Caribbean Summer CookoutIsland Heat. Tropical Vibes. No Stress.
A complete Caribbean feast for summer entertaining. Every protein cooks ahead in the sous vide bath so the party is about liming with friends, not watching the grill.
Why Sous Vide Your Caribbean Cookout?
Jerk Without the Jerk
Sous vide wings and belly get their jerk marinade infused from the inside. The grill or broiler adds the bark without drying out the meat.
Mojo Pork, Party-Ready
Cuban mojo pork cooks 24 hours ahead and stays juicy. Roast at 450°F day-of for crispy crackling edges.
Cook Ahead, Lime More
Every protein on this menu cooks 1-3 days before the party. On cookout day, just finish and serve.
Scale for a Crowd
Caribbean cookouts are generous. Multiple sous vide baths running simultaneously means every dish is ready on time.
🍗 Mains
Jamaican Jerk Chicken Wings
Scotch bonnet and allspice-marinated wings with crispy skin and rum-lime glaze.
Cook in the bath, then broil or grill right before serving.
Cuban Mojo Pork (Lechon Asado)
Sour orange, garlic, and cumin-marinated pork, sous vide then roasted for crackling edges.
Cook 2-3 days ahead. Roast at 450°F day of party.
Jamaican Curry Goat (Lamb)
Lamb shoulder with Jamaican curry, scotch bonnet, allspice, and thyme.
Cook 2 days ahead. Reheat with potatoes day of.
Caribbean Coconut Curry Shrimp
Snappy shrimp in coconut curry with scotch bonnet and allspice.
Quick 30-minute cook while other dishes finish.
Haitian Griot (Twice-Fried Pork)
Citrus-marinated pork belly cubes, sous vide then double-fried until shattering crispy.
Cook and chill 2 days ahead. Double-fry right before serving.
Jamaican Brown Stew Chicken
Dark meat braised in browning sauce with scotch bonnet, allspice, and thyme.
Start in the morning. Sear and reduce sauce before serving.
🍌 Sides & Accompaniments
Rum-Glazed Jerk Pork Belly
Jerk-cured belly, sous vide until fall-apart, broiled with rum-lime glaze.
Cook ahead. Shred and broil with glaze day of party.
Trinidadian Doubles (Curried Chickpeas)
Curried chickpeas with scotch bonnet scooped onto warm bara bread.
Cook beans the day before. Reheat and serve with fresh bread.
Caribbean Cookout Timeline
2-3 Days Before
- Start mojo pork (167°F, 24 hours)
- Start curry goat/lamb (162°F, 24 hours)
- Start griot pork belly (185°F, 15 hours)
- Start rum-glazed jerk belly (172°F, 14 hours)
- Make pikliz (Haitian slaw) - it improves with time
Day Before
- Ice-bath and refrigerate all cooked proteins
- Cook doubles chickpeas (194°F, 6 hours)
- Make rice and peas base (kidney beans + coconut milk)
- Prep plantains for frying
- Set up the rum punch station
Cookout Day
- Roast mojo pork at 450°F for crispy edges
- Cook jerk wings (162°F, 2 hours) then grill or broil
- Cook coconut curry shrimp (135°F, 30 min)
- Start brown stew chicken (162°F, 6 hours)
- Double-fry the griot
- Broil the rum-glazed belly
- Fry plantains, reheat rice and peas, and set out the spread
🌴Caribbean Cookout Pro Tips
- •Scotch bonnet peppers are in EVERY dish - buy a bag and keep them whole for mild heat, mince for fire
- •Rice and peas (actually kidney beans cooked in coconut milk) is the mandatory side - nothing else will do
- •Fried ripe plantains (maduros) should be on every plate - sweet, caramelized, and perfect with everything
- •Set out hot sauce, lime wedges, and extra scotch bonnet sauce for guests who want more heat
- •Play soca, reggae, or dancehall - the music is as essential as the food
Ready to Plan Your Caribbean Cookout?
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