Jamaican Jerk Chicken (Dark Rum Shortage in Point of Rocks!!!)

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
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Rinse chicken and pat dry.
  2. Spatchcock the chicken
  3. 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.
  4. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
  5. Marinate and refrigerate the chicken for at least 24 hrs and up to 2 days.
  6. Preheat Kamado Joe to 350
  7. Using grill extender, start breast side down for 15 min
  8. Cook for about 1 hr (until breast temp is 165)

  9. Sauce:
  10. 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.
  11. 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)

But…it was…OnPoint…


Peruvian Chicken with Jamaican Jerk Spice

Back by popular demand…Using a similar recipe to that I posted earlier except 1.5 TBS of Dizzy Pig Jamaican Firewalk spice was added to the marinade to add a bit of heat.

As before, I first spatchcocked (butterflied) the chicken.

OnPoint Peruvian Chicken with Jamaican Jerk Spice
Spatchcocked Peruvian Chicken with Jamaican Jerk Spice, grilled on a Kamado Joe Ceramic Cooker
Recipe type: Dinner
Serves: 3-4
Prep time: 
Cook time: 
Total time: 
  • 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
  1. Spatchcock Chicken with poultry shears. i.e. Put bird breast down and cut out backbone, flatten and turn back over.
  2. 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.
  3. 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.

  4. 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
  5. 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).
  6. Also grilled up some russet (baking) potatoes. Brushed with Olive Oil and grilled with chicken.
  7. Carve up and Serve...Enjoy...
Chicken was OnPoint....



Quick and Easy Thin Crust Pizza

Great Recipe for a quick lunch and when you don’t have time to make your own dough.  Crust came out super thin, just how we like it.

Would work well in an oven but comes out even better with a ceramic smoker like a Kamado Joe

Quick and Easy Thin Crust Pizza
Thin Crust Pizza made with two packages of Betty Crocker Pizza Crust
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 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
  • warm water
  • corn meal (for pizza peel and pizza stone)
  • red pepper flakes (couple shakes)

  • For Sauce
  • 1-14.5 Oz can of whole peeled tomatoes (no salt added)
  • 1 tsp minced garlic
  • ½ tsp oregano
  1. 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).
  2. Let the stone get hot (~20 minutes at desired grill temp)
  3. 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).
  4. 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.
  5. 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.
  6. Add cheese (few handfuls mozzarella) and parmeasan then red pepper flakes (couple shakes).
  7. 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.
  8. Remove, let cool for a few minutes then cut and serve.


Another busy day for Bessie

After a long 18 hour smoke Friday into Saturday, we are back at it again today.

On the menu for today is a quick pizza.  Didn’t have time to make the dough so I purchased two packages of the Betty Crocker Pizza Crust at Wegman’s (2 pkgs 1 Pizza)


Tonight, spatchcocked peruvian chicken with some Dizzy Pig Jamaican Firewalk spice…Chicken is currently marinading..  My wife was eager to try this out after I raved about it so much.

Last attempt was OnPoint but wanted to try a little more heat this time.   I’ll post a recipe on this later today.

Let’s Go Rangers!!!   Big game versus the Devils at 3 pm