- 1 Scotch bonnetor habanero peppers, seeded
- 1/2 cup diced Onion
- 1 Green oniondiced
- 1 Garlic clovesminced
- 1/2 tablespoon Salt
- 1 teaspoon ground Allspice
- 1 teaspoon Black pepper
- 3/4 teaspoon dried Thyme
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Cinnamon
- 1 tablespoon Vegetable oil
- 1 5- to 6-pound Pork picnic
- 2 cups Memphis-style championship red sauceFor Jerk dipping sauce:
- 2 tablespoons Reserved jerk paste
If you’re lucky enough to visit Jamaica, make a point of visiting one of the island’s well-known jerk shacks. Most Jamaican barbecue joints feature two open-air grills, one for chicken and the other for pig. Cooking pig in the chicken pan is strictly prohibited.
The pitmaster hand turns each log every hour to keep the wood grate from burning, and the pig or chicken on the cooking grate is covered with a thin sheet of corrugated metal. This simplest of cookers illustrates that the best BBQ comes from the cook’s knowledge, not the sophistication of the cooker.
Two barrel barbecues, two chickens, two slabs of ribs, two pork butts, and two red snappers were the only ingredients utilized. The birds were fresh and free-range.
By combining local jerk flavors with the culinary techniques of the chefs at play, this spontaneous supper captured the hearts and stomachs of its tasters.
by ulterior epicure @ flickr
Place the coals on one side of the grill, leaving the other vacant, to create an indirect cooking fire (wood or a mix of charcoal and wood).
Combine all of the jerk paste ingredients, except the oil, in a food processor.
Drizzle in the oil slowly while the machine is working until a smooth paste forms.
Set aside 2 tablespoons of the jerk paste for the dipping sauce. Rub the pork chops with the remaining jerk paste.
When the temperature reaches 250°F, place the pork chops in the cooker, close the lid, and cook for 7 to 8 hours over indirect heat until the internal temperature of the pork reaches 190°F.
Maintain a steady temperature of 250°F in the cooker by checking the grill temperature frequently and adding hot charcoal or wood coals as needed.
Place the pork on a cutting board and let it away to rest for 20 minutes.
Combine the barbecue sauce and reserved jerk paste in a saucepan and bring to a low simmer over medium heat.
Reduce the heat to low and continue to cook for another 10 minutes.
Serve the cooked meat sliced, pulled, or chopped into bite-size pieces with the sauce drizzled on top or on the side.