I have a batch of pork sirloin marinating in the fridge, on deck to hit the grill this evening. It's a "Jerk" marinade, a recipe that came from one of the more famous vendors of the stuff in Jamaica. It's all onions and molasses and allspice (which they call pimento in Jamaica for some silly reason), Scotch Bonnet peppers (ok, I used its close cousin the Habañero this time). And while I don't have a "pimento" wood and leaf fire to grill it over (see photo), I'm willing to bet it's going to be yummy anyhow. Oh, and hot.
1 comment:
Well, how was it? My mouth is watering. I've made jerk seasonings/rubs and they're always good. I'm sure yours was hotter, though!
Post a Comment