Bully in the alley Jerk seasoning has one heck of a kick to your dry rubbed or basted white meats. Use a little or a lot depending on your tastes for Jerk. Jamaica has one of the most flavorful cuisines in the world and because they were apart of the spice/rum trade, they love their jerk seasonings.
I like this blend personally because of the sweetness of the carmelizing of the brown sugar when it is broiled or grilled. That, along with the cinnamon, cloves and allspice makes for a sweet nose, but it's the onion, garlic and cumin that makes my mouth satisfied. The cayenne and the ginger adds a nice after bite that makes the name, "Bully in the Alley".
For those who don't know how to make "jerk", here is an easy but tasty recipe using Bully in the Ally and chicken...
This recipe is for 6 servings... sometimes there are left overs, many times not...
I take the cleaned and patted dry chicken, (about 6 lbs), put into a pan or tray and sprinkle lime or lemon juice on it to moisten it.
Take about 1/4 cup rum and 1/8 cup of water and boil for about 2-3 minutes...
Place in a blender, the warm rum mixture and 1- 1/2 cups of chopped green onion, 1/3 cup minced garlic, 1/3 - 1/2 cup of "Bully in the Alley", and 1/2 cup of either wine, wine vinegar, apple vinegar or malt vinegar... a friend likes to just add more rum or a 1/2 an Malt ale,... (optional: 1/2-3/4 cup of chopped Jalepeno or red chili peppers)...
Blend till smooth..
I like to take about 1/6 - 1/4 cup of the mix and add it to about 1 cup of ketchup and soy sauce but since my other half cannot do soy sauce, I add it a barbeque sauce that is already ok with her allergies... I would then use it as side sauce when I serve the chicken.
I then spoon the remaining blended mix onto the chicken and let it marinade for about 4 hours (minimum) in the fridge.
Fire up the grill or the broiler and grill slowly... you want the blend to carmalize slowly so keep the heat medium...
cook till done (at least 175 degree in the center) and serve with a pineapple salad and rice and the sauce.
Like I said, sometimes there is left overs, many times NOT!
I like this blend personally because of the sweetness of the carmelizing of the brown sugar when it is broiled or grilled. That, along with the cinnamon, cloves and allspice makes for a sweet nose, but it's the onion, garlic and cumin that makes my mouth satisfied. The cayenne and the ginger adds a nice after bite that makes the name, "Bully in the Alley".
For those who don't know how to make "jerk", here is an easy but tasty recipe using Bully in the Ally and chicken...
This recipe is for 6 servings... sometimes there are left overs, many times not...
I take the cleaned and patted dry chicken, (about 6 lbs), put into a pan or tray and sprinkle lime or lemon juice on it to moisten it.
Take about 1/4 cup rum and 1/8 cup of water and boil for about 2-3 minutes...
Place in a blender, the warm rum mixture and 1- 1/2 cups of chopped green onion, 1/3 cup minced garlic, 1/3 - 1/2 cup of "Bully in the Alley", and 1/2 cup of either wine, wine vinegar, apple vinegar or malt vinegar... a friend likes to just add more rum or a 1/2 an Malt ale,... (optional: 1/2-3/4 cup of chopped Jalepeno or red chili peppers)...
Blend till smooth..
I like to take about 1/6 - 1/4 cup of the mix and add it to about 1 cup of ketchup and soy sauce but since my other half cannot do soy sauce, I add it a barbeque sauce that is already ok with her allergies... I would then use it as side sauce when I serve the chicken.
I then spoon the remaining blended mix onto the chicken and let it marinade for about 4 hours (minimum) in the fridge.
Fire up the grill or the broiler and grill slowly... you want the blend to carmalize slowly so keep the heat medium...
cook till done (at least 175 degree in the center) and serve with a pineapple salad and rice and the sauce.
Like I said, sometimes there is left overs, many times NOT!