Jerk chicken on the grill sounds marvelous. We're in sunny warm southwest Florida....only problem is...it's not sunny or warm. But no complaints compared to the rest of the country. Everyone here is worried about the farmers and their strawberries and oranges. Stay warm Chris and enjoy the jerk chicken. Save a piece for me when I get home.Sam
That is some perfectly grilled chicken! Did you really go out and grill in this weather??!! I've been running out and pouring hot water in the birdbath, that is the extent of my outdoor exposure right now.
Those are some NC-17 food shots, man. Your site is a food, photography and blogger clinic. I appreciate your efforts and contributions to the food discourse.
I had to LOL when I read "70 degrees warmer". That's alot of degrees. I'm not a jerk fan because I've only tried it once and I think the spice mixture was just crazy. It was at a restaurant that didn't specialize in jerk and was just trying to be cool I think. I want to try it again. Oh and, "Hello my name is Lea Ann and I'm a dishaholic". Love that plate with the chilis.
Oddly enough, in Grand Rapids we have a locally made jerk paste called Mrs. Dog's- It is distributed nationally, and is expensive- but good!
Sam: The cold followed you down there, did it? I remember the "smudge pots" being dragged out in the groves as a kid.Pam: Oh yeah, I cook outside year round.Gray: Thanks!Lea Ann: I'm sure it's not for everyone but I would try it once more somewhere else, it may have just been the place. The plate in the picture is "Clay Art" and my sister bought it at Kohl's. BD: Sounds good, thinking about trying some. How does it compare to Walker Woods brand? Also, how's their disappearing mustard? I'm tempted to try that too.
Ummm, did I say I change my menu plans often? I think that garlic and rosemary chicken I have planned might just have to take a turn towards jerk. Yummy!
Have to admit to not being a major fan of jerk seasoning, but if I were going to eat some, it would be these.
The mustard is sweet and mildly hot- real good, think honey mustard, but pricey.. The jerk paste is almost a carbon copy to Walker Woods, but thicker(which I have duplicated- molasses! No kidding!) I know Julie, who owns the company- funky, not a bad cook, and judges local contests...Loves Green Eggs! You two gotta meet someday!
Are those haban-owie chilis? They look a bit like haban-owies. But I have only bought and cooked with them once before, thinking "hey, jalapenos are a breeze, I'm sure I can handle habaneros". I was wrong. My tongue fell out of my head and I had to pick it up and soak it in milk overnight. I swear. I have tried a few less volcanic recipes for jerk chicking that I love. How does this one rate on the ouch scale?
I have come across at least 3 blogs today that have highlighted jerk spice chicken- I think it's the fiery peppers that are being craved to keep the spirit and the body warm during this insane Winter weather.As always, Chris, it looks wonderful.
That looks wonderful! We use scallions for our marinades in Colombia, I love the flavor!!!!!
Yes, I also cook on the grill all year, and so does my son. This reminds me that we need to pick up some sticks from the market, and maybe make this for our dinner tomorrow! Sticks and stones may break my bones, but they sure make a good fire after you pick them up! :)
Food porn is right - the chicken looks fantastic Chris!
I love jerk chicken, but haven't made it at home yet. Bonus points to you for grilling outside this time of year! It looks delicious.
I know you didn't get out in it this weekend!My husband kept trying to pursade me to go out on the deck with him Saturday night - he was going to light a fire. I told him that we could stay in and light a fire!
That looks sooooo good!
do you find that some jerks are chicken? or are the chicken jerks? haha...you'll have to excuse me...its been a long day. It looks really good!
That looks yummy but check these joints out for some delicious BBQ.http://www.dmagazine.com/Home/D_Magazine/2010/February/The_Best_Barbecue_in_Dallas.aspx