davew

I have posted before my way to make sauce and loads pictures. One trick is to age the sauce its fresh and raw, leave in the fridge for a week or more When marinading leave in the fridge the jerk chicken for a good day or two Also over sauce quiet a bit, brush off if too much when ready to cook Put excess in a bowl, add a bit of water ie 30% sauce to 70% water and baste Careful as this sauce can be hot and spice if you added many scotch bonets BBQ will dull the heat in slow cooking process, try to fine the heat that suits you and baste a lot if my rule - and dont forget smoke with pimento Set BBQ hot coal side and cool non hot cooking side, wood leaves and meat side That said cook how you want, hot cold side, with or without out, cook your way and enjoy thats what its all about Picturs to follow soon

Great post thank you, the second link is to what I call twigs, thats kind of what I was explaining and I use now, maybe they are a little thicker in this pack I have seen posts and comments about this pack and its not great, everyone seems disapointed, maybe thats expetations vs the real thing and what to do with it and how to use etc etc Yes very expensice stuff and you end up burning it. This stuff is only from Jamica nowhere else, its all down to water and soil. Other WI countrys grow the trees, it is not the same ... Thou each island will agrue about it, stating theres is the best etc etc Next time I cook BBQ jerk i will do it properly and take steps pictures and things will make more sence, its a lot of work and well worth it The first link is for cut chunks of branches to burn, smoke with, not full branches ie 12" long fat thumb sized These size chunks are big powerful lumps, way too big to use in any of our BBQs thats catering size chunks for BIG BBQs with loads of meant cooking Can be split or cut i guess. If you cut it same the dust, soak it and burn it its all smoke.... and its cost enough never waste any

This is good, nice work. I like!

Hi Adam, yes thats correct.. This is what you can do in the UK as pimento wood is nowhere to be seen bar, powered leaves, berrys (know as alspice, hole or ground), and leaves, with the twigs That means 2 3 4 5 leaves connected to the branches connected to one branch - I will picture what I have and explain more Sometime the leaves are attached to thicker twigs, that is very thin but thick enough to lay a area and cover with leaves - thus true jerk experiance as per the streets in the Jamica etc. these thicker twigs to can break out and have only twigs, the leaves soak and use as smoke Thats it. Oh wet soak all for a long as possible. Chicken on top on leaves and cook The area must be cool are ie not above coals, once cooked through - cook over coals to brown, blacken a bit etc This is not a how to cook jerk guide this ois only a what to do in the UK with twigs and leaves

Any recipies, trade secrets. I will post up my trusted recepie and all the details, remember I make my sauce to my liking, eash to their own and I do not judge, thou I love to see and think about others ways, methods etc

Any recipies, trade secrets. I will post up my trusted recepice and all the details, remember I make my sause to my liking, eash to their own and I do not judge, thou I love to see and think about others ways, methods etc

First post here, I hope I can discuss, share and get some tips UK based ... Does anyone know where I can purchase pimento wood from, commonly known as bark I have bags for leaves with the little twigs attached. In that space I am fine, I can use these, the chicken to be placed on with leaves and also to smoke. I do this often and the result are really nice Tried the chipping on Amazon jamican flag on the packed, very very poor in fact Im not sure was pimento wood. I have bads of leaves and twigs, been using them for years, this chipping did not smell like pimento

Been putting in two liter bottle with half water, when gets a bit thick add water to pour out Get some soil and mix and replace and water in, i guess if you water in its the same One tip, I guess lumps wont hurt as is burnt wood after all, thou i watch all mine through a collider to save old coals that i can re-burn etc so its all fine and dust really No idea if it does any good but cant harm and easier to get rid off Now - i just funnel into 1 litre plastic bottle add water and pour on to the plants - easy

Impressive, really good job...

Not seen this before, and Im in need of a good bag, any thoughts Big K Restaurant Grade 12kg Apple Wood Lumpwood Charcoal @ £22 all in https://www.amazon.co.uk/Big-Restaurant-Grade-Lumpwood-Charcoal/dp/B08C1Q7S24/ref=sr_1_58?dchild=1&keywords=restaurant+charcoal&qid=1600514365&sr=8-58

BBQ bananas are great, very soft and the most amazing level of sweet and so much juice, careful when you pick them up soft and dont wanna loose any of the good stuff Pineapple works, and great brushed with jerk sauce Peach, Is a bit mad but works really well

sounds good and the answer, thank you everyone out of interest on the grass any good

Now here’s a thought, all the ash what to do with it or just bin it, well plastic bag issue got me thinks Lump wood, bricks, leaves, chunks of general wood etc all the normal leftovers I run all through a colander, and a bit of ash, maybe ½ a teacup and very small black chippings, guess could run that through a fine sieve to catch these bits, and reuse what I can What to do with it, any ideas?

cornstarch brilliant thank you will try this

Hey Kevin, welcome. look forward to you joining in and jumping in on my posts Have fun Im in London