Hi, and thank you for the vid. I see that you are using briquettes in the main chamber and some wood in the offset chamber. What wood did you use in the offset part? Also, what temperature did you aim to maintain in the main chamber and could you have achieved this with solely the heat from the offset? I have just got one of these BBQs myself, so any advice would be most welcome.
Oh my! That looks so delicious. Do i let it marinate overnight? Can I do it on a gas grill? I will try this next spring. You forgot to mention the seasonings.
JAMAICAN JERK MAN'S GRILL PRODUCTIONS: That part of the pork appairs to be the Leg or Shoulder with the bone taken out. We do that same method of cutting the meat called corring or originally the verb Jerking the meat which is how the meat got its name .The only thing missing was the flavor woods (no coal,)which would increase the MEATS flavor; unfortunately these woods are not available in USA. I will be posting a Vedio soon to teach about the woods and its substitutes.
I used charcoal briquettes which is just basic charcoal. In Jamaica they have sweet wood and pimento wood. That is not something I can find in Canada and I never explore the idea of using the chips themselves or if I could find those chips here.
Hello thank you for sharing I have a couple of questions do I really need to use pimento leaf and cinnamon bark to make this? And do you recommend cooking in direct heat?
Louis D no you do not. I live in Canada and those things are not available and I wouldn’t know where to find them. Seasoning wise you can do a whole lot with different marinades and as for the grilling, direct heat will give colour but you don’t want too much colour before the meat is soaked all the way thru. Ensure you do a mixture of both. Residual and direct heat throughout the cooking process
Chef McLean's Kitchen ok thank you for your help I too Live abroad I’m from the UK so that’s the reason why I asked you but thank you for your info most appreciated 👍🏾
Have 2 questions is direct cooking better for jerk pork or indirect cause I use both also what's the best cut of pork to use? I normally use the shoulder
At this point I’m working on bottling my own products: dry rub and marinade. One thing I will say, people always go nuts and put everything they can find in their marinade and that’s not the best idea
I have meat thermometers, when I jerk meats (chicken/pork) I maintain a steady temp and I time the cooks. Usually have a pretty good idea when it’s done. This video was shot during my first jerk of the season/summer
Shaker makes applying that size meats easier, but I don't get why he didn't mist the meats and never check internal temp. Pretty basic rules to cook by. I see he just starting out by the number of subs, but you got to bring it better than that. There's hundreds of BBQ channels out there my man. Stay Safe
Firstly, thanks for checking out the video/channel and letting me know what you think about this video. Are you familiar with the way pork in this case is prepared and jerked in Jamaican culture? If not, then I would familiarize yourself with the process. Applying seasoning and massaging the meat is way better than a few liberal shakes/using a shaker. Secondly, I have never seen/witnessed jerk pork being misted with anything of that matter, people who do oven jerk will pour liquids over their meat and that is fine but when I do it on the grill I do it slow and let its own juices do the work. Sub count/checking the internal temp doesn't translate to skill nor does it show I know what I am doing. Anyone can buy a thermometer and stick it in, but when you understand something and its a repeated process; there is no guess work really and I never second guessed myself. To each their own and we all do things differently, doesn't mean I am less equipped than the hundreds of "bbq channels"
@@chefmcleanskitchen3827 I'm Jamaican living in the USA so yeah. My dad lives in Belle Grade and my uncle lives in Zaide Gardens. Paula Llewellyn is my cousin. Just voicing my comment, no disrespect. One Love
A little of both is good. And I would say indirect in the sense where your fire isn’t blazing underneath your meat. It’s a slow process so the meat can cook evenly but enough heat to render any fat. I used charcoal directly under the meat but I have a fire going in the smoker box
![JAMAICAN JERK PORK RECIPE grill over pimento smoke [ full video much watch]](/img/n.gif)
Hi, and thank you for the vid. I see that you are using briquettes in the main chamber and some wood in the offset chamber. What wood did you use in the offset part? Also, what temperature did you aim to maintain in the main chamber and could you have achieved this with solely the heat from the offset? I have just got one of these BBQs myself, so any advice would be most welcome.
Good job Chef. Thanks for the video and the insight!!
Thank you and glad you liked it
Oh my! That looks so delicious. Do i let it marinate overnight? Can I do it on a gas grill? I will try this next spring. You forgot to mention the seasonings.
I am putting this on my grill in an hour. My leg of pork been marinating for three days. Can’t wait to sink my teeth into it. 12:08 pm. Boston
What temperature is your grill throughout the stages of the cook?
You did not tell us how to do the rub, and what the ingredients in the wet seasonings are. Please update. However it looks delicious.
Those seasonings are solid
Thank you! Sorry I’m just seeing this
Hey! What part of the pork was cooked I want this for thanksgiving! Look so good
Thank you! Its a shoulder and I ask the butcher to remove the bone from it!
@@chefmcleanskitchen3827 Good choice, full of flavour
@@Luke-tt3dt Indeed, the right balance between meat-fat ratio
JAMAICAN JERK MAN'S GRILL PRODUCTIONS:
That part of the pork appairs to be the Leg or Shoulder with the bone taken out. We do that same method of cutting the meat called corring or originally the verb Jerking the meat which is how the meat got its name .The only thing missing was the flavor woods (no coal,)which would increase the MEATS flavor; unfortunately these woods are not available in USA.
I will be posting a Vedio soon to teach about the woods and its substitutes.
I used charcoal briquettes which is just basic charcoal. In Jamaica they have sweet wood and pimento wood. That is not something I can find in Canada and I never explore the idea of using the chips themselves or if I could find those chips here.
Need your Red Stripe beer to moisten your pork brethren
@@chefmcleanskitchen3827Use chunks.. Chips burn out too fast, its more for gas grills
This looks great 👍
What cut of pork is dis? Look very good
Shoulder
Do you have charcoal lit underneath as well as in the firebox?
