Yield: 1 servings
|1 large||Bunch scallions; chopped, (tops included) 3 fresh garlic cloves 8 scotch bonnet or habanero peppers; with seeds|
|½ cup||Fresh ground allspice berreis|
|3 tablespoons||Fresh ground black pepper|
|1 tablespoon||Coarse salt|
(Enough for one huge pork roast or two little chickens) Place above ingredients in blender or food processor with some of the water and blend until smooth. Add the rest of the water, plus: (you can substitute a one ounce tin of ground allspice) Mix well. Immerse meat in marinade and let marinate at least eight hours.
Slow cook over your preferred wood, if you can't get pimento wood.
Notes: The recipe recommends splitting the chickens or butter- flying the pork shoulder. As should be obvious from the ingredients, this stuff is fiery HOT HOT HOT!! And, if anyone knows of a source for pimento (allspice) wood, I'd like to know...
Posted to bbq-digest by "Loren D. Mendelsohn" <lmend@...> on Nov 16, 1999, converted by MM_Buster v2.0l.