Jamaican jerk pork from How To Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue! Bible Cookbook by Steven Raichlen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on August 24, 2011

    First let me say that this recipe is incredible. The combination of fresh herbs and spices is very flavorful and I am hungry just thinking about it. I only had a couple of hours to marinate the meat but the marinate really permeated the meat (I had poked holes all over the chicken to help this process) and gave it a wonderful flavor. I followed the recipe pretty much as is, with a few minor tweaks. First, I could not find any scotch bonnets, so I used habaneros instead. I used only 1 instead of the 6 to 12 that the recipe called for. We could feel a light bite from the habanero but I would use more next time. The other modification was to use a couple of spatchcocked chickens instead of the pork shoulder the recipe called for. I ended up cutting them up in smaller pieces as they were taking a while to cook and we were all getting hungry. eGullet post with pictures http://egullet.org/p1832832

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