Well title tells you what I'm cooking but can you guess what style? Here is the line up of ingredients.
(http://i.imgur.com/acWZT9e.jpg)
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.
(http://i.imgur.com/oe9upAm.jpg)
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.
(http://i.imgur.com/FYeFTfN.jpg)
The finished product from a couple of angles.
(http://i.imgur.com/q3r6XNH.jpg)
(http://i.imgur.com/7H0DWBz.jpg)
And my plate
(http://i.imgur.com/Mo2ATWg.jpg)
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.
Looks good! Those habaneros look dangerous.
What kind of drum smoker? UDS? PBC? Something else?
It is a UDS that I built. And yeah the habaneros were definitely super spicy
That looks great! Might have to try this sometime.
Quote from: Aawa on October 19, 2013, 09:08:56 PM
And yeah the habaneros were definitely super spicy
My sister sent me some last year. She has an organic farm in upstate NY. I blanched them to freeze and just the fumes off the steaming pot was dangerous. :o I back off on the heat for some of those recipes. At some point it goes from enjoyment to a test of stamina. One can always serve hot sauce on the side for those who really like it hot. Last time I made Pepper Stout Beef I went with two jalapeƱos and the heat was just right for us.
Awesome post, Aawa!!
I have been looking for a good jerk recipe, that looks great! May have to try this Sunday.
Yum. Thanks for posting Aawa!
Quote from: Bosibus on October 23, 2013, 06:29:20 PM
I have been looking for a good jerk recipe, that looks great! May have to try this Sunday.
I forgot to mention that you take the ingredients and either puree them in a food processor or you can do it old school with mortar and pestle. I went the easier route with the food processor. :p