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Jerked Ham and Chicken Rolls

This was a wild hair cook.  Not from a recipe, just something I thought while driving home from work, a part of my never ending quest for variety.

Boneless, skinless chicken sliced thin and pre-cooked spiral cut ham.  Used an off the shelf jerk sauce, and kept basting with it.

Did not quite turn our the way my vision was, but actually much better than I expected once I put them together.  A bit sloppy to put on the skewer, but held their shape well when cooked.  The jerk sauce glazed well and was spicier than I expected.  For an off the cuff cook it was good enough to do again.  Showed everyone's plate tonight, and the last pic is my lunch tomorrow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • RACRAC Posts: 1,688
    Look's great! What was the jerk sauce you used?


    Boerne, TX

  • Doc_EggertonDoc_Eggerton Posts: 5,088
    Lawrey's.  I am not too fussy about many sauces, and usually use off the shelf stuff.  This worked well for this cook.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • gdenbygdenby Posts: 5,565
    Seems like a fine improv. Certainly looks good. But got to be careful w. jerk sauce. Maybe 1 less
    baste, or a last baste w. just water.

    Or, (hmm, this IS interesting,) a dollop of sour cream or yoghurt to go with the 'taters that will temper the heat from the meat.
  • travisstricktravisstrick Posts: 5,001
    good looking pics
    Be careful, man! I've got a beverage here.
  • anzyegganzyegg Posts: 1,104
    Wow, incredible food and pics @Doc_Eggerton‌..... I'm salivating looking at these pics....
  • Looks great....
    LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC
  • Mattman3969Mattman3969 Posts: 7,411
    I would be all over that!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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