Smoked Jamaican Jerk Chicken Is Taking Over Manhattan –Island spice grill

[kesq]

I got the 10 pound butt. Applied about a third of the jar, inserting it in gashes to make sure it penetrates. No ketchup, but I'm keeping an open mind. No beer either, I drank that shit. Gonna let it sit at least 24 hrs, maybe a week. Depends on my schedule and fam guidance.

 

[West Endian]

Ketchup? Blasphemy.

Ah dat mi a seh!

 

[West Endian]

I got the 10 pound butt. Applied about a third of the jar, inserting it in gashes to make sure it penetrates. No ketchup, but I'm keeping an open mind. No beer either, I drank that shit. Gonna let it sit at least 24 hrs, maybe a week. Depends on my schedule and fam guidance.

Low and slow on the green egg.....you will be pleased.

 

[kesq]

Ah dat mi a say!

Can a bruh get subtitles? Shit might be important.

 

[West Endian]

Can a bruh get subtitles? Shit might be important.

I share the same sentiment in regards to ketchup on jerk.

 

[M3MD]

over night marinade - taste while cooking - if too spicy try some ketchup to mellow and maybe sprinkle some beer on the meat too

For a butt that size, you need to use the whole bottle and maybe even crack another one.

Also, grab a bottle of this and add it as well....

That's a lot of meat and it can handle all that flavor.

I've made a lot of jerk chicken and pork on my Green Egg, so, I'm telling you from experience.

 

[Mr. Del]

I got the 10 pound butt. Applied about a third of the jar, inserting it in gashes to make sure it penetrates. No ketchup, but I'm keeping an open mind. No beer either, I drank that shit. Gonna let it sit at least 24 hrs, maybe a week. Depends on my schedule and fam guidance.

The beer isn't a bad idea. Sometimes I would use beer while cooking the chicken to keep it moist.

 

[Mr. Del]

The beer isn't a bad idea. Sometimes I would use beer while cooking the chicken to keep it moist.

If you feel as if something is missing, you can add a little soy sauce, brown sugar (must be brown sugar - no substitutes) and a slight hint of browning to the marinade. Sometimes I OD and put a little more fresh garlic, thyme and onions. Flavor overload.

 

[West Endian]

The beer isn't a bad idea. Sometimes I would use beer while cooking the chicken to keep it moist.

If you feel as if something is missing, you can add a little soy sauce, brown sugar (must be brown sugar - no substitutes) and a slight hint of browning to the marinade. Sometimes I OD and put a little more fresh garlic, thyme and onions. Flavor overload.

Yo....sounds like me.

 

[Mr. Del]

Yo....sounds like me.

Where in Jamaica you from?

 

[West Endian]

Where in Jamaica you from?

Mo Bay.

 

[Mr. Del]

Mo Bay.

OK, cool. Some of these amateurs from Kingston don't know you need pimento wood to make authentic jerk chicken, lol.

 

[West Endian]

OK, cool. Some of these amateurs from Kingston don't know you need pimento wood to make authentic jerk chicken, lol.

Lol...for real.

 

[West Endian]

View media item 151
I,m about to make some sauce with some of these bad boys here.

 

[ViCiouS]

Ketchup? Blasphemy.

I understand
some people - non west indians and kids can't handle the heat - I find ketchup helps to mellow it...
I jerk in 2 batches - one of them I use less scotch bonnet and if while cooking I still think it might have too much heat I moisten with beer and brush on a bit of ketchup

I got the 10 pound butt. Applied about a third of the jar, inserting it in gashes to make sure it penetrates. No ketchup, but I'm keeping an open mind. No beer either, I drank that shit. Gonna let it sit at least 24 hrs, maybe a week. Depends on my schedule and fam guidance.

For a butt that size, you need to use the whole bottle and maybe even crack another one.

Also, grab a bottle of this and add it as well....

That's a lot of meat and it can handle all that flavor.

I've made a lot of jerk chicken and pork on my Green Egg, so, I'm telling you from experience.

c/s - listen to m3md - use the whole bottle and maybe more-slather it on a cut of meat that big

 

[Mr. Del]

I understand
some people - non west indians and kids can't handle the heat - I find ketchup helps to mellow it...
I jerk in 2 batches - one of them I use less scotch bonnet and if while cooking I still think it might have too much heat I moisten with beer and brush on a bit of ketchup

c/s - listen to m3md - use the whole bottle and maybe more-slather it on a cut of meat that big

They have mild flavored sauce which isn't as hot. I would suggest bypassing the ketchup and make a jerk bbq sauce. Or use less jerk sauce and add more fresh seasonings to bring up the flavor.

 

[kesq]

I share the same sentiment in regards to ketchup on jerk.

It was important. Thanks.

 

[kesq]

I understand
some people - non west indians and kids can't handle the heat - I find ketchup helps to mellow it...
I jerk in 2 batches - one of them I use less scotch bonnet and if while cooking I still think it might have too much heat I moisten with beer and brush on a bit of ketchup

c/s - listen to m3md - use the whole bottle and maybe more-slather it on a cut of meat that big

Just pile it on? I've got it to spare but i covered it pretty well inside and out. But I'll try that along with some soy and brown sugar. Gonna be a long marinade.....

