jimswside wrote:I am also going to do a few pieces of chicken naked ...

Nah, nevermind. Too easy.
--Rich

RAB wrote:

jimswside wrote:I am also going to do a few pieces of chicken naked ...

Nah, nevermind. Too easy.
--Rich

OW! Collarbones hurting ... too much laughing ... make it stop!

c'mon get your mind out of the gutter.

put the jerk together tonight:







chicken in the fridge waiting for tomorrow. Maybe Ill post some pics of the results on the smoke meat every day thread

Jim - I suggest wearing some protection for your more sensitive parts if you plan on being around those habaneros naked

Head's Red BBQ wrote:Jim - I suggest wearing some protection for your more sensitive parts if you plan on being around those habaneros naked

ha ha.. hands were feelin' warm last night.

I made one habanero abt its on right now, smoker barely has to work with these temps around 100.

jerk chicken I did on Saturday turned out ok, could have used more heat than the 5 habaneros supplied. Hickory, and allspice smoke really packed some nice flavor as well. got some pics somewhere, perhaps Ill post them when I get a chance. Pan sauteed plantains were good.

I am actually looking forward to the leftover jerked chicken in some tacos tonight.

Jims -

Just ok?

Would you make the recipe again? Or was the only thing lacking the heat from the habaneros?

Best,

So, jimswside, I'm trying your jerk marinade tonight (thanks for the recipe). I've got some chicken and pork marinating as we speak. I see the Coke can in your picture. Was that part of the marinade (or were you just thirsty)?

thaiobsessed wrote:So, jimswside, I'm trying your jerk marinade tonight (thanks for the recipe). I've got some chicken and pork marinating as we speak. I see the Coke can in your picture. Was that part of the marinade (or were you just thirsty)?

I used about 1/4 of the can in the marinade, for some sweetness. Like I said 5 habaneros wasnt enough, I should have doubled it, and I even rubbed the jerk under the skin.







my plate: chicken, ABT, rice and beans, and plantains:




your dinner sounds great, good luck with the jerk recipe.

jpeac2 wrote:Jims -

Just ok?

Would you make the recipe again? Or was the only thing lacking the heat from the habaneros?

Best,

Yeah, just ok, the leftovers were good yesterday, tender and smokey, just not enough heat. I like my marinade so I will use it again, But I am really not much of a chicken eater, I probably would have preferred some pork, but thats just me.

jimswside wrote:jerk chicken I did on Saturday turned out ok, could have used more heat than the 5 habaneros supplied. Hickory, and allspice smoke really packed some nice flavor as well. got some pics somewhere, perhaps Ill post them when I get a chance. Pan sauteed plantains were good.

I am actually looking forward to the leftover jerked chicken in some tacos tonight.

Jim,

I used your recipe as a guide on Sunday for a Chicken for the wife and I. I must have gotten some habaneros born in Hell because 4 was more than enough to create a nice chile induced sweating spell. Overall, I would definitely make this again, and it will probably be my regular recipe for the smoker from now on.

Btw, I smoked over lump with hickory chunks

Flip

Flip wrote:

jimswside wrote:jerk chicken I did on Saturday turned out ok, could have used more heat than the 5 habaneros supplied. Hickory, and allspice smoke really packed some nice flavor as well. got some pics somewhere, perhaps Ill post them when I get a chance. Pan sauteed plantains were good.

I am actually looking forward to the leftover jerked chicken in some tacos tonight.

Jim,

I used your recipe as a guide on Sunday for a Chicken for the wife and I. I must have gotten some habaneros born in Hell because 4 was more than enough to create a nice chile induced sweating spell. Overall, I would definitely make this again, and it will probably be my regular recipe for the smoker from now on.

Btw, I smoked over lump with hickory chunks

Flip

nice flip, glad yours was good, and hot..

I used hickory, and also put some ground allspice in a tin foil envelope on top of the hickory, as well as doused some replacement hickory with the ground allspice throught the cook, gave a nice flavor. .

I wish I had had your habaneros. I did one of mine as an ABTm and it was sweet.

jimswside wrote:I wish I had had your habaneros. I did one of mine as an ABTm and it was sweet.

Sweet? Do you mean it really had little to no heat? If so, is there any chance you picked up manzano peppers by mistake? As my recipe above shows, I use 8-12 habaneros in my jerk paste, but it's blazingly hot. I'd still expect five peppers to pack a decent bit of heat.

