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Nooge’s Tipsy Roast
Use this easy marinade on a rolled or rump roast (boned or not...it doesn't matter) for a deliciously drunken piece of grilled meat. As Mom always sez, "If you don’t eat your meat you can’t have any pudding." Oh, and don’t forget to use the meat thermometer to determine desired doneness.
Ingredients4 to 5 lb. rump or rolled roast
1 cup red wine (the expensive French stuff and certainly not sweet)
1/2 cup Tamarindo Bay Pepper Sauce
1/4 cup olive oil, as virgin as you can find nowadays...
2 tbsp. minced onion, dried or fresh
1 tsp. fresh minced basil garlic salt to taste
Directions
Place meat in a glass dish. Combine the wine, Tamarindo Bay Sauce, oil, onion and basil. Pour mixture over meat and marinate 6-8 hours or overnight. (Drink the rest of the wine while waiting.) Remove meat from marinade and sprinkle with garlic salt to taste. Place roast on smoker grill, insert meat thermometer and fill up the smoker water pan. Cook to internal meat temp of 130° for rare to 160° for medium.
Enjoy – you’re in carnivore’s heaven
Jah-May-Can Chicken
This typical Jamaican chicken dish features an out-of-this-world flavor that can induce an out-of-your-body experience. But be warned, with a hefty dose of Iguana XXX, this dish is not for wimps, whiners or cry-babies.
Ingredients
2 2-1/2 lb. chickens, split (ouch!)
1/4 cup Tamarindo Bay Pepper Sauce
1/4 cup Iguana Mean Green Pepper Sauce
4 tbsps. Iguana XXX Habanero Pepper Sauce
1/2 cup dark beer (no...not that light beer)
1/2 cup minced onions
1/2 tsp. dry mustard
1 clove garlic minced
2 tbsps. olive oil (as virgin as you can get it)
1 tbsp. cider vinegar
1/4 cup chopped fresh basil
Directions
Wash and dry chickens. Combine all remaining ingredients in a fireproof bowl and marinate chickens for 3 to 4 hours in this heavenly mixture. Do not splash any of the marinade into your eyes!
Remove chickens from marinade and place on smoker grill over medium heat at most, for 1-1/2 to 3 hours to your liking. Brush with marinade sauce before cooking and just before serving. Yields 4 to 6 servings.
Suggested side dish: Black or red beans cooked with our Caribbean Condiment, served with rice, Costa Rican Cole Slaw and lots of Cerveza (mucho frio)!