What's YOUR favorite way to make chicken on the grill?

@AndreaShink

2 жыл бұрын

Every way and everyday. we LOVE chicken!

@BehindTheFoodTV

2 жыл бұрын

Andrea Shink you’re going to LOVE this recipe too!

@AndreaShink

2 жыл бұрын

@@BehindTheFoodTV Kayla has been dying for Jerk chicken. I sent her the recipe and we have whole chix in freezer. Coming soon! will send pix.

@BehindTheFoodTV

2 жыл бұрын

@@AndreaShink oh boy! I bet you can get the Scotch Bonnet peppers out there too. Enjoy!

@WEALRO

2 жыл бұрын

Try Peri Peri chicken it may change your mind 🔥

Keep on making videos sir, ,! Always watching🖤

@BehindTheFoodTV

2 жыл бұрын

Thanks Rojesage!

I love the name and reason of the title of this channel! Beautiful. You know what you're doing.

@BehindTheFoodTV

Жыл бұрын

Thanks!

You never cease to amaze me Al. Funny and informative. Keep it up my friend.

@BehindTheFoodTV

2 жыл бұрын

Thanks, Paul! I really appreciate your support and kind words! -Al

Looks fantastic Al!! Simple ingredients too!!

@BehindTheFoodTV

2 жыл бұрын

Thanks, Brian! I was really intimidated by this one but it didn't take many practice cooks to come up with a recipe we can all master. Really appreciate you watching! -Al

Yes in the Bahamas they have a tub that’s about the size of half gallon bluebell ice cream container they use.

@BehindTheFoodTV

2 жыл бұрын

A tub of jerk sauce - sounds like the start of a great meal!

This looks fantastic, man! Only thing better than the quality of this video is the chicken itself...

@BehindTheFoodTV

2 жыл бұрын

Thanks, Brian! I hope I get to make it (the chicken) for you some day!

@BrianSellers

2 жыл бұрын

@@BehindTheFoodTV That makes two of us, for sure!!

This is such an amazing recipe

@BehindTheFoodTV

2 жыл бұрын

Thanks so much! Is this Aditi or Hubby? :-)

Lookin’ excellent, Al!

@BehindTheFoodTV

2 жыл бұрын

Thanks, Chris!

Fantastic bird my friend, love the banana idea.👍

@BehindTheFoodTV

2 жыл бұрын

Thanks! And I cooked it sober!

Looks mega. Nice one

@BehindTheFoodTV

2 жыл бұрын

Mega - what a great word! Thanks, James!

Looks great! I'm a big fan of Jerk Chicken!

@BehindTheFoodTV

2 жыл бұрын

Thanks! Keep making great products so it's easy for all of us to make food this good, ok?

@FOGOcharcoal

2 жыл бұрын

@@BehindTheFoodTV Deal!!

The way that one was behaving, more like Troll Chicken than Jerk, but seemed to cook up tasty nevertheless Al! I loved the recipe. Our city has a massive Jamaican community, so we eat this sort of thing all the time, and this one looks pretty great. Nicely done Al!

@BehindTheFoodTV

2 жыл бұрын

Troll Chicken LOL. Hi Susan! When you find it up there, do they cook the whole bird and have cleaver fun like they do down in Jamaica? I knew I wanted to make it when I tasted it down there, but I had no choice once I saw the cleaver come out!

About thyme you start busting out those herb jokes. Amazing video, editing was on point, chicken looked spectacular. Well done! (but not like a steak)

@BehindTheFoodTV

2 жыл бұрын

Haha I see what you did there! Thanks Sarge - this means a ton coming from you!

I have a friend that raises ghost peppers and he will bring a ziplock 1 gallon bag of them for us at work he eats them like jelly beans. I didn’t see anybody else eat any . I did bring one home for the seeds though. Nice job on the chicken.

@BehindTheFoodTV

2 жыл бұрын

Ghost peppers - now those are some serious heat! Be careful Paula!

Who makes that large barrel smoker behind you? I really like it.😊

Back from Jamaica and wishing to go back already. Down there they don't use high heat "bbqs" for anything but hamburgers and hot dogs. For "jerked" food they use rather similar charcoal grills or sheet metal rigs as you use to cook as temperatures that are to high just dry the meat out... and it's chicken so it doesn't take much. (try it with rabbit if you really want a challenge!) Don't get me wrong, a nice glazed chicken or duck on a the grill in Peking duck style is lovely, but in this case one wants to heat the marinade up to penetrate the meat while cooking. This is much better then videos of so called cooks burning meat.

@BehindTheFoodTV

5 ай бұрын

Oooooh jerk rabbit.......now you're talking!

@user-ud7cb1qx7m

5 ай бұрын

​@@BehindTheFoodTV The problem is the skin, or rather the lack of it. With chicken or game birds (even duck, the skin comes loose when the fat renders for crispy crackling) we can leave the skin on. Obviously we cant do that with rabbits so one has to be be a careful judge of the cooking time to prevent the meat from drying out. Most rabbits we trap up here are smaller and of course far more lean then meat chickens, even heritage breeds. That's the challenge, the timing with different animals that are not anywhere near to being uniform in proportions. Come spring when the wee buggers try out my green box spouts I'm definitely trying out this recipe on them. Keep up the good work!

