Jamaican Butt Bbq Recipe

How to make it

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• Very carefully combine all ingredients in a food processor and pulse until a nice puree forms. I just throw the whole habanero in, minus the top. If you want to de-rib and de-seed it go for it.
• **Yada yada habanero warning. Just please be careful!**
• Rinse your butt and pat it dry. Do not trim all the inches of fat on it! Leave the fat!
• Take a knife with a long, thin blade (like a steak or fillet knife) and jab several deep incisions into your butt across the top and you can even put a few in the sides. The side with all the fat on it is the "up" side.
• Put on latex gloves, and if you can find a ziplock bag large enough to hold your butt, go ahead and place it in said bag. Otherwise, place plastic wrap down and put the butt in the middle of it.
• Carefully working so as not to harm your eyes or skin, take marinade-puree thing and start to rub it into your butt, making sure to coax it down into the stab wounds. Use all or as much of the marinade stuff as you can.
• Seal bag or tightly wrap butt in plastic wrap and allow to marinate in the fridge on a plate for at least 30 minutes (preferably at least an hour but thirty minutes will do the trick).
• Pick a method below and cook your butt. When it's done, you can bet it will be falling off the bone and melting in your drooling mouth. Let it rest for about ten minutes then go ahead and slice it or shred it and place it back into it's juices so it doesn't dry out.
• Enjoy!!
• Now the cooking variations...
• ***Only slow cooker***
• The easiest method for sure. Turn it on low, place the rack in the bottom, stick the meat on the rack (fat side UP), shut the lid, don't touch it for 8 hours. After 8 hours if the internal temp is above 190 degrees you are good to go. Do not be alarmed if the meat is pinkish, slow cookin does that.
• ***Grill to slow cooker***
• I live in an apartment and can't really grill for 8 hrs, so this is my preferred method. Heat your grill to about 350. When your grill is hot, slap your butt on it for 5-10 minutes each side. Really all you are going for is a nice sear to lock in all that juicy flavor and add some char to that cooked-all-day taste. Once you have as much sear as you want, transfer to your slow cooker and follow above directions.
• ***Grill only***
• Heat your grill to about 200-225 degrees. Put the meat on the grill and close the lid. Because this is a fatty piece of meat, it will baste itself. Every so often, turn the meat so no one side is exposed to the heat source for too long, but try to leave it alone as much as possible. It's done after about 8 hours or when internal temp is above 190 degrees.