Last night I cooked some Jerked Pork. It was about a three pound boneless pork loin roast. I applied about two to three tablespoons of Eaton’s Wet Jerk Rub on Sunday afternoon. When I got home, I fired up junior. I let him get to about 300 degrees, put on a handful of soaked Guava Chips and the pork. I have decided that cooking the Jerk Pork directly over the coals leads to the proper texture on the outside and inside of the meat. I also applied some Island Spice Dry Jerk Seasoning to the top when I put the meat on and on the bottom after the first flip. The higher sugar content of the Dry Jerk lends to a nice finish on the meat.[p]I cooked the Jerk for about one and a half hours. I flipped on the first two half hours and then on the quarter hour. The polder was set at 160 and boy did it come out perfect.[p]While the meat was cooking, I made the rice and peas. This is a traditional Jamaican dish that uses coconut milk instead of water to cook the rice. With the addition of some frozen green peas, scallions, thyme and garlic to the pot, it was delicious.[p]One of the gentlemen that I work with was born in Jamaica. I gave him some and said that he needed to call his mother now. He really enjoyed it.[p]Tonight I am going to see the Indians vs. Oakland. Dinner will be a boiled ballpark hot dog and a beer. I am actually exited about this meal. This is the only time that I will hot dogs, it is just part of baseball.[p]Go Tribe!