Jamaican Jerk Beef

[mguerra]

Try this...

 

https://www.youtube.com/watch?v=OvfuAcjLGws&t=7s

[Tyrus]

Good job. Must have put some smoke on it by way of the nice ring circling the meat.  Will have my eyes open for a piece like. Thanks for the vid, the only thing I may have done differently was to put the meat into a tin with a liquid like broth and worcestershire and cover for some gravy fixins. But that's just fine the way it is

[jonj]

Which jerk spice did you use?

[mguerra]

I could not find the ones mentioned by Raichlen so I used Adams Reserve Jamaican Jerk.

[tony b]

These are my "go to" for jerk seasonings.

https://smile.amazon.com/Walkerswood-Jamaican-Seasoning-Items-Order/dp/B06XJMGD86

https://smile.amazon.com/JAMAICAN-COUNTRY-STYLE-Boston-Jerk/dp/B000ITPG02

[jonj]

Thanks for the info. For a wet jerk rub, I generally use Walkerswood or Grace. I keep looking for a good dry rub but it's hard to find one with traditional spices but without a majority of sugar. 

[mguerra]

I think Walkerswood is one that Raichlen suggested.

[tony b]

9 hours ago, jonj said:

I keep looking for a good dry rub but it's hard to find one with traditional spices but without a majority of sugar. 

Boston Bay makes a good one that I've used in the past.

https://smile.amazon.com/JCS-Boston-Dry-Jerk-Seasoning/dp/B0039UWOUM

I've not tried this one, but I generally like many of their other spices blends. No sugar listed in the ingredients.

https://www.worldspice.com/blends/jerk-seasoning

[jonj]

Thanks Tony. I ordered the JCS Boston Dry Rub. Ingredients looked right.

[Tyrus]

So I inquired at the local supermarket and found that they have the piece generally running in the 18-20 lb size for $3.99/lb. For something on this scale you really have to have a few hungry appetites around to consume it. A holiday cook for sure