when cooking at 100 degree you must cook for about 4 hrs and until it simmers almost all the sauce out. 100 degree would be the equivalent of 220-250 degree fahrenheits
ok Here is a lesson Jerk is a process of cooking food on Pimento wood. Not on a grill or in an oven. Barbeque is meat cooked after being smoked with hickory wood then on a grill. Whenever Jerk chicken is made on a grill or in an oven it called Jerk "spiced" chicken. If you do not use pimento or allspice in your recipe its just baked chicken or grill chicken. Pimento wood makes Jerk chicken what it is.
Lol jerk is not a type of cooking process what the fuck r u on to? Jerk is the seasoning made to cook it like curry chicken or teriyaki sauce for chicken it has nothing to do with how it's cooked
This is great! I love how laid-back the chef is. I could listen to his accent all day. It's wonderful. He could curse me out with that accent and I'd still smile. The food made me drool on my keyboard too. Great job!
I swear this is my FAVORITE youtube video of all time, and I've watched a few. John Bull you need your own channel! Always put a smile on my face. Love it! Very informative Jamaican style.
I know I'm 10 years late to the party but I had to leave a comment after this gentleman said Marenearing instead of Marinating!!! (1:52 mins in) - I have been dying with laughter!!! 😂😂😂
When my family moved here we cooked soo many island specialties from home. As time progressed the family stopped doing it...I'm starting my grilling season in April so I'm going to keep it alive! Nice recipe
I love this guy. Jamaicans are such great people. I noticed his recipe uses only the root ingredients in jerk. There are so many different variations. Green onions are more commonly used than bulb onions. I like to flame out 1/2 cup of Appleton and add it to my marinade. It is always a hit.
@xpressred Jamaica's on the British system, they drive on the left side of the road, use meters and km instead of miles, and Celsius for temps (not Fahrenheit). 100C=212F. It's low heat, but you cook it a long time (until the meat is practically falling off the bone). Always use a meat thermometer when cooking meats.
Great method and really love the cook. One thing different I tried is finishing the chicken on a grill using a little apple wood smoke. I also used some of the marinade mixed with sweet chili sauce to bast while cooking on the grill the last 20-30 minutes. God bless
This is the type of real cooking that needs to be put out there. Thank you very much. I did have a question about the jerk chicken recipe. How long to leave the chicken in at 100 degrees before you take them out and turn them over to jerk on the other side?
Without this question being answered you can easily ruin the chicken, plus no recipe for the chili sauce. I feel like every video I come across they miss out important information.
The seasonings are what make the chicken "jerk" not whether it was cooked in an over or a grill that's just taste preference. Besides there is more than one way to do anything! Looks tasty chef!
anyway we all must realize that his recipe is not geared at jamaicans that want a portland authentic recipe but to those who want a close to real thing as possible without the hastle. big up to john bull fi advertise we products
The lowest setting on many electric ovens is 150. You want at least 200 to 250. The low temps are for drying meats or dehydrating. baked jerk is a braise. The chicken needs to reach a temp of at least 140 with a probe thermometer. That`s just doneness. You need to go beyond that. 4 hours @200 should do it but it won`t hurt to cook longer.
If red is what you want, use red habaneros, Make anatto oil. (slowly warm your oil with anatto seeds) What I do is add the seeds to a cup of olive oil and place on my coffee maker warm plate. Then strain the seeds and discard. This is also known as the poor man`s saffaron. I get this from Puerto Rican and Cuban cuisine. Actually jerk marinade or paste should be a cola color.
@Shorty9ak You can simply season the chicken with regular salt and pepper or seasoning salt and buy jerk seasoning (Walkerswood, Grace, or some other brand) from your local walmart, publix, or winn dixie. The jerk seasoning has all the spices he listed in the beginning.
This video is funny. I like how at 3:35, he refers to his fork as his "Fuck" and at 3:40, he takes a sip from a jar of urine. "Ya Mon. Me eat me jerk chicken, den me drink some piss from a jar. Bambaclot mon", LOL.
This is why you buy a probe thermometer. You want your chicken to reach 140 internally however long it takes. Most electric oven`s lowest setting is 175 which is perfect for a slow cook. 200 will work too and is best for a braise if you are making a jerk stew. You can expect the chicken to be in the oven for no less than 3 hours @175. Personally, this should be done outdoors over slow burning ambers. Jerk chicken cooked in a drum always tastes better and is more authentic.
Look very good. Personally I like that he has some focus on hygiene. He uses latex gloves when handling the chicken, a lot of chefs don't do that. At home I always use gloves when handling raw chicken. He also slow cooks the chicken, the best way to cook any meat in an oven is with low temperatures, and longer cooking time. I once did a pork-roast in the oven, it was there for about 5 hours, at low temp, and it was super moist, and tender when done :)
After I make this, I will lock myself in the bathroom, and sit backwards on the toilet and use the toilet tank as a table. This way nobody will bother me when I eat this. That looks so good, I would eat half that pan.
