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Joy's Recipes

Recipes: Testimonials
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Asparagus with Joy's Aïoli

  • 1 Bunch asparagus

  • 1tsp olive oil

  • 1/4 water

  • 2-3 radicchio heads

  • 1/4 tsp lemon zest.

  • 1/4 cup Joy’s JerkBBQ sauce

  • 1/4 cup Mayonnaise

  • Bring water and olive oil to a boil.

  • Blanch asparagus gently for three minutes in the boiling water.

  • Remove the asparagus from the boiling water and immerse them in an ice water bath to stop the cooking.

  • Mix Joy's Jerk BBQ Sauce and Mayonnaise to make Joy's Aïoli.

  • Plate with radicchio and dress with Joy’s Aïoli and a touch of lemon zest.


Bacon wrapped Jalapeños stuffed with sausage,

goat cheese, and pecorino romano farce. 


  • Farce

  • 1 oz Pecorino Romano

  • 2 oz Goat cheese 

  • 2 oz cooked sausage

  • 1 tsp Joy’s Buff Bay Dry Rub



  1. Wash, half, and core (remove seeds) five large jalapeños.

  2. Fill with farce and wrap with thin (inexpensive) bacon.

  3. Place in an air fryer set at 400 degrees for 20 minutes.

  4. Allow to cool and serve with a cold beer. 

The Joy's of Brisket

  • 3 lbs brisket trimmed

  • 1/4 cup Joy's Island Spice Buff Bay Dry Rub

  • 1 cup Joy's Jerk BBQ sauce

  • 3 tablespoon butter

  1. Sprinkle Joy’s Buff Bay dry rub to cover the brisket.

  2. Place in a ziplock bag to marinate overnight.

  3. Bring to room temperature and roast in an oven at 325°F (3 hrs for a 3lb brisket).

  4. Remove and coat with Joy’s JerkBBQ sauce and a few pats of butter.

  5. Wrap in parchment or butcher's paper and roast for another hour at 300°F.

  6. Rest for 20 minutes, slice, and serve.

  7. You can glaze with more JerkBBQ for presentation.

  8. Serve with potato salad.

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Joy's  Air Fryer Pork Tenderloin

  • 2lbs Pork Tenderloin

  • 1.5 tsp salt

  • 1/2 tsp ground black pepper

  • 1tbs smoked paprika

  • 1/2 tsp garlic powder

  • 1 tsp Joy's Island Spice Buff Bay Seasoning

  • 2 tbsp light brown sugar

  • 4 tsp olive oil

  • Joy's Island Spice Jerk BBQ sauce as a condiment to complement the pork tenderloin.

  1. Mix all dry ingredients in a bowl.

  2. Trim the tenderloin of any excess fat. (silver/white skin).

  3. Coat the tenderloin with olive oil.

  4. Add the dry ingredients to the entire pork tenderloin.

  5. Preheat the air fryer to 400°F for about 5 minutes.

  6. After 5 minutes place the pork tenderloin into the air fryer at 400°F for 22 -24 minutes. The pork tenderloin is ready when the internal temperature is 145°F - 160°F.

  7. Remove the pork tenderloin from the air fryer and let rest for 5 min before slicing and having it with your favorite side dish. Reserve the juices and add them to the sliced tenderloin.

  8. Serve with Joy's Island Spice Jerk BBQ Sauce on top or on the side.

  9. Enjoy!

Joy's Award Winning Chili

  • 3.5 lbs of ground beef 80%

  • 4 Cups chopped yellow onions

  • 2 chopped green peppers

  • 1 chopped red pepper

  • 0.5 cups chopped garlic

  • 7oz chipotle peppers

  • 3 tbs kosher salt

  • 2 tbsp black pepper

  • 3 oz chili pepper

  • 2 tbs Joy’s Buff Bay seasoning

  • 3 tbsp smoked paprika

  • 3 Bay leaves

  • 75 oz red kidney beans

  1. Brown beef in a large enough stock pot.

  2. Add garlic, onions, and chili pepper. Cook stirring for 20 mins.

  3. Add salt, black pepper, Joy’s Buff Bay, paprika, and chipotle pepper; stir and simmer for 10 mins.

  4. Add bay leaves and beans. Stir and simmer for 10 mins.

  5. Remove bay leaves before serving.

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Joy's 6-minute Air fryer Salmon

  • 1 LBS Salmon Fillet

  • 1 TBSP Joy's Buff Bay Dry Rub

  • 1 TBSP Olive oil

  • 1TBSP Joy's Island Spice Jerk BBQ Sauce

  • 1 Bunch Asparagus

  1. Preheat the air fryer to 400 degrees

  2. Paint salmon fillet with olive oil and sprinkle with Joy’s Buff Bay Dry Rub

  3. Paint asparagus lightly with olive oil

  4. Cook everything for six minutes.

  5. Optionally glaze salmon with Joy’s JerkBBQ sauce.

Joy’s Carrot-Ginger Gnocchi


2 russet potatoes 
1 cup AP flour
2 egg yokes
1-Tbs Joy’s Buff Bay dry rub
Two cups carrot ginger bisque 
1-Tbs unsalted butter
1-Tbs cognac 


  • Peel and boil potatoes to medium softness (about 12 mins).  

