Monday, August 30, 2010

Jamaican Jerk Chicken

Let's try some Caribbean cooking for a change - Jerk Chicken served with Jamaican Rice.

Jerk is the Jamaican style of barbecued meat. Jerk seasoning is a hot paste made of quite a few different ingredients. This is how I made my own. This makes enough to marinate 2 whole chickens.

Here are the fresh ingredients.

  • Juice of half an orange
  • juice of a lime
  • 1 onion
  • 8 cloves of garlic
  • 2-4 Scotch Bonnet chilies (Habaneros in my case)
  • 1 tbsp of crushed fresh ginger
  • 3 spring onions (scallions) 

And the dry ones.

  • 1 tbsp allspice (Jamaica Pepper, Pimenta)
  • 1 tbsp thyme  (rather use fresh thyme if available)
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 0,5 tbsp salt
  • 0,5 tbsp black pepper
  • 2 tsp cayenne pepper
  • 1 tbsp brown sugar.

And my secret ingredient. Red Savina chilies from my own garden. I've been growing these from seeds. These are insanely hot!

Chop up roughly all the ingredients and put them all in the blender. Add a splash of olive oil, soy sauce and vinegar. Blend until it turns in to a smooth and thick paste.  If it seems too dry, add a bit orange juice or olive oil.

I chopped the chicken in to quarters. Put the chicken pieces in a zip lock bag or similar plastic bag and pour in about half of the jerk seasoning you just made. Save some of the Jerk as a extremely hot side sauce for serving.

Marinate the chicken overnight in the fridge or even longer (24 to 48hrs for more intense flavour).

Set up the grill for indirect cooking, but first give the chicken a bit colour by grilling it a minute or two on each side. I must honestly say, I have never smelled so good aromas once the chicken hit the grill!

As I don't have pimento wood for smoking, I wrapped some pimento/allspice berries in a tinfoil pouch for a bit of aromatic smoke. You could do fine without it, but if you have the berries, why not.

Move the chicken away from the charcoal to the cold side of the grill, close the lid of the Weber kettle and gently cook the chicken for about an hour in indirect heat. Those allspice berries smoking gave a divine aroma.

Meanwhile I made the Jamaican Rice.

Ingredients for the Jamaican Rice are:
  • 2 cups of rice
  • 1 can of coconut milk
  • 1 can of red beans
  • 1 clove of garlic
  • 1 tsp thyme
  • 3 spring onions (scallions)
  • 1 hot chili pepper (don't chop it)
  • 1 tbsp of olive oil or a good nob of butter

Drain the liquid out of the beans and keep it aside, for a while.  For 2 cups of rice you need 4 cups of liquid. Use any cup or mug you want, for the measurements.  Use the liquid of the beans, 1 can of coconut milk and for the rest of liquid, use plain water, to get the 4 cups of liquid in total.

Put all ingredients in a pot, bring to boil, lower the heat and cook in mild heat for about 25-30 minutes or until rice is cooked.  Remove the chili pepper and the spring onions before serving.

Serve some Jerk seasoning on the side for more heat. I didn't need much...

Oh man this tasted good, absolutely fantastic flavour.  It's rather hot food, but hey, if it ain't hot, it ain't jerk!


Saturday, August 21, 2010

Hot Wings

I had a really strong craving for Hot Wings. I did not want just any wings, but Hot BBQ Wings! Had to drive to a few different supermarkets until I could find any chicken wings. Bought last three packets they had. Hot sunny day, sweating around the pit, lets make a proper report out of it.

Dusted the wings generously with my own rub.

Fired up the Outlaw. I want to smoke the wings first for two hours in cherry wood smoke.

Need to cut some cherry tree first! Got to use my new saw!!

We have smoke! I love cherry tree smoke in the morning!!

Nearly two hours in the pit, I think these are ready for some crisping.

Crisping the skin of the chicken over charcoal. Mopped the wings with Stubb's Original Wicked Wing Sauce (mild sauce).

Nice and crisp.

Poured a cup full of melted butter on them.

As the heading says, Hot Wings, I'll coat mine in Stubb's Inferno Wing sauce!

Finger licking goood!! Hot enough sauce to my liking, just perfect!

Monday, August 16, 2010

Sterno's Hot BBQ Beans

Most complimented BBQ side dish of mine must be the Hot BBQ beans. It usually takes everyone by surprise how delicious they actually are. Sweet, hot and rich in flavor.

