Smoking Jerk Chicken/Pork

I know Tom will respond to this as he just made a batch last weekend in the CS.

I want to hear what Tom has to say because I just use the jerk seasoning from the grocery store and I bet he has some great suggestions.

There are some cookbooks by Helen Willinsky that you could check out. Just do a net search for "Jamaican jerk Helen Willinsky". I have used her jerk seasoning recipe on shrimp before I smoke it and it's great. I can't find the cookbook right now ... I wonder who I loaned it to?

Yep,this is the 4th large batch of jerk chicken and one of pork,this month..

I have a good cook/friend from Jamaica,that brings me back bags of jerk and curry seasonings.

Traditional jerk is still cooked,away from the fire,at about 225º.

Walkers Wood is as good as you can make,if you can find it.

They do a heavier paste,or a more liquid form-for larger volumes in bottles.

There are several good rubs out there,to add after a day in the marinade.

I have raised my own scotch bonnets for years and made lots of jerk pastes.

Typically in West Indian/Jamaican stores you can buy the premade, that is as good as making your own.

If you are adament,and have the ingredients,go to google for Jamaican recipes,and you'll get several good approaches.

In Jamaica,they would cook on pimento [allspice]bushes,which are illegal to export.

In our island communities in the south county,hickory is the wood of choice,although I see some apple used on fish and poultry breast.

They will supplement by soaking a jar of allspice berries,in liquid of choice.

Wrap them in foil,poke a few holes,and add the to the fire-later in the cook.

Score the chicken pieces,before the marinade process.

Yep Donna,Helen is the queen of Jamaican cook/writers.

If one could find her commercial products,they are right up there with Walkerswood.

Hope this helps a little.

Thanks Tom and Donna
I think I was confused about whether jerk was just a marinade or a dry rub and marinade. Seems like it could either way. I've got a pretty good recipe from Steven Raichlen that has all the usual suspects. Since this will feed the kids as well, I'll probaby go light on the habeneros (if I can't find Scotch Bonnets) intially.

I read somewhere that habanero and scotch bonnet are the same capsicum.

It is a varietal thing.

Often those found on a mainland are habs,those on an island ,scotch bonnet.

Some of the hotter varieties of habs actually grow across our midwestern tomato belt.

Like tomatoes,some habs and other peppers need the cooler nights to set the blossoms.

Many of the island countries will raise plants in rolling pots to keep them out of the direct sun.

Many varieties of scotch bonnets/island peppers handle the hot nights better.

Small distinction,but significant when you grow them.

If you are making jerk for the family,remove the seeds ,veins,membranes from the habs/S.B..

The flesh actually contributes a smokey apricot flavor that is essential.

Very useful information.

Thanks Tom!

Yes, thanks so much, can't wait to try it this weekend. I like ribs, pulled pork, and brisket as much as anyone, but it is always fun experiment with new dishes.

Tom, I assume that the allspice foil pack goes on later because of the heavy flavor it causes?

Yessir.

The whole allspice berries don't add strong flavor,but they can get lost in a longer cook.

You will find that many good comp cooks cook mainly with charcoal and judiciously add a couple wood chunks at the appropriate times.

Habaneros are terrific to grow in humid, hot weather. They're one of the chinense varieties of peppers. Sometimes our heat gets too much for bell peppers, and the humidity in Florida can take it out on some of the peppers that do real well in the west part of the US. I can space peppers really close if I use the chinense varieties in Florida. We've grown all sorts.

As far as jerk goes, Mark is an expert on it. Rootsman is his sign on name. You can probably find some of his posts on here. Do a search. He did an awesome finish at one of the competitions entering jerked meat. it was terrific tasting meat. I think a lot of the competitions just aren't ready for a different taste, but he finished well with a really unusual taste.

He also turned me onto callalou. That is a really wonderful vegetable.

Enjoy experimenting with the jerk. It can be a dry rub or a wet one. I like the wet ones I've tried the best.

Peggy

I forgot to say, I have a sweet chinense growing right now. It has very little heat, but a lot of the fruity taste that habaneros have. It's a cross of my Red Savino hab with something else. I don't know whether to grow another plant from the seeds or try to start a plant from a cutting. It's been going for 2 years now with very little care. A very nice pepper.
Peggy

OOPS!
Oddly enough, Jeff Smith had a nice recipe for a jerk rub in one of his cookbooks. It was a wet rub. If I can find it, I'll post.
Peggy

there is only one person i know that has the creditenials to weigh in on this one and that's rootsman. hope he sees this post and will jump in.
.

Thanks for all the advice. I made up my own marinade for two chickens based loosely on a receipe from Steven Raichlin. I have to say that the jerk marinade was quite sharp smelling, but when the chickens went in the smoker, it smelled terrific mixed with smoke (hickory and the allspice berries per Tom's recommendation). Anyway, the chickens tasted great and it was a big hit.

never had anything jerk until i bought Stevens bbq bible. love it on loins. never cooked in the 008, just the offset to dry the jerk some( that will change). lets hope we will hear from Donna, Peggy and rootsman soon. love to try new versions. paul
P. S. the d.ts. are gone now that the forum is back.