Prep time: 20 minutes
Cook time: 2½ hours
Ingredients:
Prep:
Clean chicken with a quick rinse of water and about 3 tbsp vinegar. Drain chicken and dry individual pieces using a clean paper towel. In a bowl, coat chicken with oil, add all the marinade and coat completely. Cover and let rest in refrigerator while you prep your smoker.
Directions
In an offset smoker, run your fire until the smoker is up to 300°. Once your smoker is up to temp, place chicken on the grill and cook for 90 minutes.
For the duration of your cook you'll want to flip the chicken every 30 minutes. After 90 minutes, add more fuel to your smoker and raise the cooking temp to 350°. This will give your chicken a nice crisp finish.
Continue to cook for another 30 minutes. After this 30 min cycle, place your chicken opposite the direct heat on the grill.
Keep the meat in the smoker on indirect heat for another 30 minutes. This will allow the juices to set and give the smoke a little more time to permeate the meat without overcooking it.
Be sure to check the internal temperature of your chicken before serving. Insert a meat thermometer into the thickest part of the meat.
Your chicken is done at an internal temp of 165 degrees. Chicken can be pulled at 160 and allowed to rest for 20 min as it will continue to cook - the temperature you're looking for for doneness is 165.
Depending on your smoker, the size of your bird, and your thermometer, if ever in doubt, check the meat with a quick cut in to the chicken to make sure meat is cooked through before serving.
At the end of cook time, remove and serve along side your favorite sides and Enjoy!
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Ingredients:
Need some topping inspo? Try These!
Directions:
Mix Reggaespice instant wet marinade into ground chuck. Be sure not to overwork the meat as this will cause the meat to break apart when forming into burger patties.
To form patties, make meatball-sized balls with your meat. On your griddle or preferred burger cooking surface, place your formed meat onto the cooktop and flatten with an iron press, or back or spatula. Cook your burgers until the edges begin to crisp. Flip burger patty and add cheese.
Remove as the cheese melts and top your burgers with your favorite toppings.
]]>1. Preheat the oven to 350 degrees. Line 18x13 half sheet pan or rimmed cookie sheet with parchment paper. Set aside
In a separate mixing bowl mix ¾ tsp Booyah seasoning and ⅛ cup raw sugar. Set aside.
2. Once the oven has come to temp, place RAW nut mix on parchment paper and roast for eight to ten minutes.
If you are using a PRE ROASTED nut blend - skip this step.
3. After eight minutes use a wooden spoon to mix the nut mixture. If you can smell the roasted nuts, remove them from the oven. Nuts should roast no longer than 10 minutes.
4. Let the nuts cool, place in a separate mixing bowl, and set aside. Do not discard parchment paper-lined pan - set aside to use for the last roasting step. Keep the oven prepped at 350 degrees, do not turn it off.
5. Melt butter, brown sugar, and honey in a nonstick saucepan on medium heat until all ingredients are in a liquid state. Add 2 tsp ReggaeSpice Jamaican Jerk Instant Wet Marinade. Keep the mixture on the heat until at a low simmer, remove from heat.
Pour butter mixture over nut blend and mix until nuts are evenly coated.
Place coated nuts back onto a parchment-lined sheet pan - bake for another 10 minutes at 350.
6. After 10 minutes, remove the pan from the oven. Let the nuts cool slightly for about 5 minutes. At this point, you can either toss nuts in the dry sugar and Booyah spice mixture you have set aside or you can sprinkle the mix over the nuts in the pan.
If tossing nuts in the dry mix, once coated, return them back to the parchment-lined pan to cool completely.
*Protip: Don't forget to soak your skewers for at least 20 min to half an hour prior to putting them on the grill with your shrimp.
Spray/Brush shrimp with olive oil. Coat with Booyah Jamaican seasoning to taste.
Once coated grill shrimp for 4 minutes, less depending on how hot your grill is. Flip and sear on the other side of the skewer for an additional 2 minutes.
Optional - garnish with chopped chives or green onions.
Serve with cocktail sauce, garlic butter and lemon, or dip of choice to finish.
]]>1 cup apple juice or apple cider
1/4 cup apple cider vinegar
1/4 cup water
2/3 cup ReggaeSpice African Curry Jerk Instant Wet Marinade
1 tablespoon butter, melted
1 1/2 - 2 tsp Booyah Jamaican Seasoning
8lb pork butt (or shoulder)
If you don't already have one, a meat injector is a fairly easy find online or at your local home goods or kitchen supply retailer.
