Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Jamaican Jerk Pork Chops

dstearn
dstearn Posts: 1,702
in EggHead Forum
Compart Duroc Chops cooked on grill grates at 375 dome with pimento wood chips. Marinated with Spur Tree Jerk Seasoning. Pulled at 135 internal.


· Share on FacebookShare on Twitter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,379
    Nice!  I haven’t tried jerk seasoning with pork, but I think I need to correct that...
    "I've made a note never to piss you two off." - Stike
    · Share on FacebookShare on Twitter
  • ColtsFan
    ColtsFan Posts: 6,530
    Looks Great! I agree with JIC. Never crossed my mind to try jerk on pork, but now I think a jerk tenderloin sounds incredible
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Great looking cook!

    You guys absolutely need to try jerk pork. I've used Walkerswood without pimento wood a couple of times. Delicious!! One of these days, maybe I'll spring for some pimento. Anyway, give it a try.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,403
    edited March 2021
    dstearn said:
    Compart Duroc Chops cooked on grill grates at 375 dome with pimento wood chips. Marinated with Spur Tree Jerk Seasoning. Pulled at 135 internal.



    Great looking cook.  Who is your supplier for the pimento wood?
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    dbCooper said:
    dstearn said:
    Compart Duroc Chops cooked on grill grates at 375 dome with pimento wood chips. Marinated with Spur Tree Jerk Seasoning. Pulled at 135 internal.



    Great looking cook.  Who is your supplier for the pimento wood?
    Pimentowood.com 
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    edited March 2021
    dbCooper said:

    Who is your supplier for the pimento wood?
    I don't know where @dstearn got his. The only seller I know of is http://www.pimentowood.com. I assume there are other vendors.

    EDIT: I have no experience with these guys, I just know of them.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,403
    @dstearn @Carolina Q   Thank you.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • JohnEggGio
    JohnEggGio Posts: 1,430
    I like to cut pork tenderloin into hunks, marinate in the Walkerswood, then grill them on skewers.  Lots of flavor.
    Maryland, 1 LBGE
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,844
    For those of you who do not have access to pimento wood and do not want to buy it, you can use a combination of hickory chunks, allspice berries and bay leaves and get a very similar result. Is is exact? No. Is it very very similar? Absolutely. The average Joe probably couldn’t tell the difference. 
    On a separate note, great looking grub @dstearn 👍

    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. 

    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    SGH said:
    For those of you who do not have access to pimento wood and do not want to buy it, you can use a combination of hickory chunks, allspice berries and bay leaves and get a very similar result. Is is exact? No. Is it very very similar? Absolutely. The average Joe probably couldn’t tell the difference. 
    On a separate note, great looking grub @dstearn 👍
    Thanks, I have been ordering Jerk products from Pimentowood.com for several years.
    They only have the chips in stock not the chunks but a little goes a long way. I just soak a handful of chips and place in a foil packet prior to adding the protein.
    Just ordered a new order of chips and table sauce last Sunday and they are on the way via Fed Ex. They are based out of MN and their service is great.
    · Share on FacebookShare on Twitter
  • dstearn
    dstearn Posts: 1,702
    https://youtu.be/0VvLBGB7zQo
    · Share on FacebookShare on Twitter
  • cookingdude555
    cookingdude555 Posts: 3,196
    That looks outstanding.  Jerk pork is a huge thing in Jamaica.  And don't worry if you don't have pimento wood, its not major that you do.  If you could see how it is made, all of the details Americans are trying to get just right are not even considerations by most people making jerk in jamdown.
    · Share on FacebookShare on Twitter

Categories