mguerra Posted October 8, 2019 Report Share Posted October 8, 2019 Try this... https://www.youtube.com/watch?v=OvfuAcjLGws&t=7s 4 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 8, 2019 Report Share Posted October 8, 2019 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 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 9, 2019 Report Share Posted October 9, 2019 Which jerk spice did you use? Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 9, 2019 Author Report Share Posted October 9, 2019 I could not find the ones mentioned by Raichlen so I used Adams Reserve Jamaican Jerk. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 9, 2019 Report Share Posted October 9, 2019 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 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 10, 2019 Report Share Posted October 10, 2019 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. Quote Link to comment Share on other sites More sharing options...
mguerra Posted October 10, 2019 Author Report Share Posted October 10, 2019 I think Walkerswood is one that Raichlen suggested. Quote Link to comment Share on other sites More sharing options...
tony b Posted October 10, 2019 Report Share Posted October 10, 2019 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 Quote Link to comment Share on other sites More sharing options...
jonj Posted October 11, 2019 Report Share Posted October 11, 2019 Thanks Tony. I ordered the JCS Boston Dry Rub. Ingredients looked right. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted October 12, 2019 Report Share Posted October 12, 2019 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 1 Quote Link to comment Share on other sites More sharing options...
