These two drumsticks were sitting in the fridge and all I could hear was “Jerk, jerk, jerk!” echoing in my mind. You guys know what poor impulse control I have, so I ran off to Save-A-Lot to grab some habanero peppers. I knew Save-A-Lot always has habaneros (and cheapo, fresh cilantro).
Oh, lone habanero.
Save-A-Lot was SO PATHETIC when I walked in. It was hilarious. I guess the end of the month is not a priority for stocking things, because just about everything was O-U-T. The entire refrigerated section of beef, a good amount of vegetables, fruits, display cases – all empty. It was a wreck. And my one lone habanero. Figures that the time I’d actually buy them, they’d be almost all out.
At any rate, it only cost $0.04 for this one little pepper. Yep, four cents!
Here’s how I made the marinade:
2 T allspice berries, toasted
1 t white pepper berries, toasted
1 t black pepper berries, toasted
1 bay leaf
(whir in a spice grinder)
Add in a blender:
1/2 t cinnamon
1/2 t nutmeg
1 fire roasted habanero (bonus points for pathetic-ness)
2 t Kosher salt
the green parts of 1 leek
3 cloves garlic
1-2 T dried thyme
1/2″ ginger, peeled
juice of 1/2 lime
1/2 C water (enough to make into a thick slurry)
blend all together, slather over some meat.
Toss in about 10 t of sugar in the raw.
Then I let it sit in the fridge for 24 hours.
Goopy. Haha. This is the raw turkey in the jerk marinade.
Plopped the drumsticks onto Eldir, my Nordic Ware smoker, and began the smoking process.
Char, char, char, char, char! I didn’t wany any gross soggy and flabby skin on this jerk. Poultry skin tastes best when it’s got a little bit of crunch to it.
I made some rice & peas to go along with it. I used some coconut milk and coconut water with jasmine rice and mung beans, but I think it’d be fine without the milk. Just a little too heavy. Coconut water or just regular water would be better.