Take a page out of Elzar’s book and jerk whatever meat you’ve got lying around. Although, we highly recommend our recipes for jerk ribs, jerk fried chicken, and jerked jerky!
Ingredients
Rice and Peas Ingredients:
1 (15.5 oz) can green pigeon peas, drained
2 ¼ Cups water
1 (13.5 oz) can unsweetened coconut milk
3 scallion stems, trimmed + roughly chopped
1 whole scotch bonnet
3 garlic cloves, crushed
2 Cups long grain white rice, rinsed
½ tsp allspice berries, lightly crushed
5 sprigs thyme
As needed kosher salt
Jerk Marinade Ingredients:
¼ Cup + 1 ½ tsp allspice berries
1 Tbsp + 1 ½ tsp black peppercorns
12-15 red or orange scotch bonnet peppers
9 scallions, roughly chopped
1 head garlic, peeled
¼ Cup fresh thymes leaves
⅓ Cup packed brown sugar
3 Tbsp soy sauce
1 ½ Tbsp kosher salt
Jerked Beef Jerky Ingredients:
2 ½ - 3 lb lean beef (i.e. top/eye/bottom round)
⅓ Jerk Marinade (see recipe above)
⅔ Cup soy sauce
1 tsp liquid smoke
Jerk Fried Chicken Ingredients:
4-6 chicken drums
⅓ Jerk Marinade (see recipe above)
3 large whole eggs, beaten
2 Cup all purpose flour
16 oz lard
8 oz fry oil of choice
3 Tbsp scotch bonnet peppers, finely chopped
1 Tbsp brown sugar
1 tsp freshly ground black pepper
½ tsp garlic powder
½ tsp paprika
Jerk Pork Ribs Ingredients:
1 slab pork ribs (st. louis or baby back)
⅓ Jerk Marinade (see recipe above)
¼ Cup neutral oil
Optional: whole allspice berries
Jerk Barbecue Sauce (see recipe below)
Jerk Barbecue Sauce Ingredients:
¼ yellow onion, coarsely grated
3 oz tomato paste
½ Cup ketchup
¼ Cup brown sugar, packed
1 garlic clove, minced or crushed
2 Tbsp honey
1-3 scotch bonnet peppers, finely chopped
3 Tbsp Worcestershire sauce
1 Tbsp apple cider vinegar
1 tsp yellow mustard
1 tsp dried thyme
1 tsp kosher salt
½ tsp freshly ground allspice pepper
½ tsp freshly ground black pepper
Method
Rice and Peas Method:
Combine the beans, water, and unsweetened coconut milk in a medium pot.
Bring the mixture to a boil and then add the remaining ingredients. Allow the mixture to come back to a boil uncovered.
Once at a boil, reduce to a simmer and cover the pot with a lid.
Cook until the water is evaporated and the rice is cooked through, about 15-20 minutes.
Season to taste with kosher salt. Keep warm until ready to serve.
Jerk Marinade Method:
Combine the allspice berries and peppercorns in a mortar, or spice grinder, and grind with a pestle until finely ground.
Add the remaining ingredients and the ground spices into the base of a food processor. Process until a mostly homogenous mixture forms. Reserve until ready to use.
Jerked Beef Jerky Method:
If necessary, trim off any pieces of fat on the beef. Transfer the meat to the freezer for 30-45 minutes or until firm but not frozen.
Combine the jerk marinade, soy sauce, and liquid smoke in a large bowl or gallon bag.
Slice the beef across in the grain (for more tender jerky) or with the grain (for chewier jerky) into strips about ¼ inch thick using a large sharp knife of deli slicer.
Add the beef strips to the marinade and fold to combine. Cover the bowl or seal the bag and refrigerate for at least 4 hours or up to 24 hours.
When ready to cook, set a dehydrator to 160 °F. Remove the pieces of beef from the marinade and pat try using paper towels. Transfer the beef to the dehydrator racks, making sure none of the pieces are overlapping.
Transfer the racks to the dehydrator and let the strips book for 3 -5 hours. The jerky is ready when it is dry, but still flexible and not cracking.
Jerk Fried Chicken Method:
Make a cut all the way around the circumference on the drumstick about 1 ½ - 2 inches from the end of the bone. Make sure to slice all the way through the meat and tendon to the bone.
Using a paring knife, scrape the remaining skin and/or meat from the end of the bone. Push the rest of the meat towards the base of the drumstick. Trim the excess tendons with kitchen shears.
Add the Jerk Marinade to a large bowl or gallon bag. Add the chicken to the marinade and fold to combine. Cover the bowl or seal the bag and refrigerate for at least 4 hour or up to 24 hours.
When ready to fry, rinse off the excess marinade and pat the chicken legs dry using paper towels.
In two shallow dishes preparing the dredging station. Add the beaten eggs to one dish and the flour to the other. Press the marinate chicken legs into the flour, then the egg, and then back into the flour. Try to keep the exposed chicken bone and clean as possible. Set aside while the oil in preheated.
In a large high-wallet skillet or dutch oven, add the lard and vegetable oil. Heat the frying oil mixture over high heat until it reaches 350 °F. Carefully lower the dredged chicken legs into the oil and fry for 5-8 minutes or until golden brown and cooked through (internal temperature of 175 °F).
Transfer the fried chicken legs to a wire rack to rest momentarily. Meanwhile, combine the chopped peppers, sugar, and spices in a medium heat-proof bowl. Carefully, ladle about 1 cup of the still hot fry oil over the contents of the bowl.
Brush the infused oil over the chicken legs, then serve immediately.
Jerk Pork Ribs Method:
Remove the membrane from the underside of the ribs, then transfer them to a large rimmed baking sheet lined with plastic wrap.
Combine the Jerk Marinade and the oil in a bowl.
Evenly coat the ribs in the marinade then wrap tightly in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
Preheat the smoker to 225 °F with your choice of fruity wood pellets/chips and optionally, a sprinkling of whole allspice berries.
Wipe off the excess marinade from the ribs, then place them on the grill grate and smoke for 3-6 hours depending on the thickness of the ribs (less time for baby back, more time for st. louis style). Once the ribs have reached an internal temperature of about 180 °F, brush them with the Jerk Barbecue Sauce every 5-10 minutes until they are cooked through (internal temperature 190°F - 200 °F).
Serve immediately.
Jerk Barbecue Sauce Method:
In a medium saucepan, combine all the ingredients and bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring frequently, until flavors have combined, 15 to 20 minutes. Add more water if the sauce becomes too thick, or cook down to a thicker consistency if too thin.
Reserve until ready to use or refrigerate for up to 2 weeks.