I have never heard of Jamaican Jerk Chicken, I may have been living under a rock LOL!! Here in Australia, I don't have any Jamaican friends...I love the way Mr Bull talks but sometimes I cannot understand him...
Jabaneros and Scotch Bonnets are the same to my understanding. known specifically in Jamaica as Scotch Bonnets and Jababeros other places in the world where they're grown.
Here's What I go Garlic All Spice Black Pepper thyme Scotch Bonnet Salt American Mixer (Herb and all them things) Onion Pimento (Gold of Jamacia) I guess all this makes the "Walkerswood Traditional Jerk Seasoning"
@MrSouthphillyitalian Im at awe- Thank you for your apology the world needs more people like you! To many people offend others without a 2nd thought specially online & even if they see its caused pain, they wont apologize because its uncomfortable..they confuse the feeling for pride when infact its shame that an apology will relieve but just to stubborn I guess to do whats right. So Thank you for being a Good Person its nice to know real gentleman still exist.
We already know the original way to cook.jerk! But everybody dont have that luxury so we need alternatives and baking is the next best thing! Plus with all the regulations california have for cooking and running a restaurant ! You could never get away with cooking jerk the old fashion way!
@@FreebyrdLee I'm glad you caught that because I was thinking in fahrenheit and I thought 100 degrees was too low, but it makes sense now. 100 degrees Celsius is equivalent to 212 degrees Fahrenheit
he is right. this is not jerk in its authentic form. you need to remember that jerk is not only the ingredients but the method as well. it is a method from the Arawaks (tainos to be specific) that was coppied by the maroons who used to put pimento wood in a hole and slow cook the pork for days making it tender but dry. in fact chicken jerked with regular coal in a grill is is pan chicken which is the shorter version.
when cooking at 100 degree you must cook for about 4 hrs and until it simmers almost all the sauce out. 100 degree would be the equivalent of 220-250 degree fahrenheits
I love the wonderful people I meet in Westmoreland. I like to think everyone is the same. That is what I want to believe brother. thank you!
ok Here is a lesson Jerk is a process of cooking food on Pimento wood. Not on a grill or in an oven. Barbeque is meat cooked after being smoked with hickory wood then on a grill. Whenever Jerk chicken is made on a grill or in an oven it called Jerk "spiced" chicken. If you do not use pimento or allspice in your recipe its just baked chicken or grill chicken. Pimento wood makes Jerk chicken what it is.
+Xiorna Jame yup
+Xiorna James YUP!
Lol jerk is not a type of cooking process what the fuck r u on to? Jerk is the seasoning made to cook it like curry chicken or teriyaki sauce for chicken it has nothing to do with how it's cooked
This is great! I love how laid-back the chef is. I could listen to his accent all day. It's wonderful. He could curse me out with that accent and I'd still smile. The food made me drool on my keyboard too. Great job!
I swear this is my FAVORITE youtube video of all time, and I've watched a few. John Bull you need your own channel! Always put a smile on my face. Love it! Very informative Jamaican style.
This guy is awesome... I laughed so hard when he took the rum break.
That is lovely Chef. Thank you
I know I'm 10 years late to the party but I had to leave a comment after this gentleman said Marenearing instead of Marinating!!! (1:52 mins in) - I have been dying with laughter!!! 😂😂😂
John is a sweetie and his curried goat is divine.
His restaurant "Back a yard" is located on Folkungagatan 128 in Stockholm,Sweden.
oh gosh, luv mi Jamaican people dem.....yes uncle tell dem, no falseness, jus niceness ina di Reggae Kitchen....Luv it :)
I'm so happy my cousin married a Jamaican guy, if she didn't I would never have had Jerk Chicken. It's my favorite food!
John Bull's Reggae Kitchen should be on the Food Network
Thanks for the Video
LOL! the chef looks like he has fallen overboard from a pirate boat and that chicken looks so tasty too! thank you
Man, he didn't give me details but I just didn't care. I was dancin to the music, feelin all good.
MEE TOO...LOL
nuttypagal That is exactly what I was about to say. I haven't got a clue what he is saying but he is one cool Rasta man. One love!
true people true food . big lov n respect from the great AFGHANISTAN .
Ladies and Gentleman always remember, when there is Dread in the kitchen there is no way the food will be bad, IT WILL BE GREEEAT!!!
I love this I have my Jerk Chicken right now never did it in the oven always did it on the grill
nice john love the oven jerk chicken thank u god bless.
