Don't get on here much these days...stay on Facebook Groups mostly. But poked my head in to see what's going on, and thought I'd post up my supper from a couple nights ago.
Jerk Chicken with Rice & Peas
I didn't have everything I needed to make my normal wet rub so I improvised. I combined some soy sauce, culantro, onion, garlic, my dry jerk rub, and about a quarter of a habanero in order to season up just two lonely dark quarters. I liberally salted the quarters & rubbed them down with the marinade. We were also short on gallon zip bags so I just left them in a pan. Let them sit on the counter for about three hours...not worried about time/temp as they were going on a hot grill right after.
Got the WSM going, set up for direct heat...no water pan or deflector. Put a chunck of pecan/oak in the bottom of a chimney, filled it with Royal Oak briques, and toped that off with two more chunks of wood. When everything was fully lit, I dumped it all in the WSM, put the smoker together, left the door open, and went upstairs to get the chicken. Came back to a fully combusted fire (from the two wood chunks I got started on the top of the chimney). I added one fresh chunk of wood, and got the chicken on...skin side down. I left the firebox door open for about 10-15 minutes to be sure the final chunk of wood caught good. Closed up the door, left all the vents wide open, went to start the Rice & Peas, and get my jerk sauce mixed.
After an hour I flipped the chicken, and started a half chimney of coals. After about 10-15 minutes I dumped the half chimney through the door. Chicken was done in an hour & a half.
Jerk Chicken with Rice & Peas
I didn't have everything I needed to make my normal wet rub so I improvised. I combined some soy sauce, culantro, onion, garlic, my dry jerk rub, and about a quarter of a habanero in order to season up just two lonely dark quarters. I liberally salted the quarters & rubbed them down with the marinade. We were also short on gallon zip bags so I just left them in a pan. Let them sit on the counter for about three hours...not worried about time/temp as they were going on a hot grill right after.
Got the WSM going, set up for direct heat...no water pan or deflector. Put a chunck of pecan/oak in the bottom of a chimney, filled it with Royal Oak briques, and toped that off with two more chunks of wood. When everything was fully lit, I dumped it all in the WSM, put the smoker together, left the door open, and went upstairs to get the chicken. Came back to a fully combusted fire (from the two wood chunks I got started on the top of the chimney). I added one fresh chunk of wood, and got the chicken on...skin side down. I left the firebox door open for about 10-15 minutes to be sure the final chunk of wood caught good. Closed up the door, left all the vents wide open, went to start the Rice & Peas, and get my jerk sauce mixed.
After an hour I flipped the chicken, and started a half chimney of coals. After about 10-15 minutes I dumped the half chimney through the door. Chicken was done in an hour & a half.
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