Grillmasters 2010- Patter Fam


Patter Fam’s Pastor Sam is our grillmaster for this video. He brings us Jamaican Jerk Cornish hen plus some Patter slabs which are thick, grilled potato slices covered in cheese and an orange tomatillo glaze. Not only does he share with you his grilling expertise, but a little of himself too. It is a true religious experience.

Patter Fam
www.PatterFamSauces.com
Joyce and Sam Peters- Owners
phone- 740-352-2008
email- patterfamsauce@yahoo.com

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5 thoughts on “Grillmasters 2010- Patter Fam

  • June 7, 2010 at 1:09 am
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    Looks tasty…..was it?

  • June 7, 2010 at 7:38 am
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    Great fun making this at North Market. Enjoy it with my blessings! (literally!)
    Jamaican Jerk Cornish Hens
    Ingredients:
    4 Cornish Game Hens butterflied
    1 – 12oz. bottle Patter Fam Jamaican Jerk Sauce
    Green onions for garnish

    Marinate Hens in 1 cup Patter Fam Jamaican Jerk Sauce for 1 hour. Preheat gas grill to 250-300 degrees.
    Remove Hens from marinade and shake off any excess into the bag. Place hens on the grill skin side up. Cover and cook for 10-12 minutes basting every 4-5 minutes then turn over and cook another 10-12 minutes. Turn the hens over one more time and put a finishing baste of Jerk sauce on. Internal temperature at the thickest part should read 160 degrees. Serving size is one half of the bird. Garnish with chopped green onion.

    Patter Slabs w/ Spicy Orange Tomatillo Sauce
    Ingredients:
    2 roasted tomatillos
    2 T olive oil
    1 cup Patter Fam Spicy Orange Glaze
    ¼ cup rice wine vinegar
    2 T granulated sugar
    1 tsp. freshly grated horseradish
    Salt and Pepper to taste
    4 large Idaho potatoes
    2 T olive oil
    2 cups sharp cheddar cheese
    Husk the tomatillos, rub with olive oil and roast them over high heat until soft (10-15 minutes). Place all ingredients in a blender and puree until well blended. Move to a sauce pan and heat to a simmer and the sugar is dissolved. Season with salt and pepper.
    Slice large potatoes into 1/4” thick slices lengthwise. Coat with olive oil, season with salt and pepper and grill 3 minutes on each side on the grill until potatoes are crispy on the outside and moist on the inside. Add some sharp cheddar cheese while the last side is being grilled and let it melt. Remove to a plate and spoon some of the tomatillo sauce over.

  • June 7, 2010 at 9:56 am
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    Thanks for the recepie, looks delicious. Will have to try it out over the weekend.

  • June 7, 2010 at 10:29 am
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    Buddah, how’s the sauce rate for a “Jerk” Chicken??

  • June 8, 2010 at 9:22 am
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    I am honestly am not a fan of jerk seasoning or sauce flavors. I can only think of two that I ever truly liked because the flavors weren’t so bold like most Jamaican jerk sauces can be. Pastor Sam’s jerk chicken was quite tasty, so I guess I shouldn’t be so picky. I grew up eating bbq, Italian and Cajun, and I sometimes stay away from Caribbean food based on my past dislike for it..

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