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Old 10-05-2006, 09:28 PM   #1
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Jerk pork or chicken?

Has anyone every tried to make jerk pork are chicken? If so what did you use to make it was it a rub are a marinade? How long and what temp is the best to use?

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Old 10-05-2006, 10:18 PM   #2
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Well taking a wild guess we aint speaking of jerky here..cuz if we are that be a whole nother ballgame. Jerked chicken come from the Islands Mon..it more of a paste covered up with such stuff as parsley..garlic and Scotch Bonnet peppas. It very tasty. There is a million recipes floating around out there on how to make it. Let me know and I will open the floodgates just on the ones I got saved. Now the yups claim its hot..but I had two year old grand chillins which eat it just fine. Hab heat is funny..it do not seem to have much staying power. You cook it like all other propa dead chickens which is on an R2D2 type water smoker the faster the mo betta.
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Old 10-06-2006, 04:30 AM   #3
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Jerk Chicken

Marinade:
1 cup finely chopped scallion
2 Scotch bonnet or habanero chiles, seeded and minced (wear rubber gloves) plus, if desired, additional Scotch bonnet chiles for garnish
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 1/2 teaspoons ground allspice
1 1/2 teaspoons English-style dry mustard
1 bay leaf, center rib discarded and crumbled
1 garlic clove, chopped
1 1/2 teaspoons salt
1 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground cinnamon
2 1/2 pounds chicken parts



To make the marinate: In a food processor or blender puree the scallion, the chiles, the soy sauce, the lime juice, the allspice, the mustard, the bay leave, the garlic, the salt, the sugar, the thyme, and the cinnamon.
Put the chicken parts in a heavy-duty resealable plastic bag and spoon the marinade over them, coating them well. Seal the bag, pressing out the excess air, and let the chicken marinate, chilled, turning the bags over several times, for at least 24 hours and up to 2 days.

On an oiled rack set 4 to 6 inches over glowing coals, grill the chicken, in batches if necessary, and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter; keep it warm, covered loosely with foil, and garnish the platter with the additional chiles.
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Old 10-06-2006, 07:14 AM   #4
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Look for a McCormick spice blend called Carribbean Jerk...in a bowl, mix a plentiful helping of that with pineapple juice and soy sauce, simple and delicious....great on shrimp too.
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Old 10-06-2006, 08:10 AM   #5
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Finney's method is close to mine. GRILL and donot smoke, you'll be much happier with this particular yardbird flavoring.
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Old 10-06-2006, 11:49 PM   #6
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This is very close to the one I used once upon a time..heck mighta been the same one for all I kow. Will assure ya once it cooked it aint all that hot. Be sure and rub under the skin. I used two habs seems like. It be highly flavorful.

bigwheel

<Eddie said this



got this from one of my cooking list. thought some of you "HOT Heads" might
want to try it.....

Eddie



* Exported from MasterCook *

Jamaican Jerk Rub for Chicken

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup olive oil -- or other oil
1/4 Cup soy sauce -- good
1 medium onion -- finely chopped
1 bunch green onions -- chopped fine
4 cloves garlic -- mashed (4 to 5)
1/2 Cup fresh parsley
3 tablespoons thyme -- fresh, leaves only
2 Scotch Bonnet or Habanero peppers -- (2 to 3) seeded
and chopped(These are really hot. Recommend that you use rubber gloves. You
probably ought to start out using only one)
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon fresh ground black pepper
1/2 teaspoon nutmeg -- grated, fresh is much better
1/4 teaspoon allspice -- freshly ground

Blend until a smooth paste and refrigerate overnight. The next day, rub
the chicken's surface, cavities and crevices with the rub. Allow the
chicken to absorb the flavors for several hours or overnight. Grill on low
heat until done. For a total experience, many like to serve it with
hard-dough bread and Jamaican Red Stripe Beer.



- - - - - - - - - - - - - - - - - - -

Per serving: 2083 Calories (kcal); 218g Total Fat; (91% calories from fat);
9g Protein; 36g Carbohydrate; 0mg Cholesterol; 6281mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 43
1/2 Fat; 0 Other Carbohydrates

NOTES : The unique flavors of jerk seasonings, consisting primarily of
chile pepper, allspice berry, and thyme, originated from Jamaica
and can be traced back to the Jamaican slaves that escaped from
the British during the invasion of 1655.

Jerk is a dry or wet rub which creates a spicy-sweet flavor and a
tender texture. It is used primarily on pork and chicken however
is sometimes used on vegetables as well.

Jerk is not for everyone! If you have difficulty in handling
spicy-hot foods, then this may not be your cup of tea! You have
been warned ... Enjoy!


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Old 10-24-2006, 07:30 PM   #7
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Thanks you all for your help and thank you jim.
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Old 10-24-2006, 08:26 PM   #8
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Thank you Sam..and you come back.

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