If you want to bring bold Caribbean flavours straight to your garden, this one’s a proper showstopper. Using the Bradley Raven Electric Smoker and some cheeky Caribbean bisquettes, you’ll be knocking out jerk pork belly burnt ends, juicy chicken thighs, charred corn ribs, sticky-sweet pineapple fingers, fiery onion jam, and some banging sweet potato wedges. It’s a full feast for two hungry BBQ lovers, all smoked to perfection on separate racks. There’s rum, there’s spice, there’s sweet heat – basically, sunshine on a tray.
Ingredients
For the Jerk Pork Belly Burnt Ends:
For the Jerk Chicken Thighs:
For the Scotch Bonnet Onion Jam:
For the Sweet Potato Wedges:
For the Coconut Lime Corn Ribs:
For the Pineapple Fingers:
Instructions
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Step 1: Meat Prep (Day Before)
Jerk Pork Belly:
Cut your pork belly into nice chunky cubes (about 2–2.5cm). Toss ‘em in jerk seasoning and brown sugar until fully coated. Bag it up or use a container and whack it in the fridge overnight.Jerk Chicken:
Mix jerk paste (or rub), olive oil and lime juice. Get your hands in there and rub it all over those thighs – don’t forget under the skin. Cover and let that marinate overnight too. -
Step 2: Preheat the Smoker
Fire up your Bradley Raven smoker and set it to 110°C. Load in 2 hours’ worth of Caribbean bisquettes. Let it get up to temp while you prep the racks.
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Step 3: Load the Meats
Rack 3: Get the pork belly cubes spread out on a mesh tray for max smoke exposure.
Rack 2: Lay chicken thighs skin-side up so that skin gets crispy and the fat renders properly.
Shut the door and let that Caribbean magic start rolling. -
Step 4: Prep the Sides While It Smokes (T - 0:00 to 1:30)
Onion Jam:
Mix sliced onion, chopped Scotch bonnet, brown sugar, balsamic, and oil. Pop into a foil tray and set aside.Sweet Potato Wedges:
Toss the wedges in oil, cinnamon, allspice, salt and pepper. Another foil tray job – ready to go.Corn Ribs:
Slice your corn into ribs (watch your fingers). Brush with coconut oil, sprinkle lime zest and chilli flakes, then add dots of butter. Set aside.Pineapple Fingers:
Melt butter, mix in dark rum and brown sugar. Brush onto the pineapple fingers and set aside. -
Step 5: Add Onion Jam & Sweet Potatoes (T - 1:30)
Top Rack: Foil tray with onion jam goes on.
Bottom Rack: Drop in sweet potato wedges.
Let those flavours soak in the smoke. -
Step 6: Braise the Pork Belly (T - 2:30)
Take pork belly off the mesh, transfer to a foil tray. Pour in dark rum, pineapple juice and honey – give it a good mix. Cover with foil and back on Rack 3 it goes. Time to get all sticky and tender.
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Step 7: Add Corn & Pineapple (T - 2:45)
Corn ribs on the top rack. Pineapple fingers go wherever you can fit them in. No need for more bisquettes now – the heat will do the rest.
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Step 8: End of Cook (T - 4:00)
After about 4 hours total:
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Pork belly should hit 90–95°C, caramelised and tender.
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Chicken should be 75°C and juices running clear.
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Sweet potatoes soft, golden.
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Onion jam reduced and sticky.
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Corn ribs tender, slightly charred.
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Pineapple golden and gooey.
Rest everything for 10 minutes before plating.
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Step 9: Plating & Finishing
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Pork belly burnt ends in the centre.
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Chicken thighs arranged whole or sliced.
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Sweet potato wedges and corn ribs on the corners.
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Pineapple fingers around the edge.
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Scotch bonnet onion jam in a ramekin or dolloped on the side.
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Finish the corn with a drizzle of lemon dressing.
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Garnish with lime wedges, coriander or chilli slices if you fancy.
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Equipment
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