“Obviously, you want to measure those things extremely carefully” 🤣😂🤣😂🤣😂

@SeanMacLennan

Жыл бұрын

Measure with a micrometer, mark with a piece of chalk, cut with a hatchet.

@G88442

Жыл бұрын

​@@SeanMacLennan😂

@lwilton

Жыл бұрын

It immediately reminded me of Chef Jean Pierre: "Measure carefully friends, always measure very carefully!" As he is sloshing a random amount of something into the mix.

I'm a Jamaican and I give this recipe a thumbs up! You have it right that every Jerk recipe is going to be different, but the main touch of flavor is going to be the Scotch Bonnet. If you don't have at least one of those, and the fresh thyme, it's not going to be Jamaican Jerk. Scotch Bonnets can be very hot... but it's their FLAVOR that makes the difference.

@rkh004

Жыл бұрын

The Jamaica way is the only way when it comes to scotch bonnets for me. Dont know why but i cant stand them any other way.

@Donik0420

Жыл бұрын

I'm making this recipe today, but I can't find ANY Scotch Bonnets in my area. Habenaro's everywhere though. Online it says Hab's are a good 1:1 replacement. What's your take? How much is this going to change the flavor of the recipe?

@RazzUK

Ай бұрын

Habenaro is very similar, but not the same. It's a decent replacement.

I love seeing Glen outdoors!

When Julie goes quiet and starts wagging her finger you KNOW it's going to be really good

Nice recipe, Glen. America’s Test Kitchen has a grilled jerk chicken recipe (gas or briquettes) that uses a foil smoking pouch with hickory chips, rosemary, thyme and allspice berries. It totally mimics the flavor of the pimento wood. Gets you even closer to the original from Jamaica

Wow, that looks dynamite! Good work. Also, bonus points for that "obviously, you want to measure those things extremely carefully" line. I got a chuckle out of that.

Love this! Thank you for making this accessible on your community page. Hope you're enjoying your well-deserved vacation. - Marilyn

Mmmmm. I'm drooling just a little.😊

That’s a really smart way to spatchcock

I knew that allspice was a single spice, but I had no idea of where it was originally from. Very interesting. I have never had jerk chicken. I kept hearing about places near me, but they kept closing down before I could get there. Thanks a bunch for the recipe video Glen.

This is probably the first cooking video I‘ve seen where someone had to replace garlic … But still great stuff - 🎉as always.

All I can say is, that looks fantastic!

It sounds as wonderful as it looks. Thanks for sharing your technique.

I had to chuckle about 5 minutes in, when Glen was squeezing the citrus. Classic, bog-standard juicer, and happy to see Glen doesn't bother engaging that silly tab that locks the top from the base!

I would say that all of your ingredients are very common in almost all Jerks, with the exception of Oil and Onions (as you have Scallions). I have also heard of Rum and Worchester Sauce. As well as Black Pepper! Thanks for another great video.

Looks very tasty. I love meat that is slow roasted to the point where you can pull the bones out clean. It works very well with chicken & lamb shoulder.

Rum works in the marinade also.

I will definitely be doing this ASAP! Looks very simple and very delicious.

This looks absolutely beautiful

That's a very nice and sharp knife, goes right through the bone!

I came back to this video to talk about the method of spatchcocking the chicken. I had seen you do this before and I was convinced that you were wrong. That this isn’t how you spatchcock a bird. I had been spatchcocking chickens whole for years and I thought that was the best way to do it. Then today I tried this method and HOLY COW! All the struggling with cutting the backbone around the thighs was GONE! I was done in under a minute and I will never go back to the other method! Thank you, Glen!

that looks FABULOUS!!! and yes, i like a bit of heat that has flavor...not just heat for heat's sake!

Thank you for pointing out the elements that are the hallmark of the sauce. That helps as I make the necessary modifications to the recipe. I react poorly to capsaicin (imagine a chemical burn in your mouth and tasting only metal) and I LOVE flavorful foods. I know the scotch bonnet is required but at least I can move forward with what I trust to be an otherwise FLAVORFUL marinade I'll be able to taste and without pain. I'll have plenty of all spice, thyme, and the other ingredients to enjoy.

