Garvinque Posted March 24, 2017 Report Share Posted March 24, 2017 Has anyone done a Jerked Pork Butt? Garvin 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 24, 2017 Report Share Posted March 24, 2017 Not a whole butt, but I've done lots of jerked pork - ribs, chops, and roasts. Something as big as a butt, I'd consider injecting it in addition to slathering the outside. If you want to get OTB with it - try some jerked seafood - shrimp, fish (snapper) and lobster are all really tasty. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted March 25, 2017 Report Share Posted March 25, 2017 Now if they were cooking it on a KK sales would sky rocketOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted March 25, 2017 Report Share Posted March 25, 2017 I don't know why, but I never even thought of a jerked butt. Maybe it's time I start being a bit more unconventional and think a little outside the box. Let's do a little fusion cuisine! Sounds like a good idea. Thanks, @Garvinque! 1 Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 25, 2017 Author Report Share Posted March 25, 2017 Here's a family sauce to tame that heat from the jerked seasoning, 2 cups of fresh or frozen pineapple 2 cups of fresh or frozen mango 1/2 cup to 1 cup of coconut milk Blend together using as much of the coconut milk as you like, this sauce will go perfect with any jerked foods ( Jerked pork sandwich with a drizzle of the sauce-yum) Garvin Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 25, 2017 Report Share Posted March 25, 2017 I have a jerk chicken recipe that I want to try just as soon as I can.:) That sauce might come in handy, Garvin.:) 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 26, 2017 Report Share Posted March 26, 2017 I normally just go with Walkerswood or Jamaican Country Style (JCS) Boston in a jar. I usually mix a couple of heaping tablespoons (they are both pastes) with dark rum and toss the chicken pieces (or porkchops) into a zip bag overnight. If I really want to amp it up, I dust them with some JCS Boston dry jerk seasoning before putting on the grill - YA MON, Will Light You Up!! Better have some frosty Red Stripes on hand! 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 26, 2017 Report Share Posted March 26, 2017 1 hour ago, tony b said: I normally just go with Walkerswood or Jamaican Country Style (JCS) Boston in a jar. I usually mix a couple of heaping tablespoons (they are both pastes) with dark rum and toss the chicken pieces (or porkchops) into a zip bag overnight. If I really want to amp it up, I dust them with some JCS Boston dry jerk seasoning before putting on the grill - YA MON, Will Light You Up!! Better have some frosty Red Stripes on hand! I used to make my own jerk paste from scratch, and then I discovered Walkerswood. Great stuff and definitely brings the heat. Feels like cheatin', though. Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 26, 2017 Author Report Share Posted March 26, 2017 4 hours ago, tony b said: I usually mix a couple of heaping tablespoons (they are both pastes) with dark rum I hope it's Myers rum, my grandpa only drinks Myers! Garvin Quote Link to comment Share on other sites More sharing options...
Pequod Posted March 26, 2017 Report Share Posted March 26, 2017 19 minutes ago, Garvinque said: I hope it's Myers rum, my grandpa only drinks Myers! Garvin Are you of Jamaican descent, Garvin? Myers rum... Family sauce recipe... Quote Link to comment Share on other sites More sharing options...
Garvinque Posted March 26, 2017 Author Report Share Posted March 26, 2017 40 minutes ago, HalfSmoke said: Are you of Jamaican descent, Garvin? Myers rum... Family sauce recipe... Yes my grandpa is from Nassau Jamaica! Garvin 1 Quote Link to comment Share on other sites More sharing options...
