**The Art of Jerking Meats: A Journey with Elar**

Elar's latest culinary endeavor is a journey through the vibrant world of jerk meats, a fusion of Caribbean and American flavors that will leave your taste buds begging for more. In this article, we'll delve into the process of creating these mouth-watering dishes, from selecting the perfect ingredients to mastering the art of marinating and frying.

**Selecting the Perfect Ingredients**

The journey begins with the selection of fresh ingredients. For the jerk chicken, Elar opted for drumsticks with an exposed bone, which required a delicate touch when scraping off the meat skin and sinew. The chicken was then marinated in a mixture of spices, herbs, and citrus juice, which would awaken its natural flavors. The marinade consisted of 1/2 cup of jerk spice mixture, which Elar carefully prepared using a blend of ingredients including allspice, thyme, scotch bonnet peppers, and garlic.

**Marinating to Perfection**

The key to unlocking the true flavor of the jerk chicken lay in the marinating process. The chicken was placed in a plastic bag with the marinade, ensuring even distribution of the flavors. Elar emphasized the importance of patience, allowing the chicken to soak in the mixture for 4-24 hours. This period allowed the spices to penetrate deep into the meat, creating an unparalleled depth of flavor.

**Jerk Style Nashville Hot Chicken**

Inspired by traditional jerk chicken, Elar experimented with a unique twist – Nashville hot chicken. The drumsticks were rinsed off the marinade and pat dry before being breaded in a mixture of flour, eggs, and spices. To add an extra layer of flavor, the breading was seasoned with a blend of garlic powder, paprika, and scotch bonnet peppers. Deep-frying the chicken at 350°F, Elar achieved a crispy exterior while maintaining a juicy interior.

**Deep-Frying to Perfection**

The deep-frying process required precision and attention to detail. Elar used two types of fat – lard and peanut oil – to achieve the perfect balance of flavors. The chicken was fried for 5-8 minutes, or until it reached an internal temperature of 175°F. To add a finishing touch, Elar brushed the hot-fried chicken with a mixture of hot frying fat, brown sugar, garlic powder, paprika, and scotch bonnet peppers.

**Jamaican Rice and Peas**

No jerk platter is complete without a side of traditional Jamaican rice and peas. Elar combined 2 1/4 cups of water, 1 cup of coconut milk, 1 can of pigeon peas, and a blend of spices including allspice, thyme, scotch bonnet peppers, garlic, and scallions. The mixture was brought to a simmer, allowing the flavors to meld together. Elar added five sprigs of fresh thyme, which would be removed later, and cooked until the rice was fully cooked.

**The Final Touches**

As the jerk platter began to take shape, Elar added the final touches – sliced scallions, lime wedges, and additional garnishes. The dish was molded into a dome-like bowl using the rice and peas mixture, flanked by the jerk chicken, Nashville hot chicken, and ribs. This harmonious balance of flavors and textures created a culinary experience that was both familiar and new.

**Tasting the Jerk Platter**

Finally, it was time to taste the fruits of Elar's labor. The jerk chicken was a revelation – the same crispy exterior as Nashville hot chicken but with a depth of flavor that defied comparison. The ribs were smoky and juicy, replete with both jerk and barbecue flavors. Even the jerk jerky, though initially daunting, proved to be an addictive treat. Elar's use of scotch bonnet peppers added a unique kick, leaving even the most seasoned palates begging for more.

**Cook Unity: Your Personal Chef**

For food enthusiasts who want to experience culinary mastery in the comfort of their own homes, Cook Unity offers a solution. This innovative platform allows users to set their preferences and receive personalized meal plans tailored to their tastes. With dishes meticulously crafted by esteemed chefs like Food Network veterans and James Beard Award recipients, Cook Unity ensures that every bite is a masterpiece. By using this service, you can enjoy chef-quality meals with ease, without the hassle of cooking from scratch. To try it out for yourself, use code "babish 50" to receive 50% off your first order.

**Conclusion**

The art of jerking meats is a journey that requires patience, precision, and creativity. Elar's latest culinary endeavors have showcased the versatility and depth of this ancient Caribbean tradition. With Cook Unity as your personal chef, you can now experience the thrill of jerk-plated meats in the comfort of your own home. Whether you're a seasoned foodie or an adventurous eater, this article has shown that with the right ingredients and techniques, even the most daunting culinary challenges can be overcome.

