Ribs or 1 chicken cut up
3/4 c Onions -- chopped
4 lg Clove garlic -- minced
2 tb Allspice
1 tb Vinegar
2 tb Salad oil
1 ts Nutmeg
1 ts Salt
12 Bay leaf soaked in hot water
1 Hour
PEPPERS: You can control the heat with the type of peppers you use.
Between the marinade and the cooking, a lot of the heat will be lost,
so dont be afraid to throw a couple of whatever hot peppers you have
on hand. I use 2 large cayennes, 2-4 chilies, and a token jalapeno.
The preperation: combine everything except the bay leafs and the meat
in a large zip lock bag. Add meat and thouroughly mix. Let marinate
in the fridge at least 2 hours preferably until the next day. Fire up
the bbq. Remove meat fromthe bag wiuth as much as the marinade as
possible still clinging to it. Place half of the bay leafs on the
meat. Dump the remaining marinade or use it as insect repellant. Cook
very slowly over medium heat turning often. If your grill has a
vented hood close it . Do not let meat burn. Cover and cook about 1/2
hour. After 1/2 hour remove the bay leaf, turn meat, place the
remaining bay leaves on the meat and cook till done (About 1/2-3/4
hours more depending on the heat). Eat. Break out the beer. You'll
need it.