Jamaican Jerk Chicken Quarters w/Qview

Discussion in 'Poultry' started by stickyfingers, Jun 25, 2013.

  1. stickyfingers

    stickyfingers Smoking Fanatic

    This past Saturday's day at the pool with the family called for a smoke fest.

    Started with Moinks (these are sooo good!)


    Then came Smoked Jerk Chicken Quarters.


    And some roasted corn


    And some southwestern beans


    Then dessert (grilled pineapple with toasted coconut and grilled cinnamon apple a la mode- a la mode not pictured)


     All was very good and finished at the same time...whew!!

    If you have never tried the moinks, you are missing out!
     
  2. Man O Man. That all looks great.

    Happy smoken.

    David
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks Like a Fantastic Meal!!! What did you use for your Jerk rub?
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice ...[​IMG]  .
     
  5. Yummy yum yum!  All of that food looks scrumptious.

    Moinks?  Bacon-wrapped meatballs?  With sauce brushed on?  Please share the details!

    Rose
     
  6. sqwib

    sqwib Smoking Guru OTBS Member

    Looks Amazing

    Hoping to do some Jerk Chicken on the GOSM Saturday...Pray for me!

    Did you use pimento wood?

    Still working on my seasoning scallion, ginger, scotch bonnet, allspice, thyme, garlic, salt and pepper

    I heard good substitute for pimento wood is 50/50 blend of hickory/cherry.
     
  7. stickyfingers

    stickyfingers Smoking Fanatic

    Thanks for the kind replies! The moinks are so tasty! I bought the frozen meatballs from Sam's. Thawed. Wrapped with about a half of a strip of bacon. I used 4" bamboo skewers I found at Bilo to hold the bacon on. Smoked until the bacon got crispy. Brushed with sauce..smoked another 45min. until caramelized.

    I did not use pimento wood. I wasn't sure if I would like Jerk, had never had it and it's pretty expensive. This smoke was a last minute decision. I used apple and hickory. Next time I will though.

    It a not rub but a marinade. I did use some of the marinade to baste during the smoke:

    The marinade:

    5 scallions (green onions)
    5 sprigs of fresh thyme (about 1 tablespoon chopped)
    2 teaspoon salt
    1/2 teaspoon black pepper
    1 tablespoon brown sugar
    2 teaspoon ground allspice
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    2 scotch bonnet peppers
    1/3 cup soy sauce
    2 tablespoon vegetable oil
    1/4 cup vinegar
    1 onion
    1/2 cup orange juice
    2 cloves garlic
    1 teaspoon grated ginger


    Chop up and throw in a food processor. Marinade in plastic bags for about 4-6  hours
     

Share This Page