Jerk !

It's Memorial Day weekend, which means that it's time to fire up the smoker and jerk some chicken !
I've finally got my recipe tweaked (Thanks to Sly, a former co-worker who grew up in Jamaica !), and it's time to start chopping !

So you say you have a native-Jamaican-inspired jerk recipe but you don't let us in on it?

Who's the jerk now?

arturo7 said:

So you say you have a native-Jamaican-inspired jerk recipe but you don't let us in on it?

Who's the jerk now?

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I'm for real! I thought liberals were all about spreading the wealth!

Ok, as long as you asked nicely...




JERK SAUCE

3 - 4 Habaneros, ½ of them seeded, according to taste
2 tbsp. Mustard
1 Bunch Green Onions
2 Cloves Garlic
1 tsp. Allspice
1/4 tsp. Nutmeg
½ tsp. Cinnamon
½ tsp Ginger
½ tsp. Salt
1/4 tsp. Pepper
Juice of 3 - 4 Limes (about 3 tbsp. +)
2 tbsp. Oil
“ ” Fresh Rosemary
“ ” Thyme
“ ” Basil
2 tbsp. Red Wine Vinegar
1 Tbsp. Soy Sauce
1/4 c. Tamarind Nectar
1/4 c. Dark Rum

Man, that does look good. Maybe it's the tamarind I've been missing. Thanks!

Actually you've inspired me. I'll get the chicken marinating in this tonight. Do you marinate 1 or 2 days? And what do you serve it with? I'm thinking black beans and rice and fried plantains.

KingBrianI said:

Actually you've inspired me. I'll get the chicken marinating in this tonight. Do you marinate 1 or 2 days? And what do you serve it with? I'm thinking black beans and rice and fried plantains.

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I marinade it overnight, and usually serve it with black beans & rice and fried
plantains...and RUM. LOTS OF RUM ! Except when I'm cooking, of course. Then it's homebrew.

Awesome, my mouth is already watering!

Tweak the peppers for everyone else, though. SWMBO and I love heat, and I usually cook it for us, but I HAVE had to tone it down for guests...damn wimps !
This year, I'm also doing shrimp and a tuna steak for SWMBO's son, who's a pescitarian.

I know what you mean about toning it down for the wimps. My girlfriend's tolerance is very low for spicy foods and when it gets to about where I begin tasting it, it's getting too hot for her. So I may use 2 habaneros and hope for the best!

Looks delicious! You smoke it? I always thought it was grilled.

i wish i had a smoker. im gonna have to try this anyway tho. loooove the jerk.

smellysell said:

Looks delicious! You smoke it? I always thought it was grilled.

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Ditto.

What wood would you use on that for smoking?

I smoke it whenever possible, and prefer cherry or apple wood. I have to use hickory this year, though.
Traditionally, in Jamaica, it's smoked, so that's how I do it, but I HAVE done it on the grill at low and slow temps.

Wow! That looks/reads so good. I may have to get the ingredients tomorrow and make it as well. Thanks a ton for sharing it!

So I grilled these up yesterday and they came out really good! I do think that I'll cut down on the lime juice next time, maybe just one or two lime's worth, and I'm going to add a bit more oil, since the chicken stuck to the grill like crazy.

I'm glad you liked ! If you're grilling them, you might wanna oil the grill, instead of adding more to the bird.

Dude that looks similar to my Jerk recipe I've been tweaking alond and I might have to give it a go. I tried adding some molassess and it was not a good idea.
I'll go +1 on a mandadory 12hr plus marinade.
Where do you source the tamarind?
Also I think its best on dark(er) cuts, Legs, wings, and thighs.

Oh yeah, I used tamarind sauce, which comes in jars and is readily available at indian markets. Is that the same as tamarind nectar, or is tamarind nectar like a goya juice drink like the guava nectar or guanabana nectar and stuff?

GreenwoodRover said:

Dude that looks similar to my Jerk recipe I've been tweaking alond and I might have to give it a go. I tried adding some molassess and it was not a good idea.
I'll go +1 on a mandadory 12hr plus marinade.
Where do you source the tamarind?
Also I think its best on dark(er) cuts, Legs, wings, and thighs.

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KingBrianI said:

Oh yeah, I used tamarind sauce, which comes in jars and is readily available at indian markets. Is that the same as tamarind nectar, or is tamarind nectar like a goya juice drink like the guava nectar or guanabana nectar and stuff?

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I use Tamarind nectar, and it's always in the Hispanic aisle with all of the canned juices. I buy the Jumex brand. Rover, I'm sure you can find that around here.

Thanks!
I can actually find it right next door from my office, I just wanted to make sure it's the Hispanic stuff not the Indian. I'll think I'll have to whip up a batch for next weekend since my molassess version was way to sweet/burnt...