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Anyone ever rub a pork butt with Jerk marinade?
Anyone have an opinion? Thanks!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelComments
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Opinions are like...but I'm sure it would make for quite a great bark. I am out of the WW paste but have used a jerk rub on pork tenderloin and ribs. Never gave a butt the thought. No way you can ruin the cook with just the bark.
Give it a run and enjoy. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
That seems wonderful. The heat from the WW Hot will simmer down with the longer cook. I usually add some EVOO to spread it out.
I wouldn't hesitate.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I have never rubbed a butt with it. But I have rubbed picnics, loins and tenderloins with it. One of my wife's favorites is jerked tenderloin. I'm pretty fond of it myself. It works great on all 3 so I presume it would work equally well on a butt.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Do it!
my concern would be surface area to volume of a butt means dilution of flavor from the surface, so maybe dilute some paste and inject a bit as well? -
I've done a tenderloin and finished it with pineapple glaze. It was killer. I say roll the dice.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Yes 5, No 0........ so far!
As for injecting, I have no injector. Maybe I'll "stab it with my steely knife" and try to kill the beast (I mean, work it in that way). Then again, I have the same surface to volume ratio with Eastern NC rub and that always turns out great.
Done deal. Thanks guys.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Go for it. Consider making some deep gashes in the butt so the marinade/paste can get in there. Are you going to pull, slice, or chop? Don't think it could turn out badly whichever way you plan to serve it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Done. Deep gashes with a boning knife, on a sheet pan and wrapped with plastic wrap. Will put it on the egg in the morning. Planning to pull, but might chop - depends on how done it is when I get hungry!
Speaking of the boning knife, this thing seems like it has a LOT of bone. I don't buy picnics often, usually butts. Are they ALL boney? Maybe that's why it was only 99¢!
Thanks!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I like the idea, a lot. Look forward to your verdict.Sandy Springs & Dawsonville Ga
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Wish I had some pimento branches and a bunch of bay leaves. Guess I'll just have to settle. Anxious to taste the result!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Yes 5, No 0........ so far!
As for injecting, I have no injector. Maybe I'll "stab it with my steely knife" and try to kill the beast (I mean, work it in that way). Then again, I have the same surface to volume ratio with Eastern NC rub and that always turns out great.
Done deal. Thanks guys.Steve
Caledon, ON
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Ooooh @Little Steven that just made me think jerk burnt ends. That's where this should go. I may pick up some pork for the weekend.
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Little Steven said:
I would have thought you were more of an Elvis/Big Bopper/Perry Como fan. Eagles are pretty, how do I put it, young for you aren't they Michael? I would cube the meat from the picnic and marinate it for two days in the jerk. Then do a reverse sear with a long low period with persimmon wood basting with the walkerswood. Serve the chunks over rice and peas.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Little Steven said:
I would have thought you were more of an Elvis/Big Bopper/Perry Como fan. Eagles are pretty, how do I put it, young for you aren't they Michael? I would cube the meat from the picnic and marinate it for two days in the jerk. Then do a reverse sear with a long low period with persimmon wood basting with the walkerswood. Serve the chunks over rice and peas.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I have used Jerk marinade many times on my pork shoulder as I have bunch of Jamaican friends who are very easily impressed with the Jerked pulled pork I make. I use this recipe often: http://www.seriouseats.com/recipes/2010/09/jerk-pork-recipe.htmlLBGE & MiniOrlando, FL
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Pork loves jerk, and jerk loves pork. Why is this even a question? Take some pics so we can know it really happened, and i hope it's not in your (how do I say it delicately.... your Oven).Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Yep- this is a winner. Jerked pork is one of life's wonderful treats. Give it a try- you won't be sorry.Greensboro, NC
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Florida Grillin Girl said:Pork loves jerk, and jerk loves pork. Why is this even a question? Take some pics so we can know it really happened, and i hope it's not in your (how do I say it delicately.... your Oven).
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Sounds great to me! I just watched a Malcolm Reed vid of a "carnitas" treatment to a large pork Butt. Scored deeply prior to a 12 hour marinade. Looked so good. A change-up is welcome once in a while no matter how good the NC style is!
JimLBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
I did one with Dizzy Pig Jamaican Firewalk once. Best. Butt. Ever.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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So.....how did it turn out?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Beats me, still cookin'. Looks good so far, but it'll be a while.
at 175°IT...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Love it. That would make great tacos or anything really. Great post.
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Legume said:Ooooh @Little Steven that just made me think jerk burnt ends. That's where this should go. I may pick up some pork for the weekend.
I was thinking more of a pork steak kind of consistency but the ends would work too. Any jerk pork I've ever had had a little chew to it.Steve
Caledon, ON
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