Jerk Central's Appleton Jerk Bacon!!!

Sorry Samuel L. Jackson.., you don't know what you're missing.

OK, seriously, who doesn't love bacon?!

I mean.., yes.  I know there of plenty of people around the world who don't eat pork. Actually, one of my brothers is one such person.  And every chance I get, I wag a juicy, perfectly smoked spare rib in his face and tell him how much he's missing. That's family.

But for us pork lovers, there just isn't anything quite like bacon. And these days, that salty, fatty, crispy, smoked goodness is hard to escape. It's everywhere! From bacon bits in cream, to bacon in popcorn, to bacon in my Bloody Mary. Bacon is an obsession.  It's practically one of the 5 tastes:

There's salty, sweet, sour, bitter, umami.., and now BACON!

So with that in mind we bring to you.., Jerk Central's Appleton Jerk Bacon!

If you've never made bacon before, you'll be shocked to know how easy it is.  All you'll need is a few ingredients (most of which you already have), a week in the fridge and about 3-4 hours in the smoker or oven.

So run.., don't walk, to your pantry!

You'll need:

1 gallon Ziploc bag

1 meat thermometer

2 pounds of pork belly

2 teaspoons kosher salt

1.5 teaspoons pink salt #1 (not pink Himalayan salt) Can be found on amazon.com 

3 teaspoons Jerk Central Jamaican Jerk Dry Rub

3 teaspoons Jerk Central Jamaican Jerk Marinade

2 tablespoons dark brown sugar

3 tablespoons agave nectar or grade B maple syrup

1/2 cup water

4 Tablespoons Appleton rum (or another dark rum)

* If cooking in the oven - Liquid Smoke (a few drops as directed on the bottle)

Place the ziploc bag into a tall container and combine the wet and dry ingredients in the ziploc. Swish the ingredients to mix well.

The cure

The belly

Next, add the pork belly to the bag and partially zip it. Squeeze the air out of the bag and and then seal the top.

Swish the contents of the bag around the meat until it is well coated and some of the seasoning particles are embedded in the meat.

Lay the bag flat in a tuperware container or rimmed pan and place the container in your fridge.  Leave the bag in the fridge for 7-9 days.  Every other day flip the meat so that the other side can react with the cure.

After a week, or so, remove the belly from the bag. You'll find that it is much firmer than when it first went in. Discard the contents of the bag.  

Give the belly a quick rinse under running water to remove most of the cure and shake off the excess water.  Resist the urge to pat the belly dry with a paper towel.  Smoke adheres best to moisture.

Lay the belly on a clean surface and apply a liberal dusting of the jerk rub to the white fatty side of the belly.

Nicely dusted!

Next, spoon a even layer of the jerk marinade over the top of the belly.

Finally add another dusting of the jerk rub  (not as heavy as the first application).

Off to the smoker!

*For oven bacon, place the pork belly on a wire rack and put the rack inside of a baking pan. Place the pan in a 225 degree preheated oven. Bake to an internal temperature of 150 degrees.

Back to the smoker-

If using a grill set it up for 2-zone grilling. Place the belly on the cool side and adjust your burners/add enough lit coals, to maintain a temperature between 225 and 235 degrees.  Add two handfuls of wood ships or 2-3 wood chunks to your smoker box. Once your wood starts to produce smoke, continue to add wood once the smoke productions falls off.  Do this for approximately 90 minutes (half the cook time) After 90 minutes let the pork continue in the smoker until it reaches an internal temperature of 150 degrees (check it with a meat thermometer). At this point remove the bacon and allow it to cool.

Come to Papa!

Can't wait!

After the bacon has cooled to room temperature, wrap the belly in plastic or place in a clean ziploc and place it in the fridge to chill. The belly will be easier to slice once it's cold

After the belly is sufficiently chilled remove it from the fridge and use a kitchen knife (or meat slicer) to slice the bacon to your desired thickness.

I prefer thick slices!

Now, all that's left to do is fry it and nyam (eat) it! Supermarket.., I don't think so!

So Jerkin' Good!

Jerk Central's Double-Cut Jerk Lamb Chops with Rum Mint Sauce!

Good, Good, Good!

Just in time for Memorial Day! In addition to the burgers, hot dogs, sausages and steaks we all enjoy grilling up, it's also nice to stray from tradition and do something different.  By now you know that Jerk Central is all about introducing nontraditional and new ways to incorporate "jerk goodness" into your lives. So next up: The Double-Cut Jerk Lamb Chops with Rum Mint Sauce!

