I always loved Jamaican and Belizean Street Food. When I was in the Air Force I was stationed for 8 weeks with the Jamaican Air Force in Moneague Jamaica. I loved the people, Culture and of course the the food there. I was amazed at how similar the patties were in Belize City as well...So this is my first attempt at making them...A little dry the first time around but now I know how to fix that.
So we're at home, Quarantined in the Caribbean of the mind...Cheers!
They're a staple in this house too, store brought though.
Some brands are better than others.
We have found a brand the closest to island time here.
Never even considered making them so good on you for giving it a shot.
They are called empanadas here in Argentina and the National pride. (Most Argentine's think the empanada is unique to Argentina)... It's a cornish pasty ...... available in many countries around the world.. Yours look great . We add olives and add pork fat to spruce em up a bit down here ...
I've had them in Argentina and Brazil. One thing you have to watch out for is the olive still has its pit in it. There was also something else, that came in a clay pot with a crust on top. Loved them both but watch out for the Pit!
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Beautiful. I made them a couple of times many years ago. They came out good. I lost the cookbook with the recipe in it in the divorce. I've recently been thinking about finding a recipe on the Google and giving it another shot.
Last edited by Dewesq55; April 11, 2020, 05:14 PM.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
We have a local restaurant here that has been doing terrific patties for at least the last 20 years, so I've never tried to do them on my own. And when I go there, I also can't resist getting some of their cocoa bread.
In Spain the little 1/2 moon pies are called empanadillas and the large ones made on a sheet pan are empanadas.
Not trying to split hairs but I've never made them on a grill. I'm gonna try one in my Hasty Bake . Any advice as to temp? Cooking time? Indirect or direct? Thanks!
I fifth (??) the request for a good recipe. My wife has been eating a ton of these from the store, so it'd be a good thing for us to try and make from scratch, and it is always more fun to use a recipe from the Pit versus a random so-called "cook"
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
fzxdocMr. BonesSTEbbq @58limited
I looked up several recipes and videos from Jamaican people only. I used a combination of several. Of course I didn't write it down...I did use Jamaican Curry powder in the flour, Scotch Bonnet and a little All Spice in the the meat. I remember most of the recipes were somewhat similar...So as a matter of preference, follow the one or ones you like.
Last edited by troymeister; July 31, 2021, 09:03 AM.
Many Thanks fer th advise, Brother;
Jus like when I was tasked with a particularly onerous mission, fer my Squad, in th Service: "I will find a way, or I will MAKE a way, Sir!!!!
Comment