Have to be un-assimilated so you can then re-assimilate the next day properly
;)
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Have to be un-assimilated so you can then re-assimilate the next day properly
;)
lol...I knew that there was a method to your madness...Quote:
Originally Posted by CopNkitten
Anyone ever get John to give uphis recipe for his Jerk Chicken???? Best Ever!!!!Quote:
Originally Posted by Offshore
Here it is from Executive Sous Chef Joseph Kalinyuk, John's Boss:Quote:
Originally Posted by CrazyRed
Jamaican Jerk Sauce Recipe
Ingredients
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten
Instructions
Put everything in a food processor and blend until smooth. You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.