Discussion Thread -> "Jamaican Jerk Cook-Off"!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Moose

Moose

somebody shut me the fark up.

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Our new TD category is...

"Jamaican Jerk Cook-Off!"

JerkPork_zps586aff57.jpg



As chosen by chicagokp for winning the "Lamb: Bone-In" Throwdown.

 CATEGORY DESCRIPTION - READ BEFORE ENTERING

chicagokp said:
Let's have a Jamaican Jerk Cookoff! No special rules, just pick a protein or vege and Jerk It!
Click to expand...

Hmmm. This thread will be up to page 3 in no time! :twisted:
You may submit entries that are cooked from Friday 7/18 through Sunday 7/27.

Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 7/28.

Click here to READ THE RULES for the BBQ Brethren Throwdown...

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


Best of luck and even better eats to all!
 
Last edited:
I got Jerk, gonna get out my big pork and I'm gonna rub it.......lots..........I'm in...............:thumb:
 
Folks, this is the second time today that Ron and I have had to move inappropriate/non-quality posts to the delinquent thread.

What is it about the following some of you farkers don't understand?

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

 
Just checked my cupboard and yup 2 jars of Walkerswood Jerk.....:thumb: Date says July 2014 on the unopened wonders.....it was meant to be. And I'm thinking what to cook for my buddies tomorrow night.
..Throwdown some jerk......:dancer:
 
This is my Official Entry into the Jamaican Jerk Cook Off.

I gathered up some Walkerswood Jerk and two 1 1/2 # pork tenderloins
20140717_210733.jpg


Next step is to remove the silver skin and butterfly
20140717_211412.jpg


Now I'm going to jerk the first side of my pork
20140717_211858.jpg


In a pan with the second side jerked and ready for a night in the fridge. I cooked over lump and some hickory on my Performer at 300*. I went indirect until internal was 130* and then over the hot side for a sear until the IT hit 150*. At this point it's ready for a rest. This is the after cook, before rest shot, forgot to get a grill shot..........:tsk:
20140718_182755.jpg


I plated and served with some Mann's broccoli slaw, with Marie's slaw dressing and pineapple chunks. Added in a couple of dinner rolls and butter. The Slaw really offset the heat of the jerk nicely. It's what I intended and it's exactly how my guests described it.
20140718_184956.jpg


Please use this picture as my money shot..............This was way good, I might add.
20140718_185009.jpg
 
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For some reason the edited versions on photobucket aren't showing up. Those are the pre.edit photos. And i did save over the original and on PB.....they look right.....:tsk:
 
Entry Teaser...

...not official yet, but the prep work is going on for tomorrow's cook. I made some nice stock from the smoked porknecks I cooked a couple weeks ago. Let it boil and put it on simmer last nightbefore retiring for the night and just let it go til this morning. Made about 8 quarts. No extra seasoning as two neckbones were still intact with their meat and rub. I did add a handful of fresh thyme sprigs. This will be for a jerk style sauce...

stock_zpsc244d45b.jpg


I"m only using one quart of stock for the sauce. The rest will be frozen in the same containers then vacuum sealed once solid for keeping.
 
Combined and modded from a couple recipes...
Sauce:
4 cups pig broth/stock
10 oz marsala cooking wine
12 oz Coke
2/3 cup molassas
1/4 cup tamarind concentrate
2 TBS white wine vinegar
2 TBS soy sauce
1 TBS scotch bonnet sauce
1 TBS ground ginger
2 1/2 TBS allspice
2 tsp cinnamon
2 tsp nutmeg
2 tsp salt
4 TBS dark brown sugar
1 TBS turbinado sugar
Bring to boil and simmer for a while

Awrite! I'm done til I post the cook.
 
Last edited:
That's a delcious looking meal, Bluesman. Coleslaw is a very popular side for Jamaican meals, good choice. I'm not surprised your company loved the combination, it works.
 
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