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Jerk Chicken

mike243

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Looking good will be watching for the cook results and the recipe if you like it
 

jcam222

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Huge jerk fan here. I usually use Walkers Woods or Grace , I’m going to try to make my own wet rub this summer. Love it on pork and chicken. Hard to get it quite as good as Scotchies in Montego Bay.
 

Fueling Around

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Yumm and good luck!

I've made a couple batches of jerk chicken thighs using Walkerswood seasoning and pimento wood pellets in a tube on the kettle. Good, but not up to quality to be posting here.
Once summer arrives, I'm going to try it with hard wood instead of charcoal. I feel charcoal masked the flavor of the pimento wood.
 

SmokinAl

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Looking forward to seeing how this turns out!
I'm a big fan of jerk seasoned anything!
Al
 

xray

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I’m a fan of jerk seasoning. Looking forward to seeing it all done.
 

Jabiru

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Great result, the skin looks perfect, superb colour too. I had never heard of Jerk Chicken before, will have to add it to my list.

Thanks for sharing.
 

Fueling Around

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How many pellets did you consume in a 3 hour cook?
Broke down and ordered a pellet pooper yesterday so I'll be on a new learning curve.
 
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Joined Feb 26, 2020
Got my jerk chicken ready to go on tomorrow around 10am. Marinating now in a homemade sauce. I have a pellet grill that I'll use some special pellets I bought made from real pimento wood. In the past I've used chips with my MES so hopefully these pellets works as well.
How did it turn out?
 
3
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Joined Feb 26, 2020
Huge jerk fan here. I usually use Walkers Woods or Grace , I’m going to try to make my own wet rub this summer. Love it on pork and chicken. Hard to get it quite as good as Scotchies in Montego Bay.
Look at recipe at pimentowood.com it’s based off Scotchies. If you can’t find fresh scotch bonnet peppers Amazon has powdered - but scotch bonnet peppers are critical to the recipe.
 

jcam222

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Look at recipe at pimentowood.com it’s based off Scotchies. If you can’t find fresh scotch bonnet peppers Amazon has powdered - but scotch bonnet peppers are critical to the recipe.
Cool, thanks! I’ll check it out
 

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