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Jerk pork

bweekes
bweekes Posts: 725
in EggHead Forum
Jerk pork has become one of my favourite cooks. Note this is not pulled jerk pork but closer to chopped texture. Seasoned with walkerswood and went raised direct at 300 until 165 internal. Turned out great. 
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    Looks great. I love jerk seasoned meat.
    Living the good life smoking and joking
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  • TTC
    TTC Posts: 1,035

    Looks great to me


    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
    That's interesting.  Looks good!
    Packerland, Wisconsin

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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Is that the hot and spicy ww or the mild?

    I used the H&S on shrimp this week and that stuff lives up to its name. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    theyolksonyou said:
    Is that the hot and spicy ww or the mild?

    I used the H&S on shrimp this week and that stuff lives up to its name. 
    I have used both and find that the Mild is seriously MILD! As in, no heat at all. The hot version has a kick, but I didn't think it was over the top, even for me.

    For some reason, the Hot contains quite a bit more sodium than Mild. While I prefer the flavor/heat of the Hot version, I need the lower sodium. I solved the problem by using Mild, but finely chopping a couple of habaneros and mixing them into a couple of heaping tablespoons of seasoning. Pretty much the same flavor/heat as the H&S without the sodium.

    I like a jerk pork chop more than jerk chicken. Delicious!! 

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

    Michael 
    Central Connecticut 

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  • beteez
    beteez Posts: 548
    edited July 2015
    Look for Busha Brown Jerk Seasoning blows WW away
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  • pgprescott
    pgprescott Posts: 14,544
    Looks great! Did you make sandwiches or serve as slices? Sides ?
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  • bweekes
    bweekes Posts: 725
    theyolksonyou said:
    Is that the hot and spicy ww or the mild?

    I used the H&S on shrimp this week and that stuff lives up to its name. 
    I used the H&S WW for this cook. In fact, I don't think I've ever tried mild!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725

    pgprescott said:
    Looks great! Did you make sandwiches or serve as slices? Sides ?
    Thanks! Chopped it up into cubes and had them as appetizers! Come to think of it, some rice and peas would have gone perfectly!.... next time!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bgebrent
    bgebrent Posts: 19,636
    Looks great!  Gonna try that!
    Sandy Springs & Dawsonville Ga
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  • bweekes
    bweekes Posts: 725
    bgebrent said:
    Looks great!  Gonna try that!
    Thanks. It's made its way into the regular rotation at my house. The egg really does jerk pork justice. Didn't even use pimento chips for this cook, and the flavour and texture was authentic Jamaican. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Carolina Q
    Carolina Q Posts: 14,831
    beteez said:
    Look for Busha Brown Jerk Seasoning blows WW away
    Maybe because of all the sodium! Not for this old boy.


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

    Michael 
    Central Connecticut 

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  • pgprescott
    pgprescott Posts: 14,544
    Do the pimento chips make a big difference or is it more to just stay true to tradition?
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  • Dyal_SC
    Dyal_SC Posts: 6,536
    Looks fantastic!!
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  • bweekes
    bweekes Posts: 725
    pgprescott said:
    Do the pimento chips make a big difference or is it more to just stay true to tradition?
    The pimento chips really do add another layer of flavour, but not necessary IMO. As I say, the last night's jerk pork wasn't smoked at all, and it's was great. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • bweekes
    bweekes Posts: 725

    Dyal_SC said:
    Looks fantastic!!
    Thanks @Dyal_SC . It's an honour coming from you!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    Looks great from here. 
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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