-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I'm sure Co'cola won't let that slide.
 DD> Mexican coke
 DD> "Kosher for Passover"

 JW> You don't have Coca Cola green label yet?

I've not seen it displayed nor advertised locally - altho I gave seen a
couple of magazine adverts with the bilious green bullseye label shown
prominently. My personal pick of the Co'Cola line is Zero - straight up,
no frou-frou flavourings. They also bottle/package Seagram's Ginger Ale.
The diet version is quite nice. I wish I could find Peach Fresca (another
Coke product) locally.



Just checked the "Aisles Online" for HyVee and the Neimann's County
Market version of that. No green label Co'Cola out of 76 varieties
carried in-store at HyVee. County Market doesn't give me a variety
count - but it wasn't among the 3 full (24 selections) and one short 
screen of Coke products.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Coke-a-Cola Jerk Chicken
 Categories: Poultry, Sauces, Marinades
      Yield: 5 Servings
 
     10    Chicken thighs; bone in,
           - skin on

MMMMM---------------------------BRINE--------------------------------
      2 ga (7.5l) warm water
      2 c  (580g) kosher salt
      1 c  (220g) dark brown sugar
      2 tb Jerk seasoning; dry *
           Ice cubes

MMMMM---------------------------SAUCE--------------------------------
      3 c  (700ml) Coca-Cola
  1 1/2 c  (355ml) ketchup
      3 ts (1 tb) jerk seasoning
      6 oz (140ml) water
 
  MAKE THE BRINE: Combine salt and sugar in water and stir
  until dissolved. Once salt and sugar are dissolved add
  the dry jerk seasoning and stir until mixed well. Add
  ice cubes to make the water cold and stir. Place chicken
  in a large enough container to hold all pieces and the
  brine, allowing brine to completely cover the chicken.
  Place in fridge and allow to sit at least 6 hrs. I
  prefer 12 hrs.
  
  After brining rinse throughly in cold water and pat each
  piece dry with paper towel. Season each piece of chicken
  on both sides with the Dry Jerk Seasoning, place in a
  ziplock bag and place back in the fridge for at least
  2 hrs. I prefer 6 hrs.
  
  MAKE THE SAUCE: n a non-reactive pot combine everything
  except water and whisk to mix. Bring to a boil and then
  reduce heat to medium low and allow it to simmer. Allow
  this to reduce to about half (20 to 30 minutes), add as
  much water as needed to get the sauce to your desired
  thickness. I personally like this to be a bit thin.
  Allow to cool and brush chicken with sauce on both sides
  the last 30 to 45 minutes of cook time. Use extra sauce
  as a dipping sauce for the chicken.
  
  This sauce can be placed in a clean jar and placed in
  the fridge for up to 4 months.
  
  COOK/SMOKE THE CHICKEN: I used my Brinkman Trailmaster
  Limited Edition, which is an offset smoker because it
  offered me more cooking space seeing I was cooking
  chicken 2 different ways and I made burgers as well.
  I cooked the chicken at 225°F/105°C for about 3 hrs.
  
  COOKS NOTE: I used Kingsford Competition Briquets as
  it's said you can use less, they burn hotter for a
  longer period of time and I wanted to test them out.
  They seem to work as advertised.
  
  * If you can't find jerk seasoning locally here are
  links to a supply of each:
  
  DRY JERK SEASONING - http://amzn.to/1SxpyNg
  WET JERK SEASONING - http://amzn.to/1Oe56Qv
  
  RECIPE FROM: http://www.yummly.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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