Wanted to do something different, got me some boneless, skinless, chicken thighs seasoned up with Oakridge BBQ's new jerk rub for 24 hours.
They go on the kettle with a vortex filled mostly with lump and a hickory chunk on top. I knew it was going to be a faster cook so I did not bother with external grill probe for temp.
Banana trees starting to come in nicely by the pond and the backyard is looking nice this year especially with the kettle smoking away.
Made a Jamaican cucumber salad, pickled red onion, rice wine vinegar, a little toasted sesame oil, lime juice, ginger, salt, pepper, garlic also used fresh cilantro, dill and parsley from the garden. Did this yesterday so the flavors would really meld together in the fridge.
Then another side, coconut cauliflower rice and peas (what the Jamaicans call it from what I read), but it is actually beans. Started with slicing scallions, serrano pepper (could not find Scotch Bonnets) into the pan with a bit of oil and a can of coconut milk.
I had a leftover corn on the cob so I sliced the corn off into the pan.
Added the "peas" OK actually added black soy beans. Spices added were allspice, ginger, salt, pepper, thyme, a little of the rub, shredded coconut and a little of G hughes sugar free jerk wing sauce. I also added a little turmeric for some color.
Thighs coming along nicely
quick char over the vortex and they are done
Charred a couple of the serrano's for me.
Final plate, the chicken was the juiciest, best I have ever done in any way, I am sorry I did not get a 26" kettle for the room. Now the peppers were hotter than I thought they would be in the rice, I only used 1 and the wife could not handle it. I loved it and the cucumber salad was very refreshing. So any left overs will be for me and I am OK with that! Next time I will back away on the hot peppers in the rice but I absolutely loved it.
They go on the kettle with a vortex filled mostly with lump and a hickory chunk on top. I knew it was going to be a faster cook so I did not bother with external grill probe for temp.
Banana trees starting to come in nicely by the pond and the backyard is looking nice this year especially with the kettle smoking away.
Made a Jamaican cucumber salad, pickled red onion, rice wine vinegar, a little toasted sesame oil, lime juice, ginger, salt, pepper, garlic also used fresh cilantro, dill and parsley from the garden. Did this yesterday so the flavors would really meld together in the fridge.
Then another side, coconut cauliflower rice and peas (what the Jamaicans call it from what I read), but it is actually beans. Started with slicing scallions, serrano pepper (could not find Scotch Bonnets) into the pan with a bit of oil and a can of coconut milk.
I had a leftover corn on the cob so I sliced the corn off into the pan.
Added the "peas" OK actually added black soy beans. Spices added were allspice, ginger, salt, pepper, thyme, a little of the rub, shredded coconut and a little of G hughes sugar free jerk wing sauce. I also added a little turmeric for some color.
Thighs coming along nicely
quick char over the vortex and they are done
Charred a couple of the serrano's for me.
Final plate, the chicken was the juiciest, best I have ever done in any way, I am sorry I did not get a 26" kettle for the room. Now the peppers were hotter than I thought they would be in the rice, I only used 1 and the wife could not handle it. I loved it and the cucumber salad was very refreshing. So any left overs will be for me and I am OK with that! Next time I will back away on the hot peppers in the rice but I absolutely loved it.