"WEBVTTKind: captionsLanguage: enthis episode is brought to you by cook Unity as someone passionate about at home dining cook Unity has brought a new solution to my table unlike conventional food delivery services cook Unity operates as a chef to you platform delivering exceptional restaurant quality meals directly to your doorstep with chef quality in mind I was thoroughly impressed with the entire experience from selection to presentation today I'm whipping up Esther choy's own Teriyaki grilled shrimp with vegetable fried rice I also love the pork alpast store grain bowl by Ivy Stark one of New York's top chefs real chefs real flavors that's what I love about cookunity upgrade your dining game at Cook unity.com babish 50 or click the link below using my code babish 50 supports this Channel and also gets you an exclusive 50% off your first order I made you eat your own special meal so dig in it's the biggest Jamaican PL I've ever seen jerk chicken jerk beef jerk pork is there any meat this man can't jerk hey what's up guys welcome back to binging with babish with this week we're taking a look at the jerk meat platter from one of Futurama's all time great duone Tundras first before we jerk any kind of meat we need to make our jerk spice paste into the bowl of a food processor goes about a dozen Scotch bonnet peppers which we're going to pulse a few times just to roughly chop then hold your breath because the air is about to get a little spicy as we add one heads worth of peeled garlic cloves 1/4 cup fresh thyme thir of a cup packed brown sugar 3 tbspoon soy sauce and 1 and 1/2 tbsp of kosher salt pulse a few times more and then we need to introduce the spices 2 tbsp of black pepper corns and about 1/3 of a cup of whole all spice berries first we're going to drop them into a mortar and pezel and start grinding them by hand just for camera once nobody's looking we're just going to utilize a spice grinder instead process into a nice fine powder then we're going to add it plus nine roughly chopped scallions to the bowl of the food processor blitzing for a few long pulses until we have a nice smooth extraordinarily spicy paste make sure to scrape down the sides and taste for seasoning now proper jerk should be spicy so if a teeny tiny Spoonful doesn't send you running in panic for the nearest dairy products your scotch bonnets might not be very spicy and you can add some Habaneros to Juke stats and now it's time to start jerking our meat first up the pork and I want to try some jerk barbecue ribs first I'm locating the papery membrane on the bottom side of my St Louis style ribs and peeling it right off with the help of a paper towel then I'm going to cut them in half to make them a little bit more manageable plop them down on a plastic wrap blind Rim baking sheet and begin to generously apply the jerk making sure every facet is covered with the hyper spicy hyper flavorful paste wrap them up tight and fridge them for at least 1 day up to three next up we have to make a jerk style barbecue sauce into a small sauuce bin goes qu grated onion 1/3 of a cup of tomato paste 1/4 cup of brown sugar one crushed clove of garlic 2 tbspoon of Honey one finely chopped Scotch bonnet pepper and about 1/2 cup of ketchup for the first batch I sauteed the peppers word of the wise don't do that your eyes and nose will never be the same I'm also going to add a teaspoon of yellow mustard 1 teaspoon sugar half teaspoon soy sauce half teaspoon of kosher salt and 1/4 cup of water bring this guy up to a simmer n almost forgot one teaspoon chopped fresh thyme bring it up to a simmer lower the heat and cook for about 20 minutes until it's nice thick and barbecue sauce like now for the smokery in my pellet smoker I'm making a mixture of mostly Cherrywood pellets cut with a handful of all spice berries which is hopefully going to emulate the pimento wood over which jerk is traditionally smoked set the smoker to 225° F then once you got that blue smoke going we're going to unwrap the ribs and I'm going to wipe off some of the excess marinade I don't want these guys to be so spicy that they overpower the barbecue sauce pop them in the smoker shut it down and smoke for anywhere from 3 to 6 hours our Target temperature is between 190 to 200° F so once we hit about 180 we're going to start layering barbecue sauce on the ribs while they finish cooking generously painting some on shutting it down waiting about 5 10 minutes and painting on additional layers 3 to four times once the sauce starts to look dry now for the beef Kendall had an idea that was so much fun I could not do it that being jerk jerky so I'm trimming the fat off a lean eye round of beef and slicing it nice and thinly using a meat slicer you could also freeze the beef for about 30 minutes and slice as thin as possible with a sharp knife then for a marinade I'm going to combine half2 cup of the jerk spice mixture with a/ thir of a cup of soy sauce and 1 teaspoon of liquid smoke dump that over top vigorously massage being sure to unfold individual slices of beef as you go so