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Jerk pork (brutal pics)
bweekes
Posts: 725
Had a small pork shoulder marinading overnight. Pimento wood for smoke, turbo indirect at 325 until IT (note this was not jerk pulled pork, rather was Jamaican chopped pork). Went direct for the last 10 minutes to really render the fat and develop a good bark.
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
Comments
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Whats your jerk recipie? I love jerk from restraunts but my homemade attempts have been no bueno.
I would rather light a candle than curse your darkness.
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Ditto, looks killerOzzie_Isaac said:Whats your jerk recipie? I love jerk from restraunts but my homemade attempts have been no bueno.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
Thanks @Little Steven and @logchief. I use Walkerswood as a base (nothing I've managed to do myself comes close to Walkerswood, so why mess with a good thing). I add soya sauce, browning, fresh thyme, garlic powder, fresh allspice, garlic, green onions, a little seasoning salt, and sundried tomato salad dressing (works better than orange juice).Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Im gonna have to try something like that. I think my wife would like it better than regular smoked.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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