 

[kesq]

Alright. I went all in with the Walkerswood and added soy and brown sugar to the marinade. I actually do feel more comfortable with it now, that is a lot of meat. My kids are even pressuring me to hurry up the cook, so they agree with you. In fact, when I told them I was getting my guidance from a "brotha web site" they both snickered as if....nah, no way they know about this site.

Here is the shoulder with the reinforced marinade:

 

[cli-terminator]

Mo Bay.

Some of the best jerk I ever had was from the Pork Pit in Mo Bay

 

[Mr. Del]

Alright. I went all in with the Walkerswood and added soy and brown sugar to the marinade. I actually do feel more comfortable with it now, that is a lot of meat. My kids are even pressuring me to hurry up the cook, so they agree with you. In fact, when I told them I was getting my guidance from a "brotha web site" they both snickered as if....nah, no way they know about this site.

Here is the shoulder with the reinforced marinade:

How was it? Dude probably ate so much he fell asleep.

 

[ArsenalCannon357]

This video pisses me the FUCK OFF!

I'm pissed because crackers act like they have discovered something that we as people of color have been doing for thousands of years.

AND ACT LIKE ITS BRAND NEW!!
I've been following this lad for years and he always cooks up something good!

 

[D Town Redd]

DAYYYYYYYYYYYYYYYYYYYYYYYUM That looks good!

I'm vegetarian but GOTTA RESPECT good food!

I wish they did SMOKED / GRILLED Jamaican jerked SEITAN or TOFU or TEMPEH

 

[kesq]

How was it? Dude probably ate so much he fell asleep.

Sorry Fam. I had a busy week and could not start the cook. That is probably a good thing because it is STILL marinating, which is probably what I was supposed to do anyway. I will put it on the green egg late tonight for an overnight slow cook. Pics to follow.

 

[kesq]

Cook went on at 330 am. I figure it will be ready for dinner at 5, maybe earlier. Just for giggles here is a pic of some frog legs I did with the kids. They tore that shit up. I made it as a joke. who knew..

 

[kesq]

Came off at noon, about 8.5 hrs at about 240 degrees. A little higher than I usually go but ok. Resting now, initial taste tests are extremely positive.

 

[Madrox]

Came off at noon, about 8.5 hrs at about 240 degrees. A little higher than I usually go but ok. Resting now, initial taste tests are extremely positive.

Looks DAMN good Sir

 

[kesq]

This is the 10 pound shoulder 8 hours after it came off the grill. Flavor was awesome, hot and spicy but not overly so. One of my kids remarked that he expected it to be spicier, and it would have been if I had chopped or pulled it then applied jerk sauce rather than serving it sliced. i think I will chop it next time with the sauce and see what smartass has to say about that. Overall, a successful experiment. Until the next one in a few weeks I'm gonna try and figure out escovitched fish next.

 

[MASTERBAKER]

Island spice grill added 2 new photos — at Columbia University, 116 Street, Upper Manhattan.
50 mins · New York ·
Attention all my #Foodies Join us for lunch Saturday October 8th from 1:00pm-5:00pm on 116th street & Amsterdam Avenue Near #Columbiauniversity campus. Come get a Taste of this amazing food people from all over the world

are raving about!! we are now accepting prepaid orders for those who want to avoid long lines please email orders to Roxanne@IslandSpiceGrill.net check previous post for menu #amazingfoodforamazingpeople #islandSpicegrill #happyFood #happyPeople #jerkCuisine

 

[MASTERBAKER]

Island spice grill
Attention all my [URL='https://www.facebook.com/hashtag/foodies']#Foodies #Queens Join us Friday October 14th from 12:00-2:30pm in #Queens around the Corner from #parsons & #Archeravenue near #JamaicaCenter infront of Carver bank . Come get a taste of this amazing jerk Cuisine everyone from around the World is Raving About!! We are now accepting all Prepaid orders for those who want to avoid Long lines please email all orders to Roxanne@Is... See More
— at Jamaica Center - Parsons/Archer Bus Terminal.[/URL]

 

[Mr. Del]

I'm gonna try and figure out escovitched fish next.

Congrats on your success. As for escovitch fish, you ain't ready.

 

[kesq]

To cook it or to eat it? BTW I tried the Walkerswood recipe for jerk fish using pollack. Worked like a champ and was plenty hot enough WITHOUT the scotch bonnet pepper the recipe called for. Glad I took the safe route there.

 

[ShortyCumStain]

 

[MASTERBAKER]

Attention all my #Foodies Join us for lunch Tuesday October 18th near #NYU on the corner of Greene street & West 4th Street from 11:30-2:30pm come get a taste of this amazing Jerk cuisine people from around the world are raving about.. we are now accepting all prepaid orders please Email Roxanne@islandSpiceGrill.net all prepaid orders must be pick up by 1:45pm

 

[kesq]

For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.

Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.

Trying this with lamb now. Best advice ever.