Help on Jerk Chicken Leg Quartes

okeejohn · January 28, 2009, 06:06:39 AM

I have 5 ready for the Bradley for dinner tonight. My question is, at what temp and for how long to cook? What wood would you recommend? ???I don't want anything overpowering. I was thinking apple, cherry or possibly mesquite.

Okeejohn
Okeechobee Florida

Habanero Smoker · January 28, 2009, 01:48:23 PM

I try to get my OBS up as high as it will get, yet keep it low enough so I can get enough smoke on it. I try to smoke/cook at around 250°F. I can't help you on times, I've never done a batch that small. I take them out of the smoker when they react an internal temperature of 160°F - 162°F. I generally use 1:40 hours of maple or apple for chicken, but oak and pecan also work well.

La Quinta · January 28, 2009, 08:00:07 PM

Okee...go with 2 hours at 225 (ya gotta take it's temp with an instant read...or whatever you have thermometer) and I'd use hickory (mesquite is good for beef IMHO) not sure I would use it on chicken...but WTS may come on and dispute that!!!

Just my opinion.... Good luck... :)

nickld · January 28, 2009, 08:08:30 PM

I've been thinking about doing some jerk chicken in the OBS and finishing in the Big Easy Habs. I've used a simple jerk marinade but am interested in your recipe if you don't mind. I'll see if I can dig up the recipe I used. I did to a batch of beef jerky once with a jerk marinade I put together but too much nutmeg/allspice for me. Some folks really liked it though.... Possibly a jerk chicken or turkey jerky project in the near future.... 8)

~Nick

okeejohn · January 28, 2009, 08:45:15 PM

Nick
I use the Jerk seasoning from the jar. Usually Grace. I add to it garlic, onion and thyme. First I rinse my chicken with vinager and liberally apply the Jerk seasoning (3-4 tablespoons) and add the above mentioned items. Sometimes I also add a little whole Allspice. I then add a little dash of Jamaican Rum and then let it maranate in my Reveo.

Okeejohn

Habanero Smoker · January 29, 2009, 02:10:23 AM

My favorite commercial jerk sauce is Walkerswood. If you can find that you should give it a try.

canadiansmoker · January 29, 2009, 06:55:08 AM

Quote from: La Quinta on January 28, 2009, 08:00:07 PM
Okee...go with 2 hours at 225 (ya gotta take it's temp with an instant read...or whatever you have thermometer) and I'd use hickory (mesquite is good for beef IMHO) not sure I would use it on chicken...but WTS may come on and dispute that!!!

Just my opinion.... Good luck... :)

I hate to say this, but I actually love the mesquite flavour on chicken. Not too strong, just right.

La Quinta · January 29, 2009, 06:43:16 PM

No worries canadianman...As we all know it is all about taste...I like hickory...some like mesquite...others like fruitier woods...doesn't matter...sharing recipes and stuff is the good thing!!! :) The more opinions...the better the food!!

Smokey the Bear. · April 13, 2009, 04:05:02 PM

I was thinking about trying Jerk Chicken Thighs on the smoker. How did the above Jerking taste, please report back.

okeejohn · April 24, 2009, 01:26:24 PM

Habnero is right... Walkerswood is the BEST Jerk seasonoing.

Okeejohn

Smokin Soon · April 24, 2009, 10:49:59 PM

That is a very tasty jerk seasoning. I had a late night cook for some friends who were craving more of the "jerk" flavor, so I injected them with a thinned down mix of Walkerswood Jerk and low sodium chicken stock, trying to create an instant brine of sorts. Fave rub on the outside, into the Bradley for 2 hours at 180 with Hickory, and finish in the Big Easy. Wish I wrote down everything I did cause it was one of those ...uh...late night genius attacks that some of us get [usally bad], but this was really good!

Habanero Smoker · April 25, 2009, 01:38:36 AM

Okeejohn;

I'm glad you tried it, and even more pleased that you liked it.

SS;

I never thought of injecting. That is a good idea, and your recipe looks good.