Tuesday, August 19, 2008

Tamara's Big Kitchen Adventure...

Today we are trying Jamaican Jerk Pork Chops.

I'm going in. Wish me luck.


UPDATE: Day-umn! The house smells so good!

16 comments:

Mike W. said...

Sounds good!

Anonymous said...

When shall we send in the Marines--to rescue the pork chops? ;)

New Jovian Thunderbolt said...

that sounds chock full of win

Adrian K said...

Sounds good.

Had Hawaiian Pulled Pork this past weekend. Most yummy.

Anonymous said...

Good luck, we're all counting on you.

Standard Mischief said...

my recipe is "open jar of jerk, mix some of contents with oil, spread on meat, wait, grill at low temps"

JeanC said...

Good luck and don't forget to get pictures :D

OrangeNeckInNY said...

One can't really go wrong when jerking any type of meat :)

Matt G said...

Fear not.
You cannot fail.

Assrot said...

Where are you going to get the Jamaican Jerk to make the pork chops? I thought Florida had a monopoly on Jamaican Jerks.

;-)

Joe

OldTexan said...

Be brave with your jerk seasoning and enjoy it. I just cooked jerk pork & chicken for 80 people who attended my son's wedding up on Crested Butte. I got lucky, it turned out fine and they ate it up. I was directed by others to make it hot spicey, med and not much and I was surprised that the hot-hot stuff was cleaned uup first.

Enjoy your jerk.

Anonymous said...

Was that, "Day-umm" or "Day-ohh"?

jetfxr69 said...

I think orangeneckinny wins the comments.

Robert said...

How did you get the jamacian jerk up here? usually they are turned back at the airport.

Anonymous said...

It's hard not to succeed with jerk pork. Only thing to remember is to take your time, lower heat when cooking is best. I have a recipe for a wet jerk marinade that my ex-girlfriend from Grand Cayman gave me. It is simply marvelous for pork or chicken. I've never been able to make a good jerk beef, but surprisingly, when mixed with Bison burger it's wonderful, grilled. It's also easy to tweak for the not/hot crowd and it's still good. Buffboy

Anonymous said...

I just use the marinade with chicken and top with a slice/round of pineapple and a slice of provolone cheese. Place in bread of your choice. Simple, yet folks seem to like it a lot.


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