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Guest
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I am fairly new to using the WSM. Tried a new recipe today that came out very well. There is an excellent recipe for spicy Jamaican "jerk" chicken available at the Epicurious site at this link:
http://www.epicurious.com/run/recipe/view?id=106516
I made the marinade as decribed in the recipe, except I had to substitute serrano chiles for the habaneros because I couldn't find them. I cut up a couple of chickens into leg quarters and cut the breasts in half to allow good contact with the marinade. After overnight in the marinade, I cooked the chicken using the directions in Chris' "Chicken, Chicken" under Let's Cook. Water in the pan, target temp was 250, used a small amount of hickory to give a nice smokiness that would go well with the heavy spices. Since it was snowing and low 30's here in PA, I never reached the target temp (most of the cook was around 230), so it took more than four hours to get to the right internal temperature. I probably should have gone with a dry pan and/or used a lot more fuel given the weather. Anyway, the flavor of the chicken was excellent (if you like things a bit spicy) and the marinade kept the chicken nice and moist. I will try harder to find the habaneros next time, because after the long cook it wasn't quite as hot as I would have liked.
Anybody else "do the jerk" in their WSM?
http://www.epicurious.com/run/recipe/view?id=106516
I made the marinade as decribed in the recipe, except I had to substitute serrano chiles for the habaneros because I couldn't find them. I cut up a couple of chickens into leg quarters and cut the breasts in half to allow good contact with the marinade. After overnight in the marinade, I cooked the chicken using the directions in Chris' "Chicken, Chicken" under Let's Cook. Water in the pan, target temp was 250, used a small amount of hickory to give a nice smokiness that would go well with the heavy spices. Since it was snowing and low 30's here in PA, I never reached the target temp (most of the cook was around 230), so it took more than four hours to get to the right internal temperature. I probably should have gone with a dry pan and/or used a lot more fuel given the weather. Anyway, the flavor of the chicken was excellent (if you like things a bit spicy) and the marinade kept the chicken nice and moist. I will try harder to find the habaneros next time, because after the long cook it wasn't quite as hot as I would have liked.
Anybody else "do the jerk" in their WSM?