Sooo.... is jerk pork good on the MAK grill?

Yes, yes it is.

Started with 2-3 tablespoons of Walkerswood hot paste. Added a 1-2 teaspoons of granulated garlic, a few grinds of white pepper, a pinch of salt, 1/4 cup of olive oil, 1/2 cup of vinegar(ac this time). Mixed till as smooth as Walkerswood will allow. Combined and thoroughly coated pork blade steaks in a zip bag. Pushed out the air, zipped and then double bagged it. I let it do its thing in the fridge for about 24 hours.

I took the meat out of the fridge first to let it start coming up to temp a little and went outside to prep and then start the MAK and set it to grill with one flame zone plate removed using sweet maple pellets. Once it was up to temp on wet the pork till they looked the way I wanted. Took about 20-30 minutes.



Just a 411. If any folks want the best tasting jerk pork USE FATTY meat. Consistently the worst jerk that I eat at restaurants and at friends' homes is made with lean high quality cuts. The fat is as important in jerk as it is in BBQ. Plus, IMO, there is NOTHING that tastes better than grilled jerk pork fat.

Funky D said:

Brining that pork heavily will help it retain moisture and that soft, silky texture.

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The pinch of salt with the already salty Walkerswood serves that purpose. The remark about fatty lower grade cuts being better than lean cuts stands. Moisture is usually not the problem. It's the lack of great flavor from the jerk fat magic that others serve. Lol.

Sillius Sodus said:

This looks spectacular! Your 24 hour marinade is most important. It amazes me when people talk of good jerk on meat that’s been marinaded for a few hours.

Walkerswood is my favorite jerk seasoning. I’m going to be doing a chicken thigh cook in a few days with Walkerswood versus the rub from a popular rub company that claims to have developed a jerk seasoning with the “ultimate flavor experience.”

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Thank you!


If it's Oakridge Jah Love I think Mike suggests to make a bit of a paste out of it as well.