Jerked Beef Ka-bobs!

OH MAN!!!

USDA graded 'Prime" beef right off the range, rib-cut. Chunks, marinated in genuine Jamaican Jerk (with Scotch Bonnets and Habeneros), olive oil and Latin spices. Bell peppers, red onion and SMOKE!

Hit the kabobs with about 45 minutes of smoke (below 150F); cherry wood smoke in this case. Put the basting Jerk sauce (a mixture of the wet peppers and spices, along with some olive oil) in a small cast iron sauce pot on the grill. Baste the kabobs before turning, getting that wonderful HOT spicy seasoning down into the peppers and onions. At 146-7 degrees F you're not really 'cooking' more just 'smoking'.

After about 45 minutes of taking smoke, remove kabobs and raise the smoker temps to about 325F. (Note: if you leave the kabobs in while the temps come up they may get overdone and dry). Re-baste with the (temperature) hot Jerk and oil basting sauce. Turn, and continue cooking for 10 minutes or so.

Once you turn the first time you can go "pedal to the metal" with the heat (450F+). You're cooking now, and they don't take long.

Pull in 8 minutes or so, allowing to rest for a few minutes.

Perfectly done - Smoked Prime beef, bell peppers and red onions...all "Jerked" the traditional Jamaican way!!

OH MAN, this stuff is "off the rails" good!!!!!!

Note: you can accompany with rice (Jasmine is good), or you can just go straight for the beef and veggies.

You'll never eat so good!!!!!

S&F for the excellent food porn.

You can go to 375 if you like rare-er meat (cooks faster). You can go to full-on 450 if you like it truly "rare" (i.e. cool in the center). I like it 'rare', but the wife likes rare- med-rare (i.e. pink and slightly warm in the center, but still juices running out).

This will blow your socks right off your feet!!

:

Sounds wonderful, I haven’t had Scotch Bonnets since I was in Ocho Rios. I bet your food is healthier. In Jamaica the jerk shack cooked up goat and chicken on a pice of galvanized tin over a wood fire, and served it up with festivals (sweet cornbread) and a Red Strip. Makes me hungry to think about. Enjoy your dinner.

a reply to: Flyingclaydisk

This will blow your socks right off your feet!!

I don’t wear socks.. how will I know if I made it correctly ?

Where are the pictures of it? We need to see it at least so we can use the rating system to judge it.

a reply to: Flyingclaydisk

How the hell is that an Above Top Secret
recipe now?

By the way, you spilled the beans.

You clean it up.