BBQ Tips, Tricks and Recipes

My daughter just returned from her honeymoon in St Lucia and brought this back for me.

Well that was inspiration enough for me. I’ve been meaning to try a jerk recipe for a while so I figured now was the time. Here are the ingredients:

1 yellow onion

5 green onions

6 garlic cloves

1 long hot pepper

1 Fresno Red pepper (I didn’t have Scotch Bonnet or habanero)

1 lime (juice and zest)

1″ slice of fresh ginger

1 TBS allspice berries

1 nutmeg seed grated

6 thyme sprigs

2 TBS apple cider vinegar

1/4 cup vegetable oil

1/4 cup orange juice

2 TBS raw sugar

1 TBS Kosher salt

1 tsp black pepper

Everybody into the food processor.

Five skinless, boneless thighs and a small pork tenderloin, butterflied.

I put them into separate one gallon Ziploc bags and the jerk marinade is split between them.

Then they go into the refrigerator for at least 8 hours to soak up the flavors.

Next, I made a salsa:

2 Mangos diced

1 – 15.5oz can of black beans (rinsed and drained)

1 – 15.5oz can of red kidney beans (rinsed and drained)

1/2 small red onion diced

2 TBS lime juice

1 TBS lemon juice

3 TBS vegetable oil

chopped fresh mint

Kosher salt

black pepper

Then I get some bananas ready to fry. First, they get brushed with some lemon juice to prevent browning, then they’re dredged in:

1/4 cup flour

2 TBS Tony Chachere’s Original Creole Seasoning

2 TBS Simply Marvelous Sweet Seduction Rub

I didn’t get a picture of the bananas in the frying pan, but you’ll see the finished product in the plate photos later.

Here’s how I set up the grill.  I’ll be doing a combination if direct and indirect cooking.

Everything gets a nice sear, (direct heat) then moves off the coals (indirect heat). The cover goes on the kettle and cooking continues until the internal temperature on the pork reads 145 and the chicken 165 (about 20 – 25 minutes).

Here’s the finished product.

This was a really great Caribbean inspired meal, right down to the Red Stripe beer from Jamaica.  Enjoy!

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