I love special discounted pricing!
]]>Special Launch Pricing – for the next 2 weeks prices have been discounted to $5 a bottle.
http://www.FlamingJoes.com
See you all at WoF.
]]>To celebrate the launch of my store, for the next 2 weeks a prices have been discounted to $5 a bottle.
http://www.FlamingJoes.com ]]>
Great review, good luck, looks like your making it! See you at WOF??
REB
]]>We use this at home primarily as a grilling marinade on just about everything – chicken breasts,
pork loin cut into 1 inch boneless chops,
shrimp on skewers with pineapple, scallops, salmon, zuchini, portabellas – whatever.
I will occassionally use my smoker and do wings and ribs as well.
If we are too busy to cook we get a grocery store roast chicken & use it as dipping sauce.
My neighbor did try it on his venison Jerky this winter and thought it was phenomenal.
He devoured it before I could try any.
We will be at Weekend of Fire, right next to Three Hot Tamales.
I am in the process of getting my online ordering set up.
I will post when it’s ready (hopefully tomorrow).
Eric on 5/15/2008 at 7:23 pm said:
Hey Justin, good review. I’ve had the Walkerswood jerk marinade, and I didn’t like it near as much as the Walkerswood jerk paste. It’s not nearly as liquid. On the bottle is just says “Traditional jerk seasoning”. It’s in a kind-of conical bottle. Slather the chicken in the paste, making sure to get lots under the skin, and put it all in the fridge over night. Smoke or grill it the next day. Excellent flavor and a little heat.
For more heat, get Grace jerk paste. It’s called “Grace Jerk Seasoning Hot & Spicy”. Me and my buddy from Trinidad did that the other day and MAN! It was like eating a couple whole scotch bonnets with each drumstick! Still really good flavor though.
Oh, and whenever I smoke some jerk chicken, I try to keep the temp of the smoker at about 215 so it takes a really long smoking period – it’s not much extra flavor, but the low and slow cooking really keeps the chicken moist and tender. 
i had it right around 200-220 and yea it took a while but it was worth it! thanks for the tips and suggestion on grace jerk paste, sounds more to my likeing with the heat level so i will have to look it up.
]]>http://www.hotsauceblog.com/hotsaucearchives/jerking-the-chicken/
That Walkerswood seasoning is what to use, not the thin, liquid-y marinade.
]]>For more heat, get Grace jerk paste. It’s called “Grace Jerk Seasoning Hot & Spicy”. Me and my buddy from Trinidad did that the other day and MAN! It was like eating a couple whole scotch bonnets with each drumstick! Still really good flavor though.
Oh, and whenever I smoke some jerk chicken, I try to keep the temp of the smoker at about 215 so it takes a really long smoking period – it’s not much extra flavor, but the low and slow cooking really keeps the chicken moist and tender.