TheMoth
Knows what a fatty is.
- Joined
- Jun 29, 2016
- Location
- Appleton, WI
I was inspired by Ron's post last week (http://www.bbq-brethren.com/forum/showthread.php?t=234916) and wanted to make some Jerk Tenderloin.
I used the same recipe for the Jerk marinade (from Phrasty):
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Blended into a paste and marinaded for ~24hours.
Hooked and ready for the PBC (along with some chicken for later in the week):
Hanging...
About 45 minutes later and 145F:
And plated. I made some mango salsa (which went great with the heat of the jerk) along with rice and beans and a vegetable rundown for sides.
I was a bit disappointed in the rice and beans - was missing some flavor. Overall a great meal though. Thanks for the inspiration Ron and for the great marinade Phrasty!
I used the same recipe for the Jerk marinade (from Phrasty):
6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil
Blended into a paste and marinaded for ~24hours.
Hooked and ready for the PBC (along with some chicken for later in the week):
Hanging...
About 45 minutes later and 145F:
And plated. I made some mango salsa (which went great with the heat of the jerk) along with rice and beans and a vegetable rundown for sides.
I was a bit disappointed in the rice and beans - was missing some flavor. Overall a great meal though. Thanks for the inspiration Ron and for the great marinade Phrasty!