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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-18-2018, 11:43 AM
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#1 |
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is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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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.   
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Chris |
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09-18-2018, 12:26 PM
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#3 |
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somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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I would hit that hard!
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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09-18-2018, 01:18 PM
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#5 |
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Quintessential Chatty Farker
  Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
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Yeah, I guess I’d try that...
Lol! Fantastic cook!!!
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MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
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09-18-2018, 02:39 PM
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#8 |
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Full Fledged Farker
Join Date: 05-27-14
Location: North Central MA
Name/Nickname : Jay
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Pork steaks are one of the best kept secrets in the grilling world. You did them some real justice!
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Weber Kettle 26" ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables [B][SIZE="3"]:yo: [COLOR="RoyalBlue"]BBQ Brethren 2018 Tri-Tip Master!!![/COLOR] :yo:[/SIZE][/B] |
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09-18-2018, 03:53 PM
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#10 | |
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is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Quote:
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Chris |
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09-18-2018, 06:38 PM
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#11 |
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On the road to being a farker
Join Date: 07-03-09
Location: South of the North
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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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“The best argument against democracy is a five minute conversation with the average voter.” - Not Winston Churchill |
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09-18-2018, 09:08 PM
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#13 | |
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is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Quote:
If it's Oakridge Jah Love I think Mike suggests to make a bit of a paste out of it as well.
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Chris |
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