It’s summertime and the living is stunningly easy here on the homestead. Especially now that I have finally located another folding grill! What was once called the Pyromid has resurfaced under the new name of EcoQue, and I couldn’t be happier. This unique stainless steel grill not only folds neatly into its own 2” thick tote for easy storage, it produces temperatures close to 900 degrees on its 12” surface with only 9 charcoal briquettes.
I apologize, I did not intend the post to become a sales pitch for this adorable grill, but I guess I can’t help myself. I am utterly thrilled that it hasn’t completely disappeared! With the new grill at hand, my first order of business was to grill off a little celebratory jerk pork.
This popular Bahamian marinade makes anything taste better. It’s wonderful hot off the grill on chicken, fish, beef, or pork and it is even better the next day. Jerk meats remain so moist and flavorful they are ideal for picnics and travel. Today, I’m cooking a thick chunk of pork but 3 to 4 pounds of chicken or beef will work just as well.
Jerk Pork, Chicken, or Beef
3 – 4 lb. pork, chicken or beef ribs
1 teaspoon allspice
1/2 teaspoon each nutmeg and cinnamon
3 tablespoons fresh thyme
1/2 cup green onions, chop
1 clove garlic, minced
4 scotch bonnet chiles, or jalapeno peppers, seed
1/2 cup white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
2 teaspoons salt
- For marinade: place all ingredients in blender and puree for 2 minutes.
- Massage the meat well with the marinade and marinate several house or overnight. Any extra marinade can be reserved for dipping if not used for brushing the meat on the grill.
- Preheat the grill to medium-low heat. Drain and pat the meat dry. Brush the grill with oil. Grill, turning and brushing with marinade as needed until nicely browned all over and pork reaches an internal temperature of 160°, beef is between 145-160°, and chicken reaches 165°.