The Caribbean Comes to Ohio

RhumAndJerk

In honor of The Ohio State University’s Victory over Miami, I cooked some Jerked Pork. It would have been better if it was Mojo Pork, but Jerk was close enough. I tried a new wet Jerk rub, Pickapeppa’s Meat Seasoning. I liked the flavor and heat was noticeable but not overbearing. My nine-year-old daughter ate it without a problem. I rounded out the meal with some Coconut Rice with Peas and a couple of bottles of Red Stripe. My mouth is still watering and I have finished eating. [p]I put the wet Jerk Rub on a small Boneless Pork Loin roast on Thursday afternoon and it has been curing ever since. I fired up my medium to about 400, tossed on some guava chips and the meat and set the polder to 155. I flipped the roast every 15 minutes and let the temp drift back to 350. In about 45 minutes the roast was at 160 and I pulled it. I let the meat rest for 10 minutes and then sliced it. The Jerk had a higher sugar content than I was used too, so the outside was a charred but not burned. Also, I wish that I had pulled it at 150 because it was on the verge of well and I wanted medium.[p]On tap for the Browns vs. Steelers game tomorrow is big pot of Smoked Chicken and Corn Gumbo. I have had the stock simmering all day.[p]Go Bucks! Go Browns!
RhumAndJerk

Unknown

RhumAndJerk,
Where did you get your guava wood chips? I've been looking everywhere for them with no luck! Have you ever tried coffee-wood? Up till now i've just been using mesquite and hickory but i'm wanting to try some other types of wood. Thanks for any info you can give me.[p]Dave

RhumAndJerk

dgoat,
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R&J