That's what is was just thinking
Just dry rub, no scotch bonnet, pimento seeds, thyme scallion, onions blend up? No sah! GRILLED PORK DAT!
Bredda yuh watch the video? I used both dry rub and a wet marinade. LOOK AGAIN
He used both.
He used both .. that’s his you know he can cook
somebody needs an eye test LOL
Mouth watering 😋
Thank you! It was indeed a nice cut of meat
Hello thank you for sharing I have a couple of questions do I really need to use pimento leaf and cinnamon bark to make this? And do you recommend cooking in direct heat?
Louis D no you do not. I live in Canada and those things are not available and I wouldn’t know where to find them. Seasoning wise you can do a whole lot with different marinades and as for the grilling, direct heat will give colour but you don’t want too much colour before the meat is soaked all the way thru. Ensure you do a mixture of both. Residual and direct heat throughout the cooking process
Chef McLean's Kitchen ok thank you for your help I too Live abroad I’m from the UK so that’s the reason why I asked you but thank you for your info most appreciated 👍🏾
Louis D anytime! Thanks for checking out my video and be sure to check out my jerk chicken/other videos.
Chef McLean's Kitchen will do bro thanks again 👍🏾
He told you no but I recommend you do
Decent smoke ring on that pork..👍👍👍👍👍
What wood you using
What piece a pork you did buy..look like belly full a meat I want to go buy the same
Nice one 💪🏾
Thank you!
Nice thanks for sharing 👍🏾
THANKS YOU GOODNESS 🌟 AMAZING PORK ❤️🖤💚🤎 FAMILY DAPHNE COTTON ALWAYS 💜 AWESOME BEAUTIFUL ✨
How come you don’t spray it moisturize it
What cut of meat?
Ohhhhhhh I’m doing this..😁
EVOLMAI let me know how it turns out if you try!
✨Chef McLean's Kitchen ✨ I sure will 😁
Have 2 questions is direct cooking better for jerk pork or indirect cause I use both also what's the best cut of pork to use? I normally use the shoulder
Why won't you give me your recipe? I'm dying for some jerk chicken & pork! Pretty please!!!
TH-cam jerk marinade recipe, it’s not a secret.
Different people make it different ways! There's more than one recipe! I wanted his recipe!
At this point I’m working on bottling my own products: dry rub and marinade. One thing I will say, people always go nuts and put everything they can find in their marinade and that’s not the best idea
@@chefmcleanskitchen3827 , I would buy some! Keep working on it!
what was the internal temp when done?
I didn’t use a thermometer when I did this but 190/195 F is usually a good temp for jerk pork.
@@chefmcleanskitchen3827 thank you
Beautiful
What part of the pork is that?????
It’s a pork shoulder, I got it from the butcher and had them debone it for me. I debone it myself sometimes but not this time
@@chefmcleanskitchen3827 damn good job man
Tommy Woods thank you 😊
@@chefmcleanskitchen3827 I love pork shoulder too, cooks fast and has lots of flavor.
What cut of pork is this?
I used a pork shoulder
Lawd that looks like something else when you spread it open smh.
Yuh too rude 🤣🤣🤣
Porssy😭😭🩵
See the Smoke ring ....
That's the pork belly
So u dont cook it first?
I usually cut it into steaks and then jerk it
Oh nice, that works too. I’ve done jerked pork chops which is similar in some ways.
Isaiah 66.15 👁👁🙏🏿
If you don’t own a thermometer it would be beneficial to purchase one. It will take the guessing out of if your meat is done or not.
I have meat thermometers, when I jerk meats (chicken/pork) I maintain a steady temp and I time the cooks. Usually have a pretty good idea when it’s done. This video was shot during my first jerk of the season/summer
Neal you must be a wanna be cook. Real cooks use good judgment .
How much would it cost to send me one lol
looks good but you need to chop it up with a cleaver...
Up
Bigolcameltoez
Shaker makes applying that size meats easier, but I don't get why he didn't mist the meats and never check internal temp. Pretty basic rules to cook by. I see he just starting out by the number of subs, but you got to bring it better than that. There's hundreds of BBQ channels out there my man. Stay Safe
@ Aaron Davis ...I concur with your assessment.
Firstly, thanks for checking out the video/channel and letting me know what you think about this video. Are you familiar with the way pork in this case is prepared and jerked in Jamaican culture? If not, then I would familiarize yourself with the process. Applying seasoning and massaging the meat is way better than a few liberal shakes/using a shaker. Secondly, I have never seen/witnessed jerk pork being misted with anything of that matter, people who do oven jerk will pour liquids over their meat and that is fine but when I do it on the grill I do it slow and let its own juices do the work.
Sub count/checking the internal temp doesn't translate to skill nor does it show I know what I am doing. Anyone can buy a thermometer and stick it in, but when you understand something and its a repeated process; there is no guess work really and I never second guessed myself. To each their own and we all do things differently, doesn't mean I am less equipped than the hundreds of "bbq channels"
@@chefmcleanskitchen3827 I'm Jamaican living in the USA so yeah. My dad lives in Belle Grade and my uncle lives in Zaide Gardens. Paula Llewellyn is my cousin. Just voicing my comment, no disrespect. One Love
Aaron shut the fuck up boomer
Real cooks don't need a probe they know looks smell and how many times their meats are turned. Respect
Looks dried out
This is bad
That's a smoker grill. Question is direct or indirect cooking best for jerk pork.
A little of both is good. And I would say indirect in the sense where your fire isn’t blazing underneath your meat. It’s a slow process so the meat can cook evenly but enough heat to render any fat. I used charcoal directly under the meat but I have a fire going in the smoker box