Caribbean Barbecue?!
Caribbean Barbecue?
If I wanted to do an authetic Caribbean barbecue, what would I need to cook? And does anybody have a good recipie for a punch?
Answers:
carribean BBQ
At our bbq's we have coleslaw, jerk chicken, rice and peas, or you can do jerk pork
Oh and rum punch.
you can kinda cut it quick and go to your local supermarket and get jerk sauce in a bottle and just marinade your meat in it.
or you can do it from scratch
3 pounds chicken, cut into serving pieces, or use equal weight of legs and thighs
- 1 onion
- 2 cloves garlic
- 1 jalape?o chile, seeded, or 1 teaspoon dried chile flakes
- 2 teaspoons allspice
- 2 teaspoons black pepper
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 2 teaspoons salt
- 3 tablespoons vegetable oil
- 3 tablespoons lime juice
- 3 tablespoons soy sauce
allspice is basically all purpose seasoning,
instead of the chile flakes you can mix in like a teaspoon (or however hot you want it) of hot pepper sauce.
you can pretty much adjust it how you like
1 part lime juice
2 parts grenadine or simple syrup (or a combination)
3 parts rum (white, golden, dark or a mixture)
4 parts fruit juice (pineapple, orange, passionfruit, guava, mango or any combination thereof)
freshly grated nutmeg for garnish
lime slices for garnish
OR
you can cheat and do what i did
get pineapple and coconut juice drinks, tropical juice drinks, and then get some Wray and Nephews rum and voila...your singing like a virgin on the phone to your exes mum
chicken jerk
Caribbean
1 pack Butterball turkey breast Tenderloins
2 tablespoon Peach preserves
4 Green onions
4 Garlic cloves
1 teaspoon Bottled hot pepper sauce
? teaspoon Black pepper
1 teaspoon Salt
2 tablespoon Lime juice
1 teaspoon Shredded lime peel
1 teaspoon Soy sauce
Directions: In food processor or blender, puree preserves, onion, garlic, hot sauce, pepper, salt, lime juice, lime peel and soy sauce. Spread tenderloins with the puree and place on broiler pan sprayed with nonstick cooking spray. Broil 6 minutes. Turn over; brush with puree and broil for another 5 -5 minutes until tenderloin reaches 170 degrees on meat thermometer. To outdooor grill; spray unheated grill rack with nonstick cooking spray; cook tenderloins on rack over medium hot coals for about 20 minutes, until no longer pink; turn once or twice to prevent burning. source Food Marketing Support Services, butterball submitted by marina\
Fresh Cranberry Punch
INGREDIENTS
4 cups fresh or frozen cranberries
3 1/2 quarts water
12 whole cloves
4 (3 inch) cinnamon sticks
3/4 cup orange juice
2/3 cup fresh lemon juice
2 cups sugar
DIRECTIONS
In Dutch oven or large kettle, combine cranberries, water, cloves and cinnamon. Bring to boil; cover, reduce heat and simmer 12-15 minutes. Strain cooked juice through fine sieve or cheese cloth, squeezing gently. To strained juice, add orange juice, lemon juice and sugar; stir until sugar dissolves. Serve piping hot.
Caribbean Barbecue Sauce
Ingredients:
2 tablespoons olive oil
1 cup onions, finely minced
2 garlic cloves, finely minced
3 tablespoons fresh ginger root, peeled and finely minced
2 cups ketchup
1/2 cup brown sugar
1/4 cup molasses
1/2 cup spiced rum, divided
3 tablespoons hoisin sauce
2 tablespoons tomato paste
2 tablespoons sherry wine vinegar
1 tablespoon chili powder
1/8 teaspoon cayenne pepper
Steps:
1. Heat the olive oil in a saucepan over medium-high heat.
2. Stir in the onion, garlic, and ginger, and cook until tender. (About 10 min).
3. Reduce heat to low.
4. Mix in ketchup, brown sugar, molasses, 1/4 cup rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Excellent on chicken and pork loin or ribs!
Not that you'll have any left-overs but this sauce keeps well in the refrigerator.
Caribbean Punch
Ingredients:
4 cups orange juice
4 cups pineapple juice
1/2 cup lime juice or lemon juice
1/2 cup honey
4 cups ginger ale
1 cup rum
1 cup pineapple chunks
1 cup melon balls
Steps:
1. Mix honey and juices together. They will mix well if both are at room temperature.
2. Chill for 3 hours or overnight.
3. Before serving add rest of ingredients.
4. Pour over lots of ice.
5. Garnish with citrus slices.
Good luck and enjoy! =)
In the ABC Islands, (Aruba, Bonaire, Curacau) or the Netherland Antilles. A favorite is Kabritu Stoba (goat stew)
No joke.
50 / 50 beef / goat
2 white onions sliced
2 cloves minced garlic
1 finely chopped green bell pepper
Tabasco to taste.
Boil beef and goat until tender.
Simmer with above ingredients for an hour.
Add 3 limes worth of juice
Add 1 can stewed tomatoes, simmer for 1/2 hour and serve.
Serve with Pika Siboyo, a shredded white onion and Scotch Bonnet Pepper (slightly hotter than a habenero) pickled in white vinegar for several weeks.
JUNGLE JUICE (not Caribbean)
We made this when I was in the military.
Get 1 large water-tight tub
Add 1 block of ice (blocks melt slower than cubes)
To this add:
6 - 8 lemons or limes or 50/50 chopped
1 pineapple chopped
and any other fruit you like (I've seen pomegranate, grapes, oranges, coconut, papaya, watermelon, etc. Whatever was available)
To this add 3 -5 bottles of rum
Grenadine may also be added.
Not great, but a cheap way for squids and there wives to get drunk!
Caribbean BBQ Chicken
1 broiler-fryer chicken (3 lb.), cut up
1 tsp. each: garlic powder and onion powder
1/2 tsp. each: ground red pepper (cayenne) and black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. ground cinnamon
2 Tbsp. lime juice
1/2 cup BULL'S-EYE Sweet Homestyle Blend Barbecue Sauce
PREHEAT grill to medium heat. Trim and discard excess fat from chicken.
MIX seasonings in small bowl until well blended; stir in lime juice to form paste. Rub evenly onto the chicken.
PLACE chicken, skin side up, on grill; cover grill with lid. Grill 15 min.; turn over. Brush with 1/4 cup of the barbecue sauce. Grill an additional 10 min.; turn over. Brush with remaining 1/4 cup barbecue sauce. Continue grilling 5 min. or until chicken is cooked through (internal temperature of 170°F or until juices run clear).