Yes, if you keep practicing you too can become a real jerk. And this is excellent, overcooked just how I like it, falling apart but not to mush, uncompromising aggressive intriguing spice combination shot right through, but no, I do not think this is full blown proper jerk.
When it comes to jerk chicken the canon is cook slowly over low heat, the temperature of boiling water, about an hour at that temperature to keep in the moisture.
Alas, this batch lacks smoke, for I am barbecueless, a very serious some say disqualifying shortcoming and there are authentic hard stances about that, but as non-Jamaican can you be so presumptuous as to argue with this guy about smokeless jerk authenticity?
flipped half way done
So not jerk chicken, I don't think, but it sure is good.
No comments:
Post a Comment
Something serious happened and everything is different now.