Moose

I actually use the WalkersWood Jerk Marinade now. The same stuff just more liquefied and easier to use. I cut a few slits in a whole chicken and get as much marinade between the skin and the meat as possible (all over the chicken). I rub some in the cavity and then rub the outside. When using the full jerk seasoning (picture in your post) I would cut it with beer or chicken stock and do the same. It is a matter of taste because the jerk seasoning is very spicy and hot, which I like. I’ve let it marinade in the fridge for 4 hours to 24 hours depending on nothing more than my schedule.

I’ve cooked it two ways, beer can style and splitting the breast and grilling it flayed out. I prefer the beer can style because the crispy skin with the flavor is the best way. I tended to burn too much of the skin using the flayed out style (it’s good this way just have to watch it). For the beer can style I mix have a can of beer with the marinade and shove it up the bird. I cook it on the grill when warm and in the oven when its cold outside.

In the oven at 350 for 1 hr 15 min 1 ½ hours for a 3 ½ to 4 lb bird.

On the grill, at medium – high and indirect heat for same time frame.

I let the bird rest, tented for 10 minutes (both methods) when done.

I also put the giblets in some tin foil with the marinade and throw them on for awhile.

In addition, I have cooked a pound of chicken gizzards, covered in the marinade, in an aluminum pan over the grill and in the oven for the same times and temps as above. If you like gizzards, they’re pretty good.
I have some photos, but can’t post right now.

link for the marinade. World Market has this as well.
LINK

This is what I do. It's a slightly adapted recipe that I got off the internet for a neopolitan crust with directions to cook it on the grill. If I can find the link I will share it. But, I've used the crust for oven cooked as well. It is a little time consuming though. I'll include the grilling part of the recipe if you want to go that route. Oh and the directions are for using a stand mixer.


Dough:
4 ½ cups of unbleached, high-gluten all purpose flour, chilled
2 teaspoons salt
1 teaspoon instant-yeast
¼ cup olive oil
1 ¾ cups water, ice cold

1. Stir together the flour, salt and instant- yeast in the bowl of an electric mixer. Using the paddle attachment on low speed, mix in the oil and cold water until the flour is absorbed. Once the flour is absorbed, switch to a dough hook and mix on medium speed for 5 to 7 minutes. The dough should clear the sides of the bowl but stick to the bottom. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in flour just until it clears the side. If the dough clears the bottom, dribble in a teaspoon or two of cold water. The finished dough should be springy, elastic and sticky and register 50 to 55 degrees.
2. Prepare a sheet pan by lining it with parchment paper. Lightly oil the parchment paper. Dust your work area with flour and cut the dough into 6 equal pieces. Sprinkle flour over each piece and gently roll it into a ball. Place the dough balls on the lined sheet pan and mist generously with spray oil. ( Pam Olive Oil Spray). Cover the dough balls with plastic wrap or place in a food grade plastic bag.
3. Place the pan in the refrigerator overnight or for up to three days. (To freeze, dip each dough ball into a bowl that has a few tablespoons of olive oil, rolling the dough ball around to coat. Put each dough ball in a separate zip-lock bag and store in the freezer for up to 3 months. Thaw in fridge the day before you plan to use the dough and continue from here.)
4. It is now time to make the pizzas!!!!! 2 hours before you plan on cooking the pizza, remove the dough balls from the refrigerator. Dust your work area with flour and press the dough into disks about ½ inch thick and 5 inches diameter. Sprinkle the dough with flour and spray with olive oil and roll dough out into desired thickness and shape. Place on an elevated cookie rack and cover loosely with plastic wrap. Let the dough rest for 2 hours.
5. Turn grill on high and pull down the cover. The goal is to get the grill as hot as you can. When you are ready, oil down a vegetable grill pan and place one to two crusts. Put on the grill, close the lid and cook for 3 to 4 minutes. Depending on your grill and heat, you are going to have to eyeball this.
6. Remove the grill pan with crusts and turn the crusts over, putting your sauce and toppings on the cooked side. Place the grill pan (with the pizzas, of course) back on the grill, cover and cook 5 minutes. Again, some eyeballing may occur. Just do the best you can. The crust should be crispy with a few burned spots underneath. That’s the beauty of this type of pizza crust (Napolitano style).
7. IMPORTANT TIPS: For your toppings to be perfectly cooked, some of them will have to be pre-cooked. This doesn’t apply to the cheese or veggies that you want to be fresh and crispy. Meats should be cooked before, i.e. bacon, sausage, pepperoni, chicken, ground beef or anything else. Grilled bell peppers, sautéed mushrooms and onions are good as well. Just remember, since the heat is coming from below pre-cooking some of your ingredients will help, it is strictly up to you.

I second Motor Supply Co. Their menu changes daily and it is a solid restaurant. I ate there twice in 2009 (attending the Ole Miss - South Carolina game). Needless to say, Motor Supply was a highlight.

I'm guessing since I haven't eaten at Albasha in a while (live to far away and miss some good Lebanese food)but, probably cinnamon, allspice and cardamon.

I was in Florence and the surrounding area last year about this time and I would recommend these two:

In Florence, Trattoria da Tito. It is a small restaurant near the Church of San Marcos. Friendly owner, traditional foods, and all of the free cold Limoncello you can drink to finsh off the evening.

LINK

In Colle Val d'Elsa (Tuscany) we ate at Cucina Poplare. Again, nice folks who run it.

LINK

They were both recommended to us by locals.

I went to Automatic Slim's in Memphis a couple of weeks ago. It's across the street from the Peabody Hotel, on the west side. Not traditional Memphis or Southern food but me and the gf had a very good meal.

Appetizers
1. Bacon wrapped fried plantains. Very good.
2. Spring Rolls. usually I'm not a big fan, but these were pretty good. They advertised fresh ingredients and they delivered.

Entree
1. I had the Jamaican Jerk Duck. I'm a big fan of duck and their's was excellant.
2. The girlfriend had the seared Tempeh, the vegatarian special. This was a highly unusual choice for her bc she is not a vegatarian. I've never seen her order a vegatarian dish for an entree (Veg grape leaves as an appatizer, yes). I was very skeptical, but hey, she had her reasons for ordering it, and really, who cares? Would I recommend it? No. Was it bad? No. I actually liked the seasoning (citrus) and it had a nice thin crust.

I think any place that can sear a tempeh dish that I would eat, deserves a shot. Either that or I should expand my non-meat entree choices and I could judge it better!

Wine list is short but adequate. We had an Estancia or two.

Was there, drove over from McPherson KS. Who datted all day, brought two people in from Montana, dressed em up in Saints garb. But, met a lot of Saints fans, most from down South. The gumbo and boudain were excellant.

See ya in the Dome on Monday

I've watched that a couple of times. I understand being emotional after a close loss . . but the whole thing (his mannerisms and such) was just weird. It was if he had accidently driven a school bus full of kids over a cliff and he was the only survivor.

Let's not get carried away...

Well, let me just for a day . . . on second thought I got the week.

:cheers:

You are right , he's not Eli . . . but who is. Snead has had some rough times this year, a Sophomore, I think he'll come around and be a good QB bf his time is up. I never predict the future of young football players (NFL is loaded with small college players). How good? He had a bad spat today, threw an 86 yard TD pass on a 3rd and 6 (clutch) who knows. It's the SEC. The Rebs can lose to Vandy at home (Snead a really bad day) and beat Florida in the Swamp.