Recipes
Recipes
Recipes
Uncle Clarence Simple BBQ's Smoked BBQ Jerk Chicken
To prepare Uncle Clarence BBQ's Calypso Heat Smoked Jerk Chicken, start by cleaning and drying a whole chicken. Then, generously rub the chicken with olive oil and Uncle Clarence BBQ's Calypso Heat inspired jerk seasoning mix, both inside and outside of the bird. To infuse maximum flavor, let the chicken marinate for at least 4-6 hours, or ideally, overnight. Smoke the chicken at 275 degrees Fahrenheit for roughly 4.5 hours or until the internal temperature reaches 165 degrees Fahrenheit. For the first three hours of smoking, use apple wood to impart a smoky flavor. Although pimento wood is traditionally used when smoking jerk chicken, apple wood is an excellent alternative as it will not overpower the meat. After smoking, allow the chicken to rest before serving. To enhance the dish with authentic Caribbean flavors, add green seasoning, fresh thyme, green onions, parsley, and 1/2 scotch Bonet peppers to the marinade. Bon appétit!
Recipes
Ultimate Chorizo Queso
Ultimate Loaded Queso 6 oz of Chorizo Pork Sausage 10 oz can of Fire Roasted Diced Tomato & Green Chilies 16 oz Easy Melt Cheese Product, cut into large diced 12 oz of Evaporated Milk 12 oz Whole Milk 4 oz of Pico de Gallo Uncle Clarence’s Season All to taste Salt Instructions: In a saucepan with tablespoon of oil, cook chorizo for 6 minutes or until crispy on medium heat. Once chorizo is cooked, take it out of the pan and pour evaporated milk into the pan and heat on medium low until warm careful not to burn the dairy. Once milk is warm, add diced tomato and green chilis can, then add cheese in the pan and heat slowly until cheese is fully melted making sure to stir occasionally. Once the mixture is fully melted and incorporated, add Uncle Clarence’s Season All and salt to taste. Get a serving vessel ready, pour in queso and garnish with pico and chorizo and serve with tortilla chips. Enjoy!
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