When the weather gets hot I love to cook Jerk Chicken. This isn’t just any Jerk though! This is crazy man long ting Jerk!! First I brine a spatchcocked chicken, in Dark Rum, Salt, Soy Sauce, Black Treacle and spices for 12 hours. Then marinade …
This slightly sweet mayonnaise based Pineapple Coleslaw is the perfect accompaniment to any Jamaican Jerk. The cooling sweet pineapple complements the super spicy scotch bonnet heat wonderfully. Try out this Pineapple Coleslaw with either Rum Brined Smoke Roasted Jerk Pork or Rum Brined Smoked Jerk …
Rice and Peas is the traditional side dish to any good Jamaican Jerk dish. Cooked with coconut milk, thyme, scotch bonnet peppers garlic and scallions, this rice is packed with so much flavour it’s a fantastic dish all on its own! This Rice & Peas …
This Hot & Sweet Jerk BBQ sauce is a fantastic accompaniment to any barbecued jerk meat. Tangy, sweet and spicy with the flavours of Scotch Bonnet and Habanero chilli peppers. Perfect on Jerk Chicken and Jerk Pork. Near where I grew up in London there …
I’ve been working on this recipe for a while now, almost perfect. First you brine the pork shoulder in a dark rum, salt, sugar and spice solution for 12 hours. Then left in a Jerk marinade for 6+ hours. Then smoked for 6-8 hours in …