Wednesday, May 19, 2010

Bike Cart Jamaican Barbecue

Back from Jamaica, I had to take a shot at recreating the jerk chicken and serving up some fish that I had grown accustomed to eating on the island. The perfect opportunity for firing up the barbecue on the bike cart.

First a little more fabrication was due. While on vacation, the butcher block that I custom ordered had arrived. It is an awesome cut of maple end grain, 2 inches thick and sized to fit into the leftover space next to the cooking area. My father in law planted four studs into the wood and drilled corresponding holes into the aluminum frame. It fit perfectly and is removable for cleaning. We also put some hooks on the frame for holding utensils.

Picked up some beautiful halibut at Costco trip and thawed out some banana leaves in the freezer from the tamale expedition. Seasoned with a little dill and lemon, this cooked along side of some foil wrapped corn. A pretty simple dish, but it sure turned out great.

Now that the barbecue had been initiated, it was time for something a little more complicated, slow roasting a whole chicken prepared with jerk marinade. I am so glad that I had researched the Outdoor Chef City Grill 420 ahead of time. It really lives up to its reputation and high reviews. I was amazed how I was able to control the temperature within about five degrees for long periods of time.

This chicken cooked for an hour over 275 degree heat. It really was falling off the bone. The marinated was infused in the juicy meat and the jerk sauce was spicy, sweet, and wonderful.

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