Kicking the C-C-Cold with Some Jamaican jerk!

[bbqchef]

Here's my Jerk Sauce that I use after cooking...

6 T ketchup
1/4 cup pineapple juice
1 tablespoon unsalted butter
2 tablespoons lime juice
2 tablespoons white vinegar
1/4 cup dark brown sugar, packed
2 tablespoons minced fresh ginger
1 teaspoon (0.20 ounces) coarse kosher salt
1 teaspoon Colman's dry mustard
1 teaspoon minced fresh garlic (about 2 cloves)
1/2 habanero (Scotch Bonnet) chile, minced or 2 tablespoons minced jalapeno

[TentHunteR]

I never have much success maintaining a decent jerk flavor on a large chunk of meat.  I'm envious.

I think the deep scoring, on both sides of the roast, makes a huge difference. It creates a lot of surface area for the marinade.  Every piece you tear off has some. I picked that tip up a few years ago and I'd say it was probably one of the best tips I ever saw on cooking a whole roast jerk style.

The sauce doesn't hurt either.

[Old Hickory]

Great cook with great pic's and write up.  Thanks.

[deb415611]

that looks great TH!

[Keymaster]

Super nice job on that cook Tenthunter!!

[bbqchef]

Doing Jerk pork chops tonight with swet potatoes and ginger carrots... it's only 20 degrees F. here!

[bbqchef]

Bone-in pork chops marinated overnight in jerk marinade and served with jerk sauce, roasted sweet potatoes (yams) and ginger carrots with radish slices.

Good eats for a cold Cape Cod night!

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