Boatboy24
No longer a newbie, but still clueless.
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Noting the spiciness is soooo much better than "This is so hot you can't even eat it. It's horrible! You ruined a perfectly good dinner. Why did you have to put so much hot stuff in it?Hit the easy button and did some turkey breast fajitas. A pack of two breasts was only 2.99 (on fire sale), only issue might be that I might have added a bit too much (perfect for me) hot sauce to the marinate. We'll see if I get yelled at in a few minutes or not. I tested a piece when I was slicing to add to the pot with the grilled veges and I'm still sweating. We had some sort of dry front come through and the temps dropped with the humidity. So I'm pretty sure I'm not hot from the ambient temperature.
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Edit: didn't get yelled at, my wife noted the spiciness but said it was very good.
I was going to ask what it is. But maybe I'd be better off not asking, eh?
Lol.I was going to ask what it is. But maybe I'd be better off not asking, eh?
Glad it came out OK, Paul. I love the Jerk flavor profile, but find that it's sometimes too hot for me. I like some heat, but a lot of it is over the top. I had a recipe years ago that was outstanding and being homemade, I could regulate the heat. But it took me over an hour to make the marinade - a lot of work. A few years ago, I discovered Walkerswood - which is really good, but hot. Just last week, I saw a "Walkerswood Mild" at Wegman's and I grabbed a few bottles. Will try it out soon and post up my thoughts.
Never heard of Walkerswood. I'll keep my eye out for it. Looking forward to your report.
If all else fails, we just decided to travel late this month, and we will be at the site of a very important Wegman's! Not the mothership in Rochester, but the one that is closest to Danny Wegman's house. Consequently, it is very nice. Hopefully they will have it.
I'd read about Walkerswood for years on BBQ forums that I read. Finally found some a handful of years ago at Giant and grabbed it. I may have overdone it, but wow, was it hot. Tried it one or two more times to the same result. But I have a tendency to use more marinade than required and leave more on the meat when cooking. Anxious to try the mild to see if the flavor profile is still prevalent without the heat. One of the things I've always liked about Jerk is the allspice, so hopefully that's still there.
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