Jerk on a Picnic

[Ka Honu]

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. 



Then finished in a 250^o oven to 165^o IT.  Turned the oven up to 375^o toward the end to crisp up the skin a bit.



FTC for an hour and defatted the drippings.  "Chunk-sliced" and served. 



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.

[sparky]

looks really good.  nice job. 

[IR2dum]

Turtle, the picnic looks delicious.

[Pam Gould]

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  .☆´¯`•.¸¸. ི♥ྀ. 

[muebe]

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.

[Ka Honu]

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.

[Wing Commander]

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.

[Pam Gould]

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  .☆´¯`•.¸¸. ི♥ྀ. 

[squirtthecat]

I bet it smelled good no matter what!

[smokeasaurus]

I will take some please!!  Looks great!!

[Pam Gould]

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  .☆´¯`•.¸¸. ི♥ྀ. 

[smokeasaurus]

I got that injector!! Good price as well!!

[Pam Gould]

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  .☆´¯`•.¸¸. ི♥ྀ.

[smokeasaurus]

Here you go Pam!!


  http://spitjack.com/category/MEAT-BRINE-INJECTORS.html

[Pam Gould]

Thanks Smoke..now which one to get..suggestions?  Pam .☆´¯`•.¸¸. ི♥ྀ.