  • Cool and mash thoroughly, or rice.

  • Mix in Buff Bay dry rub, egg yokes, and flour.  

  • Knead into a smooth ball.

  • Wrap in plastic wrap and let rest for thirty minutes. Divide into three parts.  

  • Roll out each part into a snake of finger thickness and cut individual gnocchi.  

  • Shape and let air dry on a baking sheet for an hour.  

  • Drop gnocchi into briskly boiling salted water.  

  • Cook until gnocchi float to the surface.

  • Transfer into a pan with melted butter and toss.

  • Add bisque and reduce to half its volume.  

  • Add cognac and stir on heat for a minute.  

  • Serve immediately.   


Joy’s Jamaican Run Down

  • 2 salted mackerels

  • 1 cup coconut milk

  • 1 medium-sized tomato (chopped) 

  • 1/4 red pepper (chopped)

  • 1/4 yellow pepper (chopped)

  • 1/4 green pepper (chopped)

  • 1 medium-sized onion (julienne)

  • 2-3 stalks of scallion (sliced)

  • 1 scotch bonnet pepper (minced without seeds)

  • 3 garlic cloves (minced)

  • 2 sprigs of thyme 

  • 1/2 tbsp Joy’s Buff Bay Rub

  • 1 tsp Flavo rice 

  • 1/2 tsp black pepper

  • 1/2 tsp salt (Optional)


  1. Boil mackerel twice to remove excess salt (10-15 mins) - cool down with cold water after boiling 

  2. De-bone mackerel and set aside (patience!) 

  3. In a 4-5 quart pot (eg Dutch pot) coat the bottom with oil and set to medium heat

  4. Add tomatoes, peppers, onions, garlic, and thyme 

  5. Add dry seasonings and sauté

  6. Add coconut milk and reduce to a thick broth (~20 mins)

  7. Add mackerel and let cook ~10 mins 

  8. Serve with boiled green bananas, yellow yams, and dumplings. 



  • 1 tbsp. diced shallots 

  • 2 tbsp. unsalted butter

  • 1 tbsp. olive oil

  • 1/4 tsp. dried basil

  • 1/4 tsp. ground black pepper

  • 1 cup red wine

  • 1 cup beef stock

  • 1 tbsp. Joy's Jerk BBQ Sauce

  1. Melt buter in sauce pan.

  2. add shallots, basil, and black pepper.

  3. add red wine and reduce by half

  4. add the beef stock and reduce by half again. 

  5. strain out the shallots and return the sauce to the saucepan.

  6. add 1 tbsp of Joy's Jerk BBQ sauce and reduce by half. 

  7. whisk 1 tbsp. of butter to the sauce.

  8. salt to taste. 





1lb of firm Tofu

7 Garlic cloves minced

1/2 cup Olive oil

2 tbs Sesame oil

1 medium onion diced

13 Cherry tomatoes cut in halves

1/3 cup of diced Carrots

1 Green onion diced

1/2 Roasted red pepper diced

1/4 cup (Frozen) green peas

5 Asparagus stalks sliced

1 cup Joy’s Jerk BBQ sauce 

Cut tofu into one-inch cubes.

Place 1/4 cup olive oil and 1 tbs of sesame oil in a hot wok with half the minced garlic.

Par sauté tofu to eliminate approximately half of its moisture. Remove from heat.  


Place the rest (1/4 cup) olive oil and 1 tbs of sesame oil in the hot wok, sauté onions, the rest of garlic, carrots, cherry tomatoes, and diced roasted red pepper.


Stir fry for five minutes on high.  


Replace tofu and stir fry for five minutes. Add Joy’s Jerk BBQ sauce and stir fry on high for five minutes.


Add green peas and sliced asparagus stalks. Top with sliced green onions.


Remove from heat and serve over Jasmin rice.  



