M dot R COOKING JERK CHICKEN !!

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dirt chicken run. Yeah, like I say, I want to get a char on each side and then I’m going to start slower cooking them. Just want to get that that that seasoning stuck in there quickly, you know. That is it people fully active. Welcome to Cook and Vibe. My name is M. R. We’re in the garden today. Don’t worry, man. I’m just in the car cuz I had to go and get a couple things and things and things. Some giant chicken we cook today. O fully active jerk chicken. Do you know what the first thing we got to do people? We’re like, you know, I don’t know. This time of year in the in the UK, you get like these mad spiders like they’re mad funny color spiders and they’re just chopping every corner and crevice and I don’t want to buck up on one of them. Not today. Thank you very much. So, first of all, I’m going to get rid of But yeah, jerk chicken today, people. Um, we’re going to need some jerk seasoning from the garden, of course. You know, we do already. You know what I’m saying? I don’t know if we’ve got any skeleion in here. Let’s see if we can find some skeleion. Hey, look at that. We got a pineapple. Who’ have thought it? [Laughter] I’m good. I don’t think it’s going to get any bigger than that anyway. I think that’s as best as we’re going to get it. Pineapple in the UK. All right, let’s let’s actually good bunch of time. Yeah, that should be good. Um, yeah, let’s see if we can find some skeleion. All right, we need some scotch money. I want to drop off there. Yeah, we know how we did. All right, look. There’s loads of scotch bonnets in here. Um, these ones here, these ones here are from Jamaica. So, I want to use these ones here. That is it, people. None of them have really got the color yet, but I’ll use this. And I’ll use one that I’ve got already as well. It’s very um very Caribbean in this little tent here. Look, even a little small callaloo. We’ve got loads of callaloo over there. We’re going to do that in the next episode. But yeah, scotch bonnet. That is it, people. Seasoning time. All right. So, what we’re using here is this jerk. Um, Portland jerk. This is one of the best ones to use, but um there’s not a lot left in there, but we’ve uh we’ve just managed to scrape the last piece out of it. But yeah, that’s one of the good ones to use if you can get that one, people. Portland jerk dry seasoning. Um we’re just going to top it up with some uh chicken seasoning. Make sure you wash your chicken first, people. Yeah. And then season with the dry ingredients. That is it. Scoop up that. Make sure we get that bit of jerk seasoning on there. Yeah. And we can give it a proper mix in the bowl. There we go people. There’s our ingredients for the wet seasoning. Scotch bonnet, hot hot pepper, garlic, pomento seed, onion, scallion, thyme, little bit of vinegar, and a little bit of water. That is it people. So, we just put everything inside the blender, chop off the ends of the skeleion. Good vibes. We can uh replant them. Put the time in. Comentos leaves. Garlic. Would like to have ginger, but I ain’t got no ginger. Hot pepper. Scotch bonnet off the plant. That is it. And we’re going to put just a little touch of vinegar. Little bit of water. And that is it. That is it, people. Let’s give this a little blend up. Not too big. All right. Jeez. [Applause] Yeah. I kick. Stab up the chicken. God. You want to make sure the um the marination gets inside the chicken. You know what I’m saying? Yeah. So, there we go, people. The wet seasoning mix with the dry seasoning. And that is it. Now, you want to leave that for at least 2 hours overnight preferably. You get me? That’s a proper thing there. Nothing out of a a jar for the wet seasoning, you know? Fresh out the garden kicking. That is it, people. It’s been a couple hours. Chicken’s been marinating cold. All right. So, yeah. Let’s uh let’s get this show on the road. That is it. Smelling good more joy. Yes, people. One more. Yeah. Save the season here. That is it, people. But we want to get a good a good char on each side quickly. Then I’m going to put some of this um cherry wood underneath to get me to get that proper Sorry about next door neighbors. Next door neighbors on a mad one next door. But yeah, people jerk chicken a jun. Yeah, like I say, I want to get a char on each side and then I’m going to start slower cooking them. Just want to get that that that seasoning stuck in there quickly, you know, and then we can put the wood and and and slow cook it a bit more. We all side, man. We got a little little while left in the UK. It’s a bit windy today, but I saw it go. Yeah. All right, people. See how like we got a nice little char going on now? I can ease them up a little piece. I’m just going to chop them over here. All right. What we’re going to do, lift up this and we’re going to get some of this cherry wood in there. And this is going to give it that proper smoked nice authentic taste, you know, little bit like extra taste that you’re going to get from just the seasoning and whatnot and whatnot. Remember that that’s going to be hot now, so you don’t want to put You don’t want to put it directly on it. So, at this point, you can see like, all right, you can see the heat’s like here. So, what we’re going to do is we’re probably going to have the chicken around about this this area so it smokes rather than cooks, if you get what I’m saying. So, just just lay these out. What we do, the two that’s closest to the fire, for instance, these two, we’ll switch these round. So, we’ll have that like that. And then what we do is we switch this. [Music] That is it, people. Look. Wait, look at all these scotch bonnets. Look at all them. Everything is watering. Yeah. So, I was just out here watering at the moment. Look this poor sorrel plant. I just kept forgot forgetting to water it, man. And it’s just kind of a bit mad. But yeah, all the calloo I just watered all that calloo there as well. section that needs watering the most. As you can see, the banana tree needs needs watering the most. And uh grabber and a pumpkin, but remember, we’ve got the pumpkin already. And there might be some more uh cucumbers, but it’s come to the end of the season, so everything just needs to be watered as much as possible. And you never know what we’re going to find. [Music] [Music] Hey people, whilst the chicken is cooking, we’re going to make some fried dumplings. Simple thing, flour, a bit of salt and water. That is it. I’m just going to knead this into the dough. When you for the dumplings, people, for the fried dumplings, you want your the dough like a little bit sticky. Yeah. You don’t want it like dry. You want it a bit sticky still. So, we’re getting there now. That is it. Yeah. That’s what I’m talking about, people. You see the color, the brownness, that’s the smokiness. You understand? Yeah. I’m good vibes. We’re going to start frying up the dumplings now. That is it, people. Just roll them into little balls. You get me? And then that is it. Fried dumplings ready. [Music] That is it. Yeah, look at that people. Good vibes. Still a guan man. Going to make a little cole slaw. And this this is not too far. It’s pretty much done. Yeah, that is it people. We’re going to make a quick um little coles saw to go with it. Simple thing. Carrot, mayonnaise, salt. That is it. Good to go. And there we go, people. The final product. Look at that proper jerk chicken. Look at the color of that bomb clut. Sorry for the bad word. That is it people. Let’s jump at this. Yeah, man. That is it. Look at that. Perfectly cooked. Yeah, man. All right. Here what we’re going to do, people. That’s how we’re going to do it today. Set up. You know what I’m saying? That is it. That is it. Got our little coles saw, our chicken, our cucumber. You’re aesthetic. You know what I’m saying? And pepper sauce. There you go, people. That is it. Look at it. Look good though. Trust me. Yo, listen people. Um, it’s bit cold out there. It look nice on the camera and that. But yeah, but look, we got the pepper sauce on there. Look, we got the pepper sauce on there. Let’s just get that chicken in there. M taste the smoke, the jerk, the spice, everything. Fried dumplings are mad. Little bit cucumber. Use pork. Oh yeah, that calls for chicken as well. [Music] Proper ting. If you ain’t subscribed already, do the right thing. Press that like button and get the video moving. We was outside in the garden again. We’re going to cook some kalu or something next time, but we’re definitely going to be outside in the garden again. That is it, people. Fully active.