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Walkerswood Jerk Seasoning
Posted on 2/8/12 at 12:16 pm
Posted on 2/8/12 at 12:16 pm
People swear by this brand of jerk seasoning, so I was wondering if anyone knew where to pick it up in BR:
My two guesses would be either World Market or Whole Foods. I've found it on Amazon, but would like to avoid an unnecessary shipping charge. Anyone here try this?
My two guesses would be either World Market or Whole Foods. I've found it on Amazon, but would like to avoid an unnecessary shipping charge. Anyone here try this?
1
Posted on 2/8/12 at 1:26 pm to Degas
I buy mine at World Market. However, those World Markets have been in Amarillo, Wichita and Billings. I would assume all of them carry it. BTW, it is very good. I am presently marinating a whole chicken to cook this evening.
Posted on 2/8/12 at 1:35 pm to Moose
Care to elaborate on your cooking method for best results?
Posted on 2/8/12 at 2:25 pm to Degas
I actually use the WalkersWood Jerk Marinade now. The same stuff just more liquefied and easier to use. I cut a few slits in a whole chicken and get as much marinade between the skin and the meat as possible (all over the chicken). I rub some in the cavity and then rub the outside. When using the full jerk seasoning (picture in your post) I would cut it with beer or chicken stock and do the same. It is a matter of taste because the jerk seasoning is very spicy and hot, which I like. I’ve let it marinade in the fridge for 4 hours to 24 hours depending on nothing more than my schedule.
I’ve cooked it two ways, beer can style and splitting the breast and grilling it flayed out. I prefer the beer can style because the crispy skin with the flavor is the best way. I tended to burn too much of the skin using the flayed out style (it’s good this way just have to watch it). For the beer can style I mix have a can of beer with the marinade and shove it up the bird. I cook it on the grill when warm and in the oven when its cold outside.
In the oven at 350 for 1 hr 15 min 1 ½ hours for a 3 ½ to 4 lb bird.
On the grill, at medium – high and indirect heat for same time frame.
I let the bird rest, tented for 10 minutes (both methods) when done.
I also put the giblets in some tin foil with the marinade and throw them on for awhile.
In addition, I have cooked a pound of chicken gizzards, covered in the marinade, in an aluminum pan over the grill and in the oven for the same times and temps as above. If you like gizzards, they’re pretty good.
I have some photos, but can’t post right now.
link for the marinade. World Market has this as well.
LINK
I’ve cooked it two ways, beer can style and splitting the breast and grilling it flayed out. I prefer the beer can style because the crispy skin with the flavor is the best way. I tended to burn too much of the skin using the flayed out style (it’s good this way just have to watch it). For the beer can style I mix have a can of beer with the marinade and shove it up the bird. I cook it on the grill when warm and in the oven when its cold outside.
In the oven at 350 for 1 hr 15 min 1 ½ hours for a 3 ½ to 4 lb bird.
On the grill, at medium – high and indirect heat for same time frame.
I let the bird rest, tented for 10 minutes (both methods) when done.
I also put the giblets in some tin foil with the marinade and throw them on for awhile.
In addition, I have cooked a pound of chicken gizzards, covered in the marinade, in an aluminum pan over the grill and in the oven for the same times and temps as above. If you like gizzards, they’re pretty good.
I have some photos, but can’t post right now.
link for the marinade. World Market has this as well.
LINK
This post was edited on 2/8/12 at 2:30 pm
Posted on 4/7/12 at 10:51 pm to Moose
Awesome post, thanks, and I bumped this because I finally got hold of my first jar of Walkerswood.
I thought it was going to be a dry spice blend, but it turns out that it's more of a liquid paste, which is perfect.
The ingredients are: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Cane Sugar, Thyme.
I'm anxious to taste how much heat this is going to have. I've got a feeling I'll be using it sparingly at first, just in case.
I thought it was going to be a dry spice blend, but it turns out that it's more of a liquid paste, which is perfect.
The ingredients are: Scallions, Scotch Bonnet Peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric Acid, Cane Sugar, Thyme.
I'm anxious to taste how much heat this is going to have. I've got a feeling I'll be using it sparingly at first, just in case.
Posted on 4/8/12 at 8:31 am to Degas
You'll definetly have to experiment with the amount, it can sneak up on you, especially if you are cooking for guests. Here are a few pics
Posted on 4/8/12 at 6:44 pm to Moose
I'm thinking about rinsing mine after looking at your pics. I didn't mess around, and probably went overkill too by making slits in the skin / meat of the chicken hind quarters. I've got a feeling that I'll merely want to pierce the skin next time, rather than score them like I would do with a whole fish on the grill. Maybe I can get a pic or two here...
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