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The other night I made Cajun shrimp stuffed peppers. I added ghost peppers to the stuffing for my peppers. Too hot for the wife.
I wanted Jerk chicken Jamaican style. Marinated with Soy, oil. vinegar, Jerk seasoning.
No banana leaves, so I wrapped in parchment paper and cooked slow to 140. Cranked the grill up and put a reverse sear on to 165.
Juicy, spicy.
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25-30 years ago I used to do Ocho. Did it once 15 yrs ago, not the same. Much more dangerous.You gotta try this Jerk seasoning!!
This stuff is authentic as you can get. The Wife and I used to go to Negril Jamaica a couple of times a year and we've eaten a whole lot of Jerk chicken over the years and this seasoning is just as good as the stuff they make in Jamaica.
It could be because it's made in Jamaica.
We tuck some under the skin and on the outside toss it in a ziplock and let it marinate overnight.
Then you take some of the marinade and mix it with ketchup,brown sugar or you can use honey or even a bit of both to make your dipping sauce or you can brush it on your chicken like BBQ sauce.
I promise you wont be disappointed.
You can find it on Amazon,we get the large jug and separate it into individual servings in pint plastic containers and freeze it.
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25-30 years ago I used to do Ocho. Did it once 15 yrs ago, not the same. Much more dangerous.
Had a friend with a store, restaurant combo in NY. I got him to sell me the jerk seasoning It was Grace brand. Can commonly find now.
I have been mixing my own jerk seasoning for 10 years and still experimenting with Pimento Liqueur. Still looking to match the Dr’s recipe for that.
I believe it’s the bark that burned. The trees reminded me of a sycamore and they regenerate bark like a eucalyptus.I read that it ain't jerk chicken unless you cook it over pimento (allspice) wood . I guess using allspice to season it might be a close approximation.
Pimento wood from the Pimenta dioica (allspice) tree is not to be confused with the pimento chili pepper (Capsicum annuum) that's used for pimento cheese and stuffing olives.
Well, it is Monday.Red beans and rice tonight.
I read that it ain't jerk chicken unless you cook it over pimento (allspice) wood . I guess using allspice to season it might be a close approximation.
Pimento wood from the Pimenta dioica (allspice) tree is not to be confused with the pimento chili pepper (Capsicum annuum) that's used for pimento cheese and stuffing olives.
I believe it’s the bark that burned. The trees reminded me of a sycamore and they regenerate bark like a eucalyptus.
Most commercial jerk mixes rely heavily on allspice. I grind allspice berries for mine.
I soak the berries in a high proof alcohol and gotten the equivalent of commercially available Allspice Dram. The pimento liqueur that used to be made (factory went out of business) was sweeter and a red color.
Locals claimed it had pain relieving properties. A small sip at night and my back was better in the morning. That why I have been trying to recreate it.
Red beans and rice tonight.
Now you're talking dinner! Haa!I also fried a few pork chops and made cornbread.
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