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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-22-2008, 03:59 PM   #1
Phrasty
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Default Small contribution for a warm welcome! REAL Jerk!

Ok Guys, Thanks so much for such a great welcome. In return a small token of my appreciation: Here's a great version of authentic Jamaican Jerk seasoning. With what's supposed to be in there... no personal touches or special ingredients like rum, soy, mustard.... (these things just weren't available at the time.

This make about 2/3 cup of a wet rub/ paste.

6 Spring Onions (escallion)
1-3 Scotch Bonnet peppers (Depending on how hot you want it.)
2 tsp Allspice berries or 1 tsp ground allspice (Pimento)
1 tbsp chopped fresh thyme or 1/2 tbsp dried thyme
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp brown sugar
1.5 tsp salt
1 tsp freshly ground black pepper
1/4 cup cane vinegar or distilled (white) malt vinegar
1 tbsp oil

Combine everything in a mortar and pestle and mash, discard any large bits of seasoning (spring onion) and apply to meat. Or you can reduce in a blender to a paste. Cook low and slow (indirect or smoker if possible) Smoke with allspice wood (pimento wood), again if possible.

This seasoning is great with chicken, burgers, fish and especially pork. You can make this as hot or mild as you want with the scotch bonnets, don't worry it tastes great either way. As for cuts of pork to use... You can use loin, chops, or a picnic ham/ shoulder. But if you really wanna be authentic like what you get at jerk spots in Ja.. you don't cook it bone in.. you de-bone it and butterfly it out to end up with a broad flat slab of meat avg 2-3" thick (leave what fat you can on the meat. it will render down and self baste).

Another option is to get a full bacon cut from the belly, about 8 x 12" skin on make cross slits in the meat about 2" apart and 1/2" deep) and lightly score the skin too. Season with the jerk seasoning (I put some extra salt on the skin). I sear the meat over direct heat briefly to seal it then cook indirectly and smoke with allspice. When its almost done turn skin side down over low coals and MONITOR CLOSELY.... IT WILL BURN, but if done correctly you'll get the most amazing cracklin/crispy skin ever!

Well thats all i have to say about that... I think. Hope you guys have some great experiences with this recipe. It's worked for me.

P.S. For those who can find pre-bottled jerk seasoning online (and i know its there) IMHO "Walkerswood" Jerk Seasoning & marinade are the best.
http://www.redpeppermall.com/Walkers...-pr-16187.html
http://www.redpeppermall.com/Walkers...-pr-16186.html

Oh yeah, heres also an online source for some Pimento wood chips. I dont think they are big pieces but hey, i'm sure its better than nothing.
http://shop.pimentowood.com/product....21?productId=2

Cheers.
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Old 01-22-2008, 04:13 PM   #2
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Thanks a bunch this is going to be fun! Pictures and a recipe both you may make hero status quickly. GRiN
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Old 01-22-2008, 04:19 PM   #3
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Thank you much Phrasty. This is a recipe I like. All of the ingredients are in my kitchen, except the pimento wood. That may be a challenge.
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Old 01-22-2008, 04:19 PM   #4
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Jek is one of my favorite grilling sports. I wish my wife liked hot and spicy, but I only get to make it if I have friends over who will assist in devouring the fixins. Thanks for the recipe. I'll try it soon.
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Old 01-22-2008, 04:30 PM   #5
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Sounds excellent!
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Old 01-22-2008, 04:36 PM   #6
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Sweet, man. Thanks a bunch for sharing. I'm going to have to give this one a go. It may offer a great twist to my "standard" Q fare. Wonder how Jerk PP sammies would go?
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Old 01-22-2008, 04:57 PM   #7
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I've settled on the Walkerswood Jerk Marinade, it seens to get into the meat real well. I haven't tried the paste, I have used Grace Jerk pastes Hot and Mild, flavorful, but burns on the grill.
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Old 01-22-2008, 05:43 PM   #8
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ya, mon!
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Old 01-22-2008, 06:50 PM   #9
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Been using Walker Woods for about 8-9 years now. we have a Caribbean grocery in the next town and we buy 6 bottles at a clip. Can't recall the price but I think itwas about $6 a bottle. GOOD STUFF.
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Old 01-22-2008, 07:01 PM   #10
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I've been using Walker's Wood for a long time also.

Bought a big bag of pimento chips several months ago.

I usually jerk chicken thighs, mainly because that's what the local Jamaican joint does.

Have been using pork tenderloin or country style ribs, but I look forward to trying the loin and bellies.

Thanks Mon!

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Old 01-22-2008, 07:08 PM   #11
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That is pretty much the recipe that I use but I can never seem to get it spicy enough. I've used as many as 6 scotch bonnets and I have also substituted ground habenero powder but the smoke just seems to mellow the heat.

I have also added some lime juice to the mix on occasion.
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Old 01-22-2008, 07:20 PM   #12
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Quote:
Originally Posted by Bigmista View Post
That is pretty much the recipe that I use but I can never seem to get it spicy enough. I've used as many as 6 scotch bonnets and I have also substituted ground habenero powder but the smoke just seems to mellow the heat.

I have also added some lime juice to the mix on occasion.
Cayenne stands up through the smoke. Not as intense as hab, but it is there. A secret sauce hint for you Mista, I use OJ in my marinade.
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Old 01-23-2008, 12:03 AM   #13
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Quote:
Originally Posted by sajones97 View Post
Sounds excellent!
I see you are stationed at Ellsworth AFB. I was there for about 3 years and stayed in Rapid City and the surrounding area for about 15 years after I got discharged. What do you do there?
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Old 01-23-2008, 12:22 AM   #14
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Thanks for the recipe. That one looks like a keeper and one I will try shortly!
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Old 01-23-2008, 12:28 AM   #15
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This was my try at making Jamaican Jerk Ribs, it came out very good!
http://www.bbq-brethren.com/forum/sh...ight=jerk+ribs
Not sure what the real thing taste like, but according to Phrasty, he said the Walkers brand was a very realistic taste of the "real" jerk.
I can't wait to try his version!
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