tag:blogger.com,1999:blog-7173052990851751381.post8971424121677733981..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Grilled Jerk Pork Tenderloin – Because We're All a Little JerkyChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7173052990851751381.post-82844707051475218882013-11-06T20:05:03.523-05:002013-11-06T20:05:03.523-05:00I used five whole habaneros, seeds and all. Wow! A...I used five whole habaneros, seeds and all. Wow! Amazingly recipe you have here. I am going to pay so dearly for this, and will love every last second of it. Ronhttps://www.blogger.com/profile/00270369736734296489noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24330073446015870962012-10-05T13:09:52.765-04:002012-10-05T13:09:52.765-04:00I have a theory about why it's called Jerk spi...I have a theory about why it's called Jerk spice. The first person to serve it... didn't warn them about the spice. Thus... Jerk spice. lolMelinoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-88843429450941145192012-06-07T23:28:32.152-04:002012-06-07T23:28:32.152-04:00I can't wait to taste the Grilled Jerk Pork Te...I can't wait to taste the Grilled Jerk Pork Tenderloin..I will cook one of this days and give a feedback to you..Thanks a lotAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80073393230694171932012-06-07T13:02:31.734-04:002012-06-07T13:02:31.734-04:00I like your method of dealing with the flat end. I...I like your method of dealing with the flat end. I'll try that next time. I've been tying the flat up so it's doubled up, which makes the whole thing about the same size. Your technique is better for faster grilling!<br />-PyrofishAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40615601501824162512012-06-06T17:00:45.448-04:002012-06-06T17:00:45.448-04:00are those squash flowers in the backround?are those squash flowers in the backround?Rachelnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-17395368090190833962012-06-05T15:58:53.650-04:002012-06-05T15:58:53.650-04:00"...personally i'd rather get food poison..."...personally i'd rather get food poisoning that eat dry pork..."<br /><br />you are so funny! let me tell you, it's not fun to get food poisoning. <br /><br />now, if i can only reach through my monitor and grab those pork tenderloins, i'd be so happily enjoying it! :DRitahttps://www.blogger.com/profile/14183468214542658619noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70367289270483552882012-06-05T13:58:21.702-04:002012-06-05T13:58:21.702-04:00My thyme was yet to sprout, it's taking too mu...My thyme was yet to sprout, it's taking too much time to grow. Can I substitute thyme with parsley this time? ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66095484094779472012-06-05T12:31:45.137-04:002012-06-05T12:31:45.137-04:00Hhmmm... "I like to move my meat around"...Hhmmm... "I like to move my meat around".<br /><br />If I didn't know any better I'd be inclined to believe that this was but a casual Freudian slip!<br /><br />Nevertheless it is somewhat amusing if not a little bit off color.<br /><br />Kinda, sorta on par with your "Putanesca" joke a while back that no one else seemed to pick up on. :)S/V Blondie-Doghttps://www.blogger.com/profile/07268709289021314706noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68636135714458627662012-06-05T12:30:26.132-04:002012-06-05T12:30:26.132-04:00Chef, would this be ok with a fatter cut, like rib...Chef, would this be ok with a fatter cut, like ribs for instance.. or the fat would ruin everything? just wondering because i really like ribs and i happen to have some around.Julianonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80999100793222838582012-06-05T04:52:33.933-04:002012-06-05T04:52:33.933-04:00Hey Chef John,
What kind of rice did you use? Loo...Hey Chef John,<br /><br />What kind of rice did you use? Looks real tasty.Rusty Shacklefordnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40906067893257411132012-06-05T00:56:04.572-04:002012-06-05T00:56:04.572-04:00sorry, cant answer. its not insanely hot. go for i...sorry, cant answer. its not insanely hot. go for it!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82742700527545425052012-06-05T00:48:44.733-04:002012-06-05T00:48:44.733-04:00Chef, I like hotter foods, but usually Scotch Bon...Chef, I like hotter foods, but usually Scotch Bonnets are crazy hot. I'm more of a Jalapeno kind of hot fan. Is this over the top hot? Just to gauge me, I like the cayenne you always call for, don't think that is hot at all. I'm just a little wary of the Habanero.dpwright44https://www.blogger.com/profile/01048583593132298734noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-25392404588454520512012-06-04T23:13:46.534-04:002012-06-04T23:13:46.534-04:00Sure, it just won't have the smoky grill flavo...Sure, it just won't have the smoky grill flavor.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41764346640235770402012-06-04T23:03:51.937-04:002012-06-04T23:03:51.937-04:00Chef John. just a quick question. can it be made i...Chef John. just a quick question. can it be made in a oven? cause it is rainy season around here, which make grilling it difficult. i was wondering if it would work.Paulnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53185642606253231842012-06-04T15:16:47.333-04:002012-06-04T15:16:47.333-04:00Jerk pork is better tasting than Jerk chicken beca...Jerk pork is better tasting than Jerk chicken because pork (wild boar in fact) was used first. <br /><br />Jerk chicken is an Americanization.<br />Jerking a whole pig is where it's at!DailyLucahttps://www.blogger.com/profile/06613330283624664734noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79962820993325151312012-06-04T15:15:45.478-04:002012-06-04T15:15:45.478-04:00No, tenderloin does not need any brine, especially...No, tenderloin does not need any brine, especially with this marinade which is basically the same thing almost.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49956944904686132132012-06-04T15:07:32.624-04:002012-06-04T15:07:32.624-04:00Hi Chef
Just a quick question about the pork, can ...Hi Chef<br />Just a quick question about the pork, can you brine the pork before you marinaded it??. Sometimes my pork get a little dry on the grill<br />Thanks for the recipeAnonymousnoreply@blogger.com