This marinade injection is a great make ahead recipe! You can store it for about a week in the refrigerator as long as it's kept in an airtight container.
1. In a bowl combine all of your ingredients, leaving out only the Booyah Jamaican Seasoning. Stir well before adding the mixture to your syringe!
Use your Booyah seasoning as a rub on the outside of your pork. slather generously.
2. Using the meat injection syringe, inject the marinade into several different spots into the pork. The more injection points you make the more flavor you will infuse into the meat.
*Protip: When injecting your marinade, try injecting the flavoring deeper into the meat in some areas and more shallow in others, this will insure amazing flavor all through out your pork!
3. At this point, allow your pork to rest to absorb as much of your flavoring as possible. If you are planning on smoking the pork right away, allowing it to rest while you bring your smoker to temp would be adequate time. The pork can also be left to rest in the fridge for a few hours or overnight.
*Protip: you can expect to smoke pork shoulder for about 2 hours per pound. From start to finish, an 8 pound pork butt would take about 16 hours smoke time at a constant temp of about 225 degrees.
The pork is done when it has reached an internal temperature of about 190 - 195 degrees or when the meat pulls apart easily. Be sure to let it rest an hour before serving. Enjoy!
*Protip: Add 4 tsp of ReggaeSpice African Curry Marinade to 1 1/2 cups of your favorite barbecue sauce. Add a splash of apple juice for added sweetness. Combine by stirring well and add to your pulled pork for an additional kick of flavor.
]]>contributed by ReggaeSpice Brand Ambassador @cookinwidkunchi
New to smoked meats? Not a problem! Listed below are a few tools necessary to get the job done. If you're not familiar with prepping a brisket for the smoker, online tutorials can be found on just about any online platform.
There are also tons of resources for smoking supplies and tools that can be found with a quick search online. Here are a few of the basics if you feel you might need some direction to get you started.
Click here to view all products available at Reggae Spice Company!
1. Empty cans of coconut milk in to the pot you'll be using for your curry. cover and set aside.
**Protip: Be sure to shake your cans of coconut very well before opening - coconut cream and coconut water tend to separate in a can. Shaking the can before opening will help to blend the cream and water together, this will help achieve a balanced creamy texture and evenly distribute your flavors through out your coconut base sauces.
2. Sear cubed Tofu with avocado oil and season with 1 tsp or more of the Booyah Jamaican Seasoning depending on personal taste. Tofu cubes should be crisp and golden brown on each side. While tofu is searing, gather your pot of coconut milk and bring coconut milk to boil on medium high heat. Once Tofu is seared, crispy and golden, remove from heat and set aside.
3. Once coconut milk is at a rolling boil add ginger to the milk, stirring to distribute through out. Add French Indian curry to milk and continue to cook for 15 minutes.
4. Add onions, garlic, and thyme to milk mixture. Reduce heat to medium and simmer for 10 minutes.
5. Add garbanzo beans and remaining vegetables to the pot. Continue to cook together for 10 minutes
6. Lastly, add tofu. The tofu will just need to meld with your curry and heat through for about 5 minutes. Serve over rice.
Enjoy!
Click here to view all of what Reggae Spice Company has on offer!
]]>You can set and forget a crockpot but these are bold flavors you'll want to re-live over and over again! These store-bought hacks are sure to save on time without sacrificing flavor.
Our ReggaeSpice French Indian Instant Wet Marinade paired with sweet apricot jam make the perfect international foil for homestyle meatballs that is sure to impress either as an appetizer on a holiday buffet, potluck, or paired with rice and salad for a quick weeknight dinner.
]]>1. Coat a crockpot with nonstick spray. Place the entire bag of frozen meatballs in a crockpot. Set aside. Wait to turn on the crockpot until sauce is added.
1. In a microwave-safe bowl, melt preserves in the microwave for thirty-second increments until thin. Preserves can be melted in a saucepan over medium heat as well. Whisk in ketchup, garlic, shallots, and ReggaeSpice Instant wet marinade. Combine well. Add sauce to the crockpot of meatballs. Toss meatballs to coat in sauce. Add butter.