That orange really wanted to be a grapefruit!

This would taste amazing the next day stuffing into the Pasties that you made!!!

Yum yum sauce as I say. Good show as always thank you kindly. I was eating the chicken with you. Fantastic

I got a suggestion on a way to use up left over jerk chicken, if you have any. You know those Chinese steamed pork buns? Replace the pork filling with jerk chicken. Jerk chicken is great with a nice soft bread and the steamed bun is soft and steamed Cooking of the bun and the gentle reheat will keep it nice and moist.

Jerk chicken! Yay!

You are so authoritative, and so kind.

@lbh002

Жыл бұрын

What a sweet and accurate thing to say.

@lesliemoiseauthor

Жыл бұрын

@@lbh002 Thank you 💓

Tell us what's in your allspice 😂😂😂😂 hilarious

@Berndhardiner

Жыл бұрын

So good we have the internet ^^ First time I heard about allspice, I had to google it, here in Germany it just goes by Piment and is not so common in use here :D

@TNJenni42

Жыл бұрын

I work retail in the south east US and I get people looking for Allspice and they are looking for some spice blend and not ground allspice drives me crazy

Scotch bonnets are the best pepper in the world, so fruity

That looks really good

This looks so different from what I'm used to...which is fairly bland in comparison. Looks delicious ❤

Sweet !

If you don't have pimento wood you can use allspice berries on the fire or in the smoker box to impart flavor

I appreciate your presentation sir.

Easier mid week cook, grab a large pack of drumsticks (from local club if you have one). They are even cheaper then wings these days. Use a leg rack and you won't deal with sticking at all. They cook up very fast.

@jgood005

Жыл бұрын

You can even keep the bones to cook up for stock if you want to be ultra frugal

This is more looking like pan chicken in Jamaica.

Soo...I'm guessing there's no need for added salt in the marinade since the soy should take care of that? I've never made Jerk before and this sounds good!

Looks delicious Glen! It is not something I'm familiar with, but is is on my to cook/grill list. What can I serve with the chicken ?

❤ great video!!

Good one.

Has this been verified/ affirmed by any actual Jamaican chefs/cooks?! But I did learn what allspice actually is!😅

With the lack of pimento wood available, what I'll do when I make jerk chicken is throw all spice berries in a tinfoil pouch or a smoker tube.

I need to try this out at some point. I'm well familiar with all of those flavours, but not mixed together at the same time and put on chicken. Worst case scenario, it will taste like christmas chicken! =D

Now I'm going to have to buy a smoker.

*reads the title* After being around chickens on my grandparents' farm, I can confirm: Chickens are jerks. *watches the video* Ok, that makes sense too.

If one does not have a smoker, how would you cook this in a normal oven? Time, temperature, etc

I do it the easy way.Go to bulk barn and pick up the pre mixed spices.And after seeing this i`ll do it again.Lot easier.

@traceylynnoneill

Жыл бұрын

Easier doesn’t always mean better… ;)

That looks beautiful. Where's the sides? Where's the accompanying beverages? Come on Glen!

I made this today....it is good but I used two Scotch Bonnet peppers but honestly I couldn't detect much heat.....

I'm out in the yard smoking a rack of ribs. I'm going to have to try smoking chicken soon

Glen - the chicken is marinating as we speak. About how long did you smoke for at 275°? Imagine you went for a 165° internal? Cheers.

Looks good. What was the temp on the grill? I have the same Yoder.

@fourrpaws

Жыл бұрын

He mentions the grill was at 275. I assume F.

I have used other watered down and boiled marinade on buttered rice or pasta. Are there any recommendations for sides with this dish?

@ericlahtinen2796

Жыл бұрын

Make yourself some rice and peas plus some mango chutney...magic in your mouth.

Glen can you tell us what, until it is cooked means and how long it took.

So at 8:18 what's that around the corner, a bake oven?

Does the term 'Jerk' mean the same in North America as it does here in Australia?

