Boston Beach Wet Jerk Rub

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Boston Beach Wet Jerk Rub Ingredients

1/2 c Fresh thyme leaves	2 ts Freshly ground allspice
2 bn (about 13) green onions	1 ts Freshly ground nutmeg
4 tb Finely diced fresh ginger	1 tb Spoon frshly gound pepper
3 Scotch bonnet or habanero	1 tb Freshly ground coriander
1/4 c Peanut oil	1 ts Freshly ground cinnamon
5 Cloves garlic chopped	2 ts Salt
3 Bay leaves	1 Lime (of course!); juice of

Instructions for Boston Beach Wet Jerk Rub

From: John Scott Porterfield Date: Sun, 28 Jul 1996 18:29:12 -0400 In reading 8/96 Natural History, there is an article in there called "Summer and Smoke", about barbecuing, smoking meats, et cetera. The recipe they have for Marinade I just have to pass on. Credit to the author, Mr. Rob Walsh. Now go figure as to why a great recipe is in a magazine such as Natural History? Blend all ingredients in a food processor until a thick, chunky paste results. Makes 2 and 1/2 cups of marinade, which can be stored in a tightly sealed, refregerated container for several months. Rub the meat thorughtly with this paste. For larger cuts such as pork roasts, slash the meat at two-inch intervals and force the jerk rub into the cavities. Allow the meat to marinate overnight before smoking over a slow fire until well done. This quantity of marinade is sufficient for two to three chickens or ten pounds of pork. For an extra spicey taste, extra sauce can be used for basting. In my humble opinion, while good for smoking, it is great as a baste on spareribs. Enjoy!! CHILE-HEADS DIGEST V3 #056 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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