My Kamado Joe, Josie has been quiet all weekend so we decided to fire her up for Sunday dinner. Preheated to about 350 then cooked breast side down (on grill extender) for about 15 min then cooked for about 1 hr.
Spatchcocked the chicken on Friday night and marinated in the Jerk Marinade for almost 2 days. Recipe courtesy of Emeril Lagasse (via brewbyte.com).
Had to run to Brunswick to get some dark rum for the sauce b/c the store down the hill and all of our friends didn’t have any rum! A benefit of having to run out – Karen learned how to monitor the temperature and open/close vents if need be.
Jamaican Jerk Chicken (Dark Rum Shortage in Point of Rocks!!!)
Jamaican Jerk Chicken with Jerk BBQ Sauce
Recipe type: Dinner
1 5LB chicken
1 teaspoon distilled white vinegar
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves) - I substituted Scotch Bonnet sauce b/c Wegmans did not have the peppers - ended up using about 2 TBSP - but do this to taste!
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1½ teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows
Jamaican Barbecue Sauce:
1¼ cups ketchup
⅓ cup soy sauce
2 tablespoons Jamaican hot pepper sauce
2 tablespoons Jerk marinade (reserved from associated recipe)
3 scallions, minced
3 cloves garlic, minced
3 tablespoons minced fresh ginger
⅓ cup dark brown sugar
⅓ cup distilled white vinegar
3 tablespoons dark rum
Rinse chicken and pat dry.
Spatchcock the chicken
In the bowl of a food processor combine 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon.
Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
Marinate and refrigerate the chicken for at least 24 hrs and up to 2 days.
Preheat Kamado Joe to 350
Using grill extender, start breast side down for 15 min
Cook for about 1 hr (until breast temp is 165)
In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
Yield: About 2 cups
A few notes:
next time I would reduce the amount of allspice – maybe cut it in half
the sauce was a bit tangy but had a good jerk/kick to it (could definitely taste the ginger – maybe cut that down a bit as well)
Spatchcocked Peruvian Chicken with Jamaican Jerk Spice, grilled on a Kamado Joe Ceramic Cooker
Recipe type: Dinner
1 6 LB chicken (Wegmans)
Chicken Marinade: (from food.com)
1½ TBS garlic power
1 TBS minced garlic
1 TBS and 1 Tsp ground cumin
4 TBS white vinegar
2½ TBS paprika
2 Tsp black pepper
3 TBS white wine
3 TBS vegetable oil
1½ TBS of Dizzy Pig Jamaican Firewalk
Spatchcock Chicken with poultry shears. i.e. Put bird breast down and cut out backbone, flatten and turn back over.
Wash bird with cold water then lemon water (juice of one lemon and 2 cups cold water). Pat dry and use fork to poke holes all over. Then cover with marinade (see below) and let sit in fridge for 8 hours (overnight is preferred). Note: I also put the marinade under on the breast meat.
If possible take out of bag and return to fridge for a few hours to help dry up the skin. Take bird out of fridge 1 hour before grilling to bring temp up a bit.
Preheat Kamado Joe to 350, grilled under direct heat using the grill extender accessory to keep the bird from being too close to the coals
Grilled breast side down for 15 minutes to brown the breast a bit, then flipped over and cooked for about 1 hour at 350-400 until breast temp was 165. About 1 hour . Removed from heat and and let rest before carving (20 minutes).
Also grilled up some russet (baking) potatoes. Brushed with Olive Oil and grilled with chicken.
Thin Crust Pizza made with two packages of Betty Crocker Pizza Crust
2- 6.5 oz packages of Betty Crocker Pizza Crust Mix (Easy Prep)
1 tsp oregano
1- 8 oz package of Shredded Mozzarella Cheese
¼ cup parmesan cheese
corn meal (for pizza peel and pizza stone)
red pepper flakes (couple shakes)
1-14.5 Oz can of whole peeled tomatoes (no salt added)
1 tsp minced garlic
½ tsp oregano
Preheat Kamado Joe (Bessie) to 450-500 degrees, using two heat deflectors stacked on top of each other (i.e. one heat deflector and one pizza stone).
Let the stone get hot (~20 minutes at desired grill temp)
Mix Pizza Dough Crust mix with water, then add oregano. Add all purpose flour as needed to make the dough the proper consistency (similar to slightly tacky play dough).
Roll out pizza dough very thin on floured countertop. Roll edges to make a raised edge as you find on most pizza. Transfer to Pizza Peel that has corn meal on it.
Ingredients for sauce are added to blender and quickly blended. The sauce is then added (don't use all of it). Add to your liking. Spread with back of spoon over whole pizza.
Add cheese (few handfuls mozzarella) and parmeasan then red pepper flakes (couple shakes).
Transfer pizza to pizza stone on Kamado grill (pizza stone should also have corn meal on it to prevent sticking). Grill at 450-500 for about 15 minutes. Look through top vent to see when cheese is starting to brown.
Remove, let cool for a few minutes then cut and serve.