Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: USCTrojan on April 03, 2016, 07:46:28 AM
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Decided to go ahead and make some jerk chicken and a slab of baby back ribs on the Pit Barrel Cooker. The cook came out great. Next time I'll use a little more spice but other than that I have no complaints! :)
(http://i204.photobucket.com/albums/bb41/MrRogersZ06/Mobile%20Uploads/20160312_050523.jpg) (http://s204.photobucket.com/user/MrRogersZ06/media/Mobile%20Uploads/20160312_050523.jpg.html)
(http://i204.photobucket.com/albums/bb41/MrRogersZ06/Mobile%20Uploads/20160312_062617.jpg) (http://s204.photobucket.com/user/MrRogersZ06/media/Mobile%20Uploads/20160312_062617.jpg.html)
(http://i204.photobucket.com/albums/bb41/MrRogersZ06/Mobile%20Uploads/20160312_070829.jpg) (http://s204.photobucket.com/user/MrRogersZ06/media/Mobile%20Uploads/20160312_070829.jpg.html)
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In case anyone was wondering about the double hooks in the chicken, it was a precautionary measure due to the way the chicken was cut. The thighs were hanging down a bit and I didn't want anything to fall into the coals.
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Ok that chicken is picture perfect!
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Chickens sure look good!!! Nice cook!!! Don
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looks all good
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Looks pretty darn good from here!
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Welcome to the forum, looks like you nailed it from where I am sitting but to be sure I'm going to need you to send me some :)
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Great looking cook. Nothing wrong with an extra hook to make sure ya got grub for supper 8)
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Looks great. Do you make your own jerk marinade? I've been looking for a good recipe. We have a great little authentic Jamaican restaurant but they aren't sharing their secrets. Haha .
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Looks excellent!
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Looks great. Do you make your own jerk marinade? I've been looking for a good recipe. We have a great little authentic Jamaican restaurant but they aren't sharing their secrets. Haha .
I found this recipe on another site for Jerk Marinade and I made it once and it was outstanding. It's a lot of ingredients...
3⁄4 cup (185 ml) white vinegar
1⁄2 cup (125 ml) orange juice
1⁄4 cup (60 ml) olive oil
1⁄4 cup (60 ml) soy sauce
1 lime, juiced
2 Tbsp (30 ml) garlic powder
1 Tbsp (15 ml) dried thyme leaves
1 Tbsp (15 ml) ground allspice
1 1⁄2 tsp (7.5 ml) dried red chili flakes
1 1⁄2 tsp (7.5 ml) dried ground sage
1 1⁄2 tsp (7.5 ml) freshly ground black pepper
1 tsp (5 ml) kosher salt
3⁄4 tsp (4 ml) ground cinnamon
3⁄4 tsp (4 ml) ground nutmeg
1 cup (250 ml) chopped onion
3 green onions, finely chopped
1 Scotch bonnet chili, seeded and chopped
That was part one of the recipe, it could easily stand alone as is but this was the second part that the jerk marinade above is added to before coating the wings...
1⁄2 cup (125 ml) canola oil
1⁄4 cup (60 ml) Jerk Marinade
2 Tbsp (30 ml) chili powder
2 Tbsp (30 ml) onion powder
1 Tbsp (15 ml) garlic powder
1 Tbsp (15 ml) smoked paprika
1 Tbsp (15 ml) freshly ground black pepper
1 jalapeño chili (for less heat, seed the chili)
1 tsp (5 ml) kosher salt
1⁄2 tsp (2 ml) ground ginger
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Awesome. I'll give this one a try. Too many jerk recipes are either too sweet or overly heavy on the cinnamon and allspice. It's hard to find inexpensive pimento wood as well but I'll make do with some apple or wild cherry.
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Jerk chicken is one of my favorite ways to cook chicken on it. I cheat and buy premade marinade though lol
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Man O man that is good looking chicken.
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Food looks great! Now we just gotta work on your choice of hats to wear.....or should I say teams to follow.....lol
Welcome!
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I see Jerk and I come running! That looks great, and thanks for the recipe, the better half is going to love it.
Quick question to the recipe. The first part is the marinade, and the second part gets added to the unused marinade and is brushed on the food while it cooks?
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just WOW .☆´¯`•.¸¸. ི♥ྀ.
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I see Jerk and I come running! That looks great, and thanks for the recipe, the better half is going to love it.
Quick question to the recipe. The first part is the marinade, and the second part gets added to the unused marinade and is brushed on the food while it cooks?
The first part makes the jerk marinade, after that's done, you add it to the ingredients in the second part then add the chicken and marinade that as long as you wish.
"Combine the oil, jerk marinade, chili powder, onion powder, garlic powder, smoked paprika, black pepper, jalapeño, salt and ground ginger in a large bowl.
Add the chicken wings and toss to coat evenly. Refrigerate for at least 2 hours or up to 24 hours."
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Nice! I love jerk chicken and pork, and that looks outstanding!
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Jerk chicken is one of my favorites - I've tried a couple of recipes that were really good, but as you know the ingredient list is looooong. After asking a co-worker who's family is from Jamaica for an "authentic" recipe, he told me to skip the recipe and buy this:
http://www.walkerswood.com/product_traditional_jerk_marinade.php
This stuff is the real deal! I will never mess w/ another jerk recipe again after trying this stuff - its available at most grocery stores!
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Nicely done!! Love me some jerk chicken!
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Thanks for the kind words guys!!
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chicken looks good man! i did a jerk chicken dry rub and it came out excellent, i think i got it out of a book though and kinda doctored it. i used to do wet marinades and then i found it put out the coals too fast and dropped internal temps even with the lid cracked. ever since then ive stuck with dry rubs. btw, welcome to the site!!
jason
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Do you make your own jerk marinade? I've been looking for a good recipe. We have a great little authentic Jamaican restaurant but they aren't sharing their secrets. Haha .
Here's the recipe we use, which is based off a recipe I found over at jamaicatravelandculture.com. It's pretty easy and doesn't require a bunch of specialty ingredients. The only changes I made were leaving out the soy sauce (which I'm suppose to avoid), and I usually add a little ginger, which is very common, in Jerk recipes.
Jerk Marinade
(for pork, chicken or fish)
1 - 5 Scotch Bonnet (Habanero) Peppers - depending on how hot you like it - with seeds & membranes removed.
4 - 6 Scallions, or 2 medium Onions roughly chopped.
1 Cup Orange Juice
1 Cup Vinegar
1/2 cup oil
The juice of 1 lime, or 2 TBS. Lime juice
1/4 cup Brown Sugar packed
2 TBS Allspice - ground
2 TBS dried Thyme
1 tsp. Salt
1 tsp. Fresh Cracked Black Pepper
1/4 tsp. Granulated Garlic (or 2 cloves fresh)
1/2 tsp ground ginger (optional)
Combine all ingredients in a blender, or food processor and blend. Add the scallions/onion and pulse just until roughly chopped.
Remember, if you can't find Scotch Bonnet peppers, just use Habaneros. They are, for all intents and purposes, the same pepper species. And be sure to wear gloves while working with them!
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Killer looking yardbird ;) Not sure on the ribs,so cook another rack send it over night to my place I'll get back to ya' :D :D :D
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Yes! Love Jamaican food! Duh, never thought of jerk chicken in PBC!
Yours looks wonderful! Let me get you a Red Stripe buddy! 8)