We all had jerk chicken and if you clicked on this video you know how good it is, but today I'm
gonna be doing something that I think was never done before, we're talking about jerk steak. Yes!
Is it gonna turn out good, or is this gonna be a complete disaster? I have no idea but I cannot
wait to find out because this is the jerk steak experiment. So let's do it! And everything starts
off with this; jerk marinade. Now I know what you're thinking does not look that appetizing, but it's
not about the looks my friends. It's 100% about the flavor, and here's my take on it. The first thing to
do is to grind up some peppers so into the pesto and water I threw in some peppers followed by all
spice berries. We want to pound everything up until they look like this. That's what we're looking for.
Don't let them become powder just like this is good enough. Now the next important ingredient
is this one scotch bonnet chilies. I highly recommend not replacing it with anything else.
They have a wonderful taste, kind of spicy, but most importantly delicious. Now to make it everything just
goes into the food processor. I started with green onions, followed by white onions, the special chili
I just showed you, chopped up ginger, garlic, fresh nutmeg, five spice seasoning, dry thyme all of the
spices we just ground up, a good amount of soy sauce, followed by a pinch of olive oil and mix
everything together. We really want to combine this thing almost into a paste so let it blend for a
good amount. As always exact amount and ingredients always on the description down below for you.
Because once you are done you are left with this, it has an incredible flavor even though you might
not look so appetizing to you. Trust me when I tell you, this is where it's at. Now if you've
never made jerk chicken let me show you my take on it. I highly recommend using a whole chicken
for this. As you can see I got all of the pieces ready to go. If you notice there was no salt on
the marinade so I made sure to salt every single one of them perfectly. Then I carefully laid them
down the bowl, threw my jerk marinade right on top. I spread everything nicely and repeat the process
once again. Doing this one at a time like this will ensure that every single one of them is perfectly
seasoned, but most importantly fully covered with the marinade. As you can see once I was done this
is the results. Now the only thing left to do is to let it marinade on your refrigerator overnight, because
the next day was time to fire up the smoker. We want to cook them under high heat, I set my smoker
to 375 degrees fahrenheit, threw all of my chicken in there and let them smoke. As that was happening
was real good because it allowed me time to go ahead and make an incredible barbecue sauce. And
at least to me this is a must, and to make it it's super easy. Into a saute pan I threw in a little
bit of olive oil, followed by onions, mix everything well and let them cook. Then I threw in a little
bit of garlic and mixed everything once again as now it was time to add some of that jerk marinade.
But that's not it because I followed it with a good amount of brown sugar, followed by ketchup,
yes ketchup. Now you gotta mix everything well and combine these ingredients together, let it reduce
until you are happy with the consistency. For me it did not take that long as I like mine kinda
chunky. Remember if you go too far you can always dilute it with a little bit of water but i highly
recommend not doing that because once you are done you should be left with something like this.
Now to make it nice and smooth throw everything into the blender, blend it on high until everything
liquefies, as once you are done this is what you're left with. Come on now, it does not get any easier
than that! And it is perfect for us to baste the chicken. Talking about that I went outside and
immediately did that. Here's one of the secrets of jerk chicken, the more you baste the better
it's gonna be. And make sure to keep flipping that thing as many times as necessary because once they
are fully cooked you should be left with this. I'm telling you they are absolutely incredible so this
is my take on jerk chicken. Now it's time to add everything into steaks and here's how I did it.
Everything starts off with these two beautiful ribeye steaks. Notice that they're not prime, they
are not wagyu either, we're talking about choice grade. At the same time you can really appreciate
that they do have a good amount of marbling, this should be incredible. Now remember that the
marinade has no salt so I went ahead and salted these things really good, because once I did that I
went in with the marinade. And one important thing I did was to ensure that every single edge of the
steaks were perfectly covered with it. I did not leave anything uncovered but to help even more I
decided to marinate this hard and the easiest way to do is to use a vacuum chamber. If you don't have
one it just takes longer, using a vacuum chamber will speed up the process five times faster. Oh
yeah so you better believe I did use it! But if you don't have one just leave it overnight in
your refrigerator, it will be the same exact thing. Now remember we did a barbecue sauce for the jerk
chicken but there's no way I'm putting ketchup on my steak. We did an experiment using ketchup to dry
age a steak and that was not my thing. We even had Sunny from the Best Ever Food Review Show
give it a try he liked it. -I think it's interesting it's totally a worthy experiment I think it still
tastes pretty good overall. -But at least to me it was not my favorite, so for the jerk steak I'm
gonna be keeping it really simple. I melted a good amount of butter, followed by the jerk marinade we
just made, mix everything together and that's it. This is my basting sauce. I'm telling you it does
not get any easier than that! And after about 4 hours my steaks were ready, all that was left to do
was to open up the bag and take them out. Now take a look at this, that vacuum chamber really did its
job. You can even see that the steak oxidized a little bit, that is a sign that the marinated
penetrated deeply into the meat. Since the marinade has already penetrated I decided to remove
all of the extra out, this will allow us to get a nice good crust, because as far as I'm concerned
the marinade already did its job. The only thing left to do now is to go ahead and cook it. For that
I'll first be putting a nice beautiful sear. Don't forget that I'll be basting with that incredible
butter we just made. Once the searing is done I'll be cooking them in indirect heat until I reach an
internal temperature of 135 degrees Fahrenheit and for that I'll be using my wireless thermometers. As
now I say it is enough talking and it is time to cook this incredible steak. So let's do it!
