The Hot Sauce Cookbook by Robb Walsh Read Free Book Online Page A

chicken out of the refrigerator and bring to room temperature. About 30 minutes before you are ready to grill, start the charcoal in a water smoker or covered grill. When the coals are covered with ash, spread out the coals and sear the chicken halves, turning to brown both sides. Set the chicken aside and place a drip pan in the grill, then surround the pan with the hot coals. Place the chicken directly over the drip pan to prevent flare-ups and cover the grill. After the meat begins sizzling, arrange the sweet wood around the coals (not on top) so the wood chunks smolder rather than burn. Keep the temperature between 250° and 275°F. Refuel with small amounts of charcoal and wood chunks as needed. Smoke the chicken for 1½ hours or until it reaches an internal temperature of 165°F; it should be crispy and well done, and the jerk rub should turn black and crusty.

Jerked Pork
    Jerked Pork
    ——— Serves 6 ———
    1 (6-pound) bone-in pork shoulder (Boston butt)
    2 to 3 cups Boston Beach Jerk Rub
    Place the pork roast skin-side down on a cutting board, and cut it at 1½ inch intervals to within 1 inch of the shoulder blade bone. Massage the jerk rub deeply into the roast. Cover and marinate the roast in the refrigerator overnight.
    About 1 hour before you are ready to grill, take the meat out of the refrigerator and bring to room temperature. About 30 minutes before you are ready to grill, start the charcoal in a water smoker or covered grill.
    When the coals are covered with ash, place a drip pan in the grill and surround the pan with the hot coals. Place the meat directly over the drip pan to prevent flare-ups and cover the grill. After the meat begins sizzling, arrange the sweet wood around the coals (not on top) so the wood chunks smolder rather than burn. Keep the temperature between 250° and 275°F. Refuel with small amounts of charcoal and wood chunks as needed. Smoke the meat for 4 to 6 hours or until the internal temperature is 180° to 195°F; it should be crispy and well done, and the jerk rub should turn black and crusty. Allow the meat to rest for at least ten minutes, then slice and serve with rice and peas, stewed greens, or your favorite barbecue accompaniments.
    Jerked Red Snapper
    ——— Serves 4 ———
    1 (2½-pound) whole red snapper, gutted and cleaned
    1 cup Boston Beach Jerk Rub
    Rinse the fish, remove the scales, and cut off the fins. With a sharp knife, make vertical slashes about 1½ inches apart along each side of the fish. Bend the fish so that the slashes on one side open to expose the meat, and pack each opening with jerk rub. Repeat on the other side. Wrap the fish in plastic wrap and marinate in the refrigerator for several hours.
    About 1 hour before you are ready to grill, take the fish out of the refrigerator and bring to room temperature. About 30 minutes before you areready to grill, start the charcoal in a water smoker or covered grill. When the coals are covered with ash, place a drip pan in the grill and surround the pan with the hot coals. Spread the fish’s rib cage open wide, and stand the fish upright on the grill, directly over the drip pan to prevent flare-ups. After the fish begins sizzling, arrange the sweet wood around the coals (not on top) so the wood chunks smolder rather than burn. Keep the temperature between 250° and 275°F. Refuel with small amounts of charcoal and wood chunks as needed. Cook the fish for 30 minutes or until done throughout. At the table, remove the meat and crispy skin from the bones and serve with grilled pineapple, rice and peas, or your favorite accompaniments.
    Jerked Lobster
    ——— Serves 4 ———
    4 spiny (or rock) lobster, about 2 pounds each
    2 cups Boston Beach Jerk Rub
    ¾ cup softened unsalted butter
    Split the shell of each spiny lobster down the middle of the underside. Stuff as much wet jerk rub as you can into the shell around the meat. Cover with plastic wrap. Marinate the lobsters for 4 hours in the