IPADave
Turning a whiter shade of pale.
Sliced chicken breast 1/2 typical jerk chicken 1/2 spicy garlic with a bunch of Chayenne pepper, lemon, and cumin
Lookin' good!
-Dave
BBQ Chicken
- Thread starter rebellovw
- Start date
Lookin' good!
-Dave
slippers-on
Music...let it move you!
Smoked Paprika!I believe that nothing beats the rotisserie if you're doing a whole chicken. I bought a Cajun Bandit rotisserie attachment for my Weber kettle a few years ago and it's been my best tool for whole chicken. I did a spatchcocked chicken earlier this year on the kettle, and although it was good it wasn't even close to a rotisserie chicken. One advantage to rotisserie chicken, IMO, is that you can stuff the cavity with herbs, garlic, fruit, or vegetables. Another is that you can cook the chicken very hot for a shorter period of time. Nice crispy skin and moist meat.
@Slippers: your CharBroil Big Easy has got me intrigued. Looks extremely versatile.
-Dave
Dave......thanks for the encouragement on the smoked paprika! And you've given me another idea..I've Cajun seasoning as well. Soon to fire up the gas grill with two chickens....pics coming soon!
IPADave
Turning a whiter shade of pale.
IPADave
Turning a whiter shade of pale.
jimfet
Lunatic Member
Jerked chicken today. If you know about jerking, the meat gets very dark, almost like blackend except you are cooking at low heat. The sauce dries out giving it a black color. Plus the sauce is very dark anyway. The foil pack has Pimento wood from Jamaica, for the real taste. The two breast are for the gally. She will carry one to work. The thighs are for me.
IPADave
Turning a whiter shade of pale.
jimfet
Lunatic Member
I make my own Jerk sauce a half a gallon at a time. The recipe is in this forum somewhere. Has 15 different dry and wet ingredients. But Busha Brown and Walkerwoods both make great jerk sauces if you can find them. If you make or buy your jerk paste as I should say, cause it is a thick herby paste. Cut it with about 40 % Balsamic vinegar. It only takes about a cup of this concoction to soak 12 to 14 wings. Needs to be at least overnight or even better 2 days. Then when you lay the chicken out on the grill brush or spoon on the liquid that is left. Being it is chicken liquid don't put it on late in the game. I do this in a smoker or a grill.
Now it doesn't take much wood. I use around 2 oz. Wet in the smoker and dry on the grill. It will have a piney smell when smoking, but this is not a resinous wood. Adds a great flavor. I never cook on direct heat either. In the pics, only the center burner is on high and the ends are off. I laid the foil with wood directly on the burner cover. I will move the chicken around and flip for even cooking on the grill. No need to do this in a smoker. When the herbs in the sauce start drying out, the sauce gets very dark. This is OK, it's not burning. Just the nature of the beast. Then pull the chicken, when it's done for you. You can use skinless chicken and it works good, but I prefer the skin on, cause it holds on the herbs. Plus I love eating the cooked skin, with the spices. Oh yeah.... Your neighborhood is going to smell great. Go back through this chicken thread and you will see several pics of me jerking all kinds of chicken.
This works on pork too, but I prefer BBQ-ed pork. Also works great on a thick fish or shrimp kabobs. The shrimp are really killer.
Last edited:
IPADave
Turning a whiter shade of pale.
Thanks for the detailed reply. I'm going to go back through this thread for sure.
-Dave
IPADave
Turning a whiter shade of pale.
jimfet
Lunatic Member
I have changed a few things there, or modified as they say. I use coarse black pepper and regular allspice now. The berries and whole pepper beat the **** out of my processor. Plus I doubled the allspice, cinnamon and ginger. I make a 1/2 a gallon at a time now instead of that amount. Chunked the small processor and got a nice one. Plus I split my Jerk paste and balsamic vin. about 60/40 now. I like it a little thicker.
Last edited:
IPADave
Turning a whiter shade of pale.
I made Jerk Chicken a few weeks ago and forgot to post a picture.
@ Jimfet Thanks again, for the inspiration.
-Dave
rxonmymind
Super Member
41° (that's 5° Canadian
) would be a heat wave here lately. I still BBQ regularly in winter. I know a couple of friends who put the BBQ away on Labor Day. Not here! The only thing that would be hard to do is smoke anything on the smoker, due to having to run it hotter to compensate for the cold air around it. And also, make a baffle to surround it so the wind doesn't further throw things off. It's doable--it just takes more work.
One of my favorites was the time I was outdoors in single digit temps, on a New Year's Eve, roasting some beef tenderloin. And yeah, there's something about having BBQ'ed hamburgers in the middle of January...
jimfet
Lunatic Member
First chicken on my new grill. Cooked Jerk chicken today. Been marinating since Friday. That tube held the smoldering Pimento wood. The chicken came out just right. The hab skins, red onions, scallions, and herbs, blackend perfectly and smelled great. I know my Jerk sauce gets a little hotter the longer it sits. I had the two end burners on high and the middle two burners off. Next time I will try over low flames to see what happens.
Yesterday I popped it's cherry cooking filet mignon's over a on high burner.