Jerk Pork: We be jammin'

Plowboy · Nov 30, 2008

I understand that this is a big statement, but this may be the best pork I've ever made or ever had. Then again, maybe it is just something different than the same old pork I've made a thousand times for catering and competition. Either way, my wife and I just licked our plates clean.

The Injection

1/2 cup of pineapple juice
1 T Dizzy Pig Jamaican Fire
3 good shots of Pickapeppa Sauce

The Rub

Dizzy Pig Jamaican Fire - applied liberally

The Wrap

1 cup of Apple Cider
1 T Dizzy Pig Jamaican Fire
3 good shots of Pickapeppa Sauce
A little somethang-somethang :wink: (aka Secret Ingredient)
Topped with brown sugar

Smoked on the Big Green Egg at 300 with apple wood and lump for about 6-7 hours flipping occasionally. Wrapped at 175 so as to have a good crust. Pulled at 190 and set to rest for one hour. The money muscle was mine. :mrgreen:

The Rice

Bacon rendered with half yellow onion, two cloves garlic, 1/2 habanero pepper (de-seeded and de-viened)
Basmati Rice
Black Beans

Ron_L · Nov 30, 2008

Looks and sounds good! I may have to try that.

HeSmellsLikeSmoke · Nov 30, 2008

Now that looks mighty good.

Darryld · Nov 30, 2008

Wow Todd great job that pork and rice looks great awsome job. I will definitaly try that one thats Darryl

Jaberwabee · Nov 30, 2008

Thats some good lookin pork. I'm writing that one down, always looking for something a little different.

Big George's BBQ · Nov 30, 2008

Pork looks great I like the way you did the rice. May have to try this combination

swamprb · Nov 30, 2008

Looks and sounds great! What have you got planned for the pineapple slices?

Plowboy · Nov 30, 2008

swamprb said:
Looks and sounds great! What have you got planned for the pineapple slices?

That was my source for the pineapple juice. Was what I had on hand. This kind of just happened today. Had to cater for 35 and have another cater in three weeks for 77 so I bought a case of pork and am cooking some of it ahead. Set aside a small butt to play with and to have something for lunches this week.

BobBrisket · Nov 30, 2008

That looks incredible and the rice sounds killer!! I'm always looking for a new way to do rice. How much residule heat does the deveined and deseeded habanero bring to the rice party?

Rick's Tropical Delight · Nov 30, 2008

nice, mon!
pork and jerk,
perfect

BBQ Grail · Nov 30, 2008

It looks good. Very, very good.

Do we get a clue about the secret ingredient? Maybe you could name it after something...

HoDeDo · Nov 30, 2008

man..... now that looks good!!! that is great lookin pork. Basmati rice and black beans...

hmm onion, garlic, a little cumin, some oregano, .... and...
man I'm think I have another dish to try after seein' this one!!! I'm feeling some cuban pork coming on!!!

KuyasKitchen · Dec 1, 2008

My arteries are clogging right now as I look at that fabulous picture. I normally don't like heat ... but given how that looks, I'd probably eat it anyway. Great, great job!

Buster Dog BBQ · Dec 1, 2008

I'm missing something. Maybe from having too many days off. When you say the wrap. What are you referring to because I see you already have a rub used liberally.

Plowboy · Dec 1, 2008

Buster Dog BBQ said:
I'm missing something. Maybe from having too many days off. When you say the wrap. What are you referring to because I see you already have a rub used liberally.

Sorry. That is the list of ingredients that are added when I foil the butt.

Plowboy · Dec 1, 2008

Wow, this is even better for lunch on day 2. The pork has a great kick. The rice is pretty mild, but the flavors have melded with the rice. I wouldn't change a thing about the pork.

Next time, I'll use a whole habanero to 2 cups uncooked rice along with a jalapeno or two. Great flavor, but very mild. Hab's scare me a bit, especially when I'm making something that my wife will be eating as well.

I've secretly been expanding her heat tolerance by tossing a few red pepper flakes to sauces, ground beef, etc. I add a little more at a time so she doesn't notice. Kind of like placing a frog in boiling water. He jumps out. But turn up the heat gradually overtime and you've got a pot o' frog guts. ..... what were we talking about again?

bigabyte · Dec 1, 2008

This sounds REALLY good!

I'm glad this thread is in Q-Talk and not woodpile though.

JimT · Dec 1, 2008

Plowboy said:
.....Wrapped at 175 so as to have a good crust......

Todd,

Not sure what you're saying here. Did you do this as opposed to a lower temp and softer crust?

JimT

bowhnter · Dec 1, 2008

Looks and sounds great!

Plowboy · Dec 1, 2008

JimT said:
Todd,

Not sure what you're saying here. Did you do this as opposed to a lower temp and softer crust?

JimT

I usually wrap at about 150 and cook at a lower temp as well.

Jerk Pork: We be jammin'

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