Didn't salt chicken before JERKING! What do I do?


 
D

Dave Russell

TVWBB Honor Circle
Didn't know that you were supposed to salt the chicken before brushing on the Walkerswood jerk seasoning last night. Gonna grill the legs for lunch and was wondering what I should do. Any suggestions? Saw a couple of recipes on their site a while ago that suggest seasoning before marinating. Wish they'd put that on the jerk jar.
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Anyway, any suggestions for glazing or basting? Got ingredients for a simple glaze already I might try. Gonna cook indirectly on the kettle, but should I start OR finish grilling direct to crisp the skin since it's so wet from the seasoning?

Any help would be greatly appreciated! Guessed I could've used a Sunday afternoon nap, after all. Thanks for taking the time...
 
I know it was short notice, but I just brushed off the excess jerk solids and seasoned with a little leftover Santa Maria seasoned salt/Old Bay that I had from Dougherty wings last time. Glazed with a molasses/balsamic vinegar type glaze at the finish that had crushed allspice berries while reducing, before straining.

Wow. The jerk flavor really came through, but was too hot for my wife. Probably could've done without additional seasoning after marinating, but they weren't too salty to tolerate.

On another note, I think this is the last time I'll make a molasses type glaze for chicken. Done it before and wasn't wild about it that time, either. All in all though, the chicken wasn't too bad.

I made some smoke bombs in tin foil of allspice berries and applewood, but didn't like the shape of the tin foil after smoking. That's what led me to ask on another thread whether there are any concerns about fumes when using smoke bombs. Anyway, the smoke was subtle, and that's probably also because I used leftover briqs this time and most of them in the two baskets were lit good by the time I put the chicken on.

Learned a few things, and it wasn't a bad lunch.
 
Great queastion, Clint, and that's what I wanted to post back about. It was disintegrated pretty bad, but I have no idea about the fumes produced. Is there any reason I shouldn't just save a couple of empty tuna cans?
 
I don't have this foil disintegrating issue. What kind of foil are you using?

If using high heat you need to have the air restricted or you'll just burn up the contents. I suppose you could use a can but you'll still need to restrict air. I just use foil packs for chips. pellets, or allspice berries.
 
My foil folded up like a cheap shirt after it's done-->economy brand.

Economy brand does that (compared to heavy duty that I line the bowl with. This stuff is like one ply t.p.).

Use h.d. for everything now.
 
Yes, it was pretty cheap foil.

This cook wasn't near as hot as the HH chicken cook I'd posted about on another thread (where I was using too large a chunk of wood.) Doubt anything would've been left of the foil packets on that cook, so I'll either use cans (top put back on) or heavy duty foil next time.
 
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