everybody gets evenly coated then we're going to press plastic wrap directly down onto the surface of the beef thus preventing oxidation more plastic wrap over top and then we're going to fridge this for anywhere from 4 to 24 hours then Alvin kicked me out of the studio so I'm shooting downstairs today where I'm going to begin the arduous process of drying the beef this is a totally optional step but it's going to reduce the amount of time that the jerky spends in the dehydrator so if you need your jerky in the next 3 hours all you have to do is waste a whole roll of paper towels otherwise they're headed into a dehydrator set to 160° F for anywhere from 3 to 6 hours until dried but not leathery with a meaty chew and a positively addicting spiciness last but not least the chicken which appeared to be drumsticks with an exposed bone so using my very sharpest fillet knife I'm going to place a shallow cut around the base of the joint laboriously scraping off the meat skin and sinu creating a sort of drumstick chicken lollipop go ahead and give up after three because it's tedious and you don't want to do it and then we're marinating in a/2 cup of our jerk spice mixture dropping everything in a plastic bag so that we can really beat up our meat evenly Distributing the marinade place that in a bowl and fridge for 4 to 24 hours now we've already covered how to make traditional jerk chicken click the link in the upper right hand corner if you want to see how to do that plus the chicken legs on the platter looked like they were fried which gave me an idea jerk style Nashville hot chicken so I'm rinsing off the marinade and patting the drumsticks dried and doing a simple flour egg then back to flour breading trying my best to keep it off the bone so that it stays exposed now for the Deep frying part I'm going to be using my two very favorite deep frying fats a big old brick of lard and a couple cups of peanut oil I'm bringing this up to 350° don't go above 375 because the lard will begin to smoke and gently lay down the chicken facing away from my delicate Exposed Skin fry for anywhere from 5 to 8 minutes until golden brown and their thickest Point registers 175° F now in a bowl I've combined 1 tbspoon light brown sugar half teaspoon each garlic powder and paprika and two finely chopped Scotch bonnets into which I'm ladling some of the hot Frying fat then brushing over the the chicken fresh out of the fryer making sure every facet is generously brushed last but not least we need a starch to Anchor all this meat so I think we got to do Jamaican rice and peas combining 2 and 1/4 cups of water with 1 13 and 1/2 oz can of unsweetened coconut milk and one can of drained green pigeon peas cover it up bring it to a simmer then we're going to add a/ teaspoon of freshly ground all spice berries one whole Scotch bonnet three lightly smashed cloves of garlic three chopped scallions and 2 cups of rinsed long grain white rice give that a little stir just to make sure nobody's sticking together then we're also going to add five whole sprigs of thyme that we're going to need to fish out later cover it up and maintain a bare simmer until the rice is fully cooked 15 to 20 minutes depending on the rice fish out those time sprigs fluff and season to taste with kosher salt and with that we are finally ready to Plate up our jerk platter molding some of our rice and peas into a dome by virtual of a little bowl and flanking it with our jerk jerky jerk Nashville hot chicken and jerk barbecue ribs I genuinely can't decide which one I'm most excited for first we got a garnish with sliced scallions a hefty squeeze of lime over top and some additional slices for serving and there you have it some thoroughly jerked Meats let's see how they taste the chicken is awesome the same familiar fatty crunch is Nashville hot chicken but with wholly new flavors The Jerk jerky while a little strange on a dinner platter is so insanely addictive I made like 4 lbs of it and we managed to completely polish it off within a week that being said it was a little bit too thin so it dried out a little bit too much but the ribs were probably my favorite Smoky and juicy replete with both jerk and barbecue flavors which work hand inand beautifully just goes to show you that if you put your mind to it or if you're a celebrity chef like elar there is no meat that cannot be jerked thanks again to cook Unity for sponsoring this episode with dishes meticulously crafted by esteemed chefs like Food Network veterans to James Beard award recipients it feels as though you have the Masters personally catering to your meal time with a flexible schedule with cook Unity you can set your preferences to call out what you like and don't like then pick a plan and get menus tailored to your taste two weeks in advance and with chef quality in mind their meals arrive fresh not Frozen with Chef's instructions and nutrition details attached go to cook unity.com b50 or click the link in the description and use my code babish 50 to get 50% off your first order of cookunity meals to try them out