Sound of The Sunshine

Going Down

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

With the Siberian Express baring down and bringing record lows to most of the country we thought it'd be a great time to escape to the beach. Just pick a beach... anywhere is better than in the frozen tundra.

How about a little cove on the beach in Jamaica? Sounds good to us. We'll throw on a little Marty Nickel music to remind us what we're missing, follow it up with some reggae and cook up something on the grill. And of course we have to have an island libation. 

I know the calendar still says it's winter... but hang in there kids. Spring is just around the corner. Get out your folding chair and as Christian Gillman says- "Survive This Day"!

The pots are on!

The Plate...

Jamaican Jerk Pork Chop

 There is just something about eating (anything) "Jamaican Jerk" style that makes me a happy boy. It just feels like you should be on vacation doesn't it? Well, with that thought in mind... one of my favorite things is a big ol double-cut/bone-in pork chop. So what better than to combine the two.

Now... this takes a little pre planning. You don't have to, but brining the pork just makes it so moist that I think it's worth the trouble.

What you need...

For the brine-

1/2 cup kosher salt

1/2 cup brown sugar

fresh thyme (about 10-12 strips)

1/4 cup Peppercorns

8 whole cloves

4 cinnamon sticks

1/4 cup fresh ginger (chopped)

2 bay leaves

1 head of garlic, sliced in half

1 spanish onion quartered

3 lbs center cut pork chops

For the Jerk Rub-

2 tbsp- coriander, ground ginger, brown sugar, garlic powder, Habanero chili powder, onion powder

2 tsp ground pepper

2 tsp dried thyme

1 tsp allspice, cinnamon, ground cloves

Canola oil, for brushing the pork

What you need...

For the brine-

Bring 12 cups of water to a boil

Add all ingredients and simmer in a large pot until the sugar and salt dissolve 

Let cool down completely

Add the pork chops and brine for 12-24 hours

Remove the pork and rinse well with cold water and pat dry

Mix all of the dry rub ingredients together

Brush the pork with Canola oil and rub with spice mixture

Set your grill to medium heat 350-400 degrees (you will need coals on one side for hot and cool side)

Place the pork on the grill directly over coals to get it slightly charred

Move the pork (char side up) to the "cool" side to cook indirect. (BGE folks can put in the plate setter for indirect cooking)

Adjust the temp to 325 degrees and cook until a meat thermometer registers 140 degrees.

Should cook for about an hour

Take off to rest for 10 minutes, then your ready to start carving

The Playlist...

Sound Of The Sunshine Going Down

Sit back, close your eyes and imagine a beautiful day at the beach. As our good friend Marty Nickel says... "any day is a good day when it's a day at the beach". 

We put together a few tunes to help take you there. Love Michael Franti's slow version of "the Sound of the Sunshine". Just forget about the snow and "Survive this day"... thanks Christian.

Just a collection of some of our "mellow / Reggae-style" vibes to get you through this Polar Vortex. 

So sit back, pour up a "dark and stormy" and relax.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

The Bar...

Dark and Stormy

What you need...

4 oz Ginger Beer

2 dashes of bitters

2 oz dark rum

Lime wedge 

What you do...

Fill your glass with ice

Add the rum, Ginger Beer and a dash of bitters

Garnish with lime wedge

Turn up the tunes (and maybe a sound machine with ocean waves)

Don't Disturb Me...

I'm Listening To The Sound Of The Waves 

And The Sun Going Down.

Please... Day Drink Responsibly 

& 

Keep On Cookin'!