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.
