I got this recipe out of Dr. BBQ's Big Time bbq cookbook. I've had jerk before, but this recipe is incredible. The tastes in this are so...tropical but totally barbeque...enlivening...life affirming...you get the picture
. It really is a great change from your regular rub/sauce. I've been using it on chicken thighs, but the cookbook says jamaicans eat it on fish, pork, and chicken. Try it!
Traditional Jerk Paste
By Ray Lampe in "Dr. BBQ's Big Time Barbeque Cookbook"
4-6 Scotch Bonnet peppers* (habaneros work well, seeds and stems removed)
1 C chopped scallions
1 C chopped onion
2 t. salt
2 t. allspice
2 t. dried thyme (I use 1 t. fresh)
1 t. ground nutmeg
1/2 t. ground cinnamon
2 tbs. olive oil
Comibine all the ingredients in a blender and puree.
*I can handle hot food, but 4 habaneros is too much for me. Try 2 if you like spicy food.
[I usually let them sit, covered in the marinade, in a zip lock back for 3 hours before indirect grilling in WSM (or other) at about 375 for 35 mins].
Traditional Jerk Paste
By Ray Lampe in "Dr. BBQ's Big Time Barbeque Cookbook"
4-6 Scotch Bonnet peppers* (habaneros work well, seeds and stems removed)
1 C chopped scallions
1 C chopped onion
2 t. salt
2 t. allspice
2 t. dried thyme (I use 1 t. fresh)
1 t. ground nutmeg
1/2 t. ground cinnamon
2 tbs. olive oil
Comibine all the ingredients in a blender and puree.
*I can handle hot food, but 4 habaneros is too much for me. Try 2 if you like spicy food.
[I usually let them sit, covered in the marinade, in a zip lock back for 3 hours before indirect grilling in WSM (or other) at about 375 for 35 mins].