Food

[geoffbot]

Really good. The Scotch bonnet rum jelly is one of the best things we have ever made.

I can imagine

[Col Angus]

Continuing from my post on the whining winos thread...

Slow roasted top round roast courtesy of my BGE.




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[geoffbot]

[meijlinder]

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.

Will finally get round to trying Henry's jerk recipe. This will go on the grill tomorrow


Unfortunately no wood fire, but will try to cope.

[Strela167]

http://www.bbc.co.uk/news/uk-england...shire-39582338

[meijlinder]

Terrible pic of what was on the plate today.
Panfried duck breast, qumquat and mandarin sauce, and buttery, garlicky potato pureè

[Henry Krinkle]

Will finally get round to trying Henry's jerk recipe. This will go on the grill tomorrow


Unfortunately no wood fire, but will try to cope.

I am always really interested in the results from people who use my "recipes". They are all based on feel to start with. Even my bread/pasta recipes are based on feel. Does it smell right? does it spring? When you poke it what happens over the next 45 seconds? etc.

[geoffbot]

Bacon and egg - good. Sweet potato fries instead of regular fries... Not so good.

[boatme99]

I love sweet potatoes, but sp fries are just wrong.

[meijlinder]

I am always really interested in the results from people who use my "recipes". They are all based on feel to start with. Even my bread/pasta recipes are based on feel. Does it smell right? does it spring? When you poke it what happens over the next 45 seconds? etc.

Was way too windy outside so didn't get this as flame grilled as I would've liked. Still turned out excellent. The jerk seasoning was great, will tweak a bit next time. Was hesitant to use as much garlic as was written which I shouldn't have been. Also too careful with the habaneros. But loved the citrus flavours though.

Will go into the grilling rotation for sure and I'm sure it will only improve as I will improve.