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  #11 (permalink)  
Old 02-25-2007, 04:53 AM
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WOW! Glad I saw this thread!

I am a Jerk Chicken fan.

Got my first taste in 93 in Bahamas and have
been trying to make it ever since. Have tried
every mix under the sun to get it right, and
bought marinades.

Finally met this Gal from Kingston and I now mix my own marinade that comes close.

Half the fun is making it and grilling it!

Jerk Chicken, Corn on the Cob, and Beans and Rice...Pop a top on a Corona and I just lowered my Latitude
  #12 (permalink)  
Old 02-25-2007, 02:04 PM
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Quote:
Originally posted by IslandCruz:
WOW! Glad I saw this thread!

I am a Jerk Chicken fan.

Jerked chicken or pork is okay. Some people are heavy-handed on the habaneros, (Scotch Bonnet peppers) and allspice. To me what is really missing is "smoke".

Here are the basic ingredients you throw into a food processor to mince and rub it into about six pounds of chicken chill for a couple hours, you and the chicken):

teaspoon allspice, ground
1 tablespoon thyme, dried
6 cloves garlic, peeled and crushed
2 tablespoons fresh ginger, peeled and chopped
2 tablespoons dark brown sugar
1 teaspoon cinnamon, ground
2-4 whole, fresh habanero chiles, seeded
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 cup olive oil
1/3 cup green onions, sliced
1/4 cup red wine vinegar
2-4 tablespoon lime juice
6 pounds chicken parts

Dave, I need a couple days notice but I'll bring the Red Stripe!
  #13 (permalink)  
Old 02-25-2007, 02:27 PM
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I agree with you, Ken. I like hot food but some people think it has to destroy your mouth with heat to be good - I prefer heat with flavor....and not too much allspice. I have made it a couple times where smoked the meat with low indirect heat and hickory. Pretty good.
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Old 02-26-2007, 03:31 AM
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I would limit the Peppers in that recipe.

The recipe otherwise is very close to mine, except I don't use "red wine" vinegar, just a touch of regular.

It is best to grill over wood as Dave suggested.
You can also use a dry rub of the spices.
  #15 (permalink)  
Old 02-26-2007, 03:42 AM
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Another thing I forgot to say is, Jerk Chicken has more to do with the way it is cooked than a certain recipe.
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Old 02-26-2007, 05:41 AM
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Jerked, refers to the marinade, not how it is cooked. A dry rub of spices is the stereotypical jerking process. It is traditionally cooked over lump charcoal.

It's charm is not necessarily that the taste is so outstanding but that it is uniquely Jamaican. It is like going to Hawaii, you have to have poi. you won't see many people bringing that recipe home.
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Old 02-26-2007, 07:20 AM
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According to this it is both! A style of cooking and the marinade. I never really thought about it much.
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Old 02-26-2007, 07:55 AM
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Okay now I'm hungry! Is it lunchtime yet! I will have to check that out while there in March!
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Old 02-26-2007, 08:10 AM
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Go to the Ocho Rios Village Jerk Centre which is near the dock. A friend of mine spends several weeks a year in his condo in Ocho and he says this place is the best.
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  #20 (permalink)  
Old 02-26-2007, 10:14 AM
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Dave, I know to which friend you're referring, and I think instead of all of us going to Alabama, we should all descend on him in Ocho Rios! Then we can get the authentic jerked chicken and get away from winter at the same time.

Sounds like a plan!

Now, who is gonna tell him?

Sandy
 
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