posted on Jul, 28 2018 @ 06:43 PM
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
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!!!!!