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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-02-2020, 09:28 PM   #1
LYU370
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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!!!

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Old 04-02-2020, 09:41 PM   #2
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We eat tomatoe and onion like that, dipped in vinegar.
That plate looks pretty good to me
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Old 04-02-2020, 09:47 PM   #3
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Quote:
Originally Posted by Titch View Post
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.
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Old 04-02-2020, 09:50 PM   #4
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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!
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Old 04-02-2020, 10:00 PM   #5
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Quote:
Originally Posted by SmokeRingsMatter View Post
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.
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Old 04-02-2020, 10:54 PM   #6
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Looks good. Walkerswood is the bomb for jerk seasoning. Best I’ve ever tried


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Old 04-02-2020, 11:01 PM   #7
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Quote:
Originally Posted by LYU370 View Post
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.
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Old 04-02-2020, 11:05 PM   #8
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It all looks great Andy!
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Old 04-02-2020, 11:34 PM   #9
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Quote:
Originally Posted by SmokeRingsMatter View Post
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.

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Old 04-02-2020, 11:42 PM   #10
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I was with you on the chicks and collards but, What's that red chit?


Looks good though.
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Old 04-02-2020, 11:56 PM   #11
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That chicken sounds great to me.
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Old 04-03-2020, 12:09 AM   #12
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Quote:
Originally Posted by LYU370 View Post
Paste type marinade. Check the BBQ/hot sauce aisle at your local grocer.


I'll have to give this a try. Do you treat this like a marinade? Just curious how long this last compared this:
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Old 04-03-2020, 05:19 AM   #13
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Mighty fine Andy.
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Old 04-03-2020, 06:18 AM   #14
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Quote:
Originally Posted by SmokeRingsMatter View Post
I'll have to give this a try. Do you treat this like a marinade? Just curious how long this last compared this:
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.



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Old 04-03-2020, 10:01 AM   #15
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Great looking plate of food. I love collards have not had them in a long time
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