MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk > BBQ Brethren Throwdowns

Notices

BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


Reply
 
Thread Tools
Old 07-17-2014, 12:35 AM   #1
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default Discussion Thread -> "Jamaican Jerk Cook-Off"!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

Our new TD category is...

"Jamaican Jerk Cook-Off!"




As chosen by chicagokp for winning the "Lamb: Bone-In" Throwdown.

CATEGORY DESCRIPTION - READ BEFORE ENTERING

Quote:
Originally Posted by chicagokp
Let's have a Jamaican Jerk Cookoff! No special rules, just pick a protein or vege and Jerk It!
Hmmm. This thread will be up to page 3 in no time!

You may submit entries that are cooked from Friday 7/18 through Sunday 7/27.


Entry pictures must be submitted by 6 a.m. Central US Time on Monday morning 7/28.


Click here to READ THE RULES for the BBQ Brethren Throwdown...

Click here to READ THE RULES for the BBQ Brethren Throwdown...

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.


Best of luck and even better eats to all!

Last edited by Moose; 07-28-2014 at 11:24 AM..
Moose is offline   Reply With Quote


Old 07-17-2014, 06:42 AM   #2
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default



I've been just waiting for the perfect opportunity to open this little bottle...
I'm in! Already have something in mind. Good one Kirk!
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Old 07-17-2014, 11:59 AM   #3
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Doesn't everyone have a framed picture of Haile Selassie? I've made a list for the grocery store. Cooking something I've never done before for this one.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Thanks from:--->
Old 07-17-2014, 03:32 PM   #4
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

I got Jerk, gonna get out my big pork and I'm gonna rub it.......lots..........I'm in...............
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove
Bluesman is offline   Reply With Quote
Thanks from:--->
Old 07-17-2014, 05:50 PM   #5
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Folks, this is the second time today that Ron and I have had to move inappropriate/non-quality posts to the delinquent thread.

What is it about the following some of you farkers don't understand?

The ENTRY and VOTE threads will follow Q-Talk rules, meaning QUALITY ON-TOPIC discussion of the category or entries only, please. Discussion is encouraged to take place in the DISCUSSION THREAD, but if you want a recipe, or are looking for details or have QUALITY ON-TOPIC comments to make about an entry or the category you can make them in the ENTRY or VOTE thread. Non-quality posts that are made here will be deleted and the offending member will be asked why they couldn't just post in the DISCUSSION thread instead, and in extreme cases or repeat offenders, disciplinary action WILL happen.

Moose is offline   Reply With Quote
Old 07-17-2014, 06:26 PM   #6
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

Just checked my cupboard and yup 2 jars of Walkerswood Jerk..... Date says July 2014 on the unopened wonders.....it was meant to be. And I'm thinking what to cook for my buddies tomorrow night.
..Throwdown some jerk......
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove
Bluesman is offline   Reply With Quote
Thanks from: --->
Old 07-19-2014, 11:44 AM   #7
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

This is my Official Entry into the Jamaican Jerk Cook Off.

I gathered up some Walkerswood Jerk and two 1 1/2 # pork tenderloins


Next step is to remove the silver skin and butterfly


Now I'm going to jerk the first side of my pork


In a pan with the second side jerked and ready for a night in the fridge. I cooked over lump and some hickory on my Performer at 300*. I went indirect until internal was 130* and then over the hot side for a sear until the IT hit 150*. At this point it's ready for a rest. This is the after cook, before rest shot, forgot to get a grill shot..........


I plated and served with some Mann's broccoli slaw, with Marie's slaw dressing and pineapple chunks. Added in a couple of dinner rolls and butter. The Slaw really offset the heat of the jerk nicely. It's what I intended and it's exactly how my guests described it.


Please use this picture as my money shot..............This was way good, I might add.
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove

Last edited by Bluesman; 07-19-2014 at 04:31 PM..
Bluesman is offline   Reply With Quote
Old 07-19-2014, 01:00 PM   #8
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Nice job!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is offline   Reply With Quote
Thanks from:--->
Old 07-19-2014, 01:04 PM   #9
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Indeed! Good one Jon!
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Thanks from:--->
Old 07-19-2014, 01:13 PM   #10
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
Default

Moose is offline   Reply With Quote
Thanks from:--->
Old 07-19-2014, 01:25 PM   #11
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
Default

For some reason the edited versions on photobucket aren't showing up. Those are the pre.edit photos. And i did save over the original and on PB.....they look right.....
__________________
2010 22.5 WSM
Weber Q200
1983 WGA
2010 Brick Red Touch n' Go Performer
Kitchen stove
Bluesman is offline   Reply With Quote
Old 07-19-2014, 03:32 PM   #12
chicagokp
Babbling Farker
 
Join Date: 02-17-11
Location: Chicago north 'burbs IL
Default

That does looks tasty! I'd hit that for sure!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote
Thanks from:--->
Old 07-19-2014, 06:19 PM   #13
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default Entry Teaser...

...not official yet, but the prep work is going on for tomorrow's cook. I made some nice stock from the smoked porknecks I cooked a couple weeks ago. Let it boil and put it on simmer last nightbefore retiring for the night and just let it go til this morning. Made about 8 quarts. No extra seasoning as two neckbones were still intact with their meat and rub. I did add a handful of fresh thyme sprigs. This will be for a jerk style sauce...



I"m only using one quart of stock for the sauce. The rest will be frozen in the same containers then vacuum sealed once solid for keeping.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Old 07-19-2014, 07:59 PM   #14
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

Combined and modded from a couple recipes...
Sauce:
4 cups pig broth/stock
10 oz marsala cooking wine
12 oz Coke
2/3 cup molassas
1/4 cup tamarind concentrate
2 TBS white wine vinegar
2 TBS soy sauce
1 TBS scotch bonnet sauce
1 TBS ground ginger
2 1/2 TBS allspice
2 tsp cinnamon
2 tsp nutmeg
2 tsp salt
4 TBS dark brown sugar
1 TBS turbinado sugar
Bring to boil and simmer for a while

Awrite! I'm done til I post the cook.
__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

Last edited by deguerre; 07-19-2014 at 08:48 PM..
deguerre is offline   Reply With Quote
Old 07-20-2014, 11:01 AM   #15
deguerre
somebody shut me the fark up.

 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Default

MAN! I left out these in the above!!!!!
2 chopped Vidalia onions
2 bunches chopped green onions
4 diced jalapenos, pith, seeds and all

__________________
Guerry
[FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT]
[FONT=Book Antiqua][B]Avatar by Northwest BBQ
[/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog
deguerre is offline   Reply With Quote
Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:24 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts