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First Post of Long Time Reader... Jerk Pork Request

Well, I'm out of the shell... so to speak[p]I have been lurking this forum for years.. (shy I guess) It has been one of my daily reads and I can't tell you how many tips, ideas and recipes I have received from this form.... thanks to all for your help over the years and pointing me in the right direction!!.. [p]I bought my first egg (medium) back in 1991 and still have it today. I've had to give it a tune up over the years, spray on some paint and strap on some new hardware, but she's still purr'n like a kitten. My family loves the food as much now as they did a decade ago :-). Low-n-slow pork, Ribs, Chicken, ABT's (I'm addicted to these) are on the menu monthly at our home. [p]Anyway... On the way home the other day I stopped at a small eatery here in Snellville GA... called Island Bites (Jamaican food) and for the first time in my life tasted Jerk Pork... After about the second bite I knew this was something I had to try to make on the egg. The special blend of spicy flavors/seasonings/smoke with the pork were just out of this world. I love smoked pork, but this was a taste all of it's own. I read the Jerk Pork recipe in the recipe section on this forum. Has anyone tried this recipe? Are there any Jerk specialist out there who could start me down the right path:-)? Any help would be appreciated![p]Was hoping to make my first Eggtoberfest this year, however my grand daughters first birthday party is scheduled for the same day down in south Georgia (I'm cook'n butt & ribs :-). So once again I will be eagerly waiting on the recipes and pic's. Ya'all enjoy the food and have fun.. hope to see you next year![p]Jon B

Comments

  • J AppledogJ Appledog Posts: 1,046
    JonB, [p]I have been selling Mrs. Dog's Jamaican Jerk Marinade since the late eighties. It is an authentic jerk, made from fresh ingredients and with pimento (allspice) that my partner has grown at his farm in the Blue Mountains of Jamaica.[p]Following is a link to our web site. A recipe book is also available. [p]Bone appétit! Julie
    [ul][li]Unleash the Flavor![/ul]
  • YBYB Posts: 3,861
    JonB,
    I have tasted these at a couple of egg fest and they are great.I hope Jon Wimer cooks them this year at Eggtoberfest.
    Larry

    [ul][li]Jerk Pork Tenderloins[/ul]
  • YBYB Posts: 3,861
    J Appledog,
    Glad to see that you and Steve are coming to Hotlanta.
    Larry

  • PakakPakak Posts: 523
    J Appledog,[p]Now, to be perfectly authentic, where would one obtain pimiento wood? It adds a lot of the flavor, from my recollection.
  • J AppledogJ Appledog Posts: 1,046
    YB, It is my most fervent desire. I have a bit of work to do to get Steve there! JCA

  • J AppledogJ Appledog Posts: 1,046
    Now THAT is a secret, Pakak.

  • JerkMasterJerkMaster Posts: 3
    Only one thing missing here-  I use Pimento wood in my egg for authentic "back to the Island" Flava - Irie Mon !!!!
  • shtgunal3shtgunal3 Posts: 3,489
    Fred's gonna $hit a brick when he sees this.

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     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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