Topic: BBQ Salsa & Jerk Chicken

[JerryM]

Have listed our favourite bbq recipe from favourite bbq book, ?Barbeque Where there?s smoke there?s flavour? (ISBN 0 7513 2719 0 & most libraries).

It covers the full bbq range and is particularly spot on for marinating having many different types and flavours.

Avocado Mango Salsa

1 mango diced
1 avocado diced (i use 2 or 3)
? red onion chopped
1 red chilli seeded and finely chopped/cut
1 tbsp fresh lime juice
1 tbsp red wine vinegar (nb I use balsamic instead)
2 tbsp olive oil
2 tsp finely chopped mint (I use coriander instead)
Salt & Tabasco (I don?t bother with either)

Method

Combine, cover and let stand for 30 mins. Serve chilled or at room temp in pitas with any of the marinated meats ie jerked honey chicken.


Jerked Honey Chicken

1 tsp jerk seasoning (or more, I use 2 tbsp)
? cup (60ml) clear honey
2 tsp dark rum

Combine seasoning, honey & rum. Add meat and BBQ whenever (marinating does not seem to make a difference)

Jerk seasoning (nb can be used as a dry rub, leave on for 4 to 8 hrs):

2 tbsp onion powder
1 tbsp dried chives
1 tbsp thyme
1 tbsp ground allspice
1 tbsp salt (I use 1 tsp)
1 tbsp dark brown sugar (I use 2 tbsp)
2 tsp cayenne pepper
2 tsp garlic powder
? tsp nutmeg
? tsp cinnamon (I use cassia and 2 tbsp)