@225F for ~4 hours... no worries about anything being undercooked. But there was a major difference in flavor profile between the chucks on top that got the smoke and the chunks on the bottom that got the coconut. They blended well together.
food "Jerk Chicken".......on a cold and rainy day
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@225F for ~4 hours... no worries about anything being undercooked. But there was a major difference in flavor profile between the chucks on top that got the smoke and the chunks on the bottom that got the coconut. They blended well together.
I'm sure you timed it right, an instant read probe does the trick also, no need to drill a hole in the bottom for moisture to escape? That idea looks interesting, might have to try that next time we throw a Carib theme get together here...thanks fo the infor.
Thanks,the sides hit the spot
I did see it in some house holds but never in any restaurants or for sale. Although the households I did see it in did have some Spanish influence.
We only do Maduros, Tostones and Rellenos (stuffed with either meat, shrimp, chicken, etc.). You may have seen this or this. If you use a tostonera, it makes it easy and they’re easy to make or you can buy online (see second link). Left over Picadillo or the shrimp are two of my favorites .... My Mom had a few with wines, cooked into other dinners oven style and etc. But she’s in really bad shape these days, no more cooking and in very bad health :/ My sister has some of her recipes and I believe she has the one done in wine but I'm not sure. I’ve never tried to make the wine one as it wasn't my cup of tea but ate it on many occasions. I just emailed my sister to check, if I get one I'll pm you.
We only do this when processing after a large harvest so they don’t go bad. If you just want to make them crispier the cold water trick works great and keeping the oil from jumpin is a mere pinch of salt trick but I’m sure you know those things.
You deserve the comments, you put some serious time and knowledge into these. As far as the drum, you have no argument from me but there’s a few hard core drum cookers *cough P. Dreadie* that may beg to differ
(only joking here, don’t know for sure on Mr. Dreadie but some of my JA friends love der drum mon, hehe).Sacrilege wasting a good coconut rum drink I say
Again, only kidding … we’ve cooked beef chunks in nuts but a good portion of the meat and water we use for rice. The holes due help in lower cooking but dries out the meat down there if they’re not super small ... I'm no big fan here but the impact is out of dis world mon! Just use mine for rice, Thai and plenty rum drink mon. Take care and keep up dat great work you do!!!
Looks great man, no hijack intended but I love me some jerk chicken thighs!
lol...........be careful what you wish for.............you have two wishes left !if i only could be a fat chick dancing in some of that jerked chicken
Na, ...Dark Rum is not traditional, nor Worcestershire. But the two add key notes to this "Dr Pepper" list of ingredients. This was a thick marinade . The paste would have had more escallions, onions, ginger and other solids.
The Dark Rum adds depth to the flavor, whether its derived from molasses or sugar cane its just my addition (addiction) , and I like Rum. Although the Myer's never hits my glass, it finds its way into the pan. Its a nice Rum for Banana's Foster......as it reduces the flavor becomes more intense.
Fresh Bonnets are the best. Our Fulton mkts. can't get them in fresh, I've checked, must be an import issue, again. So I'll have to wait until my plants produce. I did use pickled Bonnets with some of the vinegar for a spike, plus some powder. Next time the it will be a paste made from fresh, with an added amount of liquid used as a baste for the "roto" outdoors........on a summer afternoon.
Nice shot..........who could pass up some juicy "chicken thighs"Looks great man, no hijack intended but I love me some jerk chicken thighs!