JERK LAMB with Pimento Wood Chips recipe. Smoke it!
Here with a Video too.
You first get your marinade from the grocery store. Or you can make the marinade in a blender if you like. Scotch Bonnet Habaneros, onions, ginger, allspice, garlic, brown sugar…and if you want to do a dry rub before this, it is also customary to do with the dry seasonings. Make a bowl, mix it up and rub it all over. These are flavorful Jerk recipes. Every area is fragrant.
Now Jerk Recipes Smoked Meats usually mean that the meat is all usually blackened on the outside. You can also add a browning color, to this marinade if you like. And the smoky flavor, you love about grill marks. It’s a smoke flavor is all I can say, it is like. This smoky flavor will be spiced. And you taste it.
Marinate, with your marinade, for a few hours or up to 2 days. In a plastic bag or in a bowl, covered. Try to think 5 basic flavors. Sweet, Sour, Spicy, Bitter, and Savory.
Lamb Chops then need to be smoked. You get your grill going. Light up a good fire with some coals, on one side of the barbeque. Place the grate on top. Get a good fire, and then place the lamb chops on top. Get a good sear. It is called a Maillard Browning. Just for color. Not for cooking. The cooking is actually done with the smoke. The vents in your backyard grill, are for this. You make sure the side you do your lamb chops on, is the opposite side of where your vents go. That way the smoke of the pimento wood can ventilate.
Once you got it fast seared, you take the lamb chops, with tongs, and place them on the other side of the grill, without the coals. This way the meat is on indirect heat in the smoking process.
Take a bowl, fill with the Pimento Wood Chips, and add water to soak it a little bit. This keeps the wood chips from burning out too quickly. Bring this bowl out to your bbq jerk station. Your backyard grill. Place the wood chips where the lamb chops once were. The opposite side of your vents in your grill top. You will see the smoke starting soon. Cover the grill. Open the vents, on the other side. Let it smoke for about 1 hour. Or you could let it smoke for up to 7 hours. It’s your choice.
Open the grill and brush the lamb chops. With a glaze, if you like. Or some olive oil. But be careful Olive Oil can be a little flammable.
That is it.
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