Binko wrote:
Sweet? Do you mean it really had little to no heat? If so, is there any chance you picked up manzano peppers by mistake? As my recipe above shows, I use 8-12 habaneros in my jerk paste, but it's blazingly hot. I'd still expect five peppers to pack a decent bit of heat.

nope, they were habaneros, I eat alot of hot peppers, and hot sauces, for comparison jalapenos are like green peppers to me.

What I like about habaneros is the heat has many layers, and they also have an almost fruit like componant.

So my intention was to make jerk chicken but I had about 3/4 lb leftover pork loin in my freezer and decided to throw that into the marinade too.
I have to say, the pork blew the chicken away (I left the chicken on direct heat a little too long and charred it but it was still good). I will definitely be using this marinade again (next time, I'll add some Coke)
As far as the level of spice--I agree, 5 habaneros wasn't quite enough.
I read your posts but I was afraid to use more (after all, when a guy who makes habanero ABT's says 'more heat', I take it with a grain of salt). But, I got to hand it to you. I'd probably double the habaneros next time. Funny though, how the heat in a particular type of chile can very. I always order Banh Mi from Nhu Lan with extra jalapenos. I don't usually find them that spicy. The other day, they loaded them on (plus they give me a little baggie with extras to load even more on) and there was smoke coming out of my ears. Must have been a spicy batch.

The pork with some plantains (chicken took a little longer)


Chicken:

very nice looking dinner.

I agree, peppers do vary from batch to batch, and piece to piece. I do jalapeno ABT's pretty much weekely, and when seeding them, and when eating them one after another, some are mild, others have some heat.

btw, I still have to try those spring rolls you did on the other thread, I have had trouble finding the rice paper wrappers at a couple of my regular shopping spots.

jimswside wrote:nope, they were habaneros, I eat alot of hot peppers, and hot sauces, for comparison jalapenos are like green peppers to me.

What I like about habaneros is the heat has many layers, and they also have an almost fruit like componant.

Just making sure. I've once made that mistake when, in a rush, I picked up manzanos by accident (they're sold right next to the habaneros at my local grocery.) I kinda thought something was a little off since they were a bit smoother than usual, but they were about the right size and the same color. Only later when I bit into it did I realize something was really off. It took a return trip to the store to completely figure out what went wrong.

And, yes, "fruity" (along with "blazing") is exactly how I would describe a habanero, compared to other chiles. I think that fruitiness is what makes it meld so well with mangoes, peaches, apricots, etc.

BTW, did you save some jerk paste for dipping on the side? I like to do that and thin it out slightly with some lime and/or orange juice. That should also help you with adding some extra heat and flavor on the table.

Hmmm...now I'm in the mood for jerk chicken.

Binko wrote:id you save some jerk paste for dipping on the side? I like to do that and thin it out slightly with some lime and/or orange juice. That should also help you with adding some extra heat and flavor on the table.

I should have done this. Great idea.

Interesting blurb about spice tolerance in the NY times today...

Binko wrote:
BTW, did you save some jerk paste for dipping on the side? I like to do that and thin it out slightly with some lime and/or orange juice. That should also help you with adding some extra heat and flavor on the table.

Hmmm...now I'm in the mood for jerk chicken.

I did not , I should have gone that route for sure.

This thread had we wanting some jerk so last night I marinated some wing drumettes from Whole Foods in my Bourbon beach jerk sauce and had some of the best wings I can ever remember. To make it easy I picked up side from Popeye's. I'm going to try the recipe being used above this fall.


Jerked Wings

I used this recipe a couple times with excellent results. I leave the seeds in the chiles as it is easier to just chop off the top to get rid of the stem. I like the extra heat as well.

I tend to use all chicken legs and thighs, and grill them over indirect heat on a charcoal grill. Last time I made a glaze out of the marinade. While the chicken was cooking I reduced the marinade along with some tamarind nectar, lime juice, and brown sugar. A quick strain and the glaze was ready to be brushed over the chicken as it was finishing up on the grill. I think it was a successful experiment.

Smoked 5.5lbs of chicken thighs and drumsticks last night using this jerk marinade. I cobbled together the marinade together using two recipes from this thread.