for yourself ethis episode is brought to you by cook Unity as someone passionate about at home dining cook Unity has brought a new solution to my table unlike conventional food delivery services cook Unity operates as a chef to you platform delivering exceptional restaurant quality meals directly to your doorstep with chef quality in mind I was thoroughly impressed with the entire experience from selection to presentation today I'm whipping up Esther choy's own Teriyaki grilled shrimp with vegetable fried rice I also love the pork alpast store grain bowl by Ivy Stark one of New York's top chefs real chefs real flavors that's what I love about cookunity upgrade your dining game at Cook unity.com babish 50 or click the link below using my code babish 50 supports this Channel and also gets you an exclusive 50% off your first order I made you eat your own special meal so dig in it's the biggest Jamaican PL I've ever seen jerk chicken jerk beef jerk pork is there any meat this man can't jerk hey what's up guys welcome back to binging with babish with this week we're taking a look at the jerk meat platter from one of Futurama's all time great duone Tundras first before we jerk any kind of meat we need to make our jerk spice paste into the bowl of a food processor goes about a dozen Scotch bonnet peppers which we're going to pulse a few times just to roughly chop then hold your breath because the air is about to get a little spicy as we add one heads worth of peeled garlic cloves 1/4 cup fresh thyme thir of a cup packed brown sugar 3 tbspoon soy sauce and 1 and 1/2 tbsp of kosher salt pulse a few times more and then we need to introduce the spices 2 tbsp of black pepper corns and about 1/3 of a cup of whole all spice berries first we're going to drop them into a mortar and pezel and start grinding them by hand just for camera once nobody's looking we're just going to utilize a spice grinder instead process into a nice fine powder then we're going to add it plus nine roughly chopped scallions to the bowl of the food processor blitzing for a few long pulses until we have a nice smooth extraordinarily spicy paste make sure to scrape down the sides and taste for seasoning now proper jerk should be spicy so if a teeny tiny Spoonful doesn't send you running in panic for the nearest dairy products your scotch bonnets might not be very spicy and you can add some Habaneros to Juke stats and now it's time to start jerking our meat first up the pork and I want to try some jerk barbecue ribs first I'm locating the papery membrane on the bottom side of my St Louis style ribs and peeling it right off with the help of a paper towel then I'm going to cut them in half to make them a little bit more manageable plop them down on a plastic wrap blind Rim baking sheet and begin to generously apply the jerk making sure every facet is covered with the hyper spicy hyper flavorful paste wrap them up tight and fridge them for at least 1 day up to three next up we have to make a jerk style barbecue sauce into a small sauuce bin goes qu grated onion 1/3 of a cup of tomato paste 1/4 cup of brown sugar one crushed clove of garlic 2 tbspoon of Honey one finely chopped Scotch bonnet pepper and about 1/2 cup of ketchup for the first batch I sauteed the peppers word of the wise don't do that your eyes and nose will never be the same I'm also going to add a teaspoon of yellow mustard 1 teaspoon sugar half teaspoon soy sauce half teaspoon of kosher salt and 1/4 cup of water bring this guy up to a simmer n almost forgot one teaspoon chopped fresh thyme bring it up to a simmer lower the heat and cook for about 20 minutes until it's nice thick and barbecue sauce like now for the smokery in my pellet smoker I'm making a mixture of mostly Cherrywood pellets cut with a handful of all spice berries which is hopefully going to emulate the pimento wood over which jerk is traditionally smoked set the smoker to 225° F then once you got that blue smoke going we're going to unwrap the ribs and I'm going to wipe off some of the excess marinade I don't want these guys to be so spicy that they overpower the barbecue sauce pop them in the smoker shut it down and smoke for anywhere from 3 to 6 hours our Target temperature is between 190 to 200° F so once we hit about 180 we're going to start layering barbecue sauce on the ribs while they finish cooking generously painting some on shutting it down waiting about 5 10 minutes and painting on additional layers 3 to four times once the sauce starts to look dry now for the beef Kendall had an idea that was so much fun I could not do it that being jerk jerky so I'm trimming the fat off a lean eye round of beef and slicing it nice and thinly using a meat slicer you could also freeze the beef for about 30 minutes and slice as thin as possible with a sharp knife then for a marinade I'm going to combine half2 cup of the jerk spice mixture with a/ thir of a cup of soy sauce and 1 teaspoon of liquid smoke dump that over top vigorously massage being sure to unfold individual slices of beef as you go so everybody gets evenly