With this Jerk marinade, you can make chicken, beef and a rub. Courtesy of Troy and Patricia Thomas of the Rolling Stove.
Directions for: Jerk Dishes
Ingredients
Jerk Base4 large yellow onions, roughly chopped
2 bunch green onion, roots removed & chopped
2 cup fresh squeezed orange juice
cup fresh squeezed lime juice
4 jalapeno or habanero peppers, chopped
6 tsp ground cayenne pepper
2 Tbsp ground allspice
2 Tbsp ground thyme
2 Tbsp ground black pepper
2 tsp ground sage
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup soy sauce
cup of white sugar
5 Tbsp dark brown sugar
1 cup olive oil
3 cup white vinegar
1 cup Meyers dark rum
BBQ Sauce2 cup orange blossom honey (any honey will work)
4 cup vinegar based BBQ Sauce
Sloppy Jerk2 lb(s) course ground beef
lb(s) bacon, chopped course
2 large sweet onions, copped
Jerk BBQ as needed
Jerk Rubcup of dark brown sugar
6 Tbsp onion powder
5 Tbsp salt
4 Tbsp garlic powder
3 Tbsp ground black pepper
3 Tbsp ground allspice
1 Tbsp cayenne pepper
1 Tbsp ground nutmeg
1 Tbsp ground thyme
3 tsp orange peel
2 tsp ground cinnamon
2 tsp ground sage
1 tsp ground ginger
1 tsp jalapeno powder
1 tsp habanero powder
1 tsp lime peel
Jerk Chicken2 lb(s) boneless skinless chicken thighs
Jerk marinade as needed jerk
BBQ Sauce as needed
Jerk rub
Directions
Jerk Base1. Combine all ingredients simmer for one and a half hours. When onions are very tender remove from heat and allow to cool to room temp. In batches, use blender to puree until smooth.
BBQ Sauce1. For BBQ Sauce return half of mixture to pot and add four cups vinegar based store bought BBQ sauce and two cups orange blossom honey (any honey will work).
Sloppy Jerk1. Add chopped bacon to pot large enough to handle all ingredients, and cook until very crisp and browned remove bacon from pan and add chopped onion saute until very caramelized. Remove onions from pan and in batches brown beef remove from pan and use strainer to drain off as much of the fat as you can. Once drained add all cooked ingredients back to the pot and add enough of the jerk BBQ to almost cover. Simmer over low heat for 1-1/2 hours, you may need to add more BBQ to get it to the sloppy stage. Serve on your favorite roll or bread with cheddar or swiss cheese.
Jerk Rub1. Combine all and shake on your favorite food.
Jerk Chicken1. Season chicken with jerk rub, then saute/grill chicken until firm but not cooked all the way. Remove to strainer and let sit for 1/2 hour to drain off as much of the juice as you can. Add chicken to a pot cover chicken a 1/4 of the way up with jerk marinade and then fill the pot with jerk BBQ to the 3/4 point of the chicken. Simmer for about 45 minutes until the chicken starts to fall apart. Remove chicken to a clean strainer to drain reserve the liquid back into the pot and reduce contents of the pot by one fourth. While liquid is being reduced, use forks to pull the chicken apart. After the liquid is reduced add chicken back to the pot. It is ready to use at this point. Can be made into sandwiches or served over rice.
See more: Caribbean, Hot and Spicy, Beef