@cleementine

Жыл бұрын

Yes and no. Jerk can mean an annoying, badly behaved person, but also is a Jamaican term for this style of seasoned meat, or can mean a sudden pulling motion. There is Beef Jerky which is dried, spiced meat, suitable for travel, too.

Just fyi onions aren’t listed in marinade description below vid

Don't breathe this!

A Blendtec blender? You forgot the magic incantation "Will it blend?" before you startet it! 😂😂

Never knew you had a smoker

@Crytical8494

Жыл бұрын

Go back a year or so. Glen did a whole series of videos on smoking meats!

Was it me or did your orange refuse to be juiced lol. Great recipe as always Glenn thx.

Nutmeg? *18th century intensifies*

I love jerk seasoning. I think I know what I'm doing with the chicken in the freezer.

I thought Spatchcocked chicken stayed in one large piece. Do you cut it in half for ease or is the one piece thing not really a thing? No criticism, of course. Just curious since you've actually been through cooking school and know stuff.

@exchangestudent2

Жыл бұрын

He always does his spatchcock this way. Separates the dark from white meat so no overcooking. I also use this method but for some reason never cook a whole chicken. I do the Thanksgiving turkey and its not as easy as this looks.

It's always the limes that seem to be in the best citrus shape.

I know you have to cater to all kinds, but eating chicken (finger food) with a knife and fork?🤨😁 Nice video. I brought back some jerk seasonning fro jamaica and it's great.

… I would have been unable to keep myself from eating the skin…

And the pizza oven in the upper left corner???🤔🧐 Hmmmmmmmm....

you did not really like the yoder smoker. or does my memory fail me here?

@GlenAndFriendsCooking

Жыл бұрын

It’s convenient and easy to use - but it doesn’t produce enough smoke.

@drmvphil8482

Жыл бұрын

Does the Yoder have a super smoke option? My Traegar does, and I find it to be sufficient, especially considering the ease of use. It can only be used sub 225(F, I'm US), which is where I start most of my cooks anyway.

Where's the Red Stripe beer?

@drmvphil8482

Жыл бұрын

Thanks, now I need to do a beer run! Haven't had a red stripe in years.

@horngatekeeper

Жыл бұрын

Red Stripe! The beer in the short, ugly bottle! When you hold a red stripe, you look beautiful!- I may be paraphrasing, but I'll never forget the spokesman's smile

Is this worth trying if I don't own a smoker? And no, I'm not going to trigger my smoke alarm with smoking wood chips in my kitchen.

@bradmcmahon3156

Жыл бұрын

Baking in an oven will still give you a nice result. You could buy a bottle of liquid smoke and add that to the baste at the end. Or alternatively you could add some smoked paprika.

!ALGORITHM!

Was wondering what happen to this guy. After the KFC thing I thought he gave up

Buddy! You're grass is liable to catch fire, almost to the height of the smoker!

@G88442

Жыл бұрын

this aint the lawn care channel, glen has way too many important matters to take care of than mow the lawn 😂

Seems a shame to waist all that zest. I bet they would combine with cilantro and rice to make a nice side dish.

the problem with anything smoked is that is just for very previledge people. First you have to have a patio, then you have to have the space for a smoker, then you have to have an smoker, an item that you use about 5% of the year. I guess that for 80% of people leaving in urban spaces this is not a luxury that is common. Specially in a place like TO.

@G88442

Жыл бұрын

improvise with a kettle type bbq, or any gas bbq with a cover

@bradmcmahon3156

Жыл бұрын

it still makes an awesome marinade for roast chicken. Try adding smoked paprika or liquid smoke if you really feel you want the smokiness.

@joantrotter3005

Жыл бұрын

​@@bradmcmahon3156, which liquid smoke is closest to the pimento wood chips, or which wood?

I hate KZread posts reactions from one video to another

@GlenAndFriendsCooking

Жыл бұрын

I have no clue what you’re talking about - what am I reacting to?

@oetgaol

Жыл бұрын

@@GlenAndFriendsCooking You did nothing. I was just frustrated that I typed out a long comment on a previous video and it posted it to this one because I was two seconds too late... but hey engagement so I just typed out my frustration rather than deleting the comment. Recipe looked really good btw.