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.
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
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.
Sounds good!
ReplyDeleteWhen shall we send in the Marines--to rescue the pork chops? ;)
ReplyDeletethat sounds chock full of win
ReplyDeleteSounds good.
ReplyDeleteHad Hawaiian Pulled Pork this past weekend. Most yummy.
Good luck, we're all counting on you.
ReplyDeletemy recipe is "open jar of jerk, mix some of contents with oil, spread on meat, wait, grill at low temps"
ReplyDeleteGood luck and don't forget to get pictures :D
ReplyDeleteOne can't really go wrong when jerking any type of meat :)
ReplyDeleteFear not.
ReplyDeleteYou cannot fail.
Where are you going to get the Jamaican Jerk to make the pork chops? I thought Florida had a monopoly on Jamaican Jerks.
ReplyDelete;-)
Joe
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.
ReplyDeleteEnjoy your jerk.
Was that, "Day-umm" or "Day-ohh"?
ReplyDeleteI think orangeneckinny wins the comments.
ReplyDeleteHow did you get the jamacian jerk up here? usually they are turned back at the airport.
ReplyDeleteIt'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
ReplyDeleteI 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.
ReplyDeleteTokarev