Tribe.net. Local Connections Mama Bee http://crockpotcooking.tribe.net/thread/040bd96a-27e7-4e1a-b651-034be51fc735#0cc4acce-4837-4d72-9900-39f976b2f318 2008-08-29T23:03:33Z 2008-08-29T23:03:33Z

im sure anything. chix, lamb, beef. mmmm! new idea.

Mama Bee 2008-08-29T23:03:33Z Constance http://crockpotcooking.tribe.net/thread/040bd96a-27e7-4e1a-b651-034be51fc735#749a9423-1324-401a-b313-705ff806070a 2008-08-27T18:07:42Z 2008-08-27T18:07:42Z

Interesting. I was unaware of jerked marinade. Love the concept of being able to tame spiciness. I'm a wimp and can be heard saying such and such a flavor 'burned my tongue.' I adore a good mild curry though. What other meat could be used besides pork? Do you think chicken would work?

Constance 2008-08-27T18:07:42Z Mama Bee http://crockpotcooking.tribe.net/thread/040bd96a-27e7-4e1a-b651-034be51fc735#f2a744ba-0b98-4e88-a33e-6221dcd4601d 2008-08-13T21:05:31Z 2008-08-13T21:05:31Z

I had some chops that needed to be cooked and I was inspired by this tribe. 8 boneless pork loin chops 1.5-2" thick (Costco) 1 bottle jerked marinade S&P to taste crock on high for 7-8 hours well, I tasted it and knew it would be too spicy for the kiddos so I added a can of coconut milk and about 1.5-2 cups of rice. it still has great flavor, but more smooth and mild. tastes just like curry!

Mama Bee 2008-08-13T21:05:31Z