A good read on "Jerk".


 
Interesting read, Mike...thanks. Interesting enough to cause me to order a jar of Walkerswood (mild version). I'd like to try the original spicy version, but the rest of my family definitely wouldn't be able to take the heat.
 
Jerome D. said:
Interesting read, Mike...thanks. Interesting enough to cause me to order a jar of Walkerswood (mild version). I'd like to try the original spicy version, but the rest of my family definitely wouldn't be able to take the heat.
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Yes, it is quite spicy.
 
I roasted some almonds in this the other day - turned out pretty good! (10 minutes in the oven, no preheat, just set it to hit 400F)
 
You'll like the Walkerswood Jerome. There's a wing recipe on here somewhere I've followed using Walkerswood and was good. Welcome to the site!
 
for wings just use it as a rub then Q it up as usual! (~45 minutes @ ~400F..... I like to take wings to an internal of around 195F)


>edit - I'd better throw mine in a zip-lock bag w/ walkerswood for lunch tomorrow..........

Mike, it WAS good! try it, I'm sure you won't be disappointed :)
 
Clint I've got the seasoning but getting the marinade before the weekend. Wanna try them soaked in that stuff overnight. The recipe I followed on here was called " daughtery recipe" I think but can't find it.
 
I haven't tried the marinade yet.....I've bot 2 of these (4 total), just emptied my first jar doing those nuts. Let me know how it is! When I did my wings overnight in the paste I just stirred them around in a bowl w/ a rubber spatula & then threw them on the grill the next day I think
 
Clint said:
I haven't tried the marinade yet.....I've bot 2 of these (4 total), just emptied my first jar doing those nuts. Let me know how it is! When I did my wings overnight in the paste I just stirred them around in a bowl w/ a rubber spatula & then threw them on the grill the next day I think
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That's what I have. World Market luckily sells Walkers here. Whats your recipe on the almonds? I eat them all the time and know they have to be good in this seasoning.
 
NeilH said:
That's what I have. World Market luckily sells Walkers here. Whats your recipe on the almonds? I eat them all the time and know they have to be good in this seasoning.
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It's pretty easy to make.. (a lot of onions) if there's interest I can post a recipe in the recipe forums.
 
J Reyes said:
It's pretty easy to make.. (a lot of onions) if there's interest I can post a recipe in the recipe forums.
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J Reyes, are you talking about the marinade or the almonds? I was curious about the almonds. I know I couldn't duplicate the marinade. (i don't think anyway)
 
OT: for the almonds I just took ~2 Tbsp of the paste, ~1 Tbsp of EVOO in a gallon zip-lock bag, poured in ~3/4# of almonds, shook it up, then I spread the almonds on a sheet of foil on the upper rack of the indoor oven :). I don't really pre-heat the oven, but I turned it on probably when I decided they sounded good & decided to make some. If you're going to pre-heat (not a bad idea), set it to 375F & start checking them around 8 minutes. ...if you pre-heat, 8 minutes might not be quite enough, 9 might be just right, and 10 might be burned....... err to the side of shorter time, & spread them out for rapid cooling. It's easy but you know... .....the flavor held up well, a lot of the spiciness was mellowed, the spices didn't burn. I really enjoyed them, so did my friends.


......J Reyes - please post the jerk recipe!
 
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Mike Cosgrove said:
Yes, it is quite spicy.
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Mike,
I tried the Walkerswood on plain old pork chops marinated in the paste overnight and cooked on the gas grill. It was quite flavorful. I can't wait to try to do a more authentic version on my Performer. If I can't get my hands on pimento wood, do you know of a reasonable approximation using other species of wood?
 
Jerome D. said:
Mike,
I tried the Walkerswood on plain old pork chops marinated in the paste overnight and cooked on the gas grill. It was quite flavorful. I can't wait to try to do a more authentic version on my Performer. If I can't get my hands on pimento wood, do you know of a reasonable approximation using other species of wood?
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I really dont know of anything other than allspice berrys, allspice is Pimento, but i dont know if you can smoke the berrys, doubt it but worth a try.
 
Yes the berries can be smoked with and are a good substitute for pimento wood which is very hard to find.

Tip I learned from Kevin, make small foil packets of berries and poke a whole in it and bury several in your unlit charcoal for long cooks. You can also throw a handful on lit coals on shorter cooks but they burn up fast. I get them at a local carribean market and the are cheap.
 
Clint said:
OT: for the almonds I just took ~2 Tbsp of the paste, ~1 Tbsp of EVOO in a gallon zip-lock bag, poured in ~3/4# of almonds, shook it up, then I spread the almonds on a sheet of foil on the upper rack of the indoor oven :). I don't really pre-heat the oven, but I turned it on probably when I decided they sounded good & decided to make some. If you're going to pre-heat (not a bad idea), set it to 375F & start checking them around 8 minutes. ...if you pre-heat, 8 minutes might not be quite enough, 9 might be just right, and 10 might be burned....... err to the side of shorter time, & spread them out for rapid cooling. It's easy but you know... .....the flavor held up well, a lot of the spiciness was mellowed, the spices didn't burn. I really enjoyed them, so did my friends.


......J Reyes - please post the jerk recipe!
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Thanks Clint, I'll have to get some more almonds.
 
JSMcdowell said:
Yes the berries can be smoked with and are a good substitute for pimento wood which is very hard to find.

Tip I learned from Kevin, make small foil packets of berries and poke a whole in it and bury several in your unlit charcoal for long cooks. You can also throw a handful on lit coals on shorter cooks but they burn up fast. I get them at a local carribean market and the are cheap.
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Cool, that's good to know, thanks.
 
NeilH said:
J Reyes, are you talking about the marinade or the almonds? I was curious about the almonds. I know I couldn't duplicate the marinade. (i don't think anyway)
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The marinade. I don't use almonds, do use all spice, nutmeg, and cinnamin, btw I use jalapenos not scotch bonnets which are too hot for me. Also after marinading I boil what's left of the marinade with some regular bbq sauce. Adds a very nice flavor. Maybe 2/3s marinde 1/3 bbq sauce.
 
JSMcdowell said:
Yes the berries can be smoked with and are a good substitute for pimento wood which is very hard to find.

Tip I learned from Kevin, make small foil packets of berries and poke a whole in it and bury several in your unlit charcoal for long cooks. You can also throw a handful on lit coals on shorter cooks but they burn up fast. I get them at a local carribean market and the are cheap.
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Your tip is much appreciated! I got some allspice berries from the local asian market and can't wait to try out the smoker pouch technique this weekend.
 
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