First of all, let me just say that lamb is awesome! It's one of those things I didn't really grow up eating, but was hooked on once I had my first bite. Lamb is one of those traditional meals mostly served on special occasions with a dab of mint jelly. But why should you have to wait until the holidays roll around again to enjoy this tasty dish?! You shouldn't!  So grab some lamb, fire up the grill and enjoy the long weekend with this excellent dish!

As you can see from this picture you don't need much for this fabulous meal.  You may even have all of these things in your pantry already:

The rum would be in this picture.., but I was using it to make a drink!

What you'll need:

8 Tablespoons of red wine vinegar

8 Tablespoons of dark Jamaican rum (not pictured)

4 Tablespoons of mint jelly (more if you want more “minty” flavor)

Jerk Central Jamaican Jerk Marinade

Jerk Central Jamaican Jerk Dry Rub

1 or two rack(s) of lamb (cut every two bones)

Beautiful! Who could say "No"!?

Since we were grilling these (and yes they definitely can be done in the oven) we used more marinade and dry rub because some of the seasonings will stick to the grill during the cook.  Sprinkle approximately two teaspoons per pound of Jerk Central's Jerk Dry Rub on all sides of the meat and RUB it in! 

Apply liberally, but evenly.

All done with the Jerk Rub! On to the Jerk marinade.

Next apply approximately 1.5 teaspoons per pound of Jerk Central's Jerk Marinade on all sides of the meat and RUB it in! Place the chops in a large ziplock bag or resealable container and let the meat marinate for a few hours or overnight.

Smothered and covered!

For the Jerk Rum Mint Sauce: 

Add the red wine vinegar, jerk marinade, jerk rub, rum and mint jelly to a sauce pan and heat on high. Use a wooden spoon to stir and break up the mint jelly as it melts.  It should be well incorporated by the time the liquid starts to boil.  Once the mix starts to boil, remove it from heat and keep stirring. Use a spoon and taste a cooled sample. It should be sweet, tangy and have a well-flavored "kick" to it.  

Good Ol' Appleton! Mi fren fi life!

Jerk Rum Mint Sauce is done!

Set up your grill for two-zone grilling.  If you are unfamiliar with the term, fill your charcoal chimney with coals and once lit scatter them inside the grill in an area approximately 1/3 to 1/2 of the grilling area.  That will be your "hot zone".  The other portion of the grill that is empty will be the "cool zone".

If you will be baking your chops, first add a few tablespoons of oil to a pan and sear the chops on all sides. About a minute, or so, per side.  Then put the chops in a baking tray and bake at 375 degrees for approximately 35 minutes (or to desired "doneness").

(Back to the grill) 

Place your chops on the hot zone and sear for a nice crust.  Don't walk away from the grill! This process should only take about a minute per side and your chops should look like this on each side:

Once all sides of your chops are nice and crusty-brown, transfer each chop to the cool zone. If you prefer your meat medium-well or well done, place your chops with the rib meat facing the coals. If you prefer your meat medium-rare, Place the meat with the rib (bone) end facing the coals.

Two-Zone Grilling

Apply a nice glaze of the sauce to each chop. Close the lid of your grill and let the meat cook for 15 minutes. Make sure to watch the temperature of your grill and adjust the vents if need be to keep the temperature between 375-400 degrees. 

After 15 minutes turn the chops over and apply the sauce to the ribs again. Close the lid and leave the ribs for another 15 minutes. After 30 minutes of cooking check the chops temperature with a meat thermometer for preferred doneness.

Once the ribs are done to your liking, drizzle a teaspoon of the mint sauce over each chop and serve with your favorite starch (or vegetables.., if you must :)

And Enjoy! This is a good one!

Dig in!

You'll love it!

Jerk Central's Jerk Chicken Pot Pie

It's really hard to just have a small portion of this..

OK, so I know that I promised Jerk Central's Smoked Jerk Spare Ribs as the next recipe/blog entry, but with the snow from a few days ago and more snow on the way I was in the mood for some serious comfort food! This is a pretty simple recipe that you can even make during the work week with fantastic results.  

Although the term "comfort food" is an American phrase, the concept of comfort food is something that is enjoyed throughout the world.  In fact, I really had to scratch my head and think of what, if any, meals in Jamaica that aren't "comfort foods!" Whether it's Hominy Corn Porridge for breakfast, Curry Goat at lunch, or Brown Stewed Chicken at dinner, "comfort" IS Jamaican culture!

