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Jerk Dishes

Recipe from: The Rolling Stove

Things heat up in Miami, Florida at the Rolling Stove, a mobile truck that focuses on hot and spicy meals like jerk chicken.

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4 large yellow onions, roughly chopped
2 bunches green onion, roots removed & chopped
2 cups fresh squeezed orange juice
1/3 cup fresh squeezed lime juice
4 jalapeno or habanero pepper, chopped
6 teaspoons ground cayenne pepper
2 tablespoons ground allspice
2 tablespoons ground thyme
2 tablespoons ground black pepper
2.5 teaspoons ground sage
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1.5 cup soy sauce
½ cup of white sugar
5 tablespoons dark brown sugar
1 cup olive oil
3 cups white vinegar
1 cup Meyers dark rum

Combine all ingredients simmer for one and a half hours. When onions are very tender remove from heat and allow to cool to room temp. In batches, use blender to puree until smooth.


BBQ SAUCE:
2 cups orange blossom honey (any honey will work)
4 cups vinegar based BBQ Sauce

For BBQ Sauce return half of mixture to pot and add four cups vinegar based store bought BBQ sauce and two cups orange blossom honey (any honey will work).


SLOPPY JERK:
2 pounds course ground beef
1/2 pound bacon, chopped course
2 large sweet onions, copped
Jerk BBQ as needed

Add chopped bacon to pot large enough to handle all ingredients, and cook until very crisp and browned remove bacon from pan and add chopped onion saute until very caramelized. Remove onions from pan and in batches brown beef remove from pan and use strainer to drain off as much of the fat as you can. Once drained add all cooked ingredients back to the pot and add enough of the jerk BBQ to almost cover. Simmer over low heat for 1-1/2 hours, you may need to add more BBQ to get it to the sloppy stage. Serve on your favorite roll or bread with cheddar or swiss cheese.


JERK RUB:
¾ cup of dark brown sugar
6 tablespoons onion powder
5 tablespoons salt
4 tablespoons garlic powder
3 tablespoons ground black pepper
3.5 tablespoons ground allspice
1.5 tablespoons cayenne pepper
1.5 tablespoons ground nutmeg
1.5 tablespoons ground thyme
3 teaspoons orange peel
2.5 teaspoons ground cinnamon
2.5 teaspoons ground sage
1 teaspoon ground ginger
1 teaspoon jalapeno powder
1 teaspoon habanero powder
1 teaspoon lime peel

Combine all and shake on your favorite food.


JERK CHICKEN:
2 pounds boneless skinless chicken thighs
Jerk marinade as needed jerk
BBQ Sauce as needed
Jerk rub

Season chicken with jerk rub, then saute/grill chicken until firm but not cooked all the way. Remove to strainer and let sit for 1/2 hour to drain off as much of the juice as you can. Add chicken to a pot cover chicken a 1/4 of the way up with jerk marinade and then fill the pot with jerk BBQ to the 3/4 point of the chicken. Simmer for about 45 minutes until the chicken starts to fall apart. Remove chicken to a clean strainer to drain reserve the liquid back into the pot and reduce contents of the pot by one fourth. While liquid is being reduced, use forks to pull the chicken apart. After the liquid is reduced add chicken back to the pot. It is ready to use at this point. Can be made into sandwiches or served over rice.

Yield: 8 servings