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Looking for a JERK Recipe for Rib Eyes
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Ross in Ventura
Posts: 7,234
I'm Cooking Rib Eyes Sun night. I have never used JERK seasoning I need a recipe and the pros and cons.
Thanks,
Ross
Thanks,
Ross
Comments
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Ross,
Here is a couple of places to start looking.
thirdeye not positive but I think he has some info http://playingwithfireandsmoke.blogspot.com/
BBQ Guru http://www.thebbqguru.com/bbqJerkyTips.cfm
High Mountain Jerky http://www.himtnjerky.com/
If you google making jerky you will get thousands of references.
Kent -
Kent,
I was looking for JERK a Caribbean rub.
Thank You!
My Best,
Ross -
This might help. If you are not familiar with the habaneros and scotch bonnets used in island cooking, be CAREFUL they bite.
Rub, Jerk, Jamaican, Paste
First I can't take credit for this recipe...I believe I got it from King of the Q...aka "Ted Reader". This is one of the best jerk recipes I have tasted.
INGREDIENTS:
3 Habenaro Peppers(I use 4, cause we like heat)
6 green onions
1/4 cup cold water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1/2 cup chopped fresh thyme
6 Cloves arlic
2 Tbs ground all spice
1 tsp ground clove
1 Tsp. ground cumin
1/4 cup olive oil
1/4 cup freshly squeezed lime juice (makes a difference, I tried both).
1 tsp black pepper (again, I use fresh cracked...big chunks)
2 tsp salt
Procedure:
1 In food processor or blender puree the habenaro peppers(use gloves), green onions and water till smooth. Add cilantro, parsley, thyme and garlic and continue to puree until smooth. Add all spice, clove, cumin, olive oil, lime juice, pepper and salt. Mix until fully incorporated.
2 Refrigerate until needed.
3 I just rub wings, pork tenderloin is really good with this stuff, and let sit for at least 6 hours.
4 Then I take some of the paste(bout a 1/4 C) an mix with honey, 1/2 bottle of beer and about 2 cups of favorite bbq sauce. For basting! mmmmm, delicious!
5 I freeze any leftover paste that I don't use!
Recipe Type
Rub
Recipe Source
Author: Smokn Gramma G
Source: BGE Forum, Smokn Gramma G, 2006/07/13 -
...think he wants 'jerk' seasoning vs. making 'jerky'.
although i am an expert jerk, and pretty jerky, i have no experience with jerk seasoning or making jerky. how ironic.ed egli avea del cul fatto trombetta -Dante -
Oh well he now has a couple of links for jerky...
On the other part, I am in the same boat.
Kent -
Richard,
Thank You.
My Best,
Ross
I'll post pics -
it's a big boat, frankly.
ed egli avea del cul fatto trombetta -Dante -
Rather than make your own, I use Walkerswood jerk seasoning. It's made in Jamaica and has great heat. It's easy to find here in the Houston area at the regular grocery stores.
http://www.walkerswood.com/product_detail.asp?pID=1 -
Rather than make your own, I use Walkerswood jerk seasoning. It's made in Jamaica and has great heat. It's easy to find here in the Houston area at the regular grocery stores.
http://www.walkerswood.com/product_detail.asp?pID=1 -
Hear is my basic, easy jerk. I used it yesterday for fajitas. 1/2 TO 3/4 fresh onion, 1 tsp all spice, 5 or 6 glugs Worcestershire, 2 heaping tsp brown sugar, 1 1/2 oz ammerita liquer, 1 tsp crcked black pepper, Fresh pepper.... dealers choice. 1/2 jalapeno warm, whole one simi hot, Habenero you get the idea. Blend all ingrediants well and marinate and or cook with your meat. Very intense jerk like I like!
-
Thank You,
Ross -
Thank You,
Ross
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