coated then we're going to press plastic wrap directly down onto the surface of the beef thus preventing oxidation more plastic wrap over top and then we're going to fridge this for anywhere from 4 to 24 hours then Alvin kicked me out of the studio so I'm shooting downstairs today where I'm going to begin the arduous process of drying the beef this is a totally optional step but it's going to reduce the amount of time that the jerky spends in the dehydrator so if you need your jerky in the next 3 hours all you have to do is waste a whole roll of paper towels otherwise they're headed into a dehydrator set to 160° F for anywhere from 3 to 6 hours until dried but not leathery with a meaty chew and a positively addicting spiciness last but not least the chicken which appeared to be drumsticks with an exposed bone so using my very sharpest fillet knife I'm going to place a shallow cut around the base of the joint laboriously scraping off the meat skin and sinu creating a sort of drumstick chicken lollipop go ahead and give up after three because it's tedious and you don't want to do it and then we're marinating in a/2 cup of our jerk spice mixture dropping everything in a plastic bag so that we can really beat up our meat evenly Distributing the marinade place that in a bowl and fridge for 4 to 24 hours now we've already covered how to make traditional jerk chicken click the link in the upper right hand corner if you want to see how to do that plus the chicken legs on the platter looked like they were fried which gave me an idea jerk style Nashville hot chicken so I'm rinsing off the marinade and patting the drumsticks dried and doing a simple flour egg then back to flour breading trying my best to keep it off the bone so that it stays exposed now for the Deep frying part I'm going to be using my two very favorite deep frying fats a big old brick of lard and a couple cups of peanut oil I'm bringing this up to 350° don't go above 375 because the lard will begin to smoke and gently lay down the chicken facing away from my delicate Exposed Skin fry for anywhere from 5 to 8 minutes until golden brown and their thickest Point registers 175° F now in a bowl I've combined 1 tbspoon light brown sugar half teaspoon each garlic powder and paprika and two finely chopped Scotch bonnets into which I'm ladling some of the hot Frying fat then brushing over the the chicken fresh out of the fryer making sure every facet is generously brushed last but not least we need a starch to Anchor all this meat so I think we got to do Jamaican rice and peas combining 2 and 1/4 cups of water with 1 13 and 1/2 oz can of unsweetened coconut milk and one can of drained green pigeon peas cover it up bring it to a simmer then we're going to add a/ teaspoon of freshly ground all spice berries one whole Scotch bonnet three lightly smashed cloves of garlic three chopped scallions and 2 cups of rinsed long grain white rice give that a little stir just to make sure nobody's sticking together then we're also going to add five whole sprigs of thyme that we're going to need to fish out later cover it up and maintain a bare simmer until the rice is fully cooked 15 to 20 minutes depending on the rice fish out those time sprigs fluff and season to taste with kosher salt and with that we are finally ready to Plate up our jerk platter molding some of our rice and peas into a dome by virtual of a little bowl and flanking it with our jerk jerky jerk Nashville hot chicken and jerk barbecue ribs I genuinely can't decide which one I'm most excited for first we got a garnish with sliced scallions a hefty squeeze of lime over top and some additional slices for serving and there you have it some thoroughly jerked Meats let's see how they taste the chicken is awesome the same familiar fatty crunch is Nashville hot chicken but with wholly new flavors The Jerk jerky while a little strange on a dinner platter is so insanely addictive I made like 4 lbs of it and we managed to completely polish it off within a week that being said it was a little bit too thin so it dried out a little bit too much but the ribs were probably my favorite Smoky and juicy replete with both jerk and barbecue flavors which work hand inand beautifully just goes to show you that if you put your mind to it or if you're a celebrity chef like elar there is no meat that cannot be jerked thanks again to cook Unity for sponsoring this episode with dishes meticulously crafted by esteemed chefs like Food Network veterans to James Beard award recipients it feels as though you have the Masters personally catering to your meal time with a flexible schedule with cook Unity you can set your preferences to call out what you like and don't like then pick a plan and get menus tailored to your taste two weeks in advance and with chef quality in mind their meals arrive fresh not Frozen with Chef's instructions and nutrition details attached go to cook unity.com b50 or click the link in the description and use my code babish 50 to get 50% off your first order of cookunity meals to try them out for yourself e\n"