Jerk Chicken Shawarma - Culinary Worlds Collide

Are you looking to try something new on the grill this Summer?  Try this!

I love the bold, almost pungent flavors of chicken shawarma. I also go head over heels for the earthy, aromatic taste of jerk chicken.

So it only makes sense that I had to combine the two styles into one - the Jerk Chicken Shawarma.

Sliced jerk chicken, roasted garlic lime sauce, seasoned sweet potato fries, and pickle on naan bread.

Authenticity

This dish is styled after its Middle Eastern and Jamaican influences, but it is NOT an authentic representation of either.

Jerk Chicken

Jerk chicken is a celebration of spicy, smoky, and aromatic goodness. 

• Bone-in vs Boneless - While I like both versions, for the past several years my go-to has been boneless, skinless chicken thighs. They seem to take the marinade more quickly and they cook faster.
• Marinade - All things equal, I like to use this recipe for Marinade for Jerk Chicken. But I also like the classic Walkerswood Jerk Seasoning and I cut that with an ounce or two of orange juice, a splash of lime juice and 2 ounces of peanut oil.
• Pimento Wood - For peak authenticity, pimento wood is the ticket. However, it is a slow growing wood so Jamaica has tight restrictions on the export of pimento wood. Honestly, quality lump charcoal works for me.

Sirloin Beef Kebabs with Pineapple Chile Rice Pilaf

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This is a simple and quick recipe that we have made several times this year. It's one of those low-effort, high-reward dishes. 

We picked up a nice pair of Certified Angus Beef top sirloin steaks at Food City and I decided to make a classic - teriyaki steak kebabs. Skewers laden with peppers and onions were the obvious pairing. The sweet and spicy pilaf with pineapple and Fresno chile added big flavor and some originality. 

Petite Fillet with Garlic Peppercorn Sauce

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Let's get the recipe out of the way first since people hate scrolling through the typical food blogger stuff to get to the recipe. This is a simple white sauce variation that is creamy, savory, and as the name implies - it has a peppery kick.

Mini-Surf and Turf - Petite fillet with creamy peppercorn sauce, snow crab legs, and asparagus.

Bahamian Pork Chops with Pineapple Herb Sauce

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"That's the best pork chop I've ever had!" my wife exclaimed.

Bahamian Pork Chops with Pineapple Herb Sauce
Salt and Vinegar Roasted Potatoes
Gold Rum Glazed Carrots

But big news, first. Two members of the Nibble Me This grilling team got married in December! My sister, Rhonda, and Sean tied the knot in a family wedding on Exuma in the Bahamas. 

NMT Grilling Team members Rhonda and Sean getting married on Jolly Beach on Exuma in the Bahamas.

Brisket, Butts, and Chicken Cook 4 October 2024

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Is this thing still on? 

I noticed our freezer stock of BBQ was looking a bit bare.  So, last weekend, I fired up my big smoker to smoke a brisket, two pork butts, and some chicken. 

Here are some notes from that cook. I hadn't been cooking a lot so this time, I was trying to use up a lot of products that I had on hand.

Meat Prep

• Brisket - 
• Meat - It was a 17.44 lb USDA Choice brisket that I wet aged for 28 days. I prefer CAB briskets but with the cost of beef these days, I buy what I can get for a decent price that looks good.
• Trim - Minimal trimming, just enough to get the fat cap about 1/4" thick and to achieve an aerodynamic shape so the smoke flows over it. If I was cooking this on a Big Green Egg I would have gone with the competition trim and split the point and flat sections.
• Injection - I used Butcher's Original Brisket injection. I used that mostly for competitions. At home, I'll often just use seasoned stock or nothing at all. 
• Seasoning - I gave the whole trimmed and injected brisket a 12-hour dry brine. I used Four 41 South's Fat Henry's Classic and Gentry's Beef Brigade. I put that on a tray and rack, covered it with a plastic food bag and stuck it in the fridge.

Rue Morgue Burger - A Bunless Burger Delight

The Beef Rue Morgue is a wild bunless burger that starts with a bed of crispy golden fries. Then it is layered with Edgar’s drunken chili, queso, a thick burger, and topped with a perfect sunny-side-up egg.

This is my version of the Beef Rue Morgue, one of the fabulous burgers served at Poe’s Tavern in Atlantic Beach, FL. Any trip back home isn’t complete for me without a trip to this Edgar Allen Poe-themed tavern because of its killer burger lineup.

Crispy fries, drunken chili, creamy queso, and a perfectly cooked burger with a sunny-side-up egg on top...yes, please!

You don’t need a recipe for a burger, but here’s what I was thinking and what I did to make mine tasty and delicious like theirs.

Of course, I cooked mine on a Big Green Egg grill but a flat top would be good too.

Gorgonzola and Roasted Garlic Sauce for Steaks, Beef Roasts, and Burgers

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This is the recipe for the sauce that we served with reverse-seared beef tenderloin at the 2023 Chain of Lakes Eggfest. We won 1st place there and this sauce was definitely one of the reasons that we did so well. A lot of folks asked for this recipe so here it is. 

About Gorgonzola Sauce

This sauce is rich in texture and flavor. Loaded with heavy cream, the sauce is like velvet. It has the flavor trifecta with gorgonzola cheese, green peppercorn, and roasted garlic. It is excellent on:

• Beef roasts, such as beef tenderloin or rib roasts,
• Steaks, including ribeye, porterhouse, strip and filet, and
• Big juicy burgers!

Green Peppercorns

Green peppercorns are just black peppercorns that aren't sun-dried. 

• Green peppercorns have a fragrant aroma and have a more fruity flavor.
• Green peppercorns have less heat and are less astringent in flavor than black peppercorns.
• Green peppercorns are more tender, so I crush mine in a mortar and pestle to get rustic, coarse bits for my sauce.
• Substitute - If you can't find green peppercorns (I mail order ours), you can probably find those little pepper grinders full of tri-color pepper in any grocery store. Coarsely ground tri-color pepper will work, just dial back the quantity to about 1 teaspoon.

Here's the recipe.