Oh boy, the Scotch bonnet is a even hoter pepper. So the trick is open up the peppers and scrape out the seeds and pith. Add the seeds and pith until you reach the heat level your looking for, little by little. But before you add the flesh of the peppers to the blender Char them on the grill to get way more levels of flavor from the peppers. Hmmmm, so "TASTY "😂
I made this recipe, it was fantastic!! I used two habaneros and it was perfect! Grilled it over chunk wood charcoal with a stick of wood for some smoke flavor and served it with Jamaican style rice and peas. Yum!
Wow! That looks amazing. The first time I had jerk chicken it was served with “rice and peas”. It’s basically white rice, beans and coconut milk with some seasonings. An authentic rice and peas would be a great upgrade to your wrap recipe. Lastly, do you know why TMG pits welded the V-shaped bars on the pit that way? It seems to me that a better design would be to invert them, but TMG must have had a reason for doing it this way and they know way more than me about Santa Maria pits. Excellent video. This ones a keeper too!!! Your jerk chicken looks exactly like what I was served by Jamaicans who cooked it. 👏🏻
Another great video. Have made most of what you have shown us all and all were amazing. Will be trying this one this weekend. Thank you both for all you do and for your time serving in the navy!
Looks fantastic. Just got back from Jamaica and had plenty of Jerk Chicken. This looks just as good as any out of the barrels down there. Nice job Neil.
I’ve gotta get one of those. Haters gonna hate and trolls gonna troll. I’d add BBQ sauce also for a little sweet heat. Great idea and looks amazing 🤤🤤🤤🤤🤤🤤🤤
I am really jealous! I need a Santa Maria style pit. The whole hybrid of grilling for color and smoking for the wood flavor is OK, but the Santa Maria style is the best! Also, I've been wanting to do some jerk chicken, and when I was researching recipes I learned you can buy scotch bonnet peppers in jars. In regards to your marinade, there's no right or wrong with it! Really awesome video!
Can you do a review on the Santa Maria grill (if you haven’t already). I’m in the market for one and I’d love to support a TN company as a Tennessean myself.
Absolutely...just hits right...on my other channel Flat Top King we tried to make a homemade jerk bbq sauce and really really liked it...has ketchup in it...perfect addition to the jerk
Now that you have both channels you should marry the two and do a “smoked and grilled” chicken wing video. I tried them at a local bar and grill and they were fantastic!
@@PelletsandPits I was thinking more like low and slow smoke on a pellet grill until almost done and then on the flat top for the char. The ones we had were "fall of the bone" wings like you would get on the smoker only but the flat top crisped up the skin.
ahhaha They did...but honestly once cooked and grilled the sauce tamed a hair...still spicy for sure...BUT all the jerk we have had some how always had to much but yet still wanted more
Great video. Your wife is right, to much heat for my tasting. Ben following since you started your other channel. How bout you show us your wife/camera person. I love her, honest comments
Looks great ,thanks for sharing. Have you done those 0 to 400 with chicken , my son likes it I try some wings . Couldn’t tell a lot of difference ten the way I normally do wings on my pellet grill.
Boy I love food cooked on Santa Maria grill. Neal do you have a really good molcajete for grinding up peppers, avocados 9:50 and garlic and seasonings….it really makes. Difference how it tastes. Brother thats looks fantastic….we love the heat and spicy! Send me all the pieces that are to hot for you all!!! Neal nicely done mate!
Thanks bud...I do not...I had one when I was younger and never used it...so when we moved ended up just throwing out...nver got another one...cheers bud
From my Jamaican wife. " He needs some browning sauce in the marinade. It will darken the chicken. Doesn't change the taste. " She was both offended and curious about the bbq sauce.
Well if I may....can she try it...we have the recipe available...make her jerk chicken then try to add the sauce and she what she thinks...I would love feedback..out of all the research I had not seen the browning sauce added...glad you mentioned it...
Oh boy, the Scotch bonnet is a even hoter pepper. So the trick is open up the peppers and scrape out the seeds and pith. Add the seeds and pith until you reach the heat level your looking for, little by little. But before you add the flesh of the peppers to the blender Char them on the grill to get way more levels of flavor from the peppers. Hmmmm, so "TASTY "😂
Great tip..thanks
I made this recipe, it was fantastic!! I used two habaneros and it was perfect! Grilled it over chunk wood charcoal with a stick of wood for some smoke flavor and served it with Jamaican style rice and peas. Yum!
Fantastic! Thats really awesome...thanks for trying it out...
Good job looks fantastic.
Thank you! Cheers!
Wow! That looks amazing. The first time I had jerk chicken it was served with “rice and peas”. It’s basically white rice, beans and coconut milk with some seasonings. An authentic rice and peas would be a great upgrade to your wrap recipe. Lastly, do you know why TMG pits welded the V-shaped bars on the pit that way? It seems to me that a better design would be to invert them, but TMG must have had a reason for doing it this way and they know way more than me about Santa Maria pits. Excellent video. This ones a keeper too!!! Your jerk chicken looks exactly like what I was served by Jamaicans who cooked it. 👏🏻
"untraditional, but it's how we like it...." THAT is a great mantra :) That chicken looks awesome brother.... great stuff as usual!
Ty
Loved the Flat Top King wrap made with this Jerk Bird .... Huge winner guys !!
Thank you...we really enjoyed it for sure..
Another great video. Have made most of what you have shown us all and all were amazing. Will be trying this one this weekend. Thank you both for all you do and for your time serving in the navy!
Well thank you...we appreciate it for sure
As usual great vid !👍 Love both programs , I'll bet most of us are both griddle and smoker fans .
Appreciate that....I agree...many more griddlers have the equipment or knowledge for bbq...
