Here's the recipe for the jerk marinade from the last post...
Jamaican Jerk Sauce
6 Hot Peppers, anything from Jalapenos to Habaneros
2 Tablespoons Dried Thyme
2 Tablespoons Ground Allspice
1 Small Piece Fresh Ginger, peeled and roughly chopped
1 Bulb of Garlic (yes, a whole bulb), peeled
3 Onions, peeled and roughly chopped
2 Tablespoons Sugar
1 Tablespoon Salt
1 Teaspoon Pepper
½ Cup Olive Oil
½ Cup Soy Sauce
1 Cup Orange Juice
1 Cup Apple Cider Vinegar
Place all ingredients in a blender, blend until smooth. Save some of the marinade to use as a dipping sauce for cooked meat. Marinate meat overnight. I usually use chicken thighs or thin sliced pork loin, and this recipe makes a large amount of marinade so you can cook up to 10 pounds of meat. Grill meat over medium heat and enjoy!