$12.00
JAMAICAN JERK RUB 250g resealable Bag. Great on Chicken Maryland but also tasty on Brisket, Pork & Fish. This is a Med Heat Family Friendly Rub. Contains genuine Scotch Bonnet Chilli aka Naimiris Chilli, it tastes hot at first, but the heat quickly disappears. It makes great Bark on Beef Brisket.
Add Plastic Shaker for $4.
Grill Chicken over coals to 75C internal for traditional ‘Black Jerk Chicken’. Cooking in a Smoker instead, retains the brown colour of the Rub.
During the time of slavery in the Caribbean Islands, a group escaped from Jamaica into the mountains. They hunted wild game and learned to blend many local spices and herbs to marinate and cook their meats over the campfire. They jerked the meat by slashing it to allow the spices in, to infuse maximum flavour. “Jerking” means to slice & spice meat. This led to the invention of Jamaican Jerk meats.
Over the years the cooking method evolved into a moist brined Chicken Maryland (leg & thigh) version that is now the accepted Jerk Chicken method, although Spatchcock or Butterfly chicken also works well. This traditional Jerk flavour comes from Scotch Bonnet Chili Peppers, Ginger, Garlic, Cinnamon, Pimento Allspice powder and Pimento wood smoke. Aus air dried local Apple wood is a good substitute for Jamaican Pimento wood. There are 3 Methods below, the Quick Dry Jerk, MOIST Wet Jerk brined Technique, and the full BBQ Competition Jerk technique.
QUICK DRY JERK METHOD:
1) Cut deep slices across the skin side of the thigh and drumstick. This allows the flavours to get deep inside meats.
2) Brush meat all over with 50/50 mix of Soy & Worcestershire Sauce.
3) Cover both sides of the meat in JAMAICAN JERK CHICKEN RUB, push into the cuts so the flavour deeply penetrates to infuse maximum flavour.
4) BBQ Smoke or Grill the Chicken on med/high heat.
5) Take out when meat internal temp reaches 75C/165F.
6) Serve on a plate next to a large dab of SMOKY HICKORY SAUCE or SMOKED CHIPOTLE SAUCE
MOIST WET JERK METHOD for juicy Chicken:
1) Brine Maryland or Breasts in MOIST MEAT BOMB & water 4hrs or preferably overnight, to make them Juicy, plump & Moist.
2) Make deep cuts and brush all over with 50/50 mix of Soy & Worcestshire Sauce.
3) Cover Heavily in JAMAICAN JERK RUB and push into cuts.
4) Smoke on high heat till 75C internal temp.
BBQ COMPETITION TECHNIQUE for 6 Chicken Maryland pieces:
1) Prepare & Mix Brine liquid in a shaker:
– 2/3 cup MOIST MEAT BOMB
– 1/3 cup JAMAICAN CHICKEN JERK RUB
– 1 cup APPLE CIDER VINEGAR
– 1/4 cup light SOY SAUCE
– 1/4 cup WORCESTERSHIRE SAUCE (remove drip nozzle cap)
– 1/4 cup BROWN SUGAR
– 4 cups Water.
2) Cut deep slices across the skin side of the thigh and cut one along the drumstick. This allows the Brine liquid, and later the Jerk seasoning, to get deep inside the meat.
3) Submerge the slashed Chicken Maryland pieces in the Brine for 4hrs or for more absorption of flavours brine overnight in fridge.
To use less Marinade, use a large plastic bag, squeeze out air and support it in a bucket. You can mix and massage the marinade into the meat through the bag.
4) Take out of Brine and cover both sides of the meat in JAMAICAN JERK CHICKEN RUB and push in the cuts.
5) BBQ Smoke or Grill the Chicken on med high heat, turning over a few times, till internal meat temp reaches 75C/165F.
6) Serve on a plate next to a large dab of Smokey BBQ Sauce.
Original price was: $90.00.$80.00Current price is: $80.00.
Original price was: $21.00.$19.99Current price is: $19.99.
