British BBQ Society Forums

Gave my WSM it's 2nd run out yesterday and cooked 4 Jerk Chickens,

http://i1361.photobucket.com/albums/r66 ... f625c1.jpg

Used Australian Heat Beads this time round which were a lot better than the Lumpwood i bought from Makro last week, and had no problems keeping the temp at 250f.

Cooked the Chickens for about 5hrs @ 250f using Pecan Chunks.

For my seasoning i used the following...

4 Scotch Bonnet Chillies
1 tsp Allspice
1 tsp Maldon Salt Flakes
1 tsp Black Pepper
Thumb Sized Piece of Ginger
6 garlic cloves
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Cloves
Fresh Thyme Leaves
2 tbsp Brown Sugar
120 ml white wine vinegar
6 Spring Onions Chopped

All blitzed up in a Food Processor, then rubbed all over the Chickens and then left in the fridge overnight.

Just before they went on i stuffed them each with a small Orange which had been pierced with a Skewer which helps keep the Chickens moist.

Served in a Tortilla Wrap with Homemade Coleslaw and Iceberg Lettuce,

Very happy with the results,

All The Best

They look really tasty!

Going to try that seasoning, looks like a good mix for pork too, your own concoction or an adaption of many other mixtures?

4 Scotch Bonnets? The flavour is phenomenal - but ouch.... I would regret that in the morning

I once (drunkenly) made a chilli for 4 (drunk) friends and I, who (drunkenly) decided we wanted something really fiery. 14 scotch bonnets + seeds to 1kg of meat. We all managed it, but I won't pretend that there were no repercussions

I've been wanting to try jerk chicken on my 'Q for ages

Think I might vary the chillies, my days of "tears at toilet time" are over, I will step it down to more standard , humane chillies

paulfire wrote:Think I might vary the chillies, my days of "tears at toilet time" are over, I will step it down to more standard , humane chillies

A friend of mine gave me some 'peach' chillies a while ago - zero heat but an identical flavour to Scotch bonnets. I'll have to find the exact name for them because they'd make a great heatless jerk chicken which could be bumped up with friendlier chillies

Yes please, I like the flavour just not the heat

Got 'em, apricot chillies, I wasn't far off!

http://www.seaspringseeds.co.uk/index.p ... &Itemid=53

Nice chickens, Baron. They look delicious – I can smell ‘em from here.

I'm a jerk lover, to the point where I think I could eat it for the rest of my life.

Having tried various recipes over the past year or two, umm-ing and ah-ing, changing my mind, and so on, I came to the following conclusion.

IT AIN'T WORTH IT!

Seriously, I've tried a few from local Caribbean takeaways, as well as the local Discovery Bay (nationally renowned) restaurant. I've tried recipes from videos on YouTube, from books, from...well you get the idea, from everywhere.

Then I've tried the major pre-bought varieties, which in the end I got down to Dunn's River and Walkerswood.

Bottom line, after much testing, tasting, trying, experimenting, and so on - every one is different, but most are nonetheless quite similar. A friend of Jamaican heritage told me everyone 'back home' has their own recipe, and (inevitably) they're all different but similar.

What I then figured out was that Walkerswood and Dunn's River were every bit as good as any of the home made recipes, slightly different (as all the recipes are) but clearly the same thing.

But the most important thing (for me) was that (a) neither contain any dodgy additives, both are very natural, and (b) both are a fair bit cheaper than making them myself. And (c) easier.

I’ve never jerked a whole chicken. Two reasons – firstly, I’ve yet to see this done by a Jamaican. Secondly, I think roast chicken, has a different flavour and texture to chicken pieces.

After a lot of pratting around I’ve found chicken legs/leg quarters are best, cooked indirectly for about 30 minutes, then sear at the end to crisp up.

But you know what? You’ve got me interested now in doing a whole chicken jerked – might give it a go.

BTW, did you try other woods? You can’t get pimento wood over here very easily.

Steve W