It is the Fourth of July and that means barbecues. Sailor Jerry Spiced Rum Brand ambassador Ashley Marsh explained that the drink is versatile in enhancing the flavor of food. Sailor Jerry Spiced Rum is Caribbean Rum blended with 100 percent natural spices and flavors with notes of cinnamon, nutmeg and vanilla and provides a depth of flavor.
As for essentials for a successful barbecue, “You need friends, potato salad and a great punch cocktail. Keep it simple! Have plenty of ice, turn up the music and don’t forget your cut off shorts”
4 garlic cloves
1 medium sweet onion, cut into chunks
½ cup green onion, diced
1 tablespoon sweet steak sauce
¾ tablespoon dried thyme
1 teaspoon allspice
½ teaspoon cumin
1 inch fresh ginger, peeled
½ teaspoon brown sugar
1 cup Sailor Jerry Spiced Rum
½ cup dark molasses
3 limes, zested and juiced
4 boneless, skinless chicken breasts, cut into 1” cubes
Place first 9 ingredients into food processor and blend until smooth.
Pour contents into a non-metallic bowl and stir in rum, molasses, and lime juice until evenly mixed.
Put chicken into the bowl making sure to coat entirely.
Cover and marinate for 24 hours in refrigerator.
Fire up the grill.
Remove chicken from marinade and put on skewers.
Place marinade in pot and bring to a boil. Let simmer for 5 minutes. Use as a basting sauce, brushing the chicken every time you turn the skewers (approx. 4 times). Grill until slightly charred.
Pulled Pork Butt
½ cup orange juice
¼ cup lime juice
¼ – 1/3 cup Sailor Jerry Spiced Rum
1 medium white onion, coarsely chopped
6 cloves garlic, coarsely chopped
2 teaspoons ground cumin
2 teaspoons dried crushed oregano
2 teaspoons ancho chili powder
2 teaspoons sea salt
1 bay leaf, whole
½ teaspoon ground black pepper
2 lb. pork butt roast
Combine first 11 ingredients in a bowl and stir.
Place pork roast in a slow cooker and pour marinade over it.
Cook over low heat 4-5 hours, turning every 45 minutes to an hour, until it falls apart.
Serve on a bun with coleslaw and pickles on the side, or with rice.
1 lb. hot dogs, cut into bite sized pieces or small cocktail hot dogs
2 tablespoons butter
1 tablespoon onion, diced
¾ cup Sailor Jerry Spiced Rum
1 cup ketchup
¾ cup brown sugar
Melt butter in sauce pan and sauté onions in butter until golden.
Add the Sailor Jerry Spiced Rum, ketchup and brown sugar and let simmer for 5 minutes.
Add the hot dogs and cook for another 10-15 minutes until hot dogs are heated.
Serve with toothpicks.
2 tablespoons vegetable oil
1 medium onion, diced
3 garlic cloves, crushed
1 cup dark brown sugar
½ cup Sailor Jerry Spiced Rum
½ cup hot sauce
¼ cup ketchup
½ teaspoon ground cloves
¼ cup worcestershire sauce
1 teaspoon ground mustard
¼ cup soy sauce
Heat oil in saucepan and add diced onion and garlic. Sauté until onion is translucent (approx. 2 minutes).
Add the rest of the ingredients and stir until well thickened, about 30 minutes.
Remove from heat and let cool for 10-15 minutes, then transfer to food processor and purée.