When my family moved here we cooked soo many island specialties from home. As time progressed the family stopped doing it...I'm starting my grilling season in April so I'm going to keep it alive! Nice recipe
" slowly but for surly ya mon "
I love his personality as displayed here, and such a cook!
I love this guy. Jamaicans are such great people. I noticed his recipe uses only the root ingredients in jerk. There are so many different variations. Green onions are more commonly used than bulb onions. I like to flame out 1/2 cup of Appleton and add it to my marinade. It is always a hit.
John´s restaurant "Back a yard" , is located on Folkungagatan 128 ,Stockholm ,Sweden.
He is a sweetie and his curried goat is divine!
@xpressred Jamaica's on the British system, they drive on the left side of the road, use meters and km instead of miles, and Celsius for temps (not Fahrenheit). 100C=212F. It's low heat, but you cook it a long time (until the meat is practically falling off the bone). Always use a meat thermometer when cooking meats.
Great method and really love the cook. One thing different I tried is finishing the chicken on a grill using a little apple wood smoke. I also used some of the marinade mixed with sweet chili sauce to bast while cooking on the grill the last 20-30 minutes. God bless
I still love this. Gonna make it.
This is the type of real cooking that needs to be put out there. Thank you very much. I did have a question about the jerk chicken recipe. How long to leave the chicken in at 100 degrees before you take them out and turn them over to jerk on the other side?
Without this question being answered you can easily ruin the chicken, plus no recipe for the chili sauce. I feel like every video I come across they miss out important information.
U are so right
The seasonings are what make the chicken "jerk" not whether it was cooked in an over or a grill that's just taste preference. Besides there is more than one way to do anything! Looks tasty chef!
Thats how my Nanny Lisa used to make it. Thanks Chef Bull. :)
Nice is the correct word! That looks so delicious! This looks very simple to make, I think I will try it!
anyway we all must realize that his recipe is not geared at jamaicans that want a portland authentic recipe but to those who want a close to real thing as possible without the hastle.
big up to john bull fi advertise we products
LoL this guy is drinking moonshine chillin like a gangsta
his accent is so nice
Please make more videos John Bull!!!
The lowest setting on many electric ovens is 150. You want at least 200 to 250. The low temps are for drying meats or dehydrating. baked jerk is a braise. The chicken needs to reach a temp of at least 140 with a probe thermometer. That`s just doneness. You need to go beyond that. 4 hours @200 should do it but it won`t hurt to cook longer.
Ya mon!! Love the jerk chicken! Thanks for posting!!
"Nice...ready to be served....nice" I luv this video!
If red is what you want, use red habaneros, Make anatto oil. (slowly warm your oil with anatto seeds) What I do is add the seeds to a cup of olive oil and place on my coffee maker warm plate. Then strain the seeds and discard. This is also known as the poor man`s saffaron. I get this from Puerto Rican and Cuban cuisine. Actually jerk marinade or paste should be a cola color.
You Sir are no 1 class!!!
Yes you did nice it up !!! my x husband is Jamaican and our daughter loves jerk chicken !! new subscriber thanks love this :)
@Shorty9ak You can simply season the chicken with regular salt and pepper or seasoning salt and buy jerk seasoning (Walkerswood, Grace, or some other brand) from your local walmart, publix, or winn dixie. The jerk seasoning has all the spices he listed in the beginning.
Watching this made me smile.
'Slowly but surely, YEAH MAN!' He reminds me of Patrick from Eastenders...
I love Jerk… fell in love with it when I was in Jamaica… Walkerswood is by far the closest tasting brand to the real deal!
i loveeeeeeeeee ur accent old timer . from a nigerian
This guys excellent! need more from him! mmmmm nice.
This video is funny. I like how at 3:35, he refers to his fork as his "Fuck" and at 3:40, he takes a sip from a jar of urine. "Ya Mon. Me eat me jerk chicken, den me drink some piss from a jar. Bambaclot mon", LOL.
Sir, You are an inspiration!
This is why you buy a probe thermometer. You want your chicken to reach 140 internally however long it takes. Most electric oven`s lowest setting is 175 which is perfect for a slow cook. 200 will work too and is best for a braise if you are making a jerk stew. You can expect the chicken to be in the oven for no less than 3 hours @175. Personally, this should be done outdoors over slow burning ambers. Jerk chicken cooked in a drum always tastes better and is more authentic.
love the video. thanks keeo them coming
This guy is awesome!
Look very good. Personally I like that he has some focus on hygiene. He uses latex gloves when handling the chicken, a lot of chefs don't do that.
At home I always use gloves when handling raw chicken.
