Chicken Drumsticks on the Grill

[Jim_C]

We had bought a package of drumsticks at the Mexican market. Nice and big. Ended up putting them in the freezer. They came out Sunday.

We seasoned half of them in Walkerswood Jerk Seasoning. The other half we seasoned in Max Mix - Poultry & Fish.

No grill shots today. But fresh off the grill.

We had a leftover smoked turkey drumstick from the spin you may have seen on the carousel. and used it to make a mac 'n cheese.

If you haven't made mac 'n cheese with the smoked turkey from pop's brine, your missing out. Beats the heck out of ham. The pop's brine brings sweetness to the party without all the saltiness of a lot of the hams we've tried. Nice addition.

We had some coleslaw that's been in the fridge way too long. The raisins darkened it quite a bit. Hate to throw it away. Still tasty.

Plated.

The chicken seasoned with the Max Mix did not disappoint. It makes for flavorful chicken.

We have read a lot here about the Walkerswood jerk seasoning and was curious to try it. We bought the mild version. We do not have the tolerance for spice we once had. The Walkerswood "mild" packs quite a punch. I broke out in a sweat. We would not want to experience the heat of the regular jerk seasoning. My hat's off to you folks who can take the heat.

Good dinner..............

 

[jcam222]

Looks like a great meal to me. I prefer the heat but that mild still has great flavor.

 

[JLinza]

Great lookin meal. I haven't done drums for a min, might have to throw some on soon.

 

[Winterrider]

I have to try and find the mild, the spicy is a bit overboard and I like heat.

 

[normanaj]

The chicken seasoned with the Max Mix did not disappoint. It makes for flavorful chicken.

Been using the Mad Dog blend a lot. It's become my go to as of late.

 

[Fueling Around]

Great looking meal except for the turkey in the Mac-n-Cheese. Just not a turkey fan.

Jerk doesn't have to be scorching hot. I first experienced jerk in the Cayman Islands many years ago from a Jamaican cook. Very spicy flavorful but not hot unless requested.
Graces and Walkerswood are plenty hot for many palates
You can make your own from a recipe Chef Jimmyj posted.

Another jerk fail...

Through my meat smoking endeavors, Jamaican jerk style cooking continues to be my white whale. The few times I’ve had the opportunity to eat jerk style food, it’s been just about the tastiest bbq I’ve ever had, but I just can’t seem to come even close to replicating it at home. I’ve tried jerk...

www.smokingmeatforums.com

I use it as a base and replace the soy with coconut aminoes to reduce the salt

 

[BrianGSDTexoma]

Great looking meal. I love Walkerswood. Mix it with coconut milk like Jeff does and it really tames the heat and taste great.