Food

[geoffbot]

Very impressive, Hank.

[Henry Krinkle]

Thanks. I think that was the tastiest jerk I have yet made. There was little too much stuff in the plantain cake though, so the plantain flavour was suppressed a bit.

[meijlinder]

Thanks. I think that was the tastiest jerk I have yet made. There was little too much stuff in the plantain cake though, so the plantain flavour was suppressed a bit.

have you shared how you do your jerk seasoning? i'm guessing you make your own

[Henry Krinkle]

have you shared how you do your jerk seasoning? i'm guessing you make your own

I have not.

I do.

Use skin on bone in chicken. For jerk I like the fatty cuts, thighs and drumsticks. This will do...three-ish pounds worth.

Roughly this:
1-6 scotch bonnet/habanero peppers, or it that is too hot 1 or more jalapenos.
A minimum of one bulb of garlic, peeled. That is a bulb, not a clove.
A very large onion, chopped.
A large knob of ginger, peeled.
2 Tbsp fresh thyme
2 Tbsp fresh ground allspice. If you can get Jamaican, get it. This makes a huge difference.
a couple of tsps each sugar, salt, black pepper.
1 tsp cinnamon and fresh ground nutmeg.
1/2 cup olive oil
1/2 cup soy sauce
Juice of 1 lime
1 cup orange juice. I always squeeze it fresh. This makes a huge difference. The jerk I made yesterday used meyer lemons instead of oranges, because I had them and it was time to use them up.
1 cup vinegar. Jamaicans use plain white vinegar, but I prefer apple cider vinegar for this.

Throw everything, except the chicken, into a food processor and blend until the peppers and onions are slightly chunky. Marinate the chicken in this for at least 24 hours, turning a few times if neccessary.

A wood fire is really important to the end flavour. Pimeinto wood can be very hard to source. If you cannot get it use a neutral wood that tends to smoke and burn hot. Pecan and oak both do ok. I like to put the chicken on the fire when it is smoking heavily and then bring it up to around 450 F as quickly as possible. Keep adding the marinade onto the chicken parts. Jamaicans say that jerk is ready when 70% of the surface is charred. I usually shoot for about 50% char.

[meijlinder]

Thanks. After your many pics this will def be tried

[Henry Krinkle]

Thanks. After your many pics this will def be tried

We do eat a fair bit of it.

[CanadianStraps]

Simple but great chicken stew and pinch-made dumplings.

[geoffbot]

Birthday dinner out on the missus

[Seriously]

. Marinate the chicken in this for at least 24 hours, turning a few times if necessary.

Oh …. right ….. I thought this was the soup starter

[Henry Krinkle]

Oh …. right ….. I thought this was the soup starter

Who am I to say?