2. Cook meatballs for three hours on low heat. Stirring occasionally. If the sauce is too thick, stream water or a light sodium beef or vegetable stock into the sauce for the last 15 min of cooking time to thin out.
**pro tip - sprinkle finely chopped flat leaf parsley and/or red/green onion over meatballs just before serving for a beautiful garnish and pop of fresh flavor
]]>These hand pies are an ode to the traditional Jamaican Beef Pattie. Using a blend of made from scratch goodness and some store bought short cuts - these pies are an easy, delicious departure from your normal meal menu.
Enjoy!
]]>** feel free to substitute ground beef for for any preferred plant based meat or lean protein (ground turkey/chicken etc) - make it your own!
1. Preheat oven to 375 degrees. Prep baking pan by lining with parchment paper. set pan aside.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add onions, garlic, peppers and sweet potato; cover and cook until potato is tender. Stir in your ReggaeSpice instant wet marinade, water, flour, baking powder. Heat through. Add a dash of Booyah Jamaican seasoning to taste. Cover and refrigerate for 30 min to 1 hour. Allow filling to be significantly cool before adding to your pie dough.
2. While filling cools, prepare your pie dough.
Be sure to follow package instructions for properly handling your pre-made dough. Cut pie crust into circles ( using a cup, biscuit cutter or any round template you have handy in the kitchen ) depending on desired serving size of your hand pies.
You'll need two circles per pie, one for both top and bottom crusts - about a 5 inch diameter per crust circle should be enough - however big your hand pies are be sure to allow at least an inch on the edge of the dough to seal your pies.
3. Once dough circles are cut and prepped, and filling is cool - its time to fill your pies! Top one of your pie crust circles with about 1/3 cup of the meat mixture. Place another dough circle over filling; seal edges together by crimping together with a fork dipped in flour; pierce the top with your fork to allow for steam to escape as the pie cooks - repeat the process until all your pies have been filled and formed!
** pro tip - brushing an egg wash over the top of your crusts before baking will give you a beautiful golden brown shine! This is is an optional step but one that is sure to impress!
4. Bake on ungreased baking sheet at 375 degrees for 12 -14 minutes until golden brown
Click here to view all of what Reggae Spice Company has to offer!
]]>INGREDIENTS
2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
2 TBs Reggae Spice Jamaican Jerk Instant Marinade (or another flavor of your choice)
INSTRUCTIONS
Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add salt, pepper, and Jamaican Jerk Instant Wet Marinade. Move your pot immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
Serve with cooked shrimp, or steak, bread pieces, broccoli, mushrooms, bell peppers, or cauliflower. You can cook your veggies before hand or dip them raw. Fondue is a fun way to eat however you want. Enjoy!
Click here to view Reggae Spice Company's storefront!
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Ingredients
Pizza Dough
(We made ours from scratch, but you can use your favorite store-bought brand.)
Jamaican Jerk Pizza Sauce
Toppings
Directions
Place chicken breasts in a Ziploc bag, seal and pound into a ½ inch thickness. Add 2 TBs Reggae Spice Jamaican Jerk Instant Wet Marinade and 1 tsp Booyah dry seasoning. Shake until coated, set aside. Using a cast iron skillet, cook bacon to desired crispness. Wrap in paper towel and set aside. Wipe out pan and add 1-2 TBs olive oil. Set to medium heat and once hot, add chicken. Sear for 3-4 minutes. Flip and turn down to low heat. Place lid on top and let cook for 10 more minutes. Once done, turn off heat and DO NOT remove lid for another 10 minutes. Letting the chicken rest leaves it juicy and flavorful!
Preheat oven to 450 and place both peppers directly on rack. Let roast while preparing dough. In a small bowl mix yeast, sugar, and warm water. Let rise while in a bread mixer or in a large bowl combine salt, shortening, boiling water, and 2 cups flour. Add yeast and mix. Add 4 more cups flour and mix well. Dough should come cleanly off the sides of the bowl. Avoid adding too much flour. Cover with towel and let rise 15 minutes.
Take peppers out of the oven when charred and plunge into ice water. Remove the skins, stem and seeds. Slice into strips. Cut up red and green onion, and any other desired vegetables. Also cut bacon and chicken into chunks or strips.
In a separate bowl, mix all ingredients for Jamaican Jerk Pizza sauce. Set aside.