[rock music]
All right everybody here we have our beautiful chicken and steak. -Smells so good right now. -I know
right. -It smells so good. -Listen to me right now everybody, if you had jerk chicken, this is jerk
chicken by the way. -It looks like it. -And if you didn't like it that was not jerk chicken, all right that's
what I have to say. -That was not jerk chicken, it was you're a jerk. -Cuz if you never had jamaican food
you don't know what you're missing man. That's jerk chicken I want to know your opinion on my take
on it. It might not be the most traditional jerk chicken, but it's my take everybody. -You made jerk
chicken and then there's a steak over there, so I have an idea what's going on. -It's a jerk steak bro.
The jerk steak experiment. -Oh I'm excited that's actually pretty good. -So they're the same I didn't cut this
one here so we can share with other people in the family okay. -Okay. I want to know about my
chicken first. Let's give a true opinion, you grab whatever piece you want, go for it. Cheers everybody. -Cheers.
-Come on. -Oh that's good bro. -That makes you do the you know the chicken dance everybody..
-Damn that's so good. -Spicy but not killing you, sweet but not really sweet. -It's really balanced.
-Yeah. -Like it has the savory, -So much flavor. -it has the spice, it has the sweet. What do you need?
-Exactly and you know if you don't like chicken you eat this all right you're gonna like chicken.
-If you like flavor, -Yeah. -there you are. That's what it's all about. I like to serve it with a little
bit of rice, I think that's a perfect combination. You ready for it? Oh you already went you didn't
play around. Cheers everybody! Oh man 10 out of 10 will recommend everybody, that's all I can
say about that. What do you think. -I just got to repeat what you said ,10 out of 10 would recommend.
-Yeah. It's perfect like the, the seasoning you made the chicken really. -Really juicy.
Now here's the thing, if you don't have a smoker, you can cook this inside of your oven
it will be okay but you really need a smoky flavor, that's why I decided to use a smoker.
But obviously any type of grill that produces smoke is going to be fantastic. Highly recommend!
-On to the other one. -It's all about the steak, are you ready? I just hope that the steak is
as good as the chicken. I never thought I would say that. Yeah I know right.
-You're sick right now? -Yeah I know. -Let's try out the steak -Okay. -I'm ready for the steak.
-I'm curious, I'm really curious. You ready? Jerk steak everybody. Let's find out, cheers. -Jerk steak guys.
Hmm. -Oh that's a winner man! That's a winner! -Oh yeah!
-This choice? -Yes it is a choice not a prime either I don't want to try in an expensive steak.
-It's so tender. -Super tender. -For a choice. -Shout out to my meat dealer Emilio you know who you
are my brother from another mother. It still tastes like a steak, the seasoning is just complimenting it.
The marination that went inside of the meat is amazing. Now I did leave it for 24 hours marinating
and I also used the vacuum bag as you guys saw it, so it really got time to penetrate some of
those spices in there. It's phenomenal, but I think what really took it over the top is the butter
basting. That jerk butter basting that's what I did a little jerk butter basting. Oh yeah what are you
doing? What is that meat chicken combination? Before you try it explain to them what it tastes like
the steak, they want to know. -The steak, okay, okay perfect it's literally perfect like. -That's all you
got to say? -Because I'm thinking like imagine this exact experiment that you did, except you did it
with a prime steak. -It would be crazy good. -Or even like a wagyu but not a not a crazy wagyu.
-Jerk brisket, imagine the flavor that is gonna come through that brisket smoking for such a long time.
Oh nobody better copy my idea because I'm making that happen. Anyway guys these are the results. I
hope you guys enjoyed this video, if you did enjoy make sure you give it a thumbs up. If you're not a
subscriber be sure to subscribe for future videos. Remember if you are interested in anything I use
everything is always on the description down below. Thank you so much for watching and we'll
see you guys on the next one. Take care everybody, bye-bye. And I highly recommend you? -You know what
this experiment makes me feel like I have to do like I'm compelled to do it? I shake your hand. -Oh
bro I gotta shake hand everybody. That is how good it is. -Excellent experiments uh 10 out of 10 would .
definitely recommend. -10 out of 10 we'll recommend everybody. -Definitely try this one at home fellas.
-Highly recommend even if it's not the authentic, most authentic jerk chicken. And if I did anything
wrong please put it down in the comments down below because if it tastes this good and I did
it wrong, god damn imagine the real deal. -Hey this is going man I can't lie,
I can't complain about this. -See you guys on the next one take care everybody bye-bye.