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Superhot Marinated Jamaican Jerk Pork

In BBQ - Grilling - Smoking, Pork, Recipes by Mark MaskerLeave a Comment

The technique of soaking a food in a liquid to flavor–or in the case of meats, to tenderize the cut–was probably brought to the Caribbean by the Spanish. A marinade is easier to use than a paste, and when grilling your jerk meats, the marinade can also be used as a basting sauce. “In Jamaica,” notes food writer Robb Walsh, “like Texas barbecue, jerk is served on butcher paper and eaten with your hands.” Serve this version of jerk with a salad and grilled plantains.

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Barbecue Thanksgiving Part 1: Pulled Pork Stuffing and Gravy

In BBQ - Grilling - Smoking, Pork, Recipes by Mark MaskerLeave a Comment

A few years back, some of our favorite food writers collaborated on a barbecued Thanksgiving on our mother site, the Fiery Foods & Barbecue Super Site. Drawing inspiration from that idea, me and mine cooked up our own take on that awesome theme. Here’s the first part of that big adventure: Dr. BBQ’s pulled pork stuffing and a pulled pork gravy.