1 bunch scallions
4 shallots
6 habeneros (stemmed and seeded)
3 jalepenos (stemmed and seeded)
1-2 inch piece of ginger (peeled and coarsely chopped)
9 cloves of garlic
1/2 cup fresh thyme
5 tablespoons freshly ground allspice
4 tablespoons soy sauce
4 tablespoons dark brown sugar
2 tablespoons salt
2 tablespoons freshly ground black pepper
1 cup vegetable oil
2 tablespoons apple cider vinegar
juice from 4 limes
2 tablespoons ground cinnamon
2 tablespoons freshly ground coriander
1 tablespoon freshly ground nutmeg

Put all ingredients in the food processor and pulse until a thick paste forms. Coat chicken with paste and let marinate for at least 12 hours.

Enjoy!

i like the idea of the jalapenos as well as the habs. gonna try that.

Here is the recipe I used the other day, it's not exactly a recipe I guess just a description of how I made some (delicious) jerk chicken on Friday/Saturday.


about 10 leg/thigh chicken quarters
1/4 C chiles de arbol-infused cider vinegar that I make and keep onhand for BBQ
1/4 C white vinegar
1/4 C orange juice
1/4 C soy sauce
4T lemon juice
4T olive oil (used 1T extra virgin, ran out and the rest was plain old olive oil)
1T (heaping) allspice
1t white pepper
1T black pepper
1T (heaping) brown sugar
1t nutmeg
1t cinnamon
2 medium-large yellow onions
3 cloves garlic
4 jalapeno peppers
4 habanero peppers (1 was a nearly-ripe mostly-orange normal-sized habanero from my garden and the other 3 were smaller fully red ones from my neighbor's garden)

OK I diced up the onion and garlic and seeded/stemmed peppers kind of rough and threw them and the liquids and the seasonings into a blender and pureed it BEFORE adding the habaneros. Then because some people in my family are averse to higher spice levels, I poured out half the slather to use on the mild half of the chicken. Then I put the 4 diced/seeded/stemmed habaneros in the blender and pureed it a bit again for the hot half of the chicken.

I put half the chicken in a 9x13 pan, poured the mild slather over it, then stabbed hell out of it with a 2-pronged serving fork. I put the chicken into a big ziploc storage bag, poured the slather from the 9x13 pan in on top, sealed the bag (removing as much air as I could from the bag), massaged the bag to get the slather all over the chicken, marked the bag MILD and put it in the fridge. Same with the hot slather (marking the bag HOT obviously). Left them in the fridge overnight. Smoked the chicken for about 3 hours the next day. While the chicken was smoking, I took the leftover slather from each bag, added a heaping tbsp of brown sugar to each, and simmered them separately to reduce each to a somewhat thick sauce (which again I put in separate containers and marked MILD and HOT).

no pictures but the chicken was really really good. Even the HOT chicken wasn't that spicy (though the HOT sauce had a definite kick) but there was a lot of flavor, all the way down to the bone.

Next time I will replace one of the yellow onions with some green onions and will try the trick of smoking some allspice berries in foil, also maybe play with the spices a little though what we had was excellent.

jim,

that jerk recipe looks like a winner, I like how you did two different heat levels.

Hi - reviving a semi - oldie here.

I've gotten the jerk bug. I'm smoking up a wedding shower in a few weeks, and along with spares, tips, a case of Uncle John's links (minus a few lbs to keep in my freezer, of course,) a side or two of salmon, and some plain bbq chicken, I want to do some jerk chicken pieces. I will NOT be making my own sauce. Is the general consensus still Walkerswood, and if so, is it now avail again? Any intel on where to find closer to the west side, or in the near west burbs would rock.

Nevermind -

Found it!

seebee wrote:Nevermind -

Found it!

Where?

I typically make my own, recipe link in page one of this thread, or go to Old World Market, address upthread. Wondering who on the West side has Walkerswood. Reason I ask is I am out of Marie Sharp's habanero hot sauce and places that sell Walkerswood, such as Old World Market, almost always sell Marie Sharp's.

It was actually at the first place I looked. Tony's in North Riverside at Harlem and Cermak (22nd.)
Had both jerk sauce and marinade. I think I may have seen both hot and mild in both. I go there quite often, will check on the Marie's hot sauce. There are other locations throughout Chicago proper as well, no idea if they have it:

http://www.tonysfinerfood.com/locations.jsp