I have a great jerk marinade for chicken breast strips. does anyone have a suggestion for smoking? they are so lean. I have the Amerique.
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I'd throw them into the smoker set to 250* (higher if skin was involved) until it reaches an internal temp of 160*. Use a mild wood like Alder or a fruit wood.
So....how about sharing the jerk marinade?
So....how about sharing the jerk marinade?
In the Island neighborhoods in the South county they use hickory and cook/smoke/grill high over the coals so the drippings flavor the chicken,pork,fish.You can't get the pimento[allspice]bushes legally off the Island.
Temps like Pags said.You can also soak a handful of allspice berries in water,wrap in foil with a few holes and add to the wood chunks.
Temps like Pags said.You can also soak a handful of allspice berries in water,wrap in foil with a few holes and add to the wood chunks.
A friend of mine gave me some of his homemade jerk marinade.
I marinaded chicken thighs (skin on) overnight and put them in the AQ at room temp, set the temp to 250* and the probe to 180*, used Alder and Sugar Maple.
Can't remember exactly how long it smoked, but they came out great.
Did not care if the skin was crispy, we take it off anyway. Only time we eat the skin is on crispy fried chicken!!
If you eat the skin, put it on your grill after you take them out of the smoker, about 3-4 minutes to crisp up the skin,
I marinaded chicken thighs (skin on) overnight and put them in the AQ at room temp, set the temp to 250* and the probe to 180*, used Alder and Sugar Maple.
Can't remember exactly how long it smoked, but they came out great.
Did not care if the skin was crispy, we take it off anyway. Only time we eat the skin is on crispy fried chicken!!
If you eat the skin, put it on your grill after you take them out of the smoker, about 3-4 minutes to crisp up the skin,
I know it's a little late,but for future reference: You can get pimento wood at Pimentowood.com It aint cheap though. $56.00 for five lbs. of chips. You can also purchase pimento charcoal.
I'm doing some jerk chicken today for the game as a matter of fact.
Oh... for all around GREAT Jamaican jerk marinade,pick up some "Spur Wood" Jerk seasoning.
Take it from a long time Jamaica traveler,it's the best out there.
While I can make some mean jerk seasoning at home,you wont beat this stuff. In fact all there stuff is good.
I'm doing some jerk chicken today for the game as a matter of fact.
Oh... for all around GREAT Jamaican jerk marinade,pick up some "Spur Wood" Jerk seasoning.
Take it from a long time Jamaica traveler,it's the best out there.
While I can make some mean jerk seasoning at home,you wont beat this stuff. In fact all there stuff is good.
Never heard of Spur Wood, might have to look for it. How does it compare to Walkerswood or Busha Browne? I've always thought those are real good.quote:Originally posted by ButtHead:
Oh... for all around GREAT Jamaican jerk marinade,pick up some "Spur Wood" Jerk seasoning.
Take it from a long time Jamaica traveler,it's the best out there.
quote:Originally posted by AndyJ:Never heard of Spur Wood, might have to look for it. How does it compare to Walkerswood or Busha Browne? I've always thought those are real good.
AndyJ - I believe ButtHead is referring to a brand known as Spur Tree. It's the best jerk seasoning I've ever used. Far superior to WW and BB. Hard to find, though you can order it from pimentowood.com. That's where I've purchased it in the past.
Yep,Walkerswood and Busha Brown was what I used for a couple decades,but friends/cooks from the Islands started bringing me Grace products about 15 years ago.It is available in South FL and the Island markets here.
As to pimento wood,I have had it in the Islands,but find that the quality of the cook knowing the cooker and the product is more important.Plus, we can't afford it locally.
Kinda like the discussions about the perfect wood for a brisket that goes on so long,some folks never learn to cook the product.
Here local,it is cooked at sunset,after a hard Friday's work,Red Stripe beer is plentiful,and usually a bottle of Gordon's Jamaica Cane Gin and Appleton's Gold Rum is passed around,and some kind of funny smelling handrolled cigars?
Luckily, I don't smoke.
As to pimento wood,I have had it in the Islands,but find that the quality of the cook knowing the cooker and the product is more important.Plus, we can't afford it locally.
Kinda like the discussions about the perfect wood for a brisket that goes on so long,some folks never learn to cook the product.
Here local,it is cooked at sunset,after a hard Friday's work,Red Stripe beer is plentiful,and usually a bottle of Gordon's Jamaica Cane Gin and Appleton's Gold Rum is passed around,and some kind of funny smelling handrolled cigars?
Luckily, I don't smoke.
Spur Tree is by far the best I've tried,and I've tried all of them.
If you order some,I recommend getting at least three bottles.(one bottle will do two chickens with enough left over to make your jerk sauce)
For the jerk sauce: This is all to taste.
You need about half a cup of Spur Tree marinade(dry cup)to make your sauce. Add ketchup,honey,brown sugar and four to five garlic cloves crushed. And two to three minced scotch bonnet or habanero if you cant get scotch bonnets.
Again this is all to taste. But I've found that equal parts of honey,brown sugar and ketchup is a good place to start. Just add slowly till you get it the way you want it.
The idea is to still taste the marinade and just add some sweetness to it.
On to the Jerk I made for the game.
Did three whole chickens at 250 for about three hours. Didnt pay to much attention to the time because as you know"it's done when it's done"
I used 2.6 ozs. of pimento wood and the flavor was perfect. The pimento wood makes all the difference. Like I said,I've been making jerk chicken for years and it just doesnt come out right without the pimento wood.