Chicken Pot Pie is a true classic. Although not something that is enjoyed in Jamaica, it reminds me of being a kid. And that's what comfort food is all about: Good feelings and nice vibes. So without further ado..,

Jerk Central's Jerk Chicken Pot Pie!

The great thing about this recipe is that you probably already have most of the ingredients in your fridge and pantry. And that is perfect for a weeknight. I already had a cooked chicken on hand so I had no excuse. You will need the following:

2.5 teaspoons Jerk Central's Jamaican Jerk Marinade

2 tablespoon butter
2 tablespoon olive oil 
2 cups frozen peas/carrots/corn mix
2-3 cooked chicken breasts (or 2 breasts and one thigh from a store bought rotisserie chicken) about 3 cups chopped into chunks.
2.5 cups low sodium chicken stock
2 tablespoon fresh oregano (chopped fine)
2 tablespoon fresh thyme (chopped fine)
2 Tb fresh tarragon (chopped fine)
2 tablespoon fresh rosemary (chopped fine)
2 frozen pie crusts (from freezer aisle) thawed
2 tablespoon wondra flour
2 tablespoon fresh sage (chopped fine)
1 egg (beaten) 

Add butter and oil to a warm skillet over medium heat.  Once the butter has melted, add the vegetables and saute until soft (about 4 mins).

Once the vegetables are soft, add your stock and bring to a boil.  

Reduce heat and then add the cooked chicken and herbs and Jerk Central's Jerk Marinade. Simmer three to four minutes.

Herbs chopped and minced. If you can get fresh herbs, instead of dry, you won't be sorry!

Next add the cream and simmer on low for 5 minutes. Then add the Wondra flour.  I prefer using wondra flour instead of cornstarch or flour because it mixes instantly, thickens liquids nicely, and you don't have to "cook" it first like you would have to with cornstarch/flour.

Next, heat your oven to 400 degrees.  While it heats, add your filing to one of the pre-made pie crusts.

Place the second pie crust on top and crimp the sides. 

Next, use a knife to make a "cross" in the center of the pie. This will help the pie to vent as it cooks. Then, whisk the egg and brush some of the "wash" onto the top of your pie.

Place a sheet of foil on the rack underneath the rack you will use for the pie.  Place the pie on the rack above and back for 35-40 minutes.

Beautiful!

Allow the pie to cool for 10-15 minutes. Then enjoy!

The flavor can't be beat!

So there you have it! Enjoy, and pray for spring!

BE A JERK.., AND RUB IT IN!

Recipe: Jerk Central's "Tallawah" Jerk Porterhouse!!!

In Jamaica there is a long time expression: "We likkle, but we tallawah." Tallawah is West African in origin and translates in English to "strong" or "mighty."   So the Jamaican expression is "We're small, but we're mighty!",  and who could really argue with that?

For an island that stands just over 4000 square miles (slightly smaller than the state of Connecticut), and a population of just under 3 million (most living in or around Kingston), Jamaica's imprint on the world is permanent.  From its various forms of music, to its famous literary minds. Whether it's the island's dominance in track and field, slick patios or laid back swagger, the long arms of Jamaican culture have embraced the world. And one of Jamaica's biggest hugs comes from it's food. 

Ackee and saltfish? Oxtails?  Escovitch fish or curry goat? Yes, please! And almost always on "Big Sunday."   All are guaranteed to please with their unmistakeable comfort and tantalizing flavors. Today Jerk Central brings you an addition to those traditional dishes that is not only guaranteed to please, but to have you singing, "Satisfy My Soul."

Jerk Central's "Tallawah Jerk Porterhouse!!!" 

If you couldn't tell from the gratuitous use of punctuation, I am VERY excited to share this recipe. I am almost always a "Ribeye Man", but for this recipe I decided to use a porterhouse.  It is a classic cut (combining the NY Strip and the filet) and the finished product presents so well.  It makes a statement! And at two inches thick it is not only perfect for two, it also guarantees leftovers for the next day. Steak & Eggs anyone?!

First, set your grill to high heat and close the lid. If you are doing this indoors, skip this step and see the instructions below.

Next, grab a bottle of your favorite canola oil. Any other oil with a high smoke point (like grapeseed oil) will do as well. Oils with low smoke points (like olive oil) are great for sauteing, but they break down from intense heat and can impart burnt flavors to the meat. So you want to avoid those. 

