IntenseDebate - jumbieg

2 weeks ago @ CaribbeanPot.com - A Classic Jamaican Jer... · 0 replies · +1 points

Lovely use of language ms. The final color you see is after it's been in the oven. Take a look at the ingredients of this and/or any jerk marinade and tell me where the 'red" would come from. That's the natural color after roasting in the oven..

13 weeks ago @ CaribbeanPot.com - Coconut Bake A Classic... · 0 replies · +1 points

Thanks for the tip. I'll have to give that a try.

13 weeks ago @ CaribbeanPot.com - Coconut Bake A Classic... · 0 replies · +1 points

I would try to stick to the recipe, simply because it can over-proof and this is just the way I know.

14 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 1 reply · +1 points

I would grill at about 375, but indirect as not to over-char the wings. And yes I would indeed baste with the marinade.. but stop the last 3-5 mins so you get that rich dark grilling colour

14 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

thx for leaving the comment - always appreciated

14 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

I'll have to try your way next time. Sounds delicious.

14 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

I don't recall which one I have, but just about any would work as the main flavors are from the spices and pepper.

14 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

Yes, it goes into the marinade.

17 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

yes, you certainly can.

17 weeks ago @ CaribbeanPot.com - Classic Jerk Chicken W... · 0 replies · +1 points

I would probably do a tablespoon of brown sugar and about 1/2 tablespoon ginger..more if you really like the 'punch' of ginger.

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