Starting a conversation in a group of Jamaicans about “real jerk” is like asking six people from different southern states about “real BBQ.” You’ll get as many answers as there are people in the group. That’s because just like Southern BBQ each area of Jamaica lays claim to their own “authentic” version of [...]

Beer, Pork and Brine? Uh, yes please!
This recipe is borrowed from the Samuel Adams® website but it fits right in with this SmokeArtists® philosophy of flavor infusion. A nice flavorful ale, classic pork spices and 2″ chops? Yes please!
I have to admit, I’m a bit of a brine junky. The following [...]

My favorite all around cut
Could there be a better all round cut of meat for multiple recipes than the skirt steak? Served alone, with rice and beans, as fajita’s or even sliced on a salad or sandwich, the skirt steak is one of my favorites. It cooks in a flash, is very receptive to [...]

For all my grillin’ brethren
Sometimes there’s just not time to go low and slow. At other times, you want to use ingredients that don’t benefit from that method. That’s when it’s time to grill. Here’s a great little recipe that I love to use for those occasions. It takes a little advanced preparation [...]

I use the following brine for turkey and chickens prior to smoking them. For turkeys I leave them submerged in the brine, in the container in the refrigerator for at least 12 hrs. (24 is preferred) prior to cooking. Chickens need a minimum of 4 hours (10-12 is preferred).
As always, use dried spices [...]

- For every 1 rack of pork spareribs (about 3 lb. or .5 kg), you need the following:
- Salt
- Freshly ground black pepper
- 1 cup (240 ml) - Olive Oil
- 4 limes, juiced
- 1/2 cup (120 ml) - Anejo Tequila
- 1/4 cup (60 ml) - White onions (finely chopped)
- 2 tablespoons (30 ml) - [...]

8 oz. onions, quartered
2 habaneros or scotch bonnet chillies, halved and seeded
2oz. fresh root ginger, peeled and roughly chopped
½ tsp ground allspice
½ oz. fresh thyme sprigs
1 tsp freshly ground black pepper
4 fl. oz. white wine vinegar
4 fl. oz. dark soy sauce
Whizz in food processor, rub on meat, leave in refrigerator for 24 hours.
Baste meat on [...]