Jamaican Jerk fans sound off!

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[ARCHIVED THREAD] - Jamaican Jerk fans sound off!

Posted: 6/20/2020 6:16:22 AM EDT

when's the last time you jerked your chicken?

(or your pork or your fish)

Have not made jerk chicken in many years we're overdue.

Somewhere I have a recipe using raisins macerated in rum as an ingredient. It's delicious but has a high sugar content so it tends to burn if not cooked carefully.

Otherwise I have used Walkerswood. I have also used Grace Foods Hot Jerk paste but it is SCARY hot.

Posted: 6/20/2020 6:35:21 AM EDT

[#1]

Damn, that looks good.

Posted: 6/20/2020 7:47:17 AM EDT

[#2]

I am unfamiliar with this genre of porn.

Posted: 6/20/2020 7:56:56 AM EDT

[#3]

I have done it many times and there is nothing like getting it from a true Jamaican.

I have a neighbor in one of my rental units
I visit every so often to help tenant with various issues and she is full blown Jamaican.

The smells from here grill ate absolutely incredible.

Just whiffing it for 5 minutes I feel full from the best jerk chicken meal I never ate.

Posted: 6/20/2020 7:58:16 AM EDT

[#4]

I make it periodically and I'm going to get some chicken marinating this weekend.

Posted: 6/20/2020 8:04:56 AM EDT

[#5]

I make it a lot. Have got a recipe with lots of heat AND flavor. Cook slow over wood. If I was allowed to eat only one dish, it’d be chicken thighs with this particular jerk.

Posted: 6/20/2020 9:13:41 AM EDT

[#6]

I was introduced to jerk chicken and pork down in Gitmo at the Jamaican Village I wasn't supposed to be in.

I can't get enough, love it.

Posted: 6/20/2020 9:20:58 AM EDT

[#7]

Posted: 6/20/2020 9:38:17 AM EDT

[#8]

Attached File

I think I’ll do some up tomorrow.

Posted: 6/20/2020 9:41:12 AM EDT

[#9]

Had not done it in years, made jerk shrimp to put on top of a big salads a couple weeks ago.

It was great - no idea why I waited that long to do it.

Posted: 6/20/2020 9:49:43 AM EDT

[#10]

Somebody share a recipe you’ve tried and liked

Posted: 6/20/2020 1:17:13 PM EDT

[#11]

Tagged for interest.

Posted: 6/20/2020 1:23:59 PM EDT

[#12]

Re-arranged thread title is "Jamican Fan Jerk Off Sounds"

Can somebody list the typical jerk ingredients? I have done blackened chicken but I know there is a spice in Jerk that I may be deliberately leaving out.

I am typically parika/garlic/onion/pepper/salt/crushed red pepper. Works well enough when I want a more mexican flavor but still want the synergy of blackened chicken crust. Best chicken quesadilla ever with roasted green chille.

Posted: 6/20/2020 5:18:13 PM EDT

[#13]

I just ordered some Marie Sharp's Belizean Season-All from their US store in Winston Salem. Had this on Chicken when in Belize a couple of times. Its great but not quite as spicy a Jamacian Jerk, but very similar, The crushed Annatto Seeds are the secret ingredient. I will kick it up a notch or two on the heat scale with some Marie Sharps hot sauce.

Marie Sharp's Season-All

Posted: 6/20/2020 6:32:03 PM EDT

[#14]

Quote History

Quoted:
Re-arranged thread title is "Jamican Fan Jerk Off Sounds"

Can somebody list the typical jerk ingredients? I have done blackened chicken but I know there is a spice in Jerk that I may be deliberately leaving out.

I am typically parika/garlic/onion/pepper/salt/crushed red pepper. Works well enough when I want a more mexican flavor but still want the synergy of blackened chicken crust. Best chicken quesadilla ever with roasted green chille.

View Quote

Essential ingredients include:

onions
scallions including green tops
fresh thyme leaves
fresh scotch bonnet/habanero chiles (absolutely NO substitute)
allspice (we're talking piment berries not the 'pumpkin pie spice'!)
https://www.masterclass.com/articles/what-is-allspice-how-to-cook-with-allspice-and-homemade-allspice-substitute-recipe#homemade-allspice-recipe
cinnamon
nutmeg
black pepper
salt
a bit of cooking oil

Other ingredients can include:
papaya or mango
macerated raisins (in rum)

It's all ground to a liquid paste and the chicken parts are marinated in it at least overnight 2-3 days is even better.

Posted: 6/20/2020 6:34:03 PM EDT

[#15]

Quote History

Quoted:
https://www.AR15.Com/media/mediaFiles/101388/76F84AFD-CB48-4BD2-AC12-28E132F5146D_jpe-1468880.JPG
I think I’ll do some up tomorrow.

View Quote

Walkerswood is a very good representative brand. I recently saw it on the shelf at WM Neighborhood Market (where the hot sauces/pickles/relishes are)

Posted: 6/20/2020 6:53:08 PM EDT

[#16]

Quote History

Quoted:

Walkerswood is a very good representative brand. I recently saw it on the shelf at WM Neighborhood Market (where the hot sauces/pickles/relishes are)

View Quote

I concur. I have only been to Jamaica once and went on a quest for something close to the jerk I had there. Walkerswood was as close as I could find. I would love a legit old, no BS family recipe.

Posted: 6/20/2020 7:03:29 PM EDT

[#17]

Quote History

Quoted:
https://www.AR15.Com/media/mediaFiles/101388/76F84AFD-CB48-4BD2-AC12-28E132F5146D_jpe-1468880.JPG
I think I’ll do some up tomorrow.