Few years ago I found on a BBQ forum a post of Keri's Hog-Apple Baked Beans. I was inspired by it, followed it loosely, Europeanized it by making it less sweet, added loads of chili and voilĂ , there we have Sterno's Hot BBQ Beans!

List of ingredients:

  • 3 cans of baked beans
  • 1 small jar of apple mash (for baking apple pies)
  • 1 large onion
  • 1 large paprika (bell pepper, red or green)
  • 1-2 fresh habanero chilies (or mild ones, if you prefer)
  • 1 packet of bacon
  • 4-5 tbsp of your favourite BBQ sauce
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp mustard
  • dash of cayenne pepper
  • dash of freshly ground black pepper
  • 2 tsp of your favourite BBQ rub

Chop the onion and the paprika, slice the bacon in to small chunks or slices. Start by browning the bacon, onion and paprika on a pan over medium-high heat. Season with black pepper and cayenne pepper. Chop up the habanero chili(es) as fine as you can and add them to the pan.

Once the bacon is crisp and onions are golden, turn the heat off the stove. Add the baked beans and the rest of the ingredients. Mix it up well and pour the mixture in to a large enough container which can survive a couple of hours in the smoker. I often use metal food containers from Ikea, which are just about perfect for the job. If I make a larger batch, I use a large oven proof glass bowl.

Smoke the beans for 2-3 hours. Every hour or so mix them up gently to make sure the smoke penetrates all of the beans. I usually smoke them with apple or cherry wood smoke. The beans are ready when most of the liquid has evaporated and they look and feel nice and mushy.

Sometimes I've decorated them with pineapple rings. They look nice, taste fantastic, but makes the mixing up a bit tricky.

Enjoy! My version is incredibly hot and has the beautiful aroma of fresh habanero chilies. It's not for the faint hearted, so you might need to adjust the amount of chili to your liking.


Sunday, August 15, 2010

Motorsport Grill Sandwich

Few weeks ago we had a great Motorsport-Sunday. All day good races from the morning to the late evening. Obviously I didn't have time for a proper BBQ, but I wanted to have a quick BBQ fix. So, I thought lets make a quick and dirty Motorsport Grill Sandwich!

I had bought these ready made Bosporus Skewers. They are strongly spiced skewers made of ground beef (minced meat). Yes, cheap and processed meat, stuff what I never usually buy, but I have them and I am in a hurry, so this is just about perfect for my Motorsport Sandwich.

For the ultimate Motorsport flavor, I decided to use Grill Lighting Fuel for lighting the charcoal.

Step 1. Open a nice beer. Augustiner Edelstoff, possibly one of the best beers Germany has to offer.

Wohoo, the lighting fluid really stinks and brings a wicked smell of petroleum or kerosene in the air! Perfect aroma for the Motorsport Sandwich!

OK, we got ash on the charcoal and the petroleum doesn't stink too bad any longer, so in goes the skewers. They do smell fantastic whiled grilled directly over hot charcoal!

Top quality bread, lovely house made coleslaw, good BBQ sauce and the Bosporus skewers - perfect Grill Sandwiches. Well I had to make one with bacon as well. Awesome! :D

They were sooooo tasty and nice, that I made them again for dinner!!

Squeeze it together and enjoy!!

OK, I think it's enough about sandwiches. Stay tuned for some hardcore hardware reviews next!


My favourite way to eat ribs!

I got some leftover baby back ribs from our yesterdays BBQ. Ribs are nice, but they are even nicer in a proper BBQ Sandwich! I had these ribs in the Outlaw smoker for a good four hours. Smoked them with dry cherry wood, glazed in the end with mixture of running honey and Stubb's Original BBQ sauce.

Step 1. of making BBQ sammies, open a beer!  Erdinger Weissbier this time. Not a bad beer, rather nice actually.

I think we have everything for a couple of pulled rib sandwiches. Take a dull knife and remove that meat from those ribs. A really sharp knife gets stuck on the bones, so I rather use a dull knife for this job.

Warmed up the pulled ribs, my crazy hot Habanero-BBQ beans and a few drumsticks for appetizers.

Fresh bread, pulled baby back ribs, Stubb's sauce, home made coleslaw, hot BBQ beans and Charcoal Grilled Pineapple Salsa on the side - heaven!!!

I know, another rib sandwich post, but hey, that's the way I like my ribs!