Rubbin and smoking my meat

[Drew]

Here's my brother in laws recipe.

Ken's Jerk Sauce

1 medium onion
1/2 cup green onion
3 tbls soy sauce
2 tbls vegetable oil
1 tbls cider vinegar
2 tsp brown sugar
2 tsp jalapeno pepper (fresh)
1 habanaro pepper or 1 tsp dried ground scotch bonnet pepper
1 tsp Kosher salt
2 tsp black pepper
2 tsp allspice
1 tsp cinnamon
1 tsp nutmeg

combine and place in food processor and pulse until relish consistency. Rub well onto meat and smoke/grill.

BTW, I've jerked just about every kind of meat with this recipe, including venison, any kind of fowl, fish and red meat...works with it all.

I also use the recipe to marinate pork tenderloin. Put three heaping tblspoons in a zip lock bag with 1 can beer and the juice of 1 lime. Combine all ingredients well. Place pork tenderloin in bag and marinate refrigerated for several hours turning once in fridge. Grill until slightly pink in center. Slice medallions and serve.

We have two Rhones to sample

2007 Domaine Bois de Saint Jean CDR
2007 Grand Veneur Reserve CDR

Drew



[This message has been edited by Drew (edited 08-29-2009).]