Jerk RibeyePosted: December 10, 2012 | |
jerk is primarily reserved for pork and chicken. i like my jerk on a nice slice slab of beef. let’s proceed.
pierce the steak with a fork so the marinade will penetrate (i usually don’t do this when i cook steaks, but i want the marinade to permeate the meat for this dish). now, a Jamaican tought me how to jerk when i was in cuba back in ’97. you MUST press the jerk into the meat, i’m talking massage the steak to an extent. i like to let it sit for 48 hours. since it’s steak you cook it in usual fashion. chicken or pork is best done low and slow. but steak, i do 3-4 minutes on the first side then 3 minutes after i flip it. then remove from heat.
LET IT SIT UNTOUCHED for 10 minutes. i like to drizzle with lime juice. now, WW marinade is SPICY!!!!! use sparingly until you figure out where your palate is at. WW can typically be found at most international food stores or on Amazon. a jar lasts me just under a year.
then…..carve and gorge yourself. it WILL be spicy. but that’s jerk baby. lol. pairs well with a red stripe and a sweet potato. follow the same prep for chicken and pork. cook pork like you’d normally do a pork chop, chicken i cook at 225 for 3-4 hours or until internal temp is about 160. let it sit for 10-15 minutes so the temp will rise slightly. guy’s i CANNOT stress how being decent in the kitchen is pussy crack. yes, ladies, you read that right. i used the “P” word. ladies, tell me i’m lying. guys, she’s sitting at my bar, watching me cook, the smells, the showing expertise, the wine, watching a man in jeans cook, the wine, lol. you get the picture. she’s powerless. Brody’s sitting by her feet licking her leg and c’mon, a woman isn’t a sucker for a doggy showing her love. the deck is so stacked against her (which she doesn’t mind either) that if you DON’T get ass, it’s because she found a severed head in your freezer. in which case….she rightfully bailed. lol.
c’est si bon. stay up.