The Grill and BBQ thread

Thank you for this!

No problem. It's the best jerk recipe I have found and authentic. I was in Jamaica a few weeks ago and made this before I went so it would be fresh in my mind to compare with jerk there in Jamaica. I cant say its as good because I can never find scotch bonnet peppers here and have to use jalapenos or habaneros and of course I'm not cooking it over pimento wood but IMO its the best you'll find here in the states. Try it on pork too.
 
No problem. It's the best jerk recipe I have found and authentic. I was in Jamaica a few weeks ago and made this before I went so it would be fresh in my mind to compare with jerk there in Jamaica. I cant say its as good because I can never find scotch bonnet peppers here and have to use jalapenos or habaneros and of course I'm not cooking it over pimento wood but IMO its the best you'll find here in the states. Try it on pork too.

Can't wait to try. I might grow some scotch bonnets next year. I've got some habneros and chocolate habneros growing now (amongst others). That would make a nice addition.
 
Can't wait to try. I might grow some scotch bonnets next year. I've got some habneros and chocolate habneros growing now (amongst others). That would make a nice addition.

I always thought habaneros & scotch bonnets were the same, but I take it they're not. Is one less hot or sweeter?
 
Tried to smoke some wings last weekend. They came out good but the wood chips didn't crank much smoke on the grill grates (not hot enough I guess). Will use a foil pouch on the burner next time.

Used Butt Rub, cooked for about 1.5 hours anywhere between 250 and 300 (Weber with one burner was 250; was shooting for 275 so added another burner now and then to raise the temp). Finished with couple minutes over direct heat to crisp the skin and applied Sweet Baby Ray Hot and Sweet to most. A few I left naked and a few I used Mango Habanero sauce. The SBR ones were the best.
 

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Tried to smoke some wings last weekend. They came out good but the wood chips didn't crank much smoke on the grill grates (not hot enough I guess). Will use a foil pouch on the burner next time.

Used Butt Rub, cooked for about 1.5 hours anywhere between 250 and 300 (Weber with one burner was 250; was shooting for 275 so added another burner now and then to raise the temp). Finished with couple minutes over direct heat to crisp the skin and applied Sweet Baby Ray Hot and Sweet to most. A few I left naked and a few I used Mango Habanero sauce. The SBR ones were the best.

Looks great
 
Ribs on and trying smoking peanuts.
 

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Kind of dark to see the butt, and I decided to do a chicken as well. Good leftovers for work lunches next week. I'd normally spatchcock the bird. It's getting pulled so I didn't do it.
 

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