super duper hot chicken and stuff

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timberjet

Master of the Pit
Original poster
Jan 29, 2010
3,549
165
Waitsburg Washington
Well I threw together a Jerk marinade with all the usual suspects included. Of course I had to fill all the empty spaces on the grill grate too. Wouldn't you?



Of course I had to take jeff's bacon wrapped oyster theme a little further. Haha. More later as things progress. If anyone wants the jerk marinade recipe let me know. Yes that is jeff's rub on those little gems. Love that stuff.
 
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Halfway or a little more there. The spiral dogs are for the dog. I know this kind of looks messy but man it smells so dang good. I have saved some pistachio shells that will be sprinkled on for that last little bit for a little islandish flavor.
 
Looks good! My dog may show up at your place unless he steals something,a whole chix or a N.Y. Strip roast,he only gets kibbles.
 
Man those look great, beautiful mahogany color, bet they were tasty

Gary
 
 
Please do post the Jerk recipe, I really enjoy a jerk chicken on the smoker.

Thanks
Ok, I have been tweaking this recipe for quite some time. It is getting close to perfect for my taste. Hope you enjoy it as much as I do.

Jerk Wet Rub

1 large sweet onion

2 bunches scallions

2 TSP Thyme

2 TSP sea salt

2 TSP allspice

1/2 TSP nutmeg

1 TSP cinnamon

2 TSP ginger

1 TSP CBP

2 TSP sugar

1 TSP cayanne

3 large seeded habanero peppers

1 TBSP white vinegar

couple of shakes soy sauce

Juice from 1 whole lime

1 8 OZ can pineapple chunks in pineapple juice

First things first. WASH YOUR HANDS WELL! You do not want to take a potty trip without doing so, trust me on this. I just blended it up smooth in my blender because I wore out my food processor. Taste it and adjust salt to your taste. I then like to let it meld in the fridge for an hour before I use this marinade. May not be totally needed but that's what I do. I love the burn of Habanero peppers as they create heat without torching your lips. You can marinade up to a couple of days. I just did this batch for 6 hours and it was great. I did inject this time which is probably why 6 hours was enough time to get good flavor penetration. This was enough marinade for one cut up fryer with injection and a baste half way through the smoke. I hope you enjoy it as much as I do.
 
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