Jamaican Jerk? The challenge

[Izme]

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



Bring it on Jim

 

[MustBNuts]

does the winner then invite the rest of us over to enjoy the feast?

 

[moonmist]

does the winner then invite the rest of us over to enjoy the feast?

Yeah.........what MBN said!!!!!

 

[Mulderator]

Jamaican jerk rub

I like the sound of that!

 

[MustBNuts]

Of all people, I thought you would be well enough aquainted with your other hand....?

 

[moonmist]

I like the sound of that!

Wont tell you how i read it..........but then i read it very fast.....

 

[pyritechips]

My BBQ:

Grade A world class Alberta beef (no mad cow jokes! ) 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! ) 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!

 

[moonmist]

Montreal Steak Spice.......MMMmmm MMMM MMMM ......... damn that stuff is good.......

 

[Mulderator]

Wont tell you how i read it..........but then i read it very fast.....

Dont' like thinkin about "very fast" and "Jamaican jerk rub" in the same thought!

 

[moonmist]

Dont' like thinkin about "very fast" and "Jamaican jerk rub" in the same thought!

Guess it all depends.............

 

[Mulderator]

My BBQ:

Grade A world class Alberta beef (no mad cow jokes! ) 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! ) 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!

I can just feel my arteries clogging up!

 

[MustBNuts]

Oh, but what a way to go!

 

[Mulderator]

Guess it all depends.............

That's true--I guess "fast" is relative!

 

[angelize56]

I thought this thread was about Mafud....but then I remembered...HE'S NOT JAMAICAN!

 

[Izme]

My BBQ:

Grade A world class Alberta beef (no mad cow jokes! ) 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! ) 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!

well, that does sound good

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



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