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• 3/4 cup extra virgin olive oil• 1/2 cup jerk marinade
1. Rub whole turkey. Let sit 2 hours to marinate.
2. If using oven, wrap with plastic and foil.
3. Let turkey go for 3 hours at 325 degrees oven temperature. If using smokers like the egg, same marinade step no wrapping. Let go for 2 hours.
Turkey no matter cooking methods should not be pulled or consumed unless it is above 165 and above in temperature. Some turkeys come with “pop up“ indicator to be safe before you serve check the thigh, wing and the thickest part of the breast with a food thermometer.
• Pete’s Big Jerk Marinade• Chicken (or meat of choice)
1. Combine Pete’s Big Jerk Marinade and chicken into a large shallow dish and mix to coat the chicken.
2. Let it set 2-3 hours to marinade.
3. Grill over a medium-hot fire for 35-40 minutes turning occasionally until browned and cooked to a minimum internal temperature of 165 degrees.
4. Serve and Enjoy!
• Pete’s Big Jerk Mild or Spicy BBQ sauce/Pete’s Big Jerk Marinade• Eggplant
1. Rinse eggplant
2. Slice eggplant into 1-inch pieces lengthwise
3. Brush eggplant with BBQ sauce or marinade
4. Place eggplant on a grill pan or directly on grill for 3-5 minutes each side over a medium-high heat
5. Serve and Enjoy
• Pete’s Big Jerk Mild or Spicy BBQ sauce• Pineapple Tidbits (canned or fresh)• Shredded Cabbage• Pizza Crust• Diced Pork (or meat of choice)
1. Cut and cook diced pork
2. Mix cooked pork and ¼ cup of BBQ sauce
3. Preheat oven to 425 degrees
4. Spread BBQ sauce over pizza crust
5. Top sauce with cabbage and pineapple
6. Sprinkle sauced pork over pizza
7. Bake for 10-15 minutes until crust is golden
8. Serve and Enjoy!
• Three pounds cream cheese• Five ounces of the Nashville fire sauce
Great dip blend together with electric mixer or blender for smooth consistency. Five minutes prepping time. Dip it with crackers, veggies or meat.