View Quote

This is my go to. We have a tight little jerk at least once a month.

Posted: 6/20/2020 7:54:24 PM EDT

[#18]

Quote History

Quoted:

I concur. I have only been to Jamaica once and went on a quest for something close to the jerk I had there. Walkerswood was as close as I could find. I would love a legit old, no BS family recipe.

View Quote

Try this one:

Countryman's Boston Bay Jerk Seasoning

Rub the marinade into your favorite cut of pork or try it with beef, chicken, or fish.

1/2 cup raisins soaked in rum overnight (drain off liquid)
2-4 Scotch Bonnet (Habanero) chiles, stems removed
1 medium onion, chopped
1/2 cup chopped green onion
2 teaspoons salt
2 teaspoons fresh thyme
1 teaspoon ground black pepper
1 teaspoon ground allspice berries
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Place all ingredients into a blender or food processor and process into a rough paste.

Rub the marinade over the meat and marinate in the refrigerator for at least 4 hours, preferably overnight. Slow cook over hardwood charcoal or use a gas grill with hickory or mesquite chips to add a smoky flavor.

Yield: 1 1/2 cups
Heat Scale: Extremely Hot

Posted: 6/20/2020 9:36:36 PM EDT

[#19]

I had a recipe I used to make, I’ll see if I can dig it out and post it. I know it used lots of scotch bonnets and lots of garlic.

Posted: 7/10/2020 8:48:31 PM EDT

[#20]

Make my own jerk rub, and use it to smoke baby backs. Like it much better than traditional.

Posted: 7/13/2020 11:14:27 PM EDT

[#21]

Love Jamaican Jerk!

I use this recipe and everyone loves it, it's great on chicken wings, too! Got this from a website online:

INGREDIENTS
¼ cup peanut or canola oil
2 tbsp. fresh thyme
1 bunch scallions, chopped
1-inch-thick piece fresh ginger, chopped
4-6 garlic cloves, peeled
2 Scotch bonnet peppers
8 allspice berries, smashed
1 tbsp. black peppercorns
1 tbsp. nutmeg, ground
2 cinnamon sticks, broken
2 tbsp. soy sauce
2 tbsp. ketchup
¼ cup dark brown sugar
The juice of 2 limes

INSTRUCTIONS
1. Puree the ingredients listed below in a food processor or blender until smooth.

2. Rub the sauce on chicken, pork, fish, tofu, shrimp or red meat, and marinate the protein overnight; any leftover sauce will keep for weeks in the refrigerator.

View Quote

Posted: 7/17/2020 12:30:41 AM EDT

[#22]

I think I'm going to jerk my chicken this weekend.

(using Walkerswood)

Posted: 7/30/2020 6:35:50 AM EDT

[#23]

Was searching through jerk marinade recipes and found what looks to be a really good one. Good for 4 lbs. of chicken, pork, or fish:

https://kravingsfoodadventures.com/jerk-sauce-perfect-marinade-for-chicken-fish-meat/

Posted: 8/2/2020 4:29:17 AM EDT

[#24]

I love the Bush Browne's Jerk jerk rub, it is a wet rub as opposed to a dry rub.

Posted: 8/2/2020 4:36:34 AM EDT

[#25]

Grace Jerk Seasoning's "Hot" is...or was....pure evil.

Many years ago I purchased a jar and the paste was a maroon-red color vs. the usual green of most jerk seasonings.

It was so hot I could not eat the finished product. It was that hot. I ended up tossing the jar.

If you're a masochist you might go for it.

Posted: 8/2/2020 4:50:27 AM EDT

[#26]

I haven't thought about jerk seasoning in quite some time. Thanks OP. I'm going to correct this issue.

Posted: 8/4/2020 7:07:42 PM EDT

[#27]

Quote History

Quoted:
https://www.AR15.Com/media/mediaFiles/101388/76F84AFD-CB48-4BD2-AC12-28E132F5146D_jpe-1468880.JPG
I think I’ll do some up tomorrow.

View Quote

This!

I dry rub ribs with powdered Jerk spices and smoke for three hours.

Then take the Walkerswood sauce and add a little apple sauce (table spoon) and some vinegar.

Coat the the ribs, wrap in foil, and cook for another two hours.

Posted: 8/8/2020 8:49:01 AM EDT

[#28]

Recently a Jamaican restaurant opened in my AO.

I finally gave it a try.

Walked in, with the plan of placing a to-go order. Out of habit, I asked the person behind the counter for a to-go menu.

He said, we don't have those, our menu is on our website and right there- pointing at a small dry-erase board with maybe 8 choices.

About 10 minutes later, I walked out with jerk pork, some rice with a little bit of black beans, and a very simple slaw for $12.

I've never had what I would consider good jerk, or any authentic Jamaican food, but this was incredibly complex, sweet, rich, hot, fruity, peppery and delicious.

I intend to go back ASAP.

Posted: 8/8/2020 8:56:28 AM EDT

[#29]

Quote History

Quoted:
Recently a Jamaican restaurant opened in my AO.

I finally gave it a try.

Walked in, with the plan of placing a to-go order. Out of habit, I asked the person behind the counter for a to-go menu.

He said, we don't have those, our menu is on our website and right there- pointing at a small dry-erase board with maybe 8 choices.

About 10 minutes later, I walked out with jerk pork, some rice with a little bit of black beans, and a very simple slaw for $12.

I've never had what I would consider good jerk, or any authentic Jamaican food, but this was incredibly complex, sweet, rich, hot, fruity, peppery and delicious.

I intend to go back ASAP.

View Quote

@Gthirteen

Name and location of this place?