All jerked up and resting while the smoker comes up to temp
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002286.jpg)
After 2 hours of mesquite and 4 hours total in the smoker @ 190....IT right @ 130
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002287.jpg)
All sliced up and ready for some grill time
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002288.jpg)
Off a piping hot grill, couple minutes per side
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002290.jpg)
Plated with some teriyaki rice, steamed brocolli, cauliflower and carrots
(http://i293.photobucket.com/albums/mm56/cjgbrad/IM002291.jpg)
C
As usual, that looks GREAT! I guess my obvious question is do you have a recipe for that jerk? It looks pretty tasty
Looks good, did you cure it first?
That's almost the same way I do a pork lion, but I don't cure it.
Quote from: BareBones on June 05, 2009, 08:29:15 AM
As usual, that looks GREAT! I guess my obvious question is do you have a recipe for that jerk? It looks pretty tasty
The jerk is just simple mix of CYM, jalapenos, habaneros, onion, garlic and black pepper all ground up then slathered on for a nights rest in the fridge!
C
Quote from: OU812 on June 05, 2009, 08:52:45 AM
Looks good, did you cure it first?
That's almost the same way I do a pork lion, but I don't cure it.
Nope, no cure.
C
Quote from: westexasmoker on June 05, 2009, 09:04:32 AM
Quote from: OU812 on June 05, 2009, 08:52:45 AM
Looks good, did you cure it first?
That's almost the same way I do a pork lion, but I don't cure it.
Nope, no cure.
C
Just thought it was cause of the pinkness of the meat