You are such a Jerk

[LYU370]

Forgot I started marinating some chicken thighs in the fridge on Monday with some Walkerswood. On the Big Joe indirect at about 350-360. No idea why the center of the skin was so light and the edges were dark. Whatever, it was CRISPY.

Some collards and tomatoes & onions. Hey, I'm a Polak, we eat stuff like that.

SPICY!!!

https://i.imgur.com/A7CQ1hnh.jpg

[Titch]

We eat tomatoe and onion like that, dipped in vinegar.
That plate looks pretty good to me

[SmokeRingsMatter]

We eat tomatoe and onion like that, dipped in vinegar.
That plate looks pretty good to me


I am guessing by the thread topic, there is carribean jerk seasoning added to the chicken.


My favorite is McCormick jerk seasoning marinade.


3TBSP jerk seasoning
3TBSP veg oil
2TBSP soy sauce
1TBSP white vinegar


marinate 2-4 hours.

[ShadowDriver]

Killing it, Andy.

SmokeRings/PoppaPellet.... Try Grace or Walkerswood from a jar, or hit some Oakridge Jah Love for some Jerk goodness in the near future. You won't be let down!

[LYU370]

I am guessing by the thread topic, there is carribean jerk seasoning added to the chicken.

Tried the McCormick, Oakridge, other brands. But Walkerswood is my go to. Busha Brown is another good one. About the same as Walkerswood, but more expensive.

I marinate for at least two days. The longer you go, the better(spicier) it gets.

[gtsum]

Looks good. Walkerswood is the bomb for jerk seasoning. Best I’ve ever tried


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[SmokeRingsMatter]

Tried the McCormick, Oakridge, other brands. But Walkerswood is my go to. Busha Brown is another good one. About the same as Walkerswood, but more expensive.

I marinate for at least two days. The longer you go, the better(spicier) it gets.


Is walkerswood a liquid marinade or a dry? I need to try others to compare.

[cowgirl]

It all looks great Andy!

[LYU370]

Is walkerswood a liquid marinade or a dry? I need to try others to compare.

Paste type marinade. Check the BBQ/hot sauce aisle at your local grocer.

https://ii3.worldmarket.com/fcgi-bin/iipsrv.fcgi?FIF=/images/worldmarket/source/24269_XXX_v1.tif&wid=650&cvt=jpeg

[Happy Hapgood]

I was with you on the chicks and collards but, What's that red chit?


Looks good though.

[Smoke on Badger Mountain]

That chicken sounds great to me.

[SmokeRingsMatter]

Paste type marinade. Check the BBQ/hot sauce aisle at your local grocer.

https://ii3.worldmarket.com/fcgi-bin/iipsrv.fcgi?FIF=/images/worldmarket/source/24269_XXX_v1.tif&wid=650&cvt=jpeg


I'll have to give this a try. Do you treat this like a marinade? Just curious how long this last compared this:
https://images-na.ssl-images-amazon.com/images/I/81PuM8jzOsL._SX425_.jpg

[Stingerhook]

Mighty fine Andy.

[Robert]

I'll have to give this a try. Do you treat this like a marinade? Just curious how long this last compared this:
https://images-na.ssl-images-amazon.com/images/I/81PuM8jzOsL._SX425_.jpg
The 10 oz jar of Walkerswood will do one batch of about 6-10 thigh or legs and is about $4.50 for me locally. Expensive, but authentic. So no where close in quantity or price to the above jar of spice. McCormick changed their recipe a few years ago and the new recipe in the small bottle at the grocery store has less of the traditional flavor. I have never seen the above bottle, so no idea if new or old recipe.


You might try the Walkerswood paste in a side by side comparison to your recipe, but cost wise, you are far ahead.



Robert

[Big George's BBQ]

Great looking plate of food. I love collards have not had them in a long time

[LYU370]

The 10 oz jar of Walkerswood will do one batch of about 6-10 thigh or legs and is about $4.50 for me locally. Expensive, but authentic.
I don't use anywhere rear that amount. I did four big thighs, used maybe 3-4 big spoonfuls. Still have plenty left.

[LYU370]

What's that red chit?

Sliced tomatoes & raw onions with salt & pepper.

[gtsum]

I don't use anywhere rear that amount. I did four big thighs, used maybe 3-4 big spoonfuls. Still have plenty left.



That’s about what I use also. Cut the paste with some evoo and marinate the meat in a ziplock for at least 4 hours or overnight if possible. I like the hot and spicy. But it’s way too hot for the wife and kids.


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