Add the pimento wood and allspice berries as specified by the manufacturer. Place the steam pot in the smoke chamber. Arrange the chickens in the smoke chamber. Arrange the pimento leaves and sticks on one of the smoker racks. In a smoker: Light your smoker according to the manufacturer’s instructions and preheat to 275 degrees. Place the steam pot on the back of the grill. Toss the soaked drained pimento wood chips and berries directly on the coals. Arrange the pimento sticks on the grate away from the heat over the drip pan. This Jamaican Jerk Chicken recipe is robust in flavor and so easy to make. On a charcoal grill: Set up your grill for indirect grilling. Lower the lid and indirect grill the chicken until darkly browned and cooked through (the internal temperature will be 165 degrees), 2 to 2-1/2 hours. Arrange the chickens on top of the sticks. Transfer rum mixture to blender add vinegar and next 12 ingredients and blend until almost smooth. Arrange the 4 pimento wood sticks on the grate from front to back, each parallel to the other. Boil rum and 2 tablespoons water in small saucepan for 3 minutes. Step 5: On a gas grill: Set up your grill for indirect grilling and preheat to medium-low (275 degrees). The only thing cooler than the way it looks is how authentic it tastes. And because there’s so much flavor coming from the seasonings, this is a great dish to smoke on a gas grill. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. I suggest serving the chicken a little less well done and juicier. Smash the allspice as fine as possible using a mortar and pestle. Some scholars believe the terms are etymological cousins. Jamaicans like their jerk chicken very well done-even leathery- recalling another smoked food native to the Americas: jerky. A Jamaican might use up to a dozen in the following recipe I suggest starting with three or four, and to make the jerk even milder, you can remove the seeds. To be strictly authentic, you use the berries and leaves for seasoning the meat, pimento wood sticks to fashion a grill grate, and pimento wood chips to generate smoke.Īs for the ingredient that makes you sweat, we’re talking scotch bonnet chiles-ranked at a tongue-tormenting 200,000 Scoville units. Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. “Pimento” is what Jamaicans call allspice this fragrant tropical tree is one of the defining flavors of jerk. In a small bowl, mix together the jerk seasoning, vegetable oil, honey, apple cider vinegar, lime juice, salt and pepper to make a marinade. So he started a company that imports pimento wood, leaves, and berries. Stranded unexpectedly in Jamaica for a few weeks (I can think of worse punishments), he became obsessed by the indigenous barbecue, jerk. The Emmy-winning videographer (you’ve seen his work on the Food Network and on my Project Smoke show on Public Television) should know. “You need to sweat while you’re eating jerk,” Gary Feblowitz says.
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