As for things that go with jerk chicken? Most people like rice and peas,which is actually rice and beans.(it's a Jamaica thing)Dont really care for them myself.
But some heavy sour dough bread is great to smooth out the heat....and of course lots of Red Stripe !
Forgot to tell y'all....heat the sauce over low heat stirring a lot!!! Be sure and taste the sauce before heating. You'll be amazed at how it changes the taste of the sauce when you simmer it.
Oh and one more thing...I know they are expensive,(around $15.00 bucks)but you owe it to yourself to try the organic air dried chickens. These things will remind you of the way chickens used to taste before all the hormones and crap they feed em now days.
Man ..if it wasnt attatched...
For chicken prep. Be sure and separate the skin on the breast(from the rib end or pointed end)
I use the handle of a rubber spatula.
Then cut about an inch and a half slit at the knee,and use the spatula handle to separate the skin there.
Next pour,pour the marinade under the skin,and use the spatula to spread it around under the skin. Refrigerate over night.
Do not tie the legs or wings as this will make it almost impossible to get the dark meat done without drying the breast out.
I dont think I've forgotten anything.....but after all those Red Stripes last night you never know.
If you order some,I recommend getting at least three bottles.(one bottle will do two chickens with enough left over to make your jerk sauce)
For the jerk sauce: This is all to taste.
You need about half a cup of Spur Tree marinade(dry cup)to make your sauce. Add ketchup,honey,brown sugar and four to five garlic cloves crushed. And two to three minced scotch bonnet or habanero if you cant get scotch bonnets.
Again this is all to taste. But I've found that equal parts of honey,brown sugar and ketchup is a good place to start. Just add slowly till you get it the way you want it.
The idea is to still taste the marinade and just add some sweetness to it.
On to the Jerk I made for the game.
Did three whole chickens at 250 for about three hours. Didnt pay to much attention to the time because as you know"it's done when it's done"
I used 2.6 ozs. of pimento wood and the flavor was perfect. The pimento wood makes all the difference. Like I said,I've been making jerk chicken for years and it just doesnt come out right without the pimento wood.
As for things that go with jerk chicken? Most people like rice and peas,which is actually rice and beans.(it's a Jamaica thing)Dont really care for them myself.
But some heavy sour dough bread is great to smooth out the heat....and of course lots of Red Stripe !
Forgot to tell y'all....heat the sauce over low heat stirring a lot!!! Be sure and taste the sauce before heating. You'll be amazed at how it changes the taste of the sauce when you simmer it.
Oh and one more thing...I know they are expensive,(around $15.00 bucks)but you owe it to yourself to try the organic air dried chickens. These things will remind you of the way chickens used to taste before all the hormones and crap they feed em now days.
Man ..if it wasnt attatched...
For chicken prep. Be sure and separate the skin on the breast(from the rib end or pointed end)
I use the handle of a rubber spatula.
Then cut about an inch and a half slit at the knee,and use the spatula handle to separate the skin there.
Next pour,pour the marinade under the skin,and use the spatula to spread it around under the skin. Refrigerate over night.
Do not tie the legs or wings as this will make it almost impossible to get the dark meat done without drying the breast out.
I dont think I've forgotten anything.....but after all those Red Stripes last night you never know.
quote:Originally posted by dls:quote:Originally posted by AndyJ:Never heard of Spur Wood, might have to look for it. How does it compare to Walkerswood or Busha Browne? I've always thought those are real good.
AndyJ - I believe ButtHead is referring to a brand known as Spur Tree. It's the best jerk seasoning I've ever used. Far superior to WW and BB. Hard to find, though you can order it from pimentowood.com. That's where I've purchased it in the past.
dls
Thanks for catching that. I Got pimento wood on the brain.
ButtHead - You used 2.6 oz. of the pimento wood, and it sounds like you were happy with the result. In the future, would you use the same amount or increase/decrease it?
I'm probably going to order some from pimentowood.com this week. In the past, I got the sticks, but based upon your outcome I'm going to get the chips. $57 for 5 lbs is a lot, but if that's all you're using, it's tolerable.
I'm probably going to order some from pimentowood.com this week. In the past, I got the sticks, but based upon your outcome I'm going to get the chips. $57 for 5 lbs is a lot, but if that's all you're using, it's tolerable.
quote:Originally posted by dls:
ButtHead - You used 2.6 oz. of the pimento wood, and it sounds like you were happy with the result. In the future, would you use the same amount or increase/decrease it?
I'm probably going to order some from pimentowood.com this week. In the past, I got the sticks, but based upon your outcome I'm going to get the chips. $57 for 5 lbs is a lot, but if that's all you're using, it's tolerable.
dls
After using 2.6 I believe I'm going to up it another Oz. And another Oz. there after until I hit it perfect. While 2.6 was good I could have gone a little heavier.
As far as cost goes forty seven bucks is chump change when you consider I used three bags of of top quality BBQ wood at thirteen bucks a bag for ONE good sized packer brisket. Although I admit I would cook two of them at a time because of those costs.
But when you look at how little you use with a Cook Shack....man I could cook for ten years off those three bags I used to use for every brisket.
Even if you use 4oz of Pimento that only works out to be $2.35. Man I'll take that all day when you consider it takes about ten bucks for chicken on my offset. An I dont want to know what it would cost to use pimento on my offset to cook chicken. Couple hundred bucks maybe?