He also slow cooks the chicken, the best way to cook any meat in an oven is with low temperatures, and longer cooking time. I once did a pork-roast in the oven, it was there for about 5 hours, at low temp, and it was super moist, and tender when done :)
THANKS YOU GOODNESS 🌟 AMAZING CHICKEN JERK ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME,
After I make this, I will lock myself in the bathroom, and sit backwards on the toilet and use the toilet tank as a table. This way nobody will bother me when I eat this. That looks so good, I would eat half that pan.
Love this guy, give him a little bit of like
@kemjmusic1 Stockholm, Sweden. It is called Back A Yard, on Folkungagatan. I think it is shut now, or moved.
I have never heard of Jamaican Jerk Chicken, I may have been living under a rock LOL!! Here in Australia, I don't have any Jamaican friends...I love the way Mr Bull talks but sometimes I cannot understand him...
+Catherine Correia you call that a knife?this is a knife...
absolutely loving the accent, da man rox!
I LOVE THIS VID AND THE CHEF'S ACCENT!
love you man you are the best.U GO!!!!
outstanding! thanks! added you to my Jamaican favorites!
Jabaneros and Scotch Bonnets are the same to my understanding. known specifically in Jamaica as Scotch Bonnets and Jababeros other places in the world where they're grown.
3:42 bug in his drink? I love this guy, I watch him every few weeks or so mon!
Here's What I go
Garlic
All Spice
Black Pepper
thyme
Scotch Bonnet
Salt American Mixer (Herb and all them things)
Onion
Pimento (Gold of Jamacia)
I guess all this makes the "Walkerswood Traditional Jerk Seasoning"
This dude's awesome, cheers for sharing
Bwoy mi love mi jamaican words dem. 'Mayaneering' lol. 'Flim', 'Cerfiticket', and so forth.
Yes that looks so good
Yeah mon likes this video and the style!!
Loves Jamaican food....
i love it
a likkle piece of this its jamican :)
I'd love to be there cooking that jerk chicken with him in his reggae kitchen :) looks fantastic
slowly but surely..ya maa
delicious..
i love that accent.
Love it!
i love this man
jerk chicken is the best food ever!
OMG!!!! This looks tasty...drools.
@MrSouthphillyitalian Im at awe- Thank you for your apology the world needs more people like you! To many people offend others without a 2nd thought specially online & even if they see its caused pain, they wont apologize because its uncomfortable..they confuse the feeling for pride when infact its shame that an apology will relieve but just to stubborn I guess to do whats right. So Thank you for being a Good Person its nice to know real gentleman still exist.
I don't know if I'll be able to get jerk spice in Sweden, but I'll see if my mother can send me some. Nice tutorial!
awesome video i always wanted to make jerk chicken! Nice to see it done nice and simple!
We already know the original way to cook.jerk! But everybody dont have that luxury so we need alternatives and baking is the next best thing! Plus with all the regulations california have for cooking and running a restaurant ! You could never get away with cooking jerk the old fashion way!
I dont want to eat in Cali them if I cant get AUTHENTIC JERK!!!
Yea you wont get authentic anything in california! To many regulations
He's using Celsius, so you probably can get away with cooking it at 250F here in Cali, right? What's the minimum it must reach?
anthony herboomanc Hey Brah you need diesel to fire your stove? I got no problems in Cali cooking outside! Regulations ? wtf!
@@FreebyrdLee I'm glad you caught that because I was thinking in fahrenheit and I thought 100 degrees was too low, but it makes sense now. 100 degrees Celsius is equivalent to 212 degrees Fahrenheit
3:14 Slurely but surely YA MAN hahahahaha
i love this demonstration, too :-)
I like your recipe man.jerk chicken look good
in da oooevn. I love it.
Lord I love that accent !!!!!
Great Stuff !
I love this demonstration
Thanks
I saw kitchen nightmares and then I quickly searched up jerk chicken
that looks really good
it looks sooo good but i dont know what he is saying! i had some authentic jamaican food and now im hooked!!
i love to make Jeerk chicken. Your recipe is on!!! Thank you for posting :D
Measurements would've been great but that's those old school cooks. They don't have to.
'Into the oh-ven' LOL I love it man, that's typical!
jrmetmoi ho-ven ***
I tried a couple of Jerk recipes, but sadly we can't get the Scotch pepper so I use Jalopenos and Cayanne. I'm addicted to it. Thanks!
I love how you say mareenerin'
it cooks till it done. Chill
Very nice!
Yes sir!
he is right. this is not jerk in its authentic form. you need to remember that jerk is not only the ingredients but the method as well. it is a method from the Arawaks (tainos to be specific) that was coppied by the maroons who used to put pimento wood in a hole and slow cook the pork for days making it tender but dry. in fact chicken jerked with regular coal in a grill is is pan chicken which is the shorter version.
yummm i want some sooo bad!!