Blade Steak & Jerk Chicken

[Stingerhook]

Started out by marinating some blade steaks in Frank's "Sweet Chili" for 36 hours
Onto the 18"

After a couple hours they are done

Nellie made some jerk marinade and a chicken went into a ziplock overnight
Onto the 18"

It is done, nevermind the plate as this was all her doing

Thanks for looking

 

[LYU370]

No email invite yet again... Kidding. Outstanding!

 

[Smoking Piney]

When should I come over, Marty? :-D

Killer cook! :thumb:

 

[bowhnter]

Those both look great Marty!

 

[Inthewoods]

What sort of jerk marinade this time around?

-D

 

[Stingerhook]

What sort of jerk marinade this time around?

-D

Nellie makes her own, I will see if I can find it Dave.

 

[Inthewoods]

Appreciated. I'm always up fer a new jerk. Plenty of jah love, and walkerswood. Even threw tagether yer habanero/mango...peaches here...3x ta date, it's a favorite.

-D

 

[Stingerhook]

You made me search myself Dave. This should give you a good idea.
From previous posts.

Terry,
Here is the one Nellie uses
6T vegetable oil- ¼ C fresh lime juice- 4 scallions, coarsely chopped- 4 Scotch bonnet or habanero peppers, stemmed and seeded, coarsely chopped- 3 garlic cloves, coarsely chopped- 2T fresh thyme- 1t minced peeled fresh ginger- 1T packed dark brown sugar- 2t allspice berries- 1t kosher salt- 1/4t ground black pepper- 2T white vinegar
Puree 4T oil and the next 10 ingredients until smooth
Take 1/4C and wisk in a small bowl with balance of oil and vinegar plus more salt to taste and refrigerate for glaze later

 

[ssv3]

Great stuff Marty! Excellent as always.

 

[cowgirl]

Eatin' like a King Marty! Looks fantastic!

 

[SmokinAussie]

Love the blade steaks. Not a cut I've seen here. From the shoulder blade I'm thinking. We might have had them here at tone time and called them Y Bone Chops.

 

[Al Czervik]

Top shelf as always, Marty! Thanks fer putting up the jerk recipe and props ta Dave fer askin’ fer it. Will definitely be giving it a go.

Haven’t had seen blade steaks for probably ten years but when done right they’re excellent eats. By marinating as long as you did, those had to be kick a$$!

 

[Big George's BBQ]

Very Nice Marty. I do enjoy your Sunday Cooks