U. R. A. JERK

Chef Buck Naked’s Non-Recipe Style Cooking Suggestions for those who dare to dance in the kitchen!

That’s right… Unique, Robust and Awesome Jerk-Style Dishes, use what you like: chicken, fish, pork, veggies, game, seafood, beef… or, hell, even a goat, if you can catch it!

U.R.A. Jerk Label

U.R.A. Jerk Label

This method would make even an ol’ boot taste good and is sure to appease even the biggest U.R.A. Jerk “Jerks” (if you know any, kindly craft a dish especially in their honor and make sure you tell them with a Big Smile to “Enjoy” when serving. 🙂 Take your time here, enjoy yourself in the kitchen & with the food, it Will come through in your dishes, (though it may take a few meals to tune your dishes to your taste buds & those of the Jerks you’re cooking for.) This is a flavorful-n-easy method that should allow you to keep on Grill’n and Grinn’n for years to come, especially if you mix up your ingredients, as I love to do.

U.R.A. Jerk treated meat in a grill

U.R.A. Jerk treated meat in a grill

Please free to share our Non-Recipes with Friends-N-Family and be sure to tell as many Jerks about our Special Spice Blends as possible… because good things are always enjoyed best with others & a smile!

INGREDIENTS:
meat or fish or of choice (cut in to 4-6 oz. portions)
12 oz. beer (I like a “striped” import here)
4 green onion coarsely chopped
1-2 hot peppers (scotch bonnet – habanero – goat pepper or jalapeno for a milder heat)
If you’re a “giant puss” you can use some red or yellow bell pepper here, but Not Green please
2 clove garlic smashed (as fresh as possible)
2 oz. U.R.A. Jerk Seasoning (50/50 blend of Buck Naked’s Fiery & Hog Rub mixed, this Dishes Sole)
4 sprigs fresh thyme (or rosemary optional)
1 tbsp. honey (make it local its way better for you… really!)
1-2 tbsp. soy sauce (pref. lite or less salt)

U.R.A. Jerk treated fish

U.R.A. Jerk treated fish

Grilling Sauce: add 1/2 beer, gr. onion, peppers, garlic, soy, thyme (leafs only), 1 oz. seasoning to blender and pulse 8-10 times. Pour in to small sauce pan and heat on stove top or side burner until it boils, then remove from heat. Note: once cooled it can also be used as a marinade and stored in fridge.

Season fish (or thing you like to eat) well on all sides with remaining spice blend (I do hope it Is a Goat).
Note: you can control heat level (spiciness) to your liking with the percentage of Fiery Rub you use in the Jerk Blend… IF you are using Buck Naked’s seasonings blended, as we recommend Strongly! 🙂

Be sure to preheat grill to around 450 degrees (or oven & grill rack with a foiled catch pan underneath if you’re unable to cook outside for some nearly inexcusable reason… including bears, bugs, frost bite, or natural disasters).

Peppers on a Table

Peppers Galore!

Lay meat, fish, etc. Presentation Side Down (PSD) on to hot grates.
Note: always try to lay your grilled or seared foods PSD first, as in… the side that you’ll see looking back at you from your plate should be the side that “hits the heat first!”, OK?)
Baste frequently with grilling brush or spoon. Added Note: now would be a great time to finish the 2nd half of that opened beer… and then flip your goat/fish/meat and baste it again (but like you mean it this time!)
Close lid and let cook until “just nearly done”. Times here may will vary depending on the items you’re cooking, the grill’s temp (number & mood of the Bears or Bugs you’re dealing with may factor in as well). Remove from heat (before over-cooked please!), loosely cover & lest rest to carry over cooking.

Served with rice, plantains or beans & a fresh fruit salad (with mint) and these bold, yet delicious flavors will make you a Jerk lover out of you… and remember you can use this same technique on larger pieces of meat or whole fish by marinating them over night in your U.R.A Jerk grilling sauce.

Until next time “Cook With Love & Share!”


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