[COHO] Jerk chicken

[Ryan Gibson]

Hey Tim, I'll let you in on *my* secret, but you can't tell anyone... ;)
   
  http://www.walkerswood.com/products/detail_pages/DriedJerkSeasoning.asp
   
  Mike and Michelle make theirs from scratch, and I'd love to get their recipe too, but my wife and I spent two weeks in Jamaica and discovered that walkerswood makes their seasoning exactly the way we had it in Jamaica.
   
  Shipping costs more than the spices, so we usually order like four jars of it. They have a paste version (which we brought back from Jamaica), but now we just get the dried seasoning. 
   
  Just mix it with a bit of olive oil and rub it into the meat. Let it sit in a zip-lock bag overnight, and BBQ the next day. Go conservative, or you'll need a fire extinguisher for both ends. ;) I prefer to cut boneless chicken breasts into 1" strips, rather than using drumsticks or wings. That way they are still finger food, but you get more meat, and don't have to worry about the bones.
   
  Now that we're finally moved into our new house, we're planning on having a housewarming party towards the end of summer, once we get everything unpacked. We're planning on making a big batch of our BBQ Jerk Chicken. We'll have to have a Jerk cook off!
   
  -Ryan

  
Mike T <miketaliercio at hotmail.com> wrote:
  That's classified.


>From: Tim Howe 
>Reply-To: Central Oregon Homebrewers 
>To: coho at lists.bendtel.net
>Subject: [COHO] Jerk chicken
>Date: Wed, 26 Jul 2006 11:44:05 -0700
>
>Hey Mike and Michelle,
>
> Can you send me the recipe for the Jerk chicken stuff from the BBQ? I 
>wanna make some when I am on vacation if possible.
>
>Thanks!
>
>--TimH
>_______________________________________________
>COHO www.cohomebrewers.org
>COHO at lists.bendtel.net
>http://lists.bendtel.net/mailman/listinfo/coho


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