You want to use about 1 tablespoon on the top and bottom of your steak and about another tablespoon around the sides.  You want the steak to be well coated but not dripping wet.  The purpose of the oil is twofold.  It not only will allow the Jerk Dry Rub to adhere nicely to meat, but it will also help the spices to be drawn into the surface.

 

View fullsize

At 2 inches thick this Portehouse truly is "Tallawah!"

Apply a very liberal coating of Jerk Central's Jamaican dry rub to the surface of the steak.  The thickness of the steak begs for a heavy hand. Some surface seasoning will rub off on the steps below, so you want to start with a good base of seasonings and then reinforce them later. Apply about 1.5 tablespoons of the Jamaican Jerk Rub to the top and bottom of your steak and repeat on the sides. 

Don't be afraid to be heavy-handed. The Tallwah steak can handle it.

Now for the fun part! Take your steak to your grill and place it on the grates. Don't touch the steak for about 3 minutes.  Flip and grill another 3 minutes on the opposite side.  You are trying to create a surface similar to the one pictured below. 

If  you are cooking indoors now is the time to get your favorite cast iron pan, set your burner to high and add about two Tablespoons of canola oil to the pan. Turn your fan exhaust on high.  When the oil starts to shimmer and just begins to smoke add the steak. Cook approximately 2 minutes on each side.

Once you have achieved charred goodness remove your steak from heat and place the meat on a cutting board.

You want to put a nice "char" on the outside of the steak!

Set your oven to broil. 

Next, cut the porterhouse down the middle on either side of the bone.  

Then, cut the filet and strip sides in 1.5 - 2 inch strips. The meat will still be raw on the inside.  It's ok if the meat still is connected at the very edge, closest to the bone, or, you can choose to completely separate each section.

Place the meat in a cast iron pan, retaining the original shape of the Porterhouse. 

The porterhouse presentation can't be beat!

Next, brush about 1 - 1 .5 tablespoons of Jerk Central's Jerk Marinade on the top of the porterhouse.

Place approximately 2 pats of butter on the filet side and 3 pats of butter on the strip side of the porterhouse.  It may look like a lot of butter.., and it is, but this is a "Sometime Food" so splurge and thank me later :)

Finish by sprinkling about a teaspoon of the Jamaican Dry Rub over the top. Place the pan on the top rack of your oven and broil to desired doneness.

This is where the magic happens...

Remove steak to a platter and spoon some of the seasoned jerk butter over the top.

And there you have it! Pair with your favorite beverage, a loaded baked potato and something green (if you must). 

Nyam Good!

Next up.., Smoked Jerk Spare Ribs!

Be A Jerk And Rub It In!

Jerk.., So Much More Than Chicken!!!

Several years ago I remember reading an article in GQ called "Getting Past Legend" (or something like that.  It was many years, and even more rum punches, ago). The gist of the article was that Bob Marley's classic compilation album, released in 1984, is in virtually everyone's music collection.  It has sold over 25 million copies worldwide and is enjoyed by virtually every demographic.  And as incredible as that number is, the article went on, most people stop there and their knowledge of Bob Marley's music is limited to those 15 tracks.  The article then went on to getting the reader "Past Legend" and recommended  album after Bob Marley album, with synopsis, to inform the reader of where to go next to expand their music knowledge of this musical icon.

The Jerk Central Blog/Recipe Page is dedicated to "Getting You Past Jerk Chicken!" 

Even those who have never been to Jamaica are familiar with one of the island's most popular and signature dishes.  It's one of the first things tourists and "yardies" (Jamaicans) alike, seek out when getting to Jamaica and looking for a welcoming local dish. 

But there is so much more to jerk than jerk chicken and jerk pork! That's one of the fabulous things about jerk.  You are truly only limited by your own imagination.  Have you ever had jerk salmon? Jerk steak? Jerk shrimp or Jerk lobster?  If you haven't you are missing out! One of my favorite meals comes from liberally seasoning a nice juicy ribeye with Jerk Central's Jerk Dry rub and throwing it on the grill.  It's fantastic! Another favorite of mine is to use the Jerk Dry Rub, instead of traditional BBQ rub, on spare ribs and smoking them low and slow to perfection. And that's not all! Around the holidays I'll use Jerk Central's Jerk Marinade in a butter rub and slather it on a 4 bone prime rib and roast it to a nice medium rare.  And those are just a few favorites!  

So please keep checking this page for exciting new recipes, and follow us on Twitter and Facebook for updates.  Together we'll get you past jerk chicken and on to some other fabulous recipe ideas to keep you "Jammin'" all year long.

Be A Jerk! And Rub It In!