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Authentic Jamaican Jerk Recipe

I recently tried this recipe from a Jamaican friend of ours here in North Carolina.  It was passed down from his grandmother on the island.  They like things very spicy there and this marinade is very fiery.  Instead of using the fresh peppers use 1/2 Tsp ground cayenne.  We use it on any cut of meat, poultry and seafood.  It is outstanding on pork chops and shrimp.

Jamaican Jerk Marinade/Sauce

5 scallions (green onions)
5 sprigs of fresh thyme (about 1 tablespoon chopped)
2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon brown sugar
2 teaspoon ground allspice
1 teaspoon nutmeg
1 teaspoon cinnamon
2 Scotch Bonnet peppers (Habanera)
1/3 cup soy sauce
2 tablespoon vegetable oil
1/4 cup vinegar
1 onion
1/2 cup orange juice
2 cloves garlic
1 teaspoon grated ginger

 

Notes: If you’re using dried thyme, use about 1/2 table spoon. This makes about 3 cups of marinade and it can be stored in the fridge for about 1 month.

You will be making a puree with all the ingredients above. You will need a blender or food processor.

 

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it easier to puree. Remember when working with these hot peppers to wear gloves (the natural oil is deadly). Also note that most of the heat is within the seeds and the membrane that surround the seeds. So to control the heat, discard those. However, for that true authentic Jamaican feel.. keep the entire peppers.

Now add all the other ingredients and pulse to start. Then run the puree speed for about 2-3 minutes until everything breaks down to a smooth consistency.

For best results use this sauce immediately, but marinate your meat for at least 2 hours before grilling or roasting in the oven or on the grill. 


Simple ingredients, amazing results!
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Comments

  • CPARKTXCPARKTX Posts: 902
    Thanks, I'm going to try this.
    LBGE & SBGE.  Central Texas.  
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  • StoaterStoater Posts: 292
    Bookmarked sounds great.
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  • Have one very similar, will try this one! Thanks for sharing - This is great wing cooking sauce. Thanks for sharing!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • SmokeyPittSmokeyPitt Posts: 5,389
    Very nice...thanks Sam! 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
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  • GriffinGriffin Posts: 6,646
    Looks like a great recipe, Sam. Thanks for posting it.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Sam, 
     Is the vinegar white or cider.? 
    It's no coincidence that man's best friend can't talk.
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  • You can use any vinegar you wish, but I think wine vinegar might not work.  I used white vinegar.  I did not have any cider vinegar and that would have been my 1st choice.

    Simple ingredients, amazing results!
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  • jscarfojscarfo Posts: 380
    Just made a double batch of the jerk sauce sounds great. Doing a 2" pork chop and some wings. Save the rest for spat chock chicken tomorrow Ill keep ya updated
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