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

This past Tuesday it was bitterly cold and windy, even for N.E. Ohio! The warmest it got all day was about 8° with a windchill of -8°. School was cancelled due to windchill advisory & frostbite warning, the wife was off work, So I wanted to do something on the grill to warm things up a bit.

Let's see, we had a pork butt & pack of salad shrimp that need to be used, and I'm thinking a taste trip to someplace warm & sunny is in order...

Jamaica, Here we come!

Jerk Pork & Shrimp Fritters

I mixed up some Jerk Marinade. Deeply score both sides of an 8 lb pork butt & marinated for a bit.


For some of that pimento wood flavor, let's get my super secret Jamaican pellet blend ready:

Add these to the hopper first then top with more pellets.


Onto the MAK in smoke mode for a while, then bumped the pit temp to 275°



The grill stayed in the shed out of the wind!


After 3 hours or so, time to braise: into a pan with the rest of the marinade and covered tightly.


Jerk Pork is DONE! To serve just use some tongs to pull big chunks off.


Don't waste those pan drippings, they're full of flavor! Separate the fat, add a little brown sugar, reduce & thicken with a bit of starch to make a great Jerk sauce!


We also fried up some shrimp fritters:



Now don't dat look good, Mon [Insert Caribbean accent here]?

Haha! Great cook Tent! Thanks for the trip! Could you smell the allspice in the smoke even maybe on the meat?

scooter said:

Could you smell the allspice in the smoke even maybe on the meat?

Click to expand...

Yes, it's a really good trick to get that authentic flavor and smell. The Pimento Berries (allspice) makes the whole backyard (if not the whole neighborhood) smell incredible!

Wow, great imagination to out that all together.

WOW! I could tear that up 7 days a week. Nice job!

That's just a really great idea!! Thanks for sharing..

That was a lot of really great ideas in one cook. Good job.