 12:36 AM
Holy crap, just made another spatched chicken with Jerk marinade (Walkerswood) and I'm pretty sure I outdid myself. I say that every time. *


Weber kettle, cherry wood, indirect somewhere between 350-400 at times and it just pulled apart and took 60 min. Served with some quartered, crispy fried potatoes with a generous layer of salt and some Budweisers (don't judge me).

140368

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Titch
03-17-2017, 02:14 AM
Thats great looking Chicken mate
mikett
03-17-2017, 05:42 AM
:clap::clap2::yo::rockon::thumb:
Big George's BBQ
03-17-2017, 07:26 AM
Very Nice Great color
roncoinc
03-17-2017, 09:12 AM
Nothing wrong with a cold Bud,,,does the job :)
cowgirl
03-17-2017, 02:08 PM
Looks great!!
Evil-g
03-17-2017, 02:23 PM
That's some good looking chicken. That "don't judge me line" had me cracking up.
Stingerhook
03-17-2017, 02:33 PM
Looks just fine.
The Meeper
03-18-2017, 05:44 AM
Chooks looking good
fwdiii
03-18-2017, 07:06 AM
Great looking chicken. Nothing better than a cold bud with jerk chicken!!
jsperk
03-18-2017, 07:37 AM
Great looking chicken. I never tried jerk chicken.
Smoking Piney
03-18-2017, 09:37 AM
Excellent looking bird! :thumb:

I would love to try jerk chicken, but it will have to be a solo venture - my wife cannot tolerate even one molecule of heat. :sad:
Immokalee98
05-01-2017, 10:22 PM
Walkers Woods is great. I rub my chicken (I prefer boneless thighs) with some olive oil, season to choice, rub the Walker's wood on it and let it sit in the fridge overnight. The aroma from the chicken the next day is awesome!
ShadowDriver
05-01-2017, 10:46 PM
Nice bird, brother.

If we don't make the Jerk from scratch, I find myself using Walkerswood more often than not.

I'd tear up a plate of that with those taters... then, (and only then) would I make fun of your "beer" selection.
The Meeper
05-02-2017, 03:29 PM
Nice chook
Bonewagon
05-03-2017, 11:37 AM
Good lookin' bird!
cayenne
05-03-2017, 12:53 PM
I used to always use the old Emeril's Jerk Chicken recipe from the FoodTV site.

It appears it has been removed from there, but I see on on emerils.com....

http://emerils.com/122829/jamaican-jerked-chicken

I've looked and it appears to be the same or very close to what I used to use.
I don't remember the kitchen bouquet ingredient, but I may have forgotten.


Anyway, I've done this, varying the amounts of heat according to my "audience"....and have had nothing by high praise for this from scratch recipe.

I'd definitely recommend giving this one a try!! Easy to do in a food processor....

cayenne
mtime7
05-03-2017, 01:04 PM
might have to try walkers wood, I just started doing Jerk Chicken, been using Tropical Pepper Co., Island Jerk Seasoning. Product of Costa Rica, not sure how it stands up to Walkerswood, but it's easy to get at the commissary.
hollodl
05-03-2017, 02:35 PM
Looks mighty tasty to me! May do some of that this weekend.
fleihr
05-03-2017, 04:40 PM
I have been using Oakridge Jerk Seasoning with amazing results
WareZdaBeef
05-03-2017, 07:09 PM
Nothing wrong with a cold Bud,,,does the job :)

My dad drank only Bud for 40+ years before he quit drinking. I have always hated Bud. I prefer the Belgium white ales like Hoegaarden and Franziskaner which is a similar in taste German Weissbier.
PorkinButts82
05-03-2017, 09:47 PM
Is this recipe spicy?!

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ShadowDriver
05-03-2017, 09:54 PM
Is this recipe spicy?!

Walkerswood has both a Spicy and a Mild variety for purchase.
They're both very tasty, IMHO.
PorkinButts82
05-03-2017, 09:56 PM
Gonna have to check my local publix and Wally world to see about grabbing a jar of the mild.

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