Jerk

[Bill Schultz]

" I love the smell of Scotch Bonnet's in the morning" WJS

Boneless Skinless Thighs trimmed and in Walkerswood all day in the fridge

Their ready

On indirect at 375

On the table with Red Beans and Rice and a green salad

The plate

Started last week, Brown Sugar, Maple Syrup and MTQ as per Master Bob

On the WSM at 160 for five hours, Applewood smoke and in the fridge cooling as I type

A'Dios

 

[Clint]

One of my favorite ways to do thighs.... red beans & rice, I could eat a plate twice

 

[Jim Lampe]

Excellent Photos Bill!
Grilling AND Bacon Looks GREAT!!

 

[Cliff Bartlett]

Looks delicious Bill. I have some of that Walkerswood. Don't use it often enough.

 

[JPowers]

Looks delicious, but you must gave a cast iron gut. I'd be crying after the first bite if I put that much on mine!

 

[James N]

Killer cook Bill.

 

[Rich Dahl]

Looks really cool or should I say hot. Bacon looks wonderful too, going to try maple syrup on mine next.

 

[Barb D]

Some good eats there Bill. Maple syrup on bacon OMG that's next for sure.

 

[WB Zipf]

I love red beans and rice, great accompaniment for what looks like delicious jerk chicken!

 

[Mike R. (Heyworth)]

That Walkerswood is wonderful stuff, great cook!

 

[Kemper Morris]

Bill as usual you've hit another home run

 

[T MacGreggor]

That jerk chicken looks awesome. Walkerswood marinate, hot sauce and rub are my go to seasonings for it. Just wish I could get my hands on some affordable pimento wood for that ultra-authentic flavor.

 

[TonyUK]

Says it all. Top looking plate right there Bill.

 

[Matt Rector]

It all looks excellent, and great pics!