re: FBD: Watching the Storm

I haven't had a beer since Monday. Had to dry out for a bit.

I have a crooked stave Nightmare on Brett Raspberry sitting in my fridge that I really want to open. The wait will make it even better though

Nah. I'm going to show some self control for once. I'll open it soon though

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Recipe?

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I use a dry rub. The basic mix is:

2 teaspoons allspice
3 teaspoons packed brown sugar
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
2 teaspoons red pepper flakes
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper

This makes enough for several batches.

I have taken to marinating the chicken in a store bought marinade - I think that makes the chicken more tender. I use K.C. Masterpiece Carribean Jerk marinade. I don't like Lawry's - I think it tastes too much like Italian dressing.

I marinate for 2-4 hours before putting the chicken on a cookie sheet and liberally spreading the chicken with the rub. Then I grill it. I cook it on the grill using indirect heat. I just put it on the grill skin side up and leave it there. I don't flip the chicken at all. The skin crisps up nicely with the dry rub, and you don't have to worry at all about the skin sticking to the grates.

Some folks use the paste that comes in a jar (like Walkerswood). I've used it, and my kids like this method. I have used McCormick Perfect Pinch Caribbean Jerk seasoning in a pinch, and it's OK.

You can control the heat with the peppers. True Caribbean Jerk uses Scotch Bonnet Peppers, but I usually don't mess with them. When I make it, it has a kick, but is not overly hot.

If you use the McCormick Perfect Pinch, I would recommend adding some red pepper flakes to it to kick it up a notch. That's the biggest drawback is that the premade spices aren't very hot. I like the red pepper flakes because it gives it a little unevenness, which I like - not every bite is the same.