wilkes

Just Lucky ,The make me hungry too.

Bushman, why is it I read this thread, and your recipes make me hungry. Not hungry all day, now hungry - and I don't even like chicken wings that much.

Jerk Chicken
1/4 cup Caribbian hot sauce or
10 Habanero chiles -- pureed in
1/4 cup Yellow mustard
2 tablespoons Dried rosemary
2 tablespoons Dried basil
3 Scallions
1 teaspoon Salt
Juice of 2 limes
2 tablespoons White vinegar
2 tablespoons Parsley
2 tablespoons Dried thyme
2 tablespoons Mustard seed
1 teaspoon Black pepper
2 tablespoons Orange juice
6 Chicken thighes - w/legs Attached Chopped
Combine all ingredients except chicken in food processor or blender,
and blend into a paste, making sure that the ingredients are all fully integrated.
The paste should be the consistency of a thick tomato sauce.
If its too thick, thin it with a little more white vinegar.
Cover the paste and let it sit in the refrigerator for at least 2 hours,
but not more that 2 weeks, for the flavors to blend together. Overnight is ideal.
Rub the chicken with the paste and place over a very low heat.
Or if you have a covered cooker, put the coals to one side, the chicken to the other and cover.
Cook about 1 hr without cover or 1/2 hr if covered.
The key here is to use a very low heat. Be patient.
Hard to overcook, the only way to screw it up is if you burn the paste
by having the heat to high. The longer the chicken stays on the grill,
the more superior the smoky flavor.
Island Jerk Chicken
1/2 cup Peppercorn Ranch Dressing
2 green onions, thinly sliced
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/4 tsp. ground red pepper (cayenne)
8 small boneless skinless chicken breast halves (2 lb.)
MIX dressing, onions and spices in large resealable plastic bag until well blended.
Add chicken.
Seal bag; turn to evenly coat chicken with dressing mixture.
REFRIGERATE 30 min. to marinate.
Remove chicken from marinade; discard bag and marinade.
PREHEAT broiler. Broil chicken, 4 inches from heat, 5 to 6 min. on each side or
until cooked through (165°F).
Tips Make Ahead
Chicken can be marinated up to 24 hours before broiling.
Sprinkle with additional sliced green onions just before serving.
Serving Suggestion
Serve with hot cooked rice and a salad.

South Carolina Bbq Mustard Sauce
2/3 cup of yellow mustard
½ cup packed brown or light brown sugar
½ cup white vinegar
½ cup water
4 or 5 toes of garlic crushed
¼ cup dried onion flakes
½ teaspoon hot sauce
1 tablespoon soy sauce
Combine mustard, brown sugar, water, dried onion flakes, vinegar,
soy sauce, crushed garlic and pepper sauce in a small sauce pan.
Boil, and reduce heat to simmer for thirty minutes.
Fantastic poured over a pork tenderloin or pork roast.

Hey Bushman, another ? please, could you tell me what store brand i could buy that would be mustard based bbq sauce. I am making caribbean jerk wings. Thanks!