Coat baking sheet or pizza stone in olive oil and separate dough into 2 pizzas. Roll out dough into ½ thickness (We rolled ours out a bit thinner for a thin crust) and paint with olive oil. Add sauce, mozzarella cheese, and other toppings. (We like extra cheese on top of our toppings)!
One at a time, place pizza in oven and bake 10 to 15 minutes. Crust should be a golden brown when finished. Remove from the oven, cut, and serve. Enjoy!
]]>Nonstick cooking spray
8 boneless skinless chicken thighs (2 to 2 1/2 pounds total)
4-6 tsp of Jamaican Curry Jerk Instant Wet Marinade
1 teaspoon toasted sesame seeds
Chopped scallions and cooked white rice, for serving
1 16 oz. Sour Cream
3 Tablespoons of your choice of INSTANT wet marinade (we recommend French Indian Curry Jerk)
12-16 tsp African Curry Jerk Instant Wet Marinade
3 tsp Booyah Dry Rub
One 3- to 4-pound tri-tip roast
Store-bought BBQ sauce, for serving
2 tablespoons vegetable oil
6 boneless, skinless chicken thighs
8 tsp Jamaican Curry Jerk Instant Marinade
One 6-ounce can 100% pure pineapple juice
1/4 cup hot sauce
2 tablespoons honey
4 small flour tortillas
12 ounces broccoli slaw
1/2 cup mayonnaise
2 to 3 tablespoons chipotle sauce
1 lime, zested and juiced
1/2 cup thinly sliced pineapple wedges
1/2 cup fresh cilantro leaves
3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
4 tsp Jamaican Jerk Marinade
8 ounces fresh baby spinach
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers, and spicy mustard, for serving, optional
This recipe is where it all began! Authentic Jamaican Jerk quarters are a favorite among many. Try this recipe to get a real taste of Jamaica!
]]>Chicken quarters
Marinade of choice (Authentic Jamaican Jerk and French Indian are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
BooYah dry seasoning
Directions:
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Texas-style smoked ribs with an African twist! This recipe will have your family and friends calling you a pro on the smoker! These ribs are a perfect addition to any party or get together.
3 lbs of Pork Ribs
Marinade of choice (African Curry and Authentic Jamaican Jerk are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
BooYah Dry Seasoning (optional)
Here it is. One of the fastest, easiest, and most delicious ways to prepare pork ribs. A stress-free recipe the whole family will love!
2 - 3 lb racks of pork ribs
Marinade of choice (African Curry and Jamaican Curry Jerk are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
BooYah Dry Seasoning
1 1/2 cups all-purpose flour
4 TBSP cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups water
2 tsp BooYah seasoning
Marinade of choice (French Indian and Thai Coconut are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
Fish of Choice
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1 rack of pork ribs
Marinade of choice (African Curry Jerk and Authentic Jamaican Jerk are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
BooYah Dry Seasoning
BBQ sauce
]]>
3 lbs of salmon
5 tbsp of butter (softened)
2 1/2 tsp of BooYah dry seasoning
Your marinade of choice (French Indian and Thai Coconut are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
1-2 cups of sliced mushrooms
2 Tbsp Olive Oil
Marinade of choice (French Indian and Thai Coconut are our favorites)
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
2 - 1 lb Ribeye steaks
Mushrooms:
Steak:
Our favorite flavor with the broiled shrimp is our Jamaican Curry, but as always, you can use any of our marinades to create a dish you love. Spice up the flavor with some fresh lemon or lime!
]]>Our favorite flavor with the broiled shrimp is our Jamaican Curry, but as always, you can use any of our marinades to create a dish you love. Spice up the flavor with some fresh lemon or lime!
2 lbs of shrimp
Your marinade of choice (French Indian and Thai Coconut are our favorites).
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
3 tablespoons of olive oil
1 lb of ground meat (we used pork, but any ground meat will work)
1 cup water chestnuts (finely chopped)
⅔ cup mushrooms (finely chopped)
3 tablespoons of chopped onions
4-5 Iceberg lettuce leaves
The marinade of choice (Jamaican Jerk and Singapore are our favorites):
-2 tsp for Hot & Spicy per pound
-4 tsp for Sweet & Sassy per pound
BOOYAH Dry Seasoning (optional)