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Caribbean Smoked Platter for 2

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.

Prep Time 30 mins
Cook Time 4 hrs
Rest Time 20 mins
Total Time 4 hrs 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 110  C
Servings: 2
Estimated Cost: 30
Calories: Approximately 950–1,100 per serving
Best Season: Summer
Ingredients
    For the Jerk Pork Belly Burnt Ends:
  • 750 Grams Pork belly (Skin off, cut into 2–2.5cm cubes)
  • 1.5 Tbsp Jerk seasoning (Use a good quality blend or homemade)
  • 1 Tbsp Light brown sugar
  • 25 Ml Dark rum
  • 50 Ml Pineapple juice
  • 1 Tbsp Honey
    • For the Jerk Chicken Thighs:
  • 4 Pieces Chicken thighs (Bone-in, skin-on)
  • 3 Tbsp Jerk paste or dry rub (Rub under the skin for extra flavour)
  • 2 Tbsp Olive oil
  • 1 Whole Lime (Juiced)
    • For the Scotch Bonnet Onion Jam:
  • 1 Whole Red onion (Thinly sliced)
  • 0.5 Whole Scotch bonnet chilli (Finely chopped, deseed if you prefer it milder)
  • 1 Tbsp Light brown sugar
  • 0.5 Tbsp Balsamic vinegar
  • 1 Tsp Olive oil
    • For the Sweet Potato Wedges:
  • 2 Whole Sweet potato (Large, cut into chunky wedges)
  • 1 Tbsp Olive oil
  • 0.5 Tsp Cinnamon
  • 0.5 Tsp Ground allspice
  • To taste Salt and pepper
    • For the Coconut Lime Corn Ribs:
  • 2 Whole Corn cob (Quartered lengthwise into ribs)
  • 1 Tbsp Coconut oil (Melted)
  • 1 Tbsp Unsalted butter (Dot on before smoking)
  • 0.5 Whole Lime (Zested)
  • 1 Pinch Chilli flakes
  • 2 Tsp Lemon dressing (Use Lincolnshire Drizzle Co. lemon dressing for best results)
    • For the Pineapple Fingers:
  • 8 Pieces Pineapple fingers (Pre-cut, fresh if possible)
  • 1 Tbsp Butter (Melted)
  • 0.5 Tbsp Dark rum
  • 0.5 Tbsp Light brown sugar
Instructions
  1. 1
    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.

  2. 2
    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.

  3. 3
    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.

  4. 4
    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.

  5. 5
    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.

  6. 6
    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.

  7. 7
    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.

  8. 8
    Step 8: End of Cook (T - 4:00)

    After about 4 hours total:

    • Pork belly should hit 90–95°C, caramelised and tender.

    • Chicken should be 75°C and juices running clear.

    • Sweet potatoes soft, golden.

    • Onion jam reduced and sticky.

    • Corn ribs tender, slightly charred.

    • Pineapple golden and gooey.

    Rest everything for 10 minutes before plating.

  9. 9
    Step 9: Plating & Finishing

    • Pork belly burnt ends in the centre.

    • Chicken thighs arranged whole or sliced.

    • Sweet potato wedges and corn ribs on the corners.

    • Pineapple fingers around the edge.

    • Scotch bonnet onion jam in a ramekin or dolloped on the side.

    • Finish the corn with a drizzle of lemon dressing.

    • Garnish with lime wedges, coriander or chilli slices if you fancy.

Keywords: Caribbean BBQ, smoked platter, pork belly burnt ends, jerk chicken, pineapple BBQ, Bradley Raven smoker, Caribbean bisquettes, BBQ for two, sweet potato wedges, corn ribs, onion jam, BBQ recipes UK
Read it online: https://www.smokeandsear.world/BBQ-recipes/caribbean-smoked-platter-for-2/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.