Bikeforums.net is a forum about nothing but bikes. Our community can help you find information about hard-to-find and localized information like bicycle tours, specialties like where in your area to have your recumbent bike serviced, or what are the best bicycle tires and seats for the activities you use your bike for.Tom Stormcrowe
06-29-10, 05:12 PM
No, it's not that! It's what was for dinner tonight. I made Jamaican Style Jerk Chicken.
The marinade
IN a water bath, the initial marinade is done with enough cold water to cover the thighs. In the marinade, you use Adolph meat tenderizer, 1/2 cup Jamaican Banana Rum, and seasoned sea salt. Soak at least 4 hrs i the marinade, 8 hours is better.
The rub:
Ingredients
* 1 1/2 teaspoons ground allspice
* 1 1/2 teaspoons dried thyme
* 1 teaspoon curry powder
* 1 1/2 teaspoons paprika
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 3/4 teaspoon black pepper
* 1 1/2 teaspoons cayenne pepper
* 1/4 teaspoon grated nutmeg
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
Rub it on the chicken thighs, and grill the chicken over a medium hot charcoal fire and use the grill lid to trap the smoke and heat, turning frequently to prevent scorching of the skin. Cook to an internal temperature of at least 165F.
and the finished product!
http://i122.photobucket.com/albums/o260/TomStormcrowe/Smoker%20Pics/002-1.jpg
http://i122.photobucket.com/albums/o260/TomStormcrowe/Smoker%20Pics/001-1.jpg
The marinade
IN a water bath, the initial marinade is done with enough cold water to cover the thighs. In the marinade, you use Adolph meat tenderizer, 1/2 cup Jamaican Banana Rum, and seasoned sea salt. Soak at least 4 hrs i the marinade, 8 hours is better.
The rub:
Ingredients
* 1 1/2 teaspoons ground allspice
* 1 1/2 teaspoons dried thyme
* 1 teaspoon curry powder
* 1 1/2 teaspoons paprika
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 3/4 teaspoon black pepper
* 1 1/2 teaspoons cayenne pepper
* 1/4 teaspoon grated nutmeg
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground cloves
Rub it on the chicken thighs, and grill the chicken over a medium hot charcoal fire and use the grill lid to trap the smoke and heat, turning frequently to prevent scorching of the skin. Cook to an internal temperature of at least 165F.
and the finished product!
http://i122.photobucket.com/albums/o260/TomStormcrowe/Smoker%20Pics/002-1.jpg
http://i122.photobucket.com/albums/o260/TomStormcrowe/Smoker%20Pics/001-1.jpg