AnnT's jerk recipe is delicious and very easy --- we've started using it all of the time. We use it on pork tenderloin, and use it for kabobs, too. I've never used Penzey's jerk seasoning, so I can't compare it. But, we use Penzey's spices to make Ann's recipe. It's nice to make your own, because you can adjust the flavors as you like them, i.e. Jessy could decrease the nutmeg or other flavors to suit her. I like lots of Jerk flavoring so we usually double the entire recipe so that I have lots of flavor. Here is a link that might be useful: AnnT's jerk style chicken

I don't grill, so I'd probably just roast the chicken with some vegetables, Ann T's high heat roasting method is custom made for a fast chicken dinner and things like sweet potatoes and parsnips roast well at that high temperature too. Toss the carcass in the crockpot the next day with some water, onion, carrot and celery and make stock. Let it simmer all day, strain out the vegetables, add some leftover chicken back in along with noodles or rice and you have soup. The pork I'd probably brine in cider, rub with herbs and roast too. That way I could stick a couple of baked sweet potatoes in the oven with the pork roast, maybe even baked apples for dessert. All quick, easy and ready in the oven! Off in another direction, the pork would be good as pulled pork in the crockpot too, with some BBQ sauce and served on bun or you could slice the tenderloin and use this recipe from Lars' niece, Amanda: Caramelized Pork Slices 1 pound pork tenderloin (we usually use pork chops) 2 cloves garlic, finely chopped 2 Tbsp packed brown sugar 1 Tbsp orange juice 1 Tbsp molasses or maple-flavored syrup 1/2 tsp. salt 1/4 tsp. pepper Cut pork into 1/2 inch slices. Spray 10-inch non-stick skillet w/ cooking spray; heat over med-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, until mixture thickens and coats pork. (Amanda Maedgen) Annie

Thank you Funky. I’m going to have DH try this on his BGE once the weather cools down. Sounds yummy.

Interesting you should mention this :-) I had some dear friends from Jamaica - unfortunately passed on now - and what I remember most distinctly about them were the patties Marjorie would make as a treat for me (and the over proof rum she'd bring back from visits home!!). They were delicious, melt in your mouth morsels of heaven!! I was just searching yesterday for a recipe that seemed to hit the proper notes to try myself. I guess I better do this today! I don't have easy access to Jamaican curry powder so I hope Madras will do...........