Doing a over night cook then maybe a hurry tomorrow cook with another one.
Great jerk seasoning, right from Jamaica.
Butt flavored up.
Mini loaded up with kbb and hickory.
3 hours in probe in
Mini at 250 meat at 125.
Here you go...JJ
Jerk Marinade and Baste
4C Diced Onions
4C Diced Scallion, (4 avg Bunches, green and white part)
1C Olive Oil
1/2C Soy Sauce
1/2C Brown Sugar
1/4C Minced Garlic
1/4C Lime Juice
3T Fresh Thyme Leaves (1T Dry Thyme)
2T Grated Ginger Root ( about 2")
1T Kosher Salt
1T Ground Black Pepper
4tsp Freshly Ground Allspice
2tsp Ground Cinnamon
1tsp Freshly Ground Nutmeg
4 to 8 ea Diced Scotch Bonnet or Habanero Chiles (HOT)
1/2c to 1C Diced Jalapeno ( Mild Heat)
Combine all and Puree.
Marinate the meat of choice in 1 Cup or so, over night.
Use a second Cup Jerk Sauce to Baste while Grilling or Smoking.
Makes about 1 Quart.
Store in sealed container in the Refrigerator for up to 2 weeks