Jamaican jerk pork loin. Cooked with pecan smoke.
Mango habanero slaw.
And the not very photogenic but very tasty rice & peas.
Sunday dinner...
Cooked chicken broth, cider vinegar, brown sugar, lime juice, molasses, habanero, garlic, fresh thyme and crushed allspice berries to make what I'm calling Jamaican bbq sauce. Not at all authentic Jamaican and not really bbq sauce but it's mighty tasty with the pork.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
Jamaican jerk pork loin. Cooked to 145 F with pecan smoke.
Mango habanero slaw.
And the not very photogenic but very tasty rice & peas.
Sunday dinner...
Cooked chicken broth, cider vinegar, brown sugar, lime juice, molasses, habanero, garlic, fresh thyme and crushed allspice berries to make what I'm calling Jamaican bbq sauce. Not at all authentic Jamaican and not really bbq sauce but it's mighty tasty with the pork.
-
Similar Content
-
Recently Browsing 0 members
- No registered users viewing this page.
