Jamaican Jerk Chicken Quarters w/Qview

stickyfingers

Smoking Fanatic

Original poster

May 23, 2009

537

52

Upstate, SC

• Jun 25, 2013

• #1

This past Saturday's day at the pool with the family called for a smoke fest.

Started with Moinks (these are sooo good!)

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• stickyfingers
• Jun 25, 2013

Then came Smoked Jerk Chicken Quarters.

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• stickyfingers
• Jun 25, 2013

And some roasted corn

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• stickyfingers
• Jun 25, 2013

And some southwestern beans

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• stickyfingers
• Jun 25, 2013

Then dessert (grilled pineapple with toasted coconut and grilled cinnamon apple a la mode- a la mode not pictured)

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• stickyfingers
• Jun 25, 2013

 All was very good and finished at the same time...whew!!

If you have never tried the moinks, you are missing out!

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jun 25, 2013

• #2

Man O Man. That all looks great.

Happy smoken.

David

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jun 26, 2013

• #3

Looks Like a Fantastic Meal!!! What did you use for your Jerk rub?

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

205

NW Ohio - outside Toledo

• Jun 26, 2013

• #4

Nice ...

 .

 

roser

Newbie

Jun 9, 2013

28

12

Kennewick, WA

• Jun 26, 2013

• #5

Yummy yum yum!  All of that food looks scrumptious.

Moinks?  Bacon-wrapped meatballs?  With sauce brushed on?  Please share the details!

Rose

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jun 26, 2013

• #6

Looks Amazing

Hoping to do some Jerk Chicken on the GOSM Saturday...Pray for me!

Did you use pimento wood?

Still working on my seasoning scallion, ginger, scotch bonnet, allspice, thyme, garlic, salt and pepper

I heard good substitute for pimento wood is 50/50 blend of hickory/cherry.

 

stickyfingers

Smoking Fanatic

Original poster

Thread starter

May 23, 2009

537

52

Upstate, SC

• Jun 27, 2013

• #7

Thanks for the kind replies! The moinks are so tasty! I bought the frozen meatballs from Sam's. Thawed. Wrapped with about a half of a strip of bacon. I used 4" bamboo skewers I found at Bilo to hold the bacon on. Smoked until the bacon got crispy. Brushed with sauce..smoked another 45min. until caramelized.

I did not use pimento wood. I wasn't sure if I would like Jerk, had never had it and it's pretty expensive. This smoke was a last minute decision. I used apple and hickory. Next time I will though.

It a not rub but a marinade. I did use some of the marinade to baste during the smoke:

The marinade:

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 scotch bonnet peppers
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

Chop up and throw in a food processor. Marinade in plastic bags for about 4-6  hours