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Name: Boston Beach Wet Jerk Rub
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 tb Spoon frshly gound pepper; 1 tb Freshly ground coriander; 2 bn (about 13) green onions; 1/4 c Peanut oil; 2 ts Freshly ground allspice; 2 ts Salt; 5 Cloves garlic chopped; 4 tb Finely diced fresh ginger; 3 Bay Leaves; 1 ts Freshly ground nutmeg; 3 Scotch bonnet or habanero; 1 ts Freshly ground cinnamon; 1/2 c Fresh thyme leaves; 1 Lime (of course!); juice of

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INGREDIENTS

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

Servings

INSTRUCTIONS

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, G Internet.

NOTES

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Boston Beach Wet Jerk Rub

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

From: John Scott Porterfield <johnscot@sylvania.sev.org>    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, G Internet.

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Nutrition

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Serving Size: 1 Serving (113g)
Recipe Makes: 1 Servings

Calories: 595
Calories from Fat: 508 (85%)

Amt Per Serving		% DV

	Total Fat 56.5g	75 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 25.3g
	Polyunsanturated Fat 17.8g
Cholesterol 0mg		0 %
Sodium 12.4mg		0 %
Potassium 393mg		10 %
Total Carbohydrate 26.6g		8 %
	Dietary Fiber 9.5g	38 %
	Sugars, other 17.1g
Protein 4.3g		6 %
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Calories per serving: 595

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