Jimmy Buffetts Barbados Style Chicken Recipes

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BIG MOE'S MEMPHIS-STYLE CHICKEN



Big Moe's Memphis-Style Chicken image

Provided by Food Network

Categories     main-dish

Time 5h10m

Yield 8 servings

Number Of Ingredients 26

8 chicken thighs
2/3 cup brown sugar
1/2 cup coarse kosher salt
1/4 cup canola oil
BBQ Chicken Rub, recipe follows
BBQ Sauce, recipe follows
1 cup sugar
1/2 cup paprika
1/4 cup pink sea salt
1/4 cup celery salt
3 tablespoons granulated onion
3 tablespoons chili powder
2 tablespoons dried mustard
1 teaspoon cayenne pepper
12 ounces ketchup
3/4 cup white vinegar
1/2 cup sugar
1 tablespoon Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 1/2 teaspoons dried mustard
1 teaspoon hickory liquid smoke
1 teaspoon chili powder
1 teaspoon ground white pepper
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 cup cognac

Steps:

  • Trim the chicken thighs to make them more uniform, then use a needle tenderizer to perforate the skin to aid in achieving bite through the skin.
  • In a large pot, combine the brown sugar, salt and 64 ounces (2 quarts) water. Heat until the salt and sugar totally dissolve in the water. Remove from the heat, let cool at room temperature and place in the refrigerator to chill the brine. Place the chicken in the chilled brine for 2 to 3 hours.
  • Set up a smoker or a gas grill on indirect heat at a pit temperature of 300 degrees F. Use hickory chips or chunks for the smoker. If using a gas grill, put the chips in a smoke box or foil pan under the grates on the burners.
  • Remove the chicken from the brine and pat dry. Coat the chicken with the canola oil, then sprinkle with 1/4 cup of the BBQ Chicken Rub on both sides. Place the chicken in a mesh grill basket or on a wire rack.
  • Cook until the chicken reaches 185 degrees F, 35 to 45 minutes. It's technically done at 165 degrees F, but take it to a higher internal temperature to achieve a better mouth feel. Remove the chicken, coat with 1 cup of the BBQ Sauce and put back on the grill for a few minutes to set the sauce. Serve with the remaining sauce on the side.
  • In a bowl, add the sugar, paprika, pink sea salt, celery salt, granulated onion, chili powder, mustard and cayenne and whisk until combined.
  • Mix the ketchup, vinegar, sugar, Worcestershire, black pepper, mustard, liquid smoke, chili powder, white pepper, coriander, cayenne and 1/2 cup water in a saucepot. Bring to a simmer and cook for 15 to 20 minutes, stirring continuously. Turn off the heat, add the cognac and stir to combine. Set the sauce to the side for later use.

JIMMY BUFFETT'S "CHEESEBURGER IN PARADISE"



Jimmy Buffett's

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

28 ounces fresh USDA choice beef chuck, diced
2 tablespoons kosher salt
1 tablespoon ground black pepper
1/2 tablespoon garlic salt
1/2 tablespoon onion salt
1 teaspoon celery salt
8 slices American cheese - 1 slice if any other kind of cheese
4 sesame hamburger buns, toasted
8 leaves iceberg lettuce
4 slices tomato, 1/4-inch thick
4 slices red onion, 1/4-inch thick
4 toothpicks
4 pickle spears
2 pounds Idaho potatoes, peeled, cut into fries and fried until golden brown

Steps:

  • Using a meat grinder with a 3/8-inch plate, grind the meat. Change to a 1/8-inch plate, and grind a second time. Shape the ground meat into 4 (7-ounce) patties. In a mixing bowl, combine the kosher salt, pepper, garlic salt, onion salt and celery salt. Mix well. Place burger on a hot grill and season with the seasoning salt. Cook the burgers halfway to desired temperature and flip over and finish cooking. Place cheese on the burger when it is 3/4 of the way cooked and melt. Place bottom bun on plate. Place burger on bottom bun. Place lettuce, tomato and onion on top of the burger. Cover with top bun and secure with a toothpick. Place pickle next to the burger. Place fries on the plate.

JIMMY BUFFETT'S JAMMIN' JAMBALAYA - MARGARITAVILLE ORLANDO RECIPE - (4.1/5)



Jimmy Buffett's Jammin' Jambalaya - Margaritaville Orlando Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 32

JAMBALAYA:
Blended Oil* 2 ounces
Red Onion 4 ounces, diced
Red bell pepper 4 ounces, diced
Celery 4 ounces, diced
41/50 sized shrimp 6 ounces
Jambalaya Base (see recipe) 1 batch
Chicken Stock 4 ounces
Cooked White Rice (heated) 16 ounces
2 teaspoons chive
Margaritaville uses a blended oil that is 80% vegetable/soybean oil and 20% olive oil.
JAMBALAYA BASE:
1 pound Andouille Sausage, ground
1/4 pound smoked sausage, sliced
2 ounces Blended Oil*
1 pound yellow onion, diced 1/4"
1/2 pound celery, diced 1⁄4"
1/2 pound green peppers, diced 1⁄4"
1 2/3 tablespoons garlic cloves, rough chopped
1 2⁄3 ounces chicken base
3 ⁄4 ounce vegetable base
2 teaspoons thyme, dried
2 teaspoons oregano, dried
2 teaspoons Kosher salt
1/3 teaspoon white pepper
1 1⁄3 teaspoons crushed red pepper flakes
2 1/2 ounces flour
1 2/3 cup water
Diced Tomato (drained)
1 1⁄4 cup Rotel Tomatoes
1 ⁄3 cup Worcestershire Sauce
1 1⁄2 pounds raw chicken breast, diced 1"

Steps:

  • JAMBALAYA: Heat sauté pan then add blended oil and vegetables. Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent). Add chicken stock and sauté for an additional 30 seconds. Add jambalaya base and bring to a simmer. Add heated cooked rice and bring to an internal temperature of 165° Fahrenheit. Mound jambalaya in the center of your bowl. Sprinkle with chives. JAMBALAYA BASE: Sauté smoked and Andouille sausage in olive oil until heated. Remove sausages while leaving oil behind. Add onions, celery, and green peppers to tilt skillet and sauté until tender. Add garlic, chicken base, and vegetable base. Cook for 2 minutes. Stir in all dry spices. Add flour to thicken. Whisk in water slowly, making a smooth mixture. Add all remaining ingredients. Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.

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