There is a Jamaican company named Grace that makes a jerk BBQ sauce. It's delicious. You could have got away two of those habanero three at the most.
Thanks for sharing with us Neil and Amy, great recipe you shared with us. Stay safe and keep up the great videos. Fred
Thanks, will do!
That heat can really sneak up on you😆🔥
You already know.....Amy was on fire alert..hahahah you should have seen her off camera
Looks fantastic. Just got back from Jamaica and had plenty of Jerk Chicken. This looks just as good as any out of the barrels down there. Nice job Neil.
Hey thats awesome..thanks
I knew when you was going thru the list of items..lol 😅 and added the habenros the wife got figity..looks goo d tho..😅
GO VOLS
hahahaha she gets fidgety on black pepper..hahhaha
YES. Been waiting for this! TY
Awesome....I appreciate that...dang good for sure...
That chicken looks amazing Neal!! I love habanero peppers so I know I would thoroughly enjoy this. Excellent job!!
Thanks so much bud....prefect for the pit boss...smoke then open flame...
@@PelletsandPits Heck yeah! I'll definitely try to give it a go soon.
I’ve gotta get one of those. Haters gonna hate and trolls gonna troll. I’d add BBQ sauce also for a little sweet heat. Great idea and looks amazing 🤤🤤🤤🤤🤤🤤🤤
Them TMG boys create some crazy things...every time down there something else is being built and I ask...WTF is that...hahahaha
I am really jealous! I need a Santa Maria style pit. The whole hybrid of grilling for color and smoking for the wood flavor is OK, but the Santa Maria style is the best! Also, I've been wanting to do some jerk chicken, and when I was researching recipes I learned you can buy scotch bonnet peppers in jars. In regards to your marinade, there's no right or wrong with it! Really awesome video!
Hey really appreciate that...thank you..cheers
I have found your Channel today and I have to say: Amazing👍 Greetings from Austria, Bernd
Wow, thank you!
Nice job Neal! Love the open flames 🔥. Definitely craving some of this . Cheers brother 🍻
Cheers bud
Spray with red stripe beer mixed into the baste
Winner Winner!
You look like Stew from the Hangover. Chicken looks delicious
Can you do a review on the Santa Maria grill (if you haven’t already). I’m in the market for one and I’d love to support a TN company as a Tennessean myself.
Ditto
Looks fantastic! I also use a touch of ketchup and bbq sauce for my basting
Absolutely...just hits right...on my other channel Flat Top King we tried to make a homemade jerk bbq sauce and really really liked it...has ketchup in it...perfect addition to the jerk
Add those peppers one at a time then blend.
Great video. I’d try the bbq sauce trick 🤷🏼♀️
Now that you have both channels you should marry the two and do a “smoked and grilled” chicken wing video. I tried them at a local bar and grill and they were fantastic!
tell me more...so low smoked....then finished over hot coals im assuming...
@@PelletsandPits I was thinking more like low and slow smoke on a pellet grill until almost done and then on the flat top for the char. The ones we had were "fall of the bone" wings like you would get on the smoker only but the flat top crisped up the skin.
🔥 it was great
👊👊
I probably would have used about two peppers or removed the seeds. Habaneros will lite you up!
ahhaha They did...but honestly once cooked and grilled the sauce tamed a hair...still spicy for sure...BUT all the jerk we have had some how always had to much but yet still wanted more
Great video. Your wife is right, to much heat for my tasting. Ben following since you started your other channel. How bout you show us your wife/camera person. I love her, honest comments
We have several videos on the flat top king with her… they are there
Hey Neal, JMHO, shouldn’t you remove the stems from the scotch bonnet peppers?
You could...being pureed and cooked...not really necessary...like the green onion bottoms..just kept em on...
I’ve been craving jerk chicken. But I’ll have to do it on my gas grill
Thats ok...any chance you have a smoke tube for that extra kick of smoke...
@@PelletsandPits I actually have one and I have grill grates. And a pit barrel PBX. But would be easier using the gas grill
Neil good video my friend , is that a new grill ? I like the new type of music . That grill looks Cool. THANK you Frank from Montana.
Kindna...we debuted it on my other channel last fall...
@@PelletsandPits that's why I don't remember it cause I slept since then..lol I watch all your videos as you know . Thank you for your response..
Looks great ,thanks for sharing. Have you done those 0 to 400 with chicken , my son likes it I try some wings . Couldn’t tell a lot of difference ten the way I normally do wings on my pellet grill.
Not that specific style...I did my own version for crispy wings and truly thought they came out fantastic...
Just an opinionated observation. After reducing that sauce, I would consider that more of a paste. But either way, looks like some great chicken
Walkerswood easier. ‘Your cook, your rules”. Like a great cover song, you seem to make everything your own. Props!
By the way... so glad you moved on to other cookers. Love the content
I appreciate that!
Boy I love food cooked on Santa Maria grill. Neal do you have a really good molcajete for grinding up peppers, avocados 9:50 and garlic and seasonings….it really makes. Difference how it tastes. Brother thats looks fantastic….we love the heat and spicy! Send me all the pieces that are to hot for you all!!! Neal nicely done mate!
Thanks bud...I do not...I had one when I was younger and never used it...so when we moved ended up just throwing out...nver got another one...cheers bud
Why is the chicken yellow before you cook it 😮
From my Jamaican wife. " He needs some browning sauce in the marinade. It will darken the chicken. Doesn't change the taste. " She was both offended and curious about the bbq sauce.
Well if I may....can she try it...we have the recipe available...make her jerk chicken then try to add the sauce and she what she thinks...I would love feedback..out of all the research I had not seen the browning sauce added...glad you mentioned it...
@@PelletsandPits we will definitely try. Jerk is a weekly staple here.
@@corym3655 ty.
Almost primitive
Ture...open fire always hits different