  • 8oz Tomato Juice

  • 2 tbsp of Joy's Jerk BBQ Sauce

  • 3 dashes of tabasco

  • Squeeze of lime

  • Vodka and ice to taste

  • Celery

  1. Mix all of the above ingredients then add Celery to garnish your drink.          



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  • 3lb slab baby back ribs 

  • 3 tablespoons Joy's Buff Bay Dry Rub

  • 1 cup Joy's Jerk BBQ Sauce

  1. Sprinkle the meaty side of the ribs with Buff Bay Rub 

  2. Wrap in aluminum foil and place on tray.

  3. Bake in the oven at 300 degrees for 2 hours.​

  4. Carefully unwrap the ribs and baste with Joy's Jerk BBQ sauce and broil for 3 minutes, careful not to burn.



  • 3lbs Chicken wings

  • 3 tbsp olive oil

  • 3 teaspoons Joys Jerk dry rub

  • 3 tablespoons of Joy's Jerk BBQ sauce

  1. Make a paste with olive oil and Joy's jerk dry rub.

  2. Rub the chicken wings with the paste.

  3. Put in a 350-degree oven for 45 minutes. 

  4. Baste chicken with Joy's Jerk BBQ Sauce and broil for 3 minutes.


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  • 3lbs Chicken Thighs 

  • 3 Tablespoons Joy's Buff Bay Dry Rub

  1. Wash and dry the chicken.

  2. Season with Joy's Buff Bay Dry Rub or Jerk Dry Rub

  3. Place in the air fryer skin side down at 400 degrees for 12 minutes. Turn the chicken and cook for an additional 12 minutes.




  • 3lbs pork tenderloin (excess fat removed)

  • 1 large onion sliced

  • 8oz Joy's Jerk BBQ Sauce

  • 1 tablespoon of lemon juice

  • 1/4 cup orange juice

  1. Add all ingredients to the slow cooker. (For more flavor, marinate all ingredients the night before and just put all ingredients into the slow cooker the day you want to cook).

  2.  Cook for 5-6 hours on high. until it reaches an internal temperature of 190F.

  3. When the pork is done cooking, remove it to a board, and let it cool for at least 20 minutes before shredding with two forks.

  4. Strain the leftover liquid from the crockpot to remove solids. 

  5. Add some of the strained sauce from the slow cooker to keep it moist.



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  • 2 tbsp olive oil

  • 1 medium onion

  • 1/2 lbs ground beef

  • 1/2 lbs ground chorizo

  • 2 tbsp Joy's Jerk Dry Rub

  • 2 tbsp Joy's Jerk BBQ Sauce

  • 1 cup shredded manchego cheese or your favorite cheese

  • 1 12 pack of Goya empanada disks

  1. Heat olive oil in a skillet 

  2. Cook onions until soft (about 5 minutes)

  3. Add ground beef and chorizo 

  4. Cook until brown (about 8 -10  minutes

  5. Add 2 tbsp of Joy's Jerk dry rub to beef and chorizo.

  6. Add 3 tbsp of Joy's Jerk BBQ Sauce

  7. Cook for 5 minutes

  8. Take off the fire cover and cool for about 2 hours. (Can be made a day ahead).

  9. Empanadas should be defrosted

  10. Wet the outside rim of the empanada with water. Just use your finger along the edge

  11. Fill with 1 tbsp of the meat mixture with 1 tsp of the shredded cheese

  12. Fold the empanada in half and use a fork to press down the edges of the empanada

  13. Repeat the same for the other 11 empanadas

  14. Place in the air fryer at 400 degrees until crispy about 6 minutes. 


  • 1 lb salmon fillet

  • 1 teaspoon Joy's Buff Bay Rub

  • 1 Bunch of Asparagus

  • 1 teaspoon olive oil


1. Sprinkle Joy’s Buff Bay, Dry Rub, on Salmon

2. Paint asparagus with olive oil

3. Place both in the air frier at 400 degrees for six minutes.  


The best salmon you will ever have  Eating Delicious. Eating Healthy. Made EZ. 


JOY'S Châteaubriand 

 Trimmed tenderloin patted dry, coat lightly with mustard, and season with Joy’s Buff Bay Dry Rub.   Rough cut potatoes carrots, and onions. Toss with olive oil, fresh rosemary and thyme, and Joy’s Buff Bay Dry Rub.  Spread out on a baking sheet.  Place seasoned tenderloin on top. Roast at 500 degrees for 45 minutes.  (Or until internal temperature is 140°f).  💥🔥💥



  • Half a cabbage

  • (Optional: 1/2 sweet pepper, 1 tbsp peanuts, 1 tbsp bacon bits) 

  • 3 tbsp olive oil

  • 1 tbsp butter

  • 1/3 cup Joy's Jerk BBQ sauce


  1. Thinly slice (chiffonade) cabbage.

  2. On low heat, sweat down a quarter of its volume with olive oil and butter.

  3. Optionally add sweet peppers, peanuts, and bacon bits. 

  4. Add Joy's Jerk BBQ sauce and mix well to coat all ingredients.

  5. Sweat down another quarter of its volume.  Cabbage should still have some snap and squeak

  6. Enjoy the most delicious cabbage you will ever have. Serve as a side dish or use as a slaw on sandwiches.

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