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1
Saute onions and peppers in olive oil until softened.
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2
Add garlic for last 2-3 minutes.
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3
Remove from heat and let cool down.
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4
Beat egg in a large bowl and add in ketchup and jerk spice.
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5
Mix these ingredients well.
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6
Add in sauteed vegetables and mix.
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7
Add in crushed saltines and milk.
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8
Separately, knead the 3 meats together until well blended. Get ready to get messy.
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9
Combine the meats and the other mixture in the large bowl and keep squishing it all together until completely blended.
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10
Spray a loaf pan with olive oil and add the final mixture to the pan.
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11
If serving later, cover with plastic wrap and refrigerate.
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12
Place room-temperature pan on grill (works best on a wood pellet smoker from www.pelletsmoke.com) at 350u00b0F for 1.25 hours.
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13
Check with meat thermometer and it should be about 170u00b0F
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14
Once done, drain grease out of pan and glaze the top with your favorite BBQ sauce.
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15
I mixed my favorite sweet BBQ sauce with 1/2 tbsp of the hot jerk spice and some crushed pineapples.
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16
Return to the grill at 350u00b0F for 5 more minutes until sauce on top gets a little sticky.
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17
Remove from grill and let rest for 10-15 minutes and serve.
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18
Enjoy with a glass of Shiraz.