Oh my God looks delish!!

@BehindTheFoodTV

2 жыл бұрын

OMG Hi Kayla! I heard a little rumor that you were going to like this one! Seems like a great cook for your Dad's new KJ! Thanks so much for watching! -Al

@kaylashink6774

2 жыл бұрын

@@BehindTheFoodTV Hollaaaa! It's going on for dinn tonight :) I'm sure it'll be delish, and you'll get feedback :)

@BehindTheFoodTV

2 жыл бұрын

@@kaylashink6774 I’m excited! How did it go?

What a face you made when you took a bite, must of been so very good! Can 't wait to try.

@BehindTheFoodTV

2 жыл бұрын

Hi Keith! It really was delicious! Thanks for watching! -Al

yes, please! this is on the menu FOR SURE! Thanks Al, we love you! did you say anything about temp of KJoe? I missed it...

@BehindTheFoodTV

2 жыл бұрын

350F direct heat the whole way. So good! Does the new KJ have a name yet?

@AndreaShink

2 жыл бұрын

@@BehindTheFoodTV you'll be shocked: either KJ or... Joe, after my father. lol

@BehindTheFoodTV

2 жыл бұрын

@@AndreaShink Ooooh I love naming it after your father!

@AndreaShink

2 жыл бұрын

@@BehindTheFoodTV that was kind of a joke, but they do happen to share the same name... we call it The Joe.

I was wondering if a big ol' fatty blunt was keto or not. Great video, love the recipe and the humor.

@BehindTheFoodTV

2 жыл бұрын

Keto is all about the fat, so I guess a fatty would comply....... :-). Thank for the kind words! -Al

Woof woof this Dog loves Jamacian food . Next oxtails, red beans and rice, And a nice big halibut. And yes sweet plantains

@BehindTheFoodTV

2 жыл бұрын

Woof woof! Yes I will be doing oxtails this summer!

Does the marinade really make a difference? I’m sure it does. I have had real jerked over pimento wood planks. The chicken had been sliced to the bone to let the marinade work it’s way to the bone. Jerked Chicken from Jamaica is on another level that I feel is unmatched compared to what is available at local stores. The rice and gravy are also almost mandatory for Jerked Chicken. I might have to try this marinade 🫡

@BehindTheFoodTV

8 ай бұрын

Yes to everything you asked and said!

Neither one of those are Sctoch bonnets...but I can send you some. The difference isn't the heat, but the flavor.

Great content, and excellent recipe. Love your videos. FYI, my chickens eat bugs, worms, lizards, snakes, mice, voles, moles, etc. in addition to grass and other veggies. Just sayin... ;-)

@BehindTheFoodTV

2 ай бұрын

Thanks, Tony. And I bet your chickens don't run around telling everyone they're vegan or go to crossfit either eh? :-)

@TonyRichards68

2 ай бұрын

@@BehindTheFoodTV lol indeed

Watch for the green pepper sauce they serve I was having lobster and conch bites and they brought out another kid of dipping sauce at Hanks on Andros island took two Heineken beers to cool that green sauce off . I should have known it was hot because it came in a very small ss bowl for dipping. I thought maybe they want me to try a different sauce and didn’t want to waste so much. Man that was hotter tha mad dog sauce.

@BehindTheFoodTV

2 жыл бұрын

I've actually never been to Andros Island, but I just looked up Hanks and it looks awesome! You're right, Paula - the tiny stainless bowl is a huge hint. Danger! :-) Thanks for watching!

And yes my BBQ was just lit @6:30 am to smoke up a pork butt

@BehindTheFoodTV

2 жыл бұрын

Oh boy - how did it turn out?

@lazydog274

2 жыл бұрын

@@BehindTheFoodTV was a really sweet pulled pork sandwich 7 hours in egg and when wrapped was with brown sugar, a few spices and apple juice and butter Tommorow, Superbowl Sunday it will be pork chilli and cornbread

🤠🤝

@BehindTheFoodTV

2 жыл бұрын

I agree :-)

didn't know you were on Keto. How has it been for you?

@BehindTheFoodTV

Жыл бұрын

I’ve been on and off. On again now and down about 60 lbs. I wouldn’t mind losing another 40 😂

@9929kingfish

Жыл бұрын

@@BehindTheFoodTV I’m down 30. Been pretty consistent. I do find I am cooking a lot more. Need to mix it up and try many different recipes for it to be sustainable. I don’t mind eating mainly meat, so it’s not too difficult for me.

@BehindTheFoodTV

Жыл бұрын

@@9929kingfish variety seems to be the key. Tonight I’m making king crab stuffed mushrooms - watch for it in about a month!

Do people really wear gloves while chopping ginger?

@BehindTheFoodTV

Жыл бұрын

I wear contact lenses. I wear gloves when handling anything with oils.

Loooove your channel. But.... has anyone else asked you to stop the cheeeeeeers? Super cringy. Stop that.

@BehindTheFoodTV

2 жыл бұрын

Only you, Conrad. Thanks for the input.