Well title tells you what I'm cooking but can you guess what style? Here is the line up of ingredients.
If you guessed jerked chicken, you were right. Here is the recipe I got from another forum. It was posted by a Jamaican gentleman that was gracious to share it.
Phrasty's Jamaican Jerked Marinade
1 bunch Green Onions
1-3 Scotch Bonnet peppers (Depending on how hot you want it.) - I used habaneros since the store didn't have scotch bonnets
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
I made the marinade last night and put the chicken in it, and let it go overnight. I doubled up the ingredients and use all 3 habaneros.
After work today, I got the drum smoker fired up. I used cherry wood because I didn't have pimento wood. Jerked meats are typically slow smoked over a charcoal fire with pimento wood. I was running at 325 degrees the entire cook.
The finished product from a couple of angles.
And my plate
The marinade is fantastic but.......... it is definitely a mouth burner. The flavors of the jerked marinade is absolutely fantastic and will be using it again. I do need to tweak the amount of habanero/scotch bonnets I use though. Three was almost too much, I think 1-2 of them would of been perfect.