davew Posted July 30, 2023 Share Posted July 30, 2023 (edited) Any recipies, trade secrets. I will post up my trusted recepie and all the details, remember I make my sauce to my liking, eash to their own and I do not judge, thou I love to see and think about others ways, methods etc Edited July 30, 2023 by davew 1 Quote Link to comment Share on other sites More sharing options...
davew Posted August 4, 2023 Author Share Posted August 4, 2023 I have posted before my way to make sauce and loads pictures. One trick is to age the sauce its fresh and raw, leave in the fridge for a week or more When marinading leave in the fridge the jerk chicken for a good day or two Also over sauce quiet a bit, brush off if too much when ready to cook Put excess in a bowl, add a bit of water ie 30% sauce to 70% water and baste Careful as this sauce can be hot and spice if you added many scotch bonets BBQ will dull the heat in slow cooking process, try to fine the heat that suits you and baste a lot if my rule - and dont forget smoke with pimento Set BBQ hot coal side and cool non hot cooking side, wood leaves and meat side That said cook how you want, hot cold side, with or without out, cook your way and enjoy thats what its all about Picturs to follow soon Quote Link to comment Share on other sites More sharing options...
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