Authentic Jamaican Jerk Here I Go

[jhoskins]

I have been pretty busy lately, but I have spent my time away thinking of the next cuisine I want to become unreasonably obsessed with... I have landed on Jerk Chicken/Pork/Goat.

I ordered Pimento wood from Jamaica (a bit of a splurge) and am currently researching recipes and methods. To those more experienced, what are your go to recipes/techniques for Jerk?

I plan on making the rub and any sauce from scratch, just so I can better understand what goes into it... my research started on Serious Eats (https://www.seriouseats.com/2013/08/...n-at-home.html) but I am open to other techniques as well! Previous times I have made Jerk it was good but nothing spectacular. I am now aspiring to spectacular

[Red Man]

I’ve been using this recipe and have been pretty happy with it.

https://www.curiouscuisiniere.com/jamaican-jerk-marinade/

I think using scotch bonnet peppers is important. Habaneros work, but it’s not the same. If you can’t find scotch bonnets locally you can get really good fresh ones on Etsy. I vac seal and freeze four peppers to a pack. You can always remove one from the pack and just re vac seal it. Make sure you put a whole scotch bonnet pepper in the pot when making rice and peas, discard the pepper when the rice is done. It adds a great flavor.

https://www.etsy.com/listing/688106278/jamaican-scotch-bonnet-peppers-whole?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=scotch+bonnet+peppers&ref=sr_gallery-1-1&from_market_listing_grid_organic=1&pro=1

[jhoskins]

Do you have a good rice and peas recipe? Thanks for the link, I would have never thought to check Etsy for food.

[Red Man]

For one cup uncooked rice. 1/2 can of pigeon peas, replace 1/3 of the water or stock with coconut milk. Throw in a few sprigs of thyme, scallion, and a scotch bonnet pepper and remove when finished.

[RonB]

Panhead John should have a lot of jerk recipes... (He says duckin' and runnin')

[smokin fool]

Jamaican neighbours turned us on to Grace brand Jerk marinade and BBQ sauce
Add a few tablespoons of Paprika to the marinade and let it marinate all day.
BBQ your meat and then sauce it up.
Not your traditional jerk but it sure is good.

[Dewesq55]

Grace is pretty good. I have used it. But Walker Wood, if you can find it, is the Bomb! Also, Steve Raichlen has a very good jerk marinade recipe.

[Donw]

Good luck, just don’t make my mistake. Spent a year or more in the 80’s trying to get it right but only had access to jalapeños. Came close with just the jalapeños and I was quite proud of it. Then a friend gave me some scotch bonnets and I happily cooked up a bunch of jerked chicken for my family and friends but used the same amount of scotch bonnets as I did jalapeños. I still remember the reactions around the table when they all took their first bites. The incident is still remembered in the family as the day I tried to kill them all.🙂

[Troutman]

Scoville units, jalapeño = 8,000, scotch bonnet = 250,000. I think you made a boo boo 🤣

[Dewesq55]

Habaneros are a good substitute as far as spice level. They don't have quite the same fruity flavor as Scotch Bonnets, but Scotch Bonnets are pretty impossible to get around here. We planted a couple of plants last summer but we didn't get any production. 😞

[JakeT]

I’ve always been hesitant to try having not tasted the truly authentic version myself. You’re definitely going at it the right way, even down to the wood. That’s awesome. I’m interested to hear your results. I’ve always had the same feeling/curiosity about curried dishes. From what I’ve read "curry powder" isn’t anything like real curry dishes.

[jhoskins]

My wife and I honeymooned in Jamaica and I fell in love (with Jerk of course).

Curry I’m an be intimidating, and yes, curry powder is just a spice blend... it’s like saying BBQ rub... most people have there own idea of what goes into it and it can vary quite a bit based on region. Same thing with masala. I love Indian food, in fact I made some last night!

[Red Man]

As far as technique...my favorite is on the kettle with vortex, same as any chicken pieces. Traditional is more slowly over coals. I’ve tried it on the PBC but prefer it with the vortex.

[W.A.]

Walkerswood is popular

[Donw]

Thanks for the tip. Going to order some and give it a try.

[Dewesq55]

I have pimento wood chips (not chunks or sticks, unfortunately) and they make a huge difference in the flavor of the food, IMHO. Also, you can use bay leaves as a bed under the food when cooking/smoking it. It also helps, though not as much as pimento wood.

[jhoskins]

Do you reuse the pimento wood chips? I read that when they cook Jerk on pimento sticks they reuse the sticks, which seems interesting... not sure why or if you could pull it off with chips (that is what I ordered because actual sticks were out of stock)

[Dewesq55]

jhoskins - I burn the chips for smoke. Sucked are used differently. They use them as like a rack to cook the food on above the fire. That's why I mentioned somewhere here about using Bay leaves (soak them first) as a bed for three food.

[bbqLuv]

I like the way you think. So many different cuisines so little time.
I know, Happy grilling to you.

[HawkerXP]

Says the guy who only drinks PBR!

[bbqLuv]

Summertime, BBQ, and a cold one, PBR. something to look forward to.

[JoeSousa]

Where did you get the pimento wood? I have been looking for some pimento wood sticks and all I seem to be finding is some chips.

[jhoskins]

I had to buy chips because the sticks were out on PimentoWood.com lol

[Red Man]

I get sticks from pimentowood.com. I believe they get a shipment about once a year and the sticks sell out each year. Just keep checking and they’ll be back in stock eventually. I’m sure the chips will work fine though.

[Wedunne]

I've been able to order pimento wood and other products from https://pimentowood.com/. They also have a pretty decent jerk chicken recipe.