Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Ka Honu on November 14, 2012, 11:31:20 PM
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No, this is not about that guy down the street eating his lunch in the park. I decided to play with a 10 pound picnic and some jerk seasoning. Scored the skin, injected some apple juice, lightly coated with molasses and then rubbed with Walkerswood Jerk Seasoning (Hot & Spicy). Wrapped in cling wrap and into the fridge for two days.
Racked over a drip pan and into the Bradley for four hours of cherry smoke.
(http://i618.photobucket.com/albums/tt269/KaHonu/P1070826.jpg)
Then finished in a 250o oven to 165o IT. Turned the oven up to 375o toward the end to crisp up the skin a bit.
(http://i618.photobucket.com/albums/tt269/KaHonu/jerkpicnic.jpg)
FTC for an hour and defatted the drippings. "Chunk-sliced" and served.
(http://i618.photobucket.com/albums/tt269/KaHonu/P1070828.jpg)
Came out pretty good but not what I had hoped. A lot of the "hot & spicy" from the jerk seasoning seemed to have been "cooked out" and the remaining flavor (which was very good) was concentrated in the drippings and on the surface of the meat - I had hoped for more penetration (I know, that's what she said). Anyway, I "re-seasoned" the sauce and enjoyed the result.
Lesson learned - for me, jerk recipes should be made with smaller cuts and smoke-grilled for a shorter time than a ten-pound chunk of meat requires.
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looks really good. nice job.
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Turtle, the picnic looks delicious.
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I was wondering if you might add some of the jerk seasoning to the apple juice, for better penetrtion. Then inject fully and dispense seasoning as you pull it out. I have a theory aobut how to inject in stead of just putting it in one spot, distributing it through out for better flavor. Just as thought. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Finished product looks good Turtle.
I find that many times a seasoning or rub that is very spicy to the finger taste will loose it's heat after a long cook/smoke. Also the sweet from the molasses may have toned down the heat a little bit too.
Squirt will slather butts in Sriracha and says that they finish spicy but not hot so something to consider when coming up with a recipe.
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Pam - I think the "deep treatment" you suggest would work better. I don't think it will taste like jerked pork but it would be some good "Jamaican shoulder," mon.
muebe - Losing the heat is not an unusual problem; I apparently just didn't have my brain in gear. Lucky I could perk it up a bit by "rejuvenating" the sauce.
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Looks tasty.
For jerk pork I butterfly bigger chunks of meat to an even flat piece, then I add seasoning. This way you get more flavor to it.
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KaHonu..have you considered adding coffee to the apple juice or using it straight? Kinda like red eye gravy? Which is a good flavor for ham. Just thinking out loud. Butterfly would also work. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I bet it smelled good no matter what!
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I will take some please!! Looks great!!
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I have three sizes of needle for my injector, but...
I have figured out to put all my dry spices that I want to add to the injection fluid in my spice grinder and grind it very fine
then add it to the fluid.
this means I can use my fine needle with the holes along the side, not just the tip
it spreads the fluid through the meat a lot better
What kind of injector do you have? I have one that Ron Popeil made with a huge injector for big injections into meat. You just have to use a knife to make hole bigger to inject. I make an injection and go for it. Works real well and you can see the spices and herbs when you cut the meat. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I got that injector!! Good price as well!!
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Dang...what an injector..I think I like it..alot. Where did you get it from? I have been grinding spices for eyars now..have a dedicated one just for spices..sanother for coffees because you dont get the spices out..and not into spiced coffee. Pammie .☆´¯`•.¸¸. ི♥ྀ.
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Here you go Pam!!
http://spitjack.com/category/MEAT-BRINE-INJECTORS.html
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Thanks Smoke..now which one to get..suggestions? Pam .☆´¯`•.¸¸. ི♥ྀ.
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Pam - Like you, I use separate mills (both mine are electric) for coffee and spices but find that running a slice of bread through the spice grinder will get rid of almost all of the residue.
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Coarse salt also helps to clear any spices that the bread does not get. Sort of a mild abrasive.
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Ka Honu..I tried the bread, but rice seemed to work better for me. Almost is the key word there. Don't remember who told me that, but it's good. That is why I have dedicated spice grinders. I have a Molcajete that I can't change the odors either. I just keep adding to them and it keeps getting better, unlike the spice grinder. Good think they are cheap. Pam .☆´¯`•.¸¸. ི♥ྀ.