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Q-View - Sunday Afternoon Legs....

olddawg

Fire Starter
31
10
Joined May 14, 2010
Decided to do some of my Jamaican Jerk Rub chicken legs.  Also whipped up a batch of Dutch's "Wicked" baked beans.  The wife made her contribution to the meal by fixing some pasta salad. After lightly spraying the legs with olive oil, I put my jerk rub on them and let them marinate for 6 hours. Legs were smoked at 270 degrees w/hickory for 3 hours.  Skin was crispy and the meat was moist.



Prepped and waiting for temps to come up...



Temps are right, time to get this party started...



This Blue Smoke...



Three hours later...



Let's eat...
 

scarbelly

Epic Pitmaster
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Joined Jul 26, 2009
Nice job - love that drum stick holder too. Have you posted the jerk recipe? I did a quick search and it did not come up
 

olddawg

Fire Starter
31
10
Joined May 14, 2010
Haven't posted it yet.  I'll do that this evening.  The Lowes in my area was closing the leg holders out for $2.49, so I bought 4 of them.  I had not used them before, but they work pretty well.
 

mballi3011

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SMF Premier Member
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Joined Mar 12, 2009


The legs look wonderful and tastey I bet??? Now how did they taste ????Were they spicey cause Jerk is suppose to be spicey???? But it's the flavor that you are going for I guess.
 

olddawg

Fire Starter
31
10
Joined May 14, 2010


The legs look wonderful and tastey I bet??? Now how did they taste ????Were they spicey cause Jerk is suppose to be spicey???? But it's the flavor that you are going for I guess.
Yep, they were tasty.  They were spicy but not overtly hot.  Good blend of heat mixed with flavor.  Not quite enough heat to make your sinuses drip, but you know it's there begging for a cold beer.
 

chainsaw

Smoking Fanatic
538
11
Joined Aug 5, 2009
Looks might fine I have one of those racks but haven't used it much. How many were you feeding? I always see all this great food but when i cook it's usually for two (more like 1.25 wife doesn't eat much at all-cottage cheese, etc)
 

olddawg

Fire Starter
31
10
Joined May 14, 2010
Looks might fine I have one of those racks but haven't used it much. How many were you feeding? I always see all this great food but when i cook it's usually for two (more like 1.25 wife doesn't eat much at all-cottage cheese, etc)
I was just cooking for my wife and I.  I did 20 legs so it made it worth my while to fire up the smoker.  We both take left over to work for lunch, and my daughter will be over this evening for the balance of the leftovers.
 

chainsaw

Smoking Fanatic
538
11
Joined Aug 5, 2009
I was just cooking for my wife and I.  I did 20 legs so it made it worth my while to fire up the smoker.  We both take left over to work for lunch, and my daughter will be over this evening for the balance of the leftovers.
Awesome post and thanks again!
 
 

olddawg

Fire Starter
31
10
Joined May 14, 2010
Nice job - love that drum stick holder too. Have you posted the jerk recipe? I did a quick search and it did not come up
OD’s Hot Jerk Spice Dry Rub

Ingredients:
  • 3 Tablespoon dried minced onion
  • 2 Tablespoon onion powder
  • 2 Tablespoon brown sugar
  • 2 Tablespoon dried thyme
  • 1 Tablespoon ground allspice
  • 1 Tablespoon garlic powder
  • 1 Tablespoon coarsely ground black pepper
  • 1.5 Tablespoons ground cayenne pepper
  • 2 teaspoons  kosher salt
  • ¾  teaspoon ground nutmeg
  • ¾  teaspoon ground cinnamon
  • ½  teaspoon Chinese 5 spice blend
Directions:
  1. Combine all ingredients in a bowl, stir well.
  2. Stores just like any spice, keeps well.
  3. Just shake or mix well prior to use.
  4. Makes 1 cup.
To use, lightly spray meat of choice with olive oil, rub jerk spice into meat.  Cover and marinade for at least 6 hours.  Smoke or grill.
 

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