I brought that back with me from Jamaica last year. I haven't seen it in any stores here in kalifornia, but I did see it in a meat market in Florida a couple months back. I'm going to order some soon, as I only have enough for a couple more cooks of about this size. Good stuff (imho)Do you have to order Island Spice, or is it available in stores?
I saw that and it actually made me wretch, LOLWhat's up with that Red Stripe?
This is the place I saw the rub/spice on the shelfGreat looking chicken! Do you have to order Island Spice, or is it available in stores?
My bride hates hot spice too. She love this stuff, it's not too hot at all, but it dose have some zing to it. It's very good. I've also got the Walker's Wood mild and the spicy, and the mild blows my doors off. I like it, but my son and I are the only ones in our house that does. The girls hate Walker's Wood, because it's too hot for themHow much heat is in the spice you use?
I flipped them (90 degrees) a couple time before doing the sear. When the chicken hit about 150 degrees, I would move them a couple at a time directly over the charcoal for about a half minute or so, flip them (90 degrees) for another half minute, then move them back to the outside, doing the same with the other pieces. I probably did that maybe 4 or 5 times until I got 160+ internal, when I then pulled them off. "Reverse Sear" is what I believe it is commonly called hereChuck, with the fire in the center like that how often did you rotate the pieces and was it 90 degrees at a time?