Cheap Jerk!

[N4sir]

The other day one of the local supermarkets had chicken leg quarters on sale for 59 cents a lb. I grabbed a bag thinking "heck yeah, I can make a couple of good meals for under six bucks!" and had in the back of my mind(I knew this because if I turned my head real fast 180 degrees I could see back there ;D)to make Jerked Chicken leg quarters. So When I took the chicken out of the bag I did it with a jerking kind of motion! Before that I made up a lil Jerk marinade for the chicken to lay around in until tomorrow afternoon.

Don't you hate it when you think you have Five Spice Powder in the pantry and find you don't? No problem, I just made some from scratch! Some of the ingredients here fresh from the garden too.

After mixing up nicely in the food processor it gets a good rubbin' into the chicken.

Then into a 2 gal. zip bag for a lil lounging in the fridge.

 

[3fifty7]

Sooner or later you will run out of Yuengling

 

[king4456]

Sooner or later you will run out of Yuengling

I got many suppliers. 48 are being delivered today!

 

[king4456]

Boom!

 

[Pas Tout La]

You suck King! I'm not a beer connoisseur by any means. I rarely stray away from my silver bullets, but anytime I'm where they sell Yuengling I stock up.

N4sir, you have a recipe to your marinade? That looks amazing! Are the chickens going on the keg?

 

[N4sir]

I couldn't post this last night, the daughter was working on a big paper due today.

Alright so yesterday afternoon I was getting antsy and bored so I got the Traeger heated up to get the chicken cooking slow to start off and I finished it on the Keg.

I had already taken the chicken out of the jerk marinade to let it drain excess juices.

Of course I had to crack open an ice cold beer while waiting for the temp to rise and while the Keg heated up too.

I put these on the Traeger at about 300*

I also lightly grilled some mango slices, pineapple chunks and green onions.

Let the chicken cook slow until they hit 150* internal temp and then on to the Keg to finish.

Almost done but it was hot out there! Time for another cold one!!!

Done and plated with some well, I couldn't decide if I wanted Caribean rice or Black Beans and rice so I did both.

This was a really deliciously flavorful meal. I think I put too much of a dash of that Scotch Bonnet pepper sauce on something. That's where the sweats came from. I was really good though. Having some leftovers for lunch today.

 

[oleheat]

More proof that this man knows how to live!

 

[madwabbit]

im now starving. thanks.

 

[zero_one]

Do you ever have pellet feeding issues with the Traeger? Looks amazing!

 

[N4sir]

Sooner or later you will run out of Yuengling

Yeah, I'm down to about 30 bottles left. A few are Black & Tan though. Good stuff!

Not to worry though. I'll be in north Alabama in October so I'll just stop and pick up 8 or 10 cases.

 

[N4sir]

Do you ever have pellet feeding issues with the Traeger? Looks amazing!

No, no problems here. You have one with a problem?
You might call Traeger and tell them and they should send out a new auger.

 

[RovingDisco]

Yeah, I'm down to about 30 bottles left. A few are Black & Tan though. Good stuff!

Not to worry though. I'll be in north Alabama in October so I'll just stop and pick up 8 or 10 cases.

Are you coming up to the Huntsville area?

 

[N4sir]

You suck King! I'm not a beer connoisseur by any means. I rarely stray away from my silver bullets, but anytime I'm where they sell Yuengling I stock up.

N4sir, you have a recipe to your marinade? That looks amazing! Are the chickens going on the keg?

Jamaican Jerk Chicken

Contributed by Paul Chung

The best jerk recipe we've ever tasted, which we first published in 1995, is fragrant, fiery hot and smoky all at once. It's from our former colleague Paul Chung, an adventurous self-taught cook who grew up in Jamaica and has sampled jerk from just about every corner of the island. For maximum flavor, let the chicken marinate overnight.



1 medium onion, coarsely chopped
3 medium scallions, chopped
2 Scotch bonnet chiles, chopped
2 garlic cloves, chopped
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1 tablespoon vegetable oil
Two 3 1/2- to 4-pound chickens, quartered
In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. With the machine on, add the the soy sauce and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Light a grill. Grill the chicken over a medium-hot fire, turning occasionally, until well browned and cooked through, 35 to 40 minutes. (Cover the grill for a smokier flavor.) Transfer the chicken to a platter and serve.

 

[TDuhe87]

Man looks good just made me hungry and a little thirsty with that El Presidente. Where did you find the Presidente at? Had it on my honeymoon earlier this year and since i came back to the states i cant find it anywhere around here. I live in the Gonzales area. Anybody out there know where i can find it at?

 

[N4sir]

Dorignac's in metairie. You have to ask for it. See Sonny! Tell hime the Yuengling guy sent you. Lol.....