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1
Posted on 7/10/12 at 2:16 am to Patrick O Rly
Looks fantastic!
I've been trying to perfect jerk chicken of late myself. Upon multiple recommendations, I picked up a six jar pack of Walkerswood Jerk Seasoning on Amazon, and I have not regretted that purchase.
The ingredients are scallions, scotch bonnet peppers (which are an absolute MUST for true jerk anything. Purists will tell you that if there aren't scotch bonnets, it ain't jerk), salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme, and it's more of a paste like consistency.
The scotch bonnets add an incredibly desirable heat. Usually jerk chicken is dark meat as the original poster mentioned, but there's nothing wrong with this stuff on chicken wings. I think that was my favorite part of the bird the last time I did jerk because of the high surface area (seasoning) to meat.
Here's my last batch a few days ago before cooking. I just happened to snap a pic:
I've been trying to perfect jerk chicken of late myself. Upon multiple recommendations, I picked up a six jar pack of Walkerswood Jerk Seasoning on Amazon, and I have not regretted that purchase.
The ingredients are scallions, scotch bonnet peppers (which are an absolute MUST for true jerk anything. Purists will tell you that if there aren't scotch bonnets, it ain't jerk), salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme, and it's more of a paste like consistency.
The scotch bonnets add an incredibly desirable heat. Usually jerk chicken is dark meat as the original poster mentioned, but there's nothing wrong with this stuff on chicken wings. I think that was my favorite part of the bird the last time I did jerk because of the high surface area (seasoning) to meat.
Here's my last batch a few days ago before cooking. I just happened to snap a pic:
This post was edited on 7/10/12 at 3:40 am
Posted on 7/10/12 at 3:20 am to Degas
quote:
Walkerswood Jerk Seasoning
Looks good. I will be in Miami later this week. I wonder if they carry that there.
I usually use red pepper flakes because my family likes it. A couple of my kids don't like it that hot. The red pepper flakes aren't super hot after cooking. I may switch to Scotch Bonnets anyway, because what usually happens is the ones that don't like the heat just tear the skin off (the rest of us fight over that) and eat the meat.
I will have to check it out.
Posted on 7/10/12 at 3:36 am to Jax-Tiger
Please do. Getting turned onto Walkerswood was one of the better cooking revelations I've had in quite some time.
The seasoning I was using before Walkerswood which I also like is from The Spice House. Although it doesn't contain scotch bonnets, it's tasty and can make a great marinade when grapefruit, orange, lime, soy sauce, olive oil, etc are added.
Again, great looking jerk chicken my friend.
The seasoning I was using before Walkerswood which I also like is from The Spice House. Although it doesn't contain scotch bonnets, it's tasty and can make a great marinade when grapefruit, orange, lime, soy sauce, olive oil, etc are added.
Again, great looking jerk chicken my friend.
Posted on 7/10/12 at 5:05 am to Degas
Looks great, man! Wish more people would post more pics of their food with their technique.
Posted on 7/10/12 at 6:24 am to mikeMD
[quote]Wish more people would post more pics of their food with their technique.
Pics are nice, but I want scratch n sniff and pick n lick.
Pics are nice, but I want scratch n sniff and pick n lick.
Posted on 7/10/12 at 6:41 am to Jax-Tiger
i've got a recipe from a cookbook that is very similar to this one. use it often when i want to grilled jerk chicken. love that stuff. great looking picks.
Posted on 7/10/12 at 6:50 am to Good Times
quote:
Pics are nice, but I want scratch n sniff and pick n lick.
Yeah, no kidding! Food network would make a killing!
Posted on 7/10/12 at 11:31 am to mikeMD
quote:
Wish more people would post more pics of their food with their technique.
That's kinda why I do it. I would like it to catch on, so we can all learn from each other. If I keep posting this, I hope others will follow.
Like my story in the post about the guy who would sauce his chicken and throw it on direct heat would burn his chicken every time. Did it that way for 12 years before another friend of mine pointed out what he was doing wrong (I didn't know him at that time, or I'm sure I woulda pointed out the error of his ways). Little things that most people wouldn't think of can make all the difference in the world.
Posted on 7/10/12 at 2:09 pm to Jax-Tiger
Am I going to be the only one to say it? 
How is that jerked chicken when you didn't even use the main ingredient in the recipe of "jerked chicken"? Habanero or Scotchbonnet peppers....
It does look good, don't get me wrong, but KC Marinade and red pepper flake is far from the traditional Jamacian and Caribean history of this recipe...just saying..
How is that jerked chicken when you didn't even use the main ingredient in the recipe of "jerked chicken"? Habanero or Scotchbonnet peppers....
It does look good, don't get me wrong, but KC Marinade and red pepper flake is far from the traditional Jamacian and Caribean history of this recipe...just saying..
Posted on 7/10/12 at 2:10 pm to PVillePandG
Nevermind...I see Degas at least touched on the subject...Maybe I'm a Purist? 
Posted on 7/10/12 at 3:18 pm to PVillePandG
quote:
How is that jerked chicken when you didn't even use the main ingredient in the recipe of "jerked chicken"? Habanero or Scotchbonnet peppers....
Jerk spice did not originally contain Scotch bonnet peppers. Jerk originally came from Africa. When the African slaves started making the jerk spice in Jamaica, they used the local peppers - and that was the habanero.
So technically, Jamaican jerk spice contains Scotch bonnet, but jerk seasoning originated in Africa long before it made its way to Jamaica and DID NOT contain Habanero. Just sayin...
I'm not saying my recipe is completely true to the African roots, either. I am saying that if it tastes good, and people like it, what do you care? There's a thousand ways to make gumbo. You can debate it all day, but the bottom line is you do what you like, and if that is 100% pure to the original recipe or modified to suit your taste, go for it.
I would say to you - why don't you put pictures of what you do out there for everyone to see. Every one of us who loves to cook learns something new every day. I would love to see how you do it.
Posted on 7/10/12 at 3:29 pm to Jax-Tiger
great post. looks delicious...I love when pictures are posted. makes me hungry
Posted on 7/10/12 at 3:55 pm to mikeMD
quote:
Pics are nice, but I want scratch n sniff and pick n lick.
quote:I'll pass. I can envision this conversation:
Yeah, no kidding! Food network would make a killing!
"Ewww...what's that awful smell???"
"Guy Fieri's on."
Posted on 7/10/12 at 6:05 pm to Degas
Well, what can I say Jax...You bested me...Nice reply...
Posted on 7/10/12 at 6:16 pm to Jax-Tiger
Looks delicious. Craving chicken right now
Posted on 7/10/12 at 7:18 pm to PVillePandG
quote:
Well, what can I say Jax...You bested me...Nice reply...
You were right, too. You referred to Jamaican Jerk, which a purist would say, contains Habanero. I just called it "jerk chicken" without the "Jamaica", which wouldn't necessarily contain Habanero...
One other benefit of red pepper flakes - two of my four children don't like much heat. With the flakes, they can see which pieces have less pepper and get a piece that is less hot.
I still want to see how you cook yours. Anybody that is that passionate about their food is gonna do a great job.
Posted on 7/10/12 at 8:59 pm to Degas
quote:
Walkerswood Jerk Seasoning
Look what I found at Publix here in Miami (it's right across the street from my hotel on Biscayne Blvd). Three different jerk seasoning, in the exact same bottle. I expect they came from the same place...
Posted on 7/10/12 at 9:07 pm to Jax-Tiger
I need another six pack please.
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