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.

Jerk Pork & All The Fixin's w/Pics

Egg JujuEgg Juju Posts: 658
edited August 2011 in EggHead Forum
About a week ago a friend asked me if I wanted some habs... well... yeah! His cousin has a green thumb like no other and I got some great peppers. Hmmmm... what to do with that many habs? Jerk Pork!

What to go with it. Something cold & crunchy-- a retreat from the heat. I still wanted to have that Caribbean feel, if only in the eyes of a Kentuckian, so we chose a slaw recipe that seemed sweet/tart. We also made some rice & beans to round out the meal.

I bought a 2 butt pack from Costco, so Ifigured I would do a regular pulled pork should someone not want the hot stuff. Might was well do some ABT's too. Right? The missus made her delicious double citrus tart for desert.

The Jerk Pork got rave reviews-- truly delicious. The cooking moderated the heat considerably, for 1 lb of habenero's , and the crust was nothing short of barbecue heaven. The allspice smoke was stunningly fragrant and the salty and spicy flavors danced on your tongue.

The real surprise was just how wonderful the Slaw tasted. The dressing I made had mayo, sour cream, rice wine vinegar, reduced orange juice, and S&P. The fruit/vegetable portion was cabbage, carrot, poblano, red bell pepper, scallions, and mango.

Gallo Pinto... well... essentially red beans and rice. Tasty... I think it suffered from some over cooking. It was fairly critically timed and we had a torrential downpour in the middle of the last bit of cooking. Our guests lost power, had limbs to move out of the driveway, navigate around downed power lines on the way and we were scurrying to get things out of the rain. I could not believe how much rain was blowing through the screens-- I had a small pond for a bit. The pork and slaw didn't mind, but the rice & beans were a little over.

I stuffed some Jalapeno's with kielbasa and gouda cheese... very tasty, but they were consumed before I could get a finished pic.


Traditional Pulled on the small egg...
image

It was very tasty, but only nibbled on as we all ate the jerk.
image

The marinade ingredients for the jerk pork...
image

On the egg after about 6 hours in the fridge...
image

I smoked it with apple and whole allspice until it was 195...
image

image

The sides...
image

image

image

I am not sure of the authenticity, but it sure was tasty...
image

image

image

The CFO made the most wonderful Double Citrus Tart...
image

image

Thanks for taking a look...
Large and Small BGE * www.quelfood.com

Comments

  • roosterrooster Posts: 252
    wow
  • Misippi EggerMisippi Egger Posts: 5,095
    Quite a feast, JuJu!
  • TozToz Posts: 11
    Wow. Only had my Egg since July. Thinking about doing 1st Boston Butt. Any tips?
  • TheophanTheophan Posts: 1,949
    WOW, that stuff looks GOOOOOD!!!!!

    I love jerk, haven't jerked pork, yet. Definitely going to give it a try, now!

    Theo
  • SpoonSpoon Posts: 328
    That all looks great Juju! I like the spicy stuff, the the rest of the family is not so into it. Looking at all those pics, I may just have to do a pork butt next weekend. Oh yeah, tell the CFO that the tart looks money too.
    "Pork so tender you can pull it with a spoon." ~Spoon
  • Amy S.Amy S. Posts: 70
    Absolutely perfect! Hubby isn't into peppers, so I am with Spoon. I will have to stuff mushrooms, instead.
  • Egg JujuEgg Juju Posts: 658
    @Toz... biggest thing... dont sweat it, put it on and have some fun. I cook butts indirect @ about 250 give or take. I like hickory or pecan for the smoke. Use your favorite rub and let it rest overnight in the fridge. I typically cook until the internal is 170, double wrap in heavy duty aluminum foil, and put it back on until 195.

    There are 100 different methods and they are all pretty good. Butts are forgiving so just have fun. Let me know if you have any specific questions.

    The CFO sent me the tart recipe for some other folks and I thought some of you might like to try it too. You can find it here....
    http://www.eggheadforum.com/discussion/1134168/double-citrus-tart

    Thanks for all the kind words
    Juju
    Large and Small BGE * www.quelfood.com
  • dessert too...gotta love that!
    Coming to you from the Mothership!
  • Egg JujuEgg Juju Posts: 658
    dessert too...gotta love that!
    Well Yeah... :) You got to have a little sweet treat, right?
    :-D
    Large and Small BGE * www.quelfood.com
Sign In or Register to comment.
Click here for Forum Use Guidelines.