When I was completing my MBA at the University of Illinois more than a decade ago, I had a classmate named Bigby.
Bigby was from Jamaica . He was in his late 40’s to early 50’s. He had a house with sound/light system, dance floor and disco ball in the basement. And he LOVED to throw parties.
At one of Bigby’s parties, his wife (also Jamaican) walked in carrying a silver platter piled high with Jerk Pork.
Now…I had eaten Jerk Pork many times beforehand—including at a roadside stand in Ocho Rios , Jamaica —and liked it. But Bigby’s Jerk Pork was on a whole ‘nuther level. It was thick, dark and heavy with spice. It had a pungency that would send your nostrils into spasm. And it was hot enough to melt your contact lenses.
In short, it was a Jerk Pork that I’d remember on my death bed.
And like a complete moron, I FORGOT TO ASK FOR THE FRIGGIN’ RECIPE!!!
This unforgivable, life-ruining, lapse of reason has haunted me ever since. In short, it was a screw-up that I’d remember on my death bed.
But alas…teeter-totter of life has a miraculous way of leveling itself. “Spoon”—the woman at Acme Low Carb Tongue Depressors, Inc. whose office is next door to mine—recently emailed me a recipe for Jerk Pork that she claimed was barn-burner.
Last weekend, Agatha and I made the recipe. I still can’t believe it. It’s as good as Bigby’s.
Sing with me, bruhdahs!
Won’t you help to sing
These songs of freedom
Cause all I ever have
Redemption songs
Redemption songs.
JERK [FILL IN THE BLANK]The Marinade:
4 Habanero or Scotch Bonnet chiles—do NOT remove seeds or ribs
4 cloves garlic
4 scallions
1-2 inch ginger
1 sprig thyme
¼ c. packed brown sugar
4 t. ground allspice
4 t. chile powder
2 t. cinnamon
2 t. nutmeg
¾ c. vegetable oil
¼ c. lime juice (fresh)
2/3 c. soy sauce
Black pepper
Step 1: Puree the above ingredients in a blender until smooth.
Step 2: Reserve ¼ c. of marinade for the Dipping Sauce (see below)
The Meat:
If smoking: Pork Boston Butt; Pork spare ribs; Pork baby back ribs; Beef brisket; Chicken (whole, split vertically).
Step 2: Marinade meat for 24 hours in the fridge.
Step 3: Grill or smoke the marinated meat.
The Dipping Sauce:
1 c. chicken stock or broth
Step 2: Reduce on stovetop until thickened.
Update (October 30, 2016) — Slow Cooked Jerk Goat Stew:
The Chicago Cubs are in the World Series, and not doing very well. So, in a civic-minded effort to break the Curse of the Billy Goat, we invited some Cubs fans/friends over for a lunch of Jerk Goat. The butcher at the halal meat market (where I bought the goat) recommended braising the meat in a sauce, rather than grilling or roasting. So I adapted the recipe above as follows:
Step 1: Buy two goat legs (approximately 7 lbs total), each cut into three large hunks.
Step 2: Triple the Jerk Marinade recipe above.
Step 3: Marinade the goat for 24 hours as described above, and reserve the rest of the Jerk Marinade (which will be a lot) in the fridge.
Step 4: Place goat hunks in large slow cooker.
Step 5: Dilute the reserved Jerk Marinade with chicken broth and beer. You will want the proportions to be 2 parts Jerk Marinade, 1 part chicken broth, and 1 part beer.
Step 6: Pour the Marinade/broth/beer mixture into slow cooker until it covers the goat. I also added chopped kale and peas, because my wife demands vegetables with her meal.
Step 7: Set slow cooker to “low,” and cook for 12 hours.
Step 8: Remove goat hunks from slow cooker, pull meat from the bones, and return meat to the slow cooker.
We served the Jerk Goat with basmati rice and a creamy cole slaw (to reset your tongue when the habanero burn encroaches).
