Wednesday, November 12, 2008

THE JERK.

When I was completing my MBA at the University of Illinois more than a decade ago, I had a classmate named Bigby.

Bigby was from Jamaica . He was in his late 40’s to early 50’s. He had a house with sound/light system, dance floor and disco ball in the basement. And he LOVED to throw parties.

At one of Bigby’s parties, his wife (also Jamaican) walked in carrying a silver platter piled high with Jerk Pork.

Now…I had eaten Jerk Pork many times beforehand—including at a roadside stand in Ocho Rios , Jamaica —and liked it. But Bigby’s Jerk Pork was on a whole ‘nuther level. It was thick, dark and heavy with spice. It had a pungency that would send your nostrils into spasm. And it was hot enough to melt your contact lenses.

In short, it was a Jerk Pork that I’d remember on my death bed.

And like a complete moron, I FORGOT TO ASK FOR THE FRIGGIN’ RECIPE!!!

This unforgivable, life-ruining, lapse of reason has haunted me ever since. In short, it was a screw-up that I’d remember on my death bed.

But alas…teeter-totter of life has a miraculous way of leveling itself. “Spoon”—the woman at Acme Low Carb Tongue Depressors, Inc. whose office is next door to mine—recently emailed me a recipe for Jerk Pork that she claimed was barn-burner.

Last weekend, Agatha and I made the recipe. I still can’t believe it. It’s as good as Bigby’s.

Sing with me, bruhdahs!

Won't you help to sing
These songs of freedom

Cause all I ever have

Redemption songs

Redemption songs.



JERK [FILL IN THE BLANK]


The Marinade:

4 Habanero or Scotch Bonnet chiles—do NOT remove seeds or ribs
4 cloves garlic
4 scallions
1-2 inch ginger
1 sprig thyme
¼ c. packed brown sugar
4 t. ground allspice
4 t. chile powder
2 t. cinnamon
2 t. nutmeg
¾ c. vegetable oil
¼ c. lime juice (fresh)
2/3 c. soy sauce
Black pepper

Step 1: Puree the above ingredients in a blender until smooth.
Step 2: Reserve ¼ c. of marinade for the Dipping Sauce (see below)


The Meat:

If grilling: Pork tenderloin; Pork chops; Chicken parts; and/or Skirt steak.
If smoking: Pork Boston Butt; Pork spare ribs; Pork baby back ribs; Beef brisket; Chicken (whole, split vertically).

Step 1: If you haven’t already, reserve ¼ c. of the marinade for Dipping Sauce.
Step 2: Marinade meat for 24 hours in the fridge.
Step 3: Grill or smoke the marinated meat.


The Dipping Sauce:

¼ c. of reserved Jerk Marinade
1 c. chicken stock or broth

Step 1: Whisk together ingredients in a sauce pan.
Step 2: Reduce on stovetop until thickened.

6 Comments:

At 10:52 AM, Blogger The Big Finn said...

You're killin' me!

 
At 7:23 PM, Blogger CanadianSwiss said...

OH... MY ...GOD!!!!! OX will kill ME if I don't do that one soon!

PS: I'd rather not see the mess of splittig a chicken horizontally!What to use i that case?... A chain saw??

PPS: My word verif is: Housi. How cute!

 
At 2:50 AM, Blogger Fat Sal said...

Seriously...you guys would love this recipe. It´s killer. We served it with a quinoa pilaf with apples and pecans. Way killer.

Regarding chicken mutilation, split it vertically. Horizonally would be better for hiding a bowling ball. Either way, it´s a job best left to that guy in the supermarket with the big knife.

 
At 9:14 AM, Blogger christina said...

Yuuuum! This sounds SO good. I don't know if the sensitive palates in this household could handle it ,though, without reducing the chilis. Will have to try it with and without and report back.

 
At 8:54 PM, Anonymous Lisa (your artist friend from WI) said...

Merry Christmas from a long-time-no-write friend...

 
At 3:40 AM, Blogger G.C. PHILO said...

I met some real jerk the other week... unfortunately, it wasn't the edible type.

Good to see that you're doing fine. I guess you're back in the States now too.

Have a safe and happy 2009!

 

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