Chicken

Basic Jamaican Jerk Chicken:

• Place boneless, skinless chicken breasts in a zip-loc bag.
• Pour enough Judo Joel's Jamaican Jerk Marinade over the chicken to coat it.
• Place the bag in the refrigerator overnight.
• Grill about six minutes per side or till juices run clear.

Jerk Chicken Pizza

• Take a pre-made pizza crust and spread Alfredo sauce over it
• Thinly slice and stir fry marinated chicken breasts in a tablespoon or two of Judo Joel’s Jamaican Jerk Marinade
• Bake at 425 degrees for 12-15 minutes

Seafood

Jerk Shrimp

• Pan sear shrimp in 1-2 T Judo Joel’s Jamaican Jerk Marinade until pink

Jerk Shrimp and Spinach Quesadilla

• 12 raw shrimp, peeled, deveined, tail cut off
• 1 cup spinach washed
• 1 tablespoon (or to taste)Judo Joel's Jamaican Jerk Marinade
• 2 flour tortillas
• 1 cup shredded mozzarella cheese
• 1 Tbsp olive oil
• spicy guacamole
• in large pan, heat the olive oil on medium/low heat
• once heated drop spinach in pan and give a good stir
• once spinach is slightly wilted, add shrimp to pan
• lightly cover shrimp and spinach mixture with jerk sauce, cook 5 minutes turning once
• while sauteeing, heat a flat pan to cook quesadilla on medium low heat
• lay out tortillas and lightly cover with mozarella cheese
• cut shrimp in half (or smaller for large shrimp) and layer one half of tortilla with half of mixture
• repeat with 2nd tortilla
• cook 3-4 minutes on each side until cheese is melted
• serve and top with guacamole

Pork

Jamaican Jerk Pork Tenderloin

• Place your pork tenderloin in a zip-loc bag.
• Pour enough Judo Joel's Jamaican Jerk Marinade over the pork tenderloin to coat it.
• Place the bag in the refrigerator overnight.
• Place over the pork tenderloin direct heat and sear about 2-3 minutes per side
• Move the pork tenderloin over to indirect heat, close the grill top and cook to an internal temperature of 160 degrees.
• Remove from the grill and let rest 5-10 minutes before serving

Jamaican Jerk Shredded Pork Sandwiches

• 2-3 pound Pork Shoulder
• Place the pork shoulder in a ziploc bag
• Pour enough Judo Joel's Jamaican Jerk Marinade to cover the pork
• Place in refrigerator over night
• Put the pork shoulder in a crock pot and cook on high 4-6 hours or low 6-8 hours
• Remove the pork shoulder from the crock pot and let rest 5-10 minutes before shredding

Jamaican Jerk Egg Rolls

• 1 pound ground pork
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 8 egg roll wrappers
• 1/4 cup flour
• 1/4 cup water
• 4-8 cups of peanut oil for frying
• 3 Tbsp Judo Joel's Jamaican Jerk Marinade(or to taste)
• Brown the ground pork then move the pork to a large mixing bowl. Add Judo Joel's Jamaican Jerk Marinade and mix thoroughly
• Mix the cabbage and carrots into the pork mixture and mix thoroughly
• Mix the flour and water into a paste
• lay out the egg roll wrapper with a corner pointed towards you. Place 1/4 cup of the pork, carrot and cabbage mixture in the center of the wrapper. Fold the back corner of the wrapper over the mixture. Fold the left and right corner towards the center and continue to roll towards you. Brush a little of the flour past onto the last corner to help seal the egg roll
• Place the egg rolls into the heated oil, being careful not to overcrowd the pan. Fry the egg rolls turning occasionally until golden brown. Remove from the oil and drain on paper towels or a rack
• Place on a serving tray

Beef

Beef Jerky

• Slice 3-4 pounds of Beef Round Tip Sirloin into thin strips, about 2-3” in length
• Mix beef strips with 1-2 bottles of Judo Joel's Jamai-can Jerk Marinade (depending on your spice tolerance)
• Marinate in refrigerator for 12-24 hours, mixing and turning at least 3 times while marinating
• Put on dehydrator for 7-8 hours until beef bends but does not snap or break (or dry on racks in 120-150 degree oven for 9-10 hours)
• Rotate racks 1/2 way through drying/dehydrating process (Top to bottom and vise versa)
• Cool down and refrigerate or freeze in in plastic bags

Game

Venison

• Place a venison steak in a ziploc bag
• Pour enough Judo Joel's Jamaican Jerk Marinade to cover the steak
• Place in the refrigerator overnight
• On the grill, sear both sides of the steak over high heat
• Remove the steak from the heat and wrap in aluminum foil, pouring a little bit more marinade over it before sealing the foil pack
• Place the foil wrapped steak over indirect heat and cook to desired doneness

Veggies

Potatoes

• Marinate diced new potatoes in the refrigerator for 1-2 hours
• Bake at 425 degrees till crispy

Sweet Potatoes

• Cut sweet potatoes in 3/4” slices
• Marinate in the refrigerator for 1-2 hours
• Grill over medium heat until fork tender

Condiments

Jamaican Jerk Aioli (Spicy Mayonnaise):

• 1 cup Mayonnaise
• 3 TBSP Judo Joel's Jamaican Jerk Marinade (or to taste)
• Stir together.

Jerk BBQ Sauce

• 1 bottle Judo Joel's Jamaican Jerk Marinade
• 1 6 ounce can tomato paste
• 1/2 cup brown sugar
• stir together over medium heat until sugar dissolves