davew Posted June 13, 2020 Share Posted June 13, 2020 Some help/advice, it's not quite right I bought some proper and I mean as proper as you can get Jamican rub for my jerk chicken. I only ever use wet sauce. Reading here it got to be worth a try Same as always BBQ, just using a rub The man said on the stall, who has been there 100 years in Brixton, London which is most probably true, it is full Jamaican rub, I bought two as they looked different The taste test is a little salty which is quite correct and tastes as I would expect, all good nothing wrong Rub, how much to use, what the tricks? Say 1.5kg leg and thighs chicken, so about 8 or 9 pieces Just does not seem to be enough rub, and when cooked seems flat, to what I am used to. I can double the rub and marinade the same overnight I know I am missing some secrets and experience here Will try to post up my Jerk rubs, I am sure I have tried rub before and was never happy Quote Link to comment Share on other sites More sharing options...
smokeyjoe Posted June 13, 2020 Share Posted June 13, 2020 when i jerk, i brine first(see the chicken post dave) overnight, then i rinse off the brine and make a marinade = cple tbls of jerk seasoning, blitzed spring onions(lots of em) some soy, whole scotch bonnets, garlic etc, and some oil, i leave that for a good few hours, then its straight on the grill from the tub. the brine and the marinade for me is the key to getting that jerk flavour right through the meat. Quote Link to comment Share on other sites More sharing options...
davew Posted June 13, 2020 Author Share Posted June 13, 2020 Smokeyjoe Hold on, stop. Pause, I have got this completely wrong and made a right mess of things in my attempts That's different to what I have been told in Brixton, London a couple of times and seen all my life. Admitted never seen the chick Jerked in progress just the jerk s it is bowl to grill I am going to follow you here and see where it takes me, be fun and interesting too. Will post back soon when some updates Many thanks, really appreciate it Quote Link to comment Share on other sites More sharing options...
smokeyjoe Posted June 14, 2020 Share Posted June 14, 2020 i'm sure others do things differently, but thats just how i do it. to add, if say i am doing just 2 pork chops, then i still do the same brining bit, but i dont marinade, i will simply rinse them off, pat em dry, give the a rub with garlic butter and a good coating of my jerk mix/dry rub and then just leave them till i'm ready to cook. s'pose as long as you can get that flavour into the meat, thats all that counts. have fun cooking, i'm sure you will get it sussed. Quote Link to comment Share on other sites More sharing options...
Adi dassler Posted July 8, 2020 Share Posted July 8, 2020 (edited) This is the best jerk seasoning that I've used. Got it off amazon. I always brine my chicken now ,whether its a whole chicken or wings it gets bribed. I just put a few tea spoons of this in my brine to add the depth of flavour ,leave overnight then sprinkle the dry rub and vacuum seal it ready for the afternoon bbq. Be careful though its strong stuff so I'd experiment with it first. Its great if you just want a dry jerk or i baste in dunns jerk sauce for a sticky jerk. I have plenty of Jamaican friends who can cook jerk from scratch and they have all been impressed with this stuff. Edit. Ive had a new phone and can't upload the picture. Its called jerk dust Edited July 8, 2020 by Adi dassler Picture not loaded Quote Link to comment Share on other sites More sharing options...
davew Posted July 9, 2020 Author Share Posted July 9, 2020 Adi thank you great information. I think you and I have much to discuss Would love to see some pictures.. of the rub and once the chicken has been rubbed I have now a couple of rubs, one pretty well known, forget the name, ill check and post back. and I have two secret rubs. I say that ones browner and ones orange, both bought week or two ago from a stall in Brixton, South London from Jamaican sells. If you try the rub itself it is oh my word, amazing - just can't get on with it The brine I find can overpower, maybe I'm going to strong thou good a better piece of chicken as retains more moisture, and the flavours way enhanced Often I am just too impatient and want my chicken so trim and prep the pieces, sauce all over, not too much but plenty BBQ going and cook, baste with 50/50 sauce to water and bingo killer jerk chicken. I have perfected this way after so long, and want to try other ways If you want to smash your jerk, make your sauce and get it so you like it and add 2 teaspoon Dunns River Jerk, couple extra scotch bonnets and boom 2 teaspoons of jer rub… that’s so deep and strong, you gonna love your jerk it is amazing and the most popular always Quote Link to comment Share on other sites More sharing options...
tedmus Posted July 9, 2020 Share Posted July 9, 2020 I've used Eatons jerk marinade (Boston Bay, they do other flavours too) before and it's pretty good. Fairly spicy too so mind how you go with it. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.