| Jamaican jerk pork | ||||||||||
 Jamaican pig during happier days (for him) |
Here's a simple
way to spice up your barbecue when you get tired of the usual sausage,
hamburgers, and steak smothered with Kraft bbq sauce.
Jerk it! It's simple, just 3 steps: 1) When you are at Loblaws, Zehrs or other supermarkets carrying President's Choice products pick up "Memories of Montego Bay" jerk sauce. This sauce also comes in a mild version called "Faint Memories of Montego Bay" (I kid you not!, Finally a corporate sense of humour matching my own!) 2) Meat-wise, the most authentic would be some pork with bone. I get mine when I occasionally debone Montreal-cut pork shoulders. You might try ribs (side or back) or pork chops. (My first choice would be ribs). If you have the time you should marinate the pork in the jerk sauce anywhere between twenty minutes and twenty hours ahead of time. 3) To cook: You should pre-cook the pork if it is rather thick
on the bone (in an oven at 325 degrees, or par-boil it in a frying
pan with a lid and a cup or two of water). On the grill: Mix some more jerk sauce together
with your favourite barbecue sauce and brush it on the pork as it
is cooking on the grill. Be aware that if your barbecue is very
hot the pork may be well cooked on the surface but not fully cooked
through. Starting with a medium heat and finishing on high might
help solve this cooking problem.
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