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  • Jerk seasoning

    Looking for recommendations on jerk seasoning I can pickup online or locally if stores carry it. I always enjoy ordering jerk chicken when I'm out but now I want to grill some in the backyard. I've seen different ones in stores but I figured I'd ask for opinions. The spice cupboard is already full of things we have tried and didn't use again.

    Sent from my Nexus 5X using Tapatalk

  • #2
    darn it

    be back in a minute
    Island of Misfit Smokers Member #92

    How to heal the world. Love people and feed them tasty food.

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    • #3
      First time I had Jerk seasoning, my parents brought me a jar back from Jamaica. Thick paste and fantastic! I have made it from Googled recipes and they were all good IMO. I wood suggest Google some recipes and see what looks best to you, as they seem to differ somewhat. I have never cooked over Pimento wood or any other type, only briquettes. The type of wood/fuel used will probably make a difference also
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      • #4
        I generally make my own but Walkers Wood is the fallback bottle when I am in a hurry. Using true pimento wood is really nice if you can get it. If you can't, chucking a couple of dried allspice berries into the coals at some point will give you a little bit of the kick.

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        • #5
          As much as I live for spicy food I have never had anything that would qualify as jerk seasoned...
          Craig
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          • #6
            Here are a couple,
            Jamaican blend of spices and seasonings.

            1 dash of ground nutmeg
            1 dash of mace
            1 pinch of salt
            1 pinch of black pepper
            2 tsps. ground Jamaican pimento
            2 cups of chopped green onions
            2 onions
            2 hot Scotch Bonnet peppers
            2 tbsp vegetable oil

            Finely chop onions, peppers, and green onions. Blend all ingredients (preferably in a blender or food processor), pour mixture on chicken, pork, fish or beef and let marinate overnight (or at least for two hours). Grill meat slowly over hot coals until cooked. Yields 12 servings."
            __________________

            1 Medium White Onion
            5 Jalapeno's with seeds (or without)
            8 Garlic cloves
            1 Cup canned Pineapple & juice
            8 Green onions
            1 1/2 tsp dried Thyme
            1 tsp Allspice
            1/2 tsp Cinnamon
            4 tsp Pepper
            2 tsp Kosher salt
            2 TBS oil
            1/4 tsp Nutmeg
            2 TBS Soy sauce
            2 TB white vinegar
            2 TB Lime juice

            ___________________

            This one I stole from Irish Chef, gotta be GuuD
            1/2 cup fresh thyme leaves
            2 bunches (about 15) green onions, finely chopped
            1/4 cup ginger root, finely diced
            3 Scotch bonnet peppers, stemmed and finely chopped
            1/4 cup peanut oil
            5 garlic cloves, chopped
            3 freshly ground bay leaves
            2 teaspoons freshly ground allspice
            1 teaspoon freshly grated nutmeg
            1 tablespoon freshly ground pepper
            1 tablespoon freshly ground coriander
            1 teaspoon freshly ground cinnamon
            2 teaspoons salt
            Juice of 1 lime

            Combine all the ingredients into a thick, chunky paste. The mixture will keep in a tightly sealed container in the refrigerator for several months.
            Mark
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            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              If you decide to do some ribs I made some Jamaican Jerk Pork Ribs w/ Sticky Rum Sauce a while back & they were nummy...
              I was contemplating making them this weekend bhut I'll have to head oot to get some rum first...


              .

              Not to mention the occasional campfire

              My --->
              Paul

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              • #8
                Thanks. I'll try mixing my own using one of these. Will try it on chicken first but those ribs look great.

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                • #9
                  Originally posted by kaybee View Post
                  I generally make my own but Walkers Wood is the fallback bottle when I am in a hurry. Using true pimento wood is really nice if you can get it. If you can't, chucking a couple of dried allspice berries into the coals at some point will give you a little bit of the kick.
                  Seconded...

                  https://www.worldmarket.com/category...FQKRaQodECUEBQ
                  ==============

                  Drinking is like playing golf... you'd best be prepared to play every club in your bag.

                  Steve the Bartender


                  There are no bad briskets... only poorly executed ones.

                  Steve the Food Man



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                  • #10
                    Due to time constraints, availability, and price to make your own depending on locale,

                    You can't go wrong with Walker's Wood.

                    X3
                    Pete
                    Large BGE
                    Char Broil Tru-Infrared Commercial series

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