One thing I haven't explored much is Jamaican food, especially jerk chicken. Here I did a full 2 day marinade in the jerk sauce. Here's the jerk recipe 1⁄2cup pimiento (allspice berries) 1⁄2cup brown sugar, packed 6 -8garlic cloves 4 -6scotch bonnet peppers 1tablespoon ground thyme or 2 tablespoons thyme leaves 1 -2bunch scallion (green onions) 1teaspoon cinnamon 1⁄2teaspoon nutmeg salt and pepper … Continue reading Jamakin’ me crazy
Welcome back! I inherited my fiance's old phone, which on the camera is a BIG step up from my old phone. Pictures are looking a lot better, enjoy. Decided on going after some really nice baby back ribs they has at the Seward Co-op yesterday. They look really good and one thing I notice is, … Continue reading Baby Backs and a new camera
Welcome back for part 3 in pork cooking exploration! In this segment, as July 4th was upon us, I thought 'what better way to celebrate Freedom than with slow smoked pork should?'. This time coming to you from the fabled Heartland Retreat Center! As a recap from last time, there were three big changes recommended … Continue reading Adventures in Pork, pt 3
Part two in the series contains the center cut chops, tenderloin, and St Louis style ribs. Chops First off, those chops..yeah unfortunately when I cooked them I didn't even anticipate (or had started) a food blog Yes they were good. Simple medium- high heat on the grill, followed by a light slather of Korean … Continue reading Adventures in Pork, pt. 2
This is the excerpt for your very first post.