The Secret to Jerk Chicken is Fire

I'm Karna Galletti, I'm a chef and butcher and today I'm here at Gladys Jerk Chicken with Chef Jr. and we are doing the last thing:

chicken

only with spicy sauce, do you guys make another one? We have three items on the menu that are also a joke,

chicken

, pork and we have for lobster with spicy sauce, yes a decent one with a different treatment compared to the ones that have something from Jamaica West. Show and chicken is different, maybe it's the same key ingredients, but it's done differently on the grill. We have our dry seasoning which consists of brown sugar and salt.

We mix them. See this Lee is like 5050. There's the help of sugar. Well, yeah, the baby is doing great, so he's going to be there for a while and after we have our ingredients: we have the ginger, the garlic, the fresh thyme, the Spanish onions and the habanero as high as possible, is this, We have our wrong pepper, which is a whole space, yeah, which is it. expendable, I won't do it, let's put all these ingredients together, have you ever gotten a hot sauce on your skin? tired that time I felt like a thousand jalapenos and serrano is on a job for that and there was a hole in the glove and I didn't notice and then I rubbed my eyes and I thought my life was over, that's the moment, well, yeah , I love love sir, so yes, they are releasing your authorization, now we will use an immersion blender ready, yes, very good.

Pause there, I can smell my Island Raiders and then the Odawa goes crazy, so we've got that chicken right there, okay? Every night now we're going to move, yeah, you guys built this structure, it's really cool, it's just that it actually includes going into the restaurant, it says it was already, you're actually already doing it at your super high temperature. Wow, there's like a medium, it's okay for now, we don't eat too hot I just want to get a good average per order. I'll see if that should be like a good guy right here. Do you smell smoke every day when you come home?

Yes, I could. I don't eat food for a long time because my head feels like it's in a smoker all day so we read the pepper chips and then after this work it's there so it's perfect for me right now so What I can do right now is just put those sexy birds in there, okay? Now how long I'm looking at, maybe 20 to 25 minutes, you get a nice crisp cut and then you flip it. Okay, they look pretty much like the same process until we come back. contribution to our temperature of like 1 1 or 15, so normally what I do is I turn it down a little bit like this, uh, to get a little bit of nice continuity, so like a boil, do you turn it down and up?

Through it all, yeah, on both buses I have to be really perfect in that tone right now and with the attention is that the amount of heat that was going to be white chicken steadily went down or yeah, I feel like this is just like green. ready for me yet. because if you shake it and it's like charred black, yeah, just tell them to sit down literary, they start playing this one, not like I have to be, it's the chicken, so they get on top, close the

fire

right now and that's how I do it good. now I'm going to go up a little bit higher, so a week of AIDS to raise the smoke, everything stays in the original massive color and by putting the wrong color on your inside chicken, there's more high 80s.

What I do is sometimes I have a little pot with something in it. water like you like this one and I'm still going to do this for another 25 minutes or more until we get to very nice, juicy, tender new chickens, so now I'm going to speed up the process a little faster so you can put in another log. With the intention of increasing fear throughout the day, you are doing this yam goodness all day long. It must be killer in the summer. I want to stalk and watch criminals get upset. It eats those who learn this.

Yes. Growing in the group. The enemy usually cooks, places other ports to use, like some of us, use like bricks and rocks with a small circle. Can you cook the chicken on top of the rock and then every time we get the chance, we make it really good? so now I want a little bit more smoke so I just take a little bit of my and do what I did last time and it's nice like all these super bold ingredients resist the taste of the smoke because it doesn't just taste. like, yeah, we're just going to slide them in, yeah, these are the pepper wood chips that you can wet them so they don't burn a little bit and this is the finishing touch.

Yeah, Mark, it's actually buggy when you go, you start. with the oak, which is like a neutral wood and then you end up with the pepper, which is really like that, which really gives beauty and which will also create more smoke, more fear and well, we have our chicken, the pepper chips. are the ones you have to use more

fire

, ideal, yes, it's not just black, yes, I try not to be really good like this, oh, do the extreme, but it's okay, because I know that no one wants to stain the beautiful, oh , there are six, that's beautiful.

We tried it, yeah, put it in the sauce. Oh my god, it's so juicy. I knew the spice, oh it's so perfectly seasoned. I know you have the taste of this, the fire, the smoke, oh my God, it's so good. Do you ever get tired? This is so juicy and tender, you get the flavor of the fire, which is so crucial. Make it all come together so that nothing can really overpower the whole fish so that everything is less soft, a little too dry, tender, just the real Dementor. Would oak be a prettier color? You can't do this without fire.

I mean, you could depend on the real ones, but do they have a fire? You know what? Yes. Fire Kasich. Now I'm sweating. Thank you so much. This is incredible.