j biesinger
TVWBB Platinum Member
These recipes come from a book call Taste by David Rosengarten. The book went along with a show on pbs where the author complied his idea of the world’s greatest dishes. I never saw the show, nor did I know the author when I first flipped through the book. I liked a lot of the dishes feature in it so I bought it as a gift for my wife. It turns out that this book has really made us the home cooks that we are. There’s a few recipes in this book that have become kind of signature dishes for us, and the recipe for Memphis dry rubbed ribs was the motivation for my wife to buy me my first stove top smoker. Additionally, we have since given each other gifts of all Rosengarten’s books and have found them all to be great.
The following recipe works well with both chicken and pork. And can be fairly flexible, since the finishing sauce will be the dominant flavor. I’ve substituted a jerk rub for the marinade and used the finish sauce over it. Be sure to lightly smoke what ever your cooking with a bit of apple wood (recipe calls for hickory), and if you’re feeling adventurous, a foil packet of allspice berries and cinnamon sticks.
Jerk Marinade
1 cup vegetable oil
2 tbs habanero hot sauce
8 tbs chopped garlic
6 tbs fresh gingerroot
4 tbs scallions
4 tbs dark rum
3 tbs molasses
3 tbs lime juice
3 tbs balsamic vinegar
1 tbs dark brown sugar
1 tbs ground allspice
1 tsp dried thyme
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp ground black pepper
1 tsp salt
Put everything in blender and puree until smooth. I usually don’t bother measuring. Also I tend to use less oil and more salt. I like to use Walkerwood’s Junkanoo habanero sauce and don’t use nearly two tbs, or the recipe suggests using fresh habaneros if they are available.
Jerk Finishing Sauce
Start reducing the following in a sauce pan:
¾ cup chicken stock
½ cup molasses
¼ cup balsamic vinegar
3 tbs dark brown sugar
2 tbs lime juice
2 cloves garlic
After 10 min, add:
1 tbs black peppercorns, coarse crushed
1 tbs whole allspice, coarse crushed
Reduce for another 20 min or so until the desired consistency has been reached.
Add hot sauce to taste.
Strain out the solids with a fine mesh strainer or cheese cloth lined funnel.
I like to double recipe and funnel it into a small bottle so I have it on hand as it keeps fairly well.
Jerk chicken smoked over apple wood and spice packet:
Brined and Jerk rubbed pork loin, apple wood smoke roasted to 130*. rested, sliced into chops, finished with sauce over direct heat (top center on plate).
The following recipe works well with both chicken and pork. And can be fairly flexible, since the finishing sauce will be the dominant flavor. I’ve substituted a jerk rub for the marinade and used the finish sauce over it. Be sure to lightly smoke what ever your cooking with a bit of apple wood (recipe calls for hickory), and if you’re feeling adventurous, a foil packet of allspice berries and cinnamon sticks.
Jerk Marinade
1 cup vegetable oil
2 tbs habanero hot sauce
8 tbs chopped garlic
6 tbs fresh gingerroot
4 tbs scallions
4 tbs dark rum
3 tbs molasses
3 tbs lime juice
3 tbs balsamic vinegar
1 tbs dark brown sugar
1 tbs ground allspice
1 tsp dried thyme
½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp ground black pepper
1 tsp salt
Put everything in blender and puree until smooth. I usually don’t bother measuring. Also I tend to use less oil and more salt. I like to use Walkerwood’s Junkanoo habanero sauce and don’t use nearly two tbs, or the recipe suggests using fresh habaneros if they are available.
Jerk Finishing Sauce
Start reducing the following in a sauce pan:
¾ cup chicken stock
½ cup molasses
¼ cup balsamic vinegar
3 tbs dark brown sugar
2 tbs lime juice
2 cloves garlic
After 10 min, add:
1 tbs black peppercorns, coarse crushed
1 tbs whole allspice, coarse crushed
Reduce for another 20 min or so until the desired consistency has been reached.
Add hot sauce to taste.
Strain out the solids with a fine mesh strainer or cheese cloth lined funnel.
I like to double recipe and funnel it into a small bottle so I have it on hand as it keeps fairly well.
Jerk chicken smoked over apple wood and spice packet:
Brined and Jerk rubbed pork loin, apple wood smoke roasted to 130*. rested, sliced into chops, finished with sauce over direct heat (top center on plate).
