Mmmmmm Drumsticks on the Sublime Drum Smoker

[Aawa]

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.

[HankB]

Looks good! Those habaneros look dangerous.

What kind of drum smoker? UDS? PBC? Something else?

[Aawa]

It is a UDS that I built.  And yeah the habaneros were definitely super spicy

[Chasing_smoke]

That looks great! Might have to try this sometime.

[HankB]

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.  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 jalapeños and the heat was just right for us.

[Kilted_Griller]

Awesome post, Aawa!!

[Bosibus]

I have been looking for a good jerk recipe, that looks great! May have to try this Sunday.

[G$]

Yum.  Thanks for posting Aawa!

[Aawa]

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