Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Raspberry Glaze for Jerk Chicken or Pork

Ingredients
• 4 Tbs Butter
• 1 Cup Finely Chopped Sweet Onion (Vidalia or Texas Sweet)
• 1 Tbs Jerk Rub
• 2 Tbs Olive Oil
• 18 Oz Jar of Raspberry Preserves
• 1 Tbs Red Wine Vinegar
• &#188 Cup Dry Red Wine
• Juice of ½ Lemon

Instructions Saute butter and onion on low heat until onion is translucent.
Add Jerk Rub, Olive Oil and stir.
Add Raspberry Preserves,stir and simmer for 5 minutes.(gently bubbling)
Add Red Wine vinegar and red wine to thin to desired consistantcy.
Simmer on low heat for 15 minutes.
Add juice of ½ Lemon, then stir. Brush on chicken or pork 10 minutes before you take chicken or pork off the grill.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.