jerk chicken

1. Whole chicken spatchcock or parts. Our preference is leg quarters as they are more resilient to heat.
2. Salt water Brine.
3. Two (2) tablespoons of Uncle Dennis’s jerk marinade per pound of meat.

1. Trim and prep chicken. 
2. Make salt water brine.
3. Add chicken to brine and refrigerate overnight.
4. Remove chicken from brine, discard brine and pat chicken dry with paper towels. 
5. Apply marinade ( 2 tablespoons per pound) including under the skin.
6. Place marinated chicken in food grade container and refrigerate for 4 hours. Preferably overnight.
7. Remove chicken from refrigerator and let it sit for 30 minutes.
8. Place on grill, or in 350 degree preheated oven, meat side down.
9. Roast chicken until the internal temperature reaches 120 degrees.
10. Flip chicken and roast or grill for until internal temperature reaches 150 degrees.
11. Remove chicken from the grill or oven and raise temperature to 400 degrees.
12. Return chicken to the heat and cook to a minimum of 165 degrees internal temperature at the thickest part. We recommend 170 degrees for skin on chicken.
13. Remove from heat and rest for 10 minutes before serving.

1. Pork shoulder roast (de-boned and skin off) Preferably fresh from the butcher instead of the vacuum packaged product from the supermarket. But supermarket ones will be good as well.
2. Saltwater Brine
3. 2 Tablespoon Uncle Dennis' Jamaican Jerk Marinade per pound of meat, or based on your tolerance for the heat.  

1. Brine roast for at least 6 hours, or preferably overnight in the refrigerator making sure that it is fully immersed in the brine. Remove the roast from the container and discard the brine (never reuse brine) Rinse roast thoroughly with clean water and pat dry with paper towel.
2. Apply the Jerk Marinade to all sides of the roast with a pastry brush or with gloved hands (keep marinade away from eyes)
3. Return Roast to the fridge and for optimum result, marinate for 12 hours or overnight.
4. Remove the roast from the fridge at least half an hour before you are ready to cook. Preheat oven or grill to 250°F.

Roasting Instructions

To cook the roast in the oven, complete #1, otherwise for the grill follow on:

1. Line your roasting pan with foil for easy clean-up then place a rack in the pan to raise the meat off the bottom. That way all surfaces will be exposed to dry heat.
2. Lay the roast meat on the rack and slow roast it uncovered to an internal temperature of 170 degrees.
3. Remove roast from the oven or grill and raise temperature to 500°F.
4. Return the roast to the oven or grill and cook until a bark appears on one side, then flip it over to caramelize the other side or until the internal temperature reaches 175°F to 180°F.
5. Remove from the heat and let it rest for 15 minutes before carving 

1. One Whole turkey (for turkey parts follow Jerk chicken recipe)
2. Saltwater Brine
3. Two Tablespoon of Uncle Dennis' Jamaican Jerk Marinade per pound of meat.

1. Make salt water brine. (Link to Brines)
2. Trim and prep turkey. 
3. Add  turkey to brine and in a food grade container and refrigerate for 48 hours. Making sure the turkey is fully submerged in the brine.
4. Remove turkey from brine, discard brine and pat the skin dry with paper towels. 
5. Apply marinade ( 2 tablespoons per pound) including under the skin and in the cavity.
6. Place marinated turkey in food grade container and refrigerate for 12 hours, or preferably overnight.
7. Remove turkey from refrigerator and let it sit for 30 minutes.
8. Place on grill, or in 350 degree preheated oven, breast side down.
9. Roast turkey until the internal temperature of the breast reaches 120 degrees.
10. Flip turkey and roast until internal temperature reaches 150 degrees in the thigs.
11. Remove the turkey from the heat and raise temperature to 450 degrees.
12. Return to the heat and cook to a minimum of 165 degrees internal temperature at the thickest part. We recommend 170 degrees in the thighs. (keep breast at 165 degrees to maintain moist meat)
13. Remove from heat and rest for 15 minutes before serving.

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1. 1 side of Salmon, skin attached and pin bones removed
2. 1 tablespoon Uncle Dennis Jerk Marinade per pound of fish or based on your tolerance for the heat.
3. Salt
4. 1 Untreated Cedar Grilling Plank (optional)

1.  Soak cedar plank for 3 hours in room temperature water (overnight works best)
2. Place salmon side on soaked cedar plank and trim off any excess meat Use a pastry brush to apply the marinade to the meat side of salmon and let marinate for at least 30 minutes.
3. Lightly dust with salt.
4. Cut salmon into portions (makes it easier to serve)

Grilling instructions

1. Roast on medium heat (325° F) for approximately. 15-20 mins or until desired temperature is reached. (We recommend 140°F) Accompany it with mango or pineapple salsa or add as a topping to your favorite veggie salad.

1. 1/2 cup salt
2. 1 cup hot water
3. 1/2 cup table sugar
4. 1 gallon cold water
5. A measuring cup
6. 1 gallon cold water
7. A non-reactive container

About the salt:

Any coarse grain salt will do. Fine-grained salt like table salt will be much saltier than say Morton's kosher salt.

 Scaling this recipe:

To make larger or smaller quantities, increase or decrease the the ingredients in proportion

1. Add one cup of hot water to a two cup measuring cup. Then pour in salt, until the water line reaches 1.5 cups. The water will absorb almost all of the salt.
2. Pour the slurry into a very clean non-reactive container, (stainless steel, zipock or glass)
3. Add 1 Gallon tap water.
4. Add the sugar.
5. Stir until the sugar is completely dissolved.
6. Submerge the meat in the brine and refrigerate keeping the brine under 40°F.

Brining Notes:

1. You may need to add ice in a ziplock bag if necessary. For meats 2 inches thick or less brine for 2 hours. And for meats 3 inches thick or more, brine 8 to 24 hours.
2. Brine whole poultry breast side down.
3. When it is time to cook, remove the meat, rinse with cold water to wash excess salt off the surface, and thoroughly pat dry with paper towels.
4. Patting dry is important or the surface might steam and not brown properly.
5. Let thinner cuts sit long enough to get to room temperature before cooking.
6. Start off with low temperature (250 deg. F) in order to bring the internal to desired temperature without drying out the surface.