An Amazingly Simple but Complex Dinner


Trying to be the man my dog thinks I am.
Mar 8, 2011
San Diego, Ca.
Jerk Chicken and Rubble

Had a wonderful dinner tonight that has some friendly history. Snake Charmer use to come to my house once a week to cook. We share this commonality among many others. These are his recipes; although with some slight enhancements. If you want to rock somebodies taste buds - Serve this!

Jerk Chicken

I have added habenaro (I think Fred does this as well). I like to use a whole chicken with the back bone cut out and lay on the grill. I grill at 325-350 degrees for 90 minutes. (see pictures)

From Fred Presson
Yield Marinade for 1 chicken

Category Marinade
Cuisine Jamaican

1 Teaspoon ground allspice
1/2 Teaspoon ground nutmeg
1/2 Teaspoon cinnamon
1/2 Cup green onions (chopped)
6 Large jalapenos (diced)
2 Habenaros (Optional)
1/2 Cup white vinegar
1/4 Cup Soy sauce
2 Tablespoons Olive oil
4 Garlic cloves pressed

Finely Chop the peppers and garlic (or put into a food processor)
2. Mix marinade together and soak chicken for 24 hours or longer. More jalapenos can be added (and habanero) if hotter flavor is desired.
2. BBQ chicken and enjoy

World Famous Rubble

From Fred Presson
Time Prep 1 hour
Yield 4-6 Servings

Category Vegetable
Cuisine American

3 Serrano peppers
Green apples
Green onions
Bell peppers (red & Yellow)
Unsalted nuts (I like walnuts and pecans)
Dried Blueberry's
Rice wine vinegar
(any crunchy vegetable)

1. Chop ingredients into 1/4"x1/4" chunks. Amount of various ingredients is up to personal taste. Toss and serve individually adding vinegar to individual taste. I generally do not put the nuts or the raisins/dried fruit and vinegar until its time to serve and do so in individual bowls. This way the vegetable will keep in the refrigerator and you can snack on it for days (stays fresher)


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You forgot one key step to the marinade, place the marinade in a food processor and puree the ingredients. I like to let the chicken marinade for a day or two, also I usually use about half a dozen habaneros in the marinade. p.s. this marinade is great on pork and fish

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