Check out Rebecca’s feature segment on Primo Grills…
03
May
2012
Primo Grill featured on What’s HOT with Rebecca
17
Sep
2011
Jamaican Chicken
This is one of my favorite chicken dishes! And it’s especially great when cooked on your Primo!
Jerk chicken (and pork) is so famous in Jamaica, it’s easy to forget that the island has other barbecued dishes. Among them is this incredibly flavorful, fall-off-the-bone-tender chicken. It’s probably best cooked with a whole chicken, but I’ve only done it with chicken pieces. Also, if you’re in a rush you can skip the marinade and just cook it with the barbecue sauce. It won’t be as tender, but it’s still very flavorful!
Prep time: 1 hour (marinates for 12-24 hours)
Cook time: 1 hour
Servings: 4 Servings
FOR THE CHICKEN:
- 1 whole chicken (3 to 4 pounds) or 3-4 pounds of chicken pieces
- 1 bunch scallions, both white and green parts, trimmed and finely chopped
- 2 cloves garlic, minced
- 1/2 to 1 scotch bonnet or Serrano chile, seeded and finely chopped, or
- 1/2 to 1 teaspoon pepper-based hot sauce
- 1 tablespoon sweet paprika
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 tablespoons soy sauce
- 1 tablespoon vegetable oil
FOR THE BARBECUE SAUCE:
- 1 cup ketchup
- 1/3 cup soy sauce
- 4 scallions, both white and green parts, trimmed and minced
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1/4 to 1/3 cup firmly packed dark brown sugar, or more to taste
- 1/4 cup distilled white vinegar, or more to taste
- 2 tablespoons dark rum
Directions
- Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Set aside while you prepare the seasoning. Or clean and dry chicken pieces.
- Combine the scallions, garlic, chile, paprika, thyme, salt, pepper, soy sauce, and oil in a blender or mini processor and process to a smooth puree. Spoon half the mixture into the neck and body cavities of the chicken, then rub the remainder over the skin (or under it) to cover completely. Place the chicken in a large, heavy-duty plastic bag with a zip-lock closing. Seal the bag and let the chicken marinate, in the refrigerator, for 12 to 24 hours, turning the bag over several times.
- Prepare the barbecue sauce. Combine the ketchup, soy sauce, scallions, garlic, ginger, sugar, and vinegar in a medium-size saucepan and bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to low and simmer, uncovered, until thick and richly flavored, 10 to 12 minutes. Stir in the rum the last 2 minutes, then remove from the heat. You should have about 2 cups of sauce.
- Set up the grill for indirect grilling, placing a drip pan in the center. Preheat it to 300 degrees.
- When ready to cook, toss half the wood chips on the coals. Oil the grill grate. Remove the chicken from the plastic bag and place, breast side up, on the hot grate over the drip pan. Cover the grill and cook the chicken for 30 minutes. If using pieces, cook for about 20 minutes. Open the grill and brush the chicken liberally with barbecue sauce. Close grill and continue grilling the chicken until the skin is mahogany brown and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 30 to 40 minutes more for a whole chicken or 20 minutes for pieces.
- Continue periodically to brush the chicken with sauce as it cooks.
- Transfer the chicken to a cutting board or platter and let stand for 5 minutes before carving.
- Note: An instant-read meat thermometer inserted in the inner muscle of a thigh, not touching the bone, should register 180°F.
16
Apr
2011
Primo Grills safety and maintenance
16
Apr
2011
All about Primo Accessories
16
Apr
2011
Using your Primo for the first time
Primo joins the Extreme Home Makeover team by sponsoring an episode and providing a Primo Oval XL to one of the recent EHM recipients. Once the new home was built, the Primo team delivered and setup the families new Primo so they could begin using it immediately. We are proud to be a part of this exciting work.
Learn more
15
Apr
2011
Chef of the street
Learn how Primo fan Jeff Andrews became known as the “chef of the street” in his Cincinnati neighborhood.
15
Apr
2011
Primo sponsors Jack Daniel’s World Competition
Primo is proud to once again be the major grill sponsor for the Jack Daniel’s World Invitational BBQ Competition. This BBQ competition is the most prestigious competition in the world. More than 30,000 people attend the event held the next to last weekend in October every year. Come join us in Lynchburg, TN and see why Primo is the best ceramic grill and smoker available.
02
Apr
2011
Primo continues to join HPBA
Primo makes the trek each year to the Hearth, Patio, BBQ Association (HPBA) tradeshow to promote the Primo brand. Each year the interest in Primo Grills gets larger and larger. We’re proud to support the association and have been a member for more than 10 years.
19
Jul
2010
Specifications – Primo Oval XL
The Primo Oval XL requires 12 inches of clearance behind the grill to open properly. The depth of the Oval XL is 21.5 inches.
Important Notes: all dimensions are outside to outside measurements. These dimensions are for general purposes only. Due to the nature of kiln fired ceramics, these measurements should not be used for any application requiring detailed measurements. You should measure your actual Primo Grill prior to building any structure or cutting installation holes.
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