Jamaican Jerk? The challenge

Izme

Stephen
Thread Starter
Joined
Mar 4, 2004
Messages
33,946
OK
TSG Gormand (Jim)

This is a cook off
Is texas the king of the Bar B que

or is some ol trailer strash from Spokane Wa. Da Bar B que Masta?


My Recipe:
20 ounce porterhouse
Jamaican jerk rub
Mesquite wood smoke

Corn Wrapped in bacon and Jalepeno's and jalepeno jack cheese (y)



Bring it on Jim :D
 
Joined
Aug 21, 2003
Messages
2,016
Of all people, I thought you would be well enough aquainted with your other hand....?

:D
 

pyritechips

Jim
Gone but Never Forgotten
Joined
Jun 2, 2002
Messages
26,907
My BBQ:

Grade A world class Alberta beef (no mad cow jokes! :mad: ) T-bone marinated in a thin layer of regular BBQ sauce but liberally coated with Montreal Steak Spice. Sizzled on a medium heat until it just stops bleeding.

Accompanied with our own Taber Corn, left in the husks and also BBQ'ed over a gentle flame until the husks char and steam escapes. Coated generously with fresh butter (and no! you can't use margerine!...Yuck! :p ) lightly sprinkled with salt and fresh cracked pepper, not that tasteless powder that comes in a box!

On the side: Greek salad, with the veggies chopped into large chunks, and feta cheese. The salad is tossed with a good coating of exra virgin olive oil, not pomace oil and not vegetable oil!. A good handful of black olives, not green! And also: There is no lettuce in Greek Salad!

Serve the above with any good red wine. One I had recently that I recommend is Chile's Concha Y Toro Casa de Diablero.

If you wish, finish off with a Crème Brulé, served with a good desert wine. One I really like is a Muscat de Rivesault...

...beats McDonald's any day! :D (y)
 
Joined
Feb 27, 2003
Messages
32,916
Montreal Steak Spice.......MMMmmm MMMM MMMM ......... damn that stuff is good....... :D
 
Joined
Feb 20, 1999
Messages
51,022
moonmist said:
Wont tell you how i read it..........but then i read it very fast..... :rolleyes:
Dont' like thinkin about "very fast" and "Jamaican jerk rub" in the same thought! :eek:


:D
 
Joined
Feb 20, 1999
Messages
51,022
pyritechips said:
My BBQ:

Grade A world class Alberta beef (no mad cow jokes! :mad: ) T-bone marinated in a thin layer of regular BBQ sauce but liberally coated with Montreal Steak Spice. Sizzled on a medium heat until it just stops bleeding.

Accompanied with our own Taber Corn, left in the husks and also BBQ'ed over a gentle flame until the husks char and steam escapes. Coated generously with fresh butter (and no! you can't use margerine!...Yuck! :p ) lightly sprinkled with salt and fresh cracked pepper, not that tasteless powder that comes in a box!

On the side: Greek salad, with the veggies chopped into large chunks, and feta cheese. The salad is tossed with a good coating of exra virgin olive oil, not pomace oil and not vegetable oil!. A good handful of black olives, not green! And also: There is no lettuce in Greek Salad!

Serve the above with any good red wine. One I had recently that I recommend is Chile's Concha Y Toro Casa de Diablero.

If you wish, finish off with a Crème Brulé, served with a good desert wine. One I really like is a Muscat de Rivesault...

...beats McDonald's any day! :D (y)
I can just feel my arteries clogging up! ;)
 

angelize56

Always remembered in our hearts
Joined
Apr 17, 2002
Messages
82,163
I thought this thread was about Mafud....but then I remembered...HE'S NOT JAMAICAN! :D
 

Izme

Stephen
Thread Starter
Joined
Mar 4, 2004
Messages
33,946
pyritechips said:
My BBQ:

Grade A world class Alberta beef (no mad cow jokes! :mad: ) T-bone marinated in a thin layer of regular BBQ sauce but liberally coated with Montreal Steak Spice. Sizzled on a medium heat until it just stops bleeding.

Accompanied with our own Taber Corn, left in the husks and also BBQ'ed over a gentle flame until the husks char and steam escapes. Coated generously with fresh butter (and no! you can't use margerine!...Yuck! :p ) lightly sprinkled with salt and fresh cracked pepper, not that tasteless powder that comes in a box!

On the side: Greek salad, with the veggies chopped into large chunks, and feta cheese. The salad is tossed with a good coating of exra virgin olive oil, not pomace oil and not vegetable oil!. A good handful of black olives, not green! And also: There is no lettuce in Greek Salad!

Serve the above with any good red wine. One I had recently that I recommend is Chile's Concha Y Toro Casa de Diablero.

If you wish, finish off with a Crème Brulé, served with a good desert wine. One I really like is a Muscat de Rivesault...

...beats McDonald's any day! :D (y)
well, :rolleyes: that does sound good

But ummmmmmmm It is missing the secret ingredient (y)
Jack Daniels and Trailer trash expertise

:eek: :D

><">
 

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