Jerk from Jamaica is somehow for me the original BBQ and so incredibly flavorful and good. The word Jerk has had many explanations for its origin. Charqui is an old Inca word which means dried meat (like Jerky) or another is that the meat was simply “Jerked”, meaning "pulled" like in Pulled Pork.
To me Jerk means flavor. Lots and lots of flavor. Jerk spice blends vary a lot but all of them should include Allspice. Allspice is a really good name as it tastes of a blend of Blackpepper, Cinnamon and Ginger.
I mix my own Jerk spice blend which contain the following: Allspice, Onionpowder, Thyme, Chilipowder, Cumin, Blackpepper, Garlicpowder, Light Muscovado sugar, Bayleaves (ground), Turmeric and Cayenne pepper. Try and mix your own Jerk rub. It is easier than you think and is so much better than store bought rubs.
Cue’ing Jerk is a little different than regular BBQ. Traditionally Pork Shoulder is used and the thing is that to achieve that crusty caramellisation with the spice blend it is finished over direct heat. For this the meat is cut into on both sides so that it is possible to stretch it out like an accordion. Start by cue’ing with indirect heat until almost done, then finish off over direct heat for the crust.
If you want to try something new on the grill this summer, try my Jerk Pork made with Pork Fillet. Easy to cue on a regular kettle grill with indirect heat. Give the party and friends a new favourit: Jamaica Jerk Pork !!!
Pork Fillet, cut into but not all the way through on both sides alternately
1 Quart Cold Water
1/4 cup Salt
1/4 cup Sugar
A Smokebox loaded with good smokingwood. I used Cherry chunks
Mix Water, Salt and Sugar until dissolved
Put Pork fillet in a container and pour over the brine. Put in fridge for 24-48 hours
Take out. Wipe dry and season with the Jerk rub. Put in fridge again for 24-48 hours
Take out and brush with oil.
Set up your grill for indirect grilling at 400F (200c).
When briquettes are well lit put a smoking box on top of the briquettes.
Put the grid and position the Pork Fillet so it is getting indirect heat.
Put on lid with the open vent right over meat.
Wait until temperature in grill comes up to 350F (175c)
Start counting 15 minutes.
After 15 minutes turn meat over.
Start counting 15 minutes again
When time is up take off the lid and place meat directly over the briquettes to get a little charred and crusty. When done let rest for 5 minutes
Put on some Reggae music, serve and enjoy something of the best from di Islands Mon!!! Irie, Irie!!!