Recipes

(see my blog for ideas on other items to jerk)

Jamaican Jerk Chicken Recipe

Ingredients:

1 whole chicken (3-4 lbs)

3-4 tsp of CK's Jerk BBQ Wet Rub (use one tsp per lb of meat)

Cooking oil spray (optional)

1/2 tsp Kosher or Sea Salt (optional) to taste (the jerk rub contains salt but not enough for most palates)

1 container of CK's Sweet Guava BBQ Sauce

Method:

Spatchcock chicken through the breast, then flatten and wash with lemon juice and water.  Pat dry with paper towel.  For crispier skin, spray chicken lightly with cooking oil, then sprinkle on salt and other desired seasonings, the apply jerk rub. For regular spiciness, use 1 tsp of jerk per pound of meat.  When applying the jerk rub, it is best to wear gloves to give the entire surface (top and bottom) of the chicken a good hand rub.  Cover and place in refrigerator.  Marinate for a few hours or overnight.  Grill, roast or smoke slowly until done, turning as necessary.  Brush on the BBQ sauce and enjoy!  If grilling, direct grill for 10-20 minutes per side.  Once nicely grilled on both sides, use indirect heating to cook the meat thoroughly until done, i.e., cooked to an internal temperature of 175F.  Will take approximately 1 hour at 400F and 3 hours smoking at 225F.

Feel free to experiment adding optional seasonings like nutmeg, allspice, garlic, onions, scallion (green onion) or smoking with different hardwoods like oak, hickory, cherry, apple, guava and pimento.

Jamaican Jerk Pork Recipe

Ingredients:

3-4 lbs of pork chops or country style ribs

3-4 tsp of CK's Jerk BBQ Wet Rub

Cooking oil spray (optional)

1/2 tsp Kosher or Sea Salt (optional) to taste

1 container of CK's Sweet Guava BBQ Sauce

Method:

Wash with lemon juice and water.  Pat dry with paper towel.  For crispier exterior, spray lightly with cooking oil, then sprinkle on salt and apply jerk rub. For regular spiciness, use 1 tsp of jerk per pound of meat.  When applying the jerk rub, it is best to wear gloves to give the entire surface (top and bottom) of the chicken a good rub.  Cover and place in refrigerator.  Marinate for a few hours or overnight.  Grill, roast or smoke slowly until done, turning as necessary.  Brush on the BBQ sauce and enjoy!  If grilling, direct grill for 10-20 minutes per side.  Once nicely grilled on both sides, use indirect heating to cook the meat thoroughly until done.

Feel free to experiment adding optional seasonings like nutmeg, allspice, garlic, onions, scallion (green onion) or smoking with different hardwoods like oak, hickory, cherry, apple, guava and pimento.

Island Style Pulled Pork Sandwich Recipe

Ingredients:

6-8 lb of pork shoulder/Boston butt

6-8 tsp of CK's Jerk BBQ Wet Rub

1/2 tsp Kosher or Sea Salt (optional) to taste

1 container of CK's Sweet Guava BBQ Sauce

Jamaican Hardo Bread

Method:

Wash with lemon juice and water.  Pat dry with paper towel.  Trim excess fat and score fat side in a crisscross pattern down to the meat.  Butterfly the butt or slice horizontally into two pieces.  For crispier exterior, spray lightly with cooking oil, then sprinkle on salt and apply jerk rub. For regular spiciness, use 1 tsp of jerk per pound of meat.  When applying the jerk rub, it is best to wear gloves to give the entire surface (top and bottom) of the chicken a good rub.  Cover and place in refrigerator.  Marinate for a few hours or overnight.  Roast or smoke slowly until done, turning as necessary.  Cook to an internal temperature of 170-185F for slicing or 190-195F for pulling/shredding.   Slice or shred and place on warm Jamaican Hardo Bread.  Add BBQ sauce and/or cole slaw and enjoy.

Feel free to experiment adding optional seasonings like nutmeg, allspice, garlic, onions, scallion (green onion) or smoking with different hardwoods like oak, hickory, cherry, apple, guava and pimento.