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"hawaiian style" / "Carribean Jerk Style"???

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  • "hawaiian style" / "Carribean Jerk Style"???

    a buddy of mine wants me/us to make some meat for a party of his at the beginning of September. of course, it will be smoked/grilled, but we are not exactly sure about what flavor to go with to match the Hawaiian theme of the party. any thoughts? we are open to any and all suggestions.

    originally, we thought about a whole-hog roast, but due to budgetary constraints, we have decided to run chicken instead.

    there will of course be some other offerings as well like hot wings, "standard" BBQ chicken, etc., but the main theme will be tropical...
    Current babies:
    -Daughter's 10"x24" RF smoker
    -RichTee's Lang :)
    Former Lineup:
    -Charbroil Santa Fe grill
    -1954'ish Philco fridge smoker
    -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
    -enough beer to drown any problem/ailment you may encounter

    "if you're gonna be dumb, you gotta be tough"
    BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

  • #2
    Gotta have pork if its Hawaiian style. And keep in mind they love SPAM there. Caribbean on the other hand, loves chicken, and chicken loves jerk seasonings.... Someplace I got a great jerk slather recipe I'll have to dig out..
    Once you go Weber....you never call customer service....

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    • #3
      Will there be girls in Bikini's drinking tropical drinks that are mixed way too strong but they can't taste the alcohol?

      I would suggest really spicy jerk chicken that causes a lot of sweating!

      Crank up the reggae jams and a kiddie pool full of Jelloshots!
      "Because without beer, things do not seem to go as well"

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      • #4
        I would suggest this. It's the best chicken I have done and a family favorite. I have never had anyone not say wow. It's not me, it's just the recipe.

        Now, what I have changed from this post is that after spatchcocking, I do one more cut right down the breast bone to half them. Makes for much easier grill placement and movement.

        I also brine them for 24 hours but that's my preference. However, once halfed, I put two halfs of a 5 lb bird in a gallon zip lock and marinate them with the Huli juice.

        After all is said and done, save some Huli juice. I end up pulling the meat and dicing up the skin and put it in a pan and mix it all up with the reserved Huli juice. It's actually even better if it stews in like that for another 24 hours in the fridge.

        So, you have a lot of options here. Good luck and have fun:

        http://www.smoked-meat.com/forum/sho...ight=huli-huli



        Pete
        Large BGE
        Char Broil Tru-Infrared Commercial series

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        • #6
          thanks for the input so far guys... keep it coming!

          and yes Hippy... there will be lickered-up wimmin folk... bikini's though... that's a whole other story. lol
          Current babies:
          -Daughter's 10"x24" RF smoker
          -RichTee's Lang :)
          Former Lineup:
          -Charbroil Santa Fe grill
          -1954'ish Philco fridge smoker
          -1950's GE electric fridge smoker in progress (Went to WuTang and will probably never be completed. lol)
          -enough beer to drown any problem/ailment you may encounter

          "if you're gonna be dumb, you gotta be tough"
          BTW, U of M sucks, Go Big Red! I have bragging rights to 2018!

          Comment

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