The Texas BBQ Forum

Posted: **Mon Dec 25, 2017 5:54 pm**

I decided to do a Drunk Jerk Chicken today since my oldest Step-son would be the only one visiting today and he has raved about having it in the Islands last year. Well, let me assure you that mine wasn't even close to what he had but he ate it and said it was "tender and juicy". :dont:

Trying to stay Jamaican I also made some wild rice and beans which also got eaten but I didn't save the leftovers. All in all let me just say that this is probably best left to the ones that know what they're doing and I'll stick to Suckle Busters flavors from now on. :banghead:

Glad I had some "rescue foods" to help fill the gap.

Here's the Recipe I used "?eh"
http://www.walkerswood.com/recipes/drun ... hicken.php

Posted: **Mon Dec 25, 2017 7:35 pm**

Posted: **Mon Dec 25, 2017 7:55 pm**

Looks good from here! :salut:

Posted: **Mon Dec 25, 2017 9:05 pm**

I guess having a drunk jerk in the house isn’t always a bad thing? :)

Sent from my iPhone using Tapatalk

Posted: **Tue Dec 26, 2017 8:17 am**

ECB or pellet? However you cooked it that is an amazing bird. The skin always cracks and splits on me, never looks that picture worthy. Bet it tasted great too.
:chef:

Posted: **Tue Dec 26, 2017 8:22 am**

It looks good to me, mon!
:santa:

Posted: **Tue Dec 26, 2017 8:51 am**

Thanks B.C. and Sailor Mam :salut:

Sooner, the Wiffy is used to that so I was lucky

Outlaw, I'm thinking that the basting with butter during the smoking might have contributed to that skin color also :dont:

thanks, PB, :salut:

it was very moist and tender but nothing special as I was expecting from the overnight Marinading - - oh well, I guess I need to stay in Texas and stay out of the Islands, eh?

Even tho I'm fed up with Bird, I may have to fix one batch of Quesadillas today or tomorrow. :scratch: