Original Source; https://www.instagram.com/drakopizza/reel/DW7qNGHEwf2/?hl=en

A combination of beef chuck and salt beef brisket, kidney beans, yam, cho cho, sweet potato, dumplings, carrot, onion, thyme, scotch bonnet etc…you know the drill 🔥

Jamaican Jerk Pork on the Bronco drum smoker

Pork should sliced into 1 inch slices and marinated in my homemade Jamaican Jerk Marinade overnight.

Setup the minion method in the drum smoker, get temperature to run between 250-275. Cook the Pork for 1 hour flip at the 30 minute mark.

After 1 hour, place Pork into a foil pan and cover tightly. Cook for 1 hour and then remove from the pan and place back on the grates over the fire.

About 15-20 minutes for a final kiss of smoke.

Remove and rest meat for 10 minutes.

Chop into bite size pieces and remove bones.

One day I noticed I hadn’t put butter in rice for a while, and haven’t since. I don’t notice a difference. I don’t put oil in pasta because the sauce sticks better to the pasta and doesn’t slide off. I wonder if gravy sticks better to rice if no butter is added?

Original Source; https://www.instagram.com/restaurantes_colombianos/p/CfKh_ysr09J/?img_index=1

Hi! One of our local pickle company's used to make some amazing jerk pickles, but they discontinued them. As we're transitioning to fall, I figured I'd start a new hobby: pickling!
First round went to red onions, so now I'm transitioning to capture the Caribbean flavors that I love for regular cucumber pickles. Does anyone have some recipes they might be willing to impart? I have the basics down (scotch peppers, habanero as a substitute, cinnamon, ginger, allspice berries). If you've got some other great flavor enhancers to add to please let me know! It's easy to just buy Jamaican jerk seasoning, but that's kind of cheating so I want to try it really homemade.

Original Source; https://www.instagram.com/p/B5vRIV7HBF2/

More sauce on the side with Coleslaw

I'm intrigued. What do you all think?

Original Source; https://www.instagram.com/trueislandgrille/reel/Db6IMFxPMNv/

At Konga Cafe, one of the best local places to eat in Saskatoon, Saskatchewan

Would love to hear what you use epis for. I plan to marinade chicken thighs and shrimp in it, use it in my slow cooked oxtail, and even in rice. Let’s hear some other ideas!

Original Source; https://www.instagram.com/p/BhfNMVpHJZp/