Home Cooking

Real, Hot, Authentic Jerk? [Moved from Midwest Board]


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Home Cooking

Real, Hot, Authentic Jerk? [Moved from Midwest Board]

squ1r3 | | Jul 10, 2008 02:24 PM

Ive recently decided to focus my BBQ'ing ideas around Jerk and Island Style flavors and ingedients.

With this Ive spent time messing with Mango or Pineapple Salsa's, Spicey meats and soothing sauces. BUT: I havent been able to nail a Jerk seasoning.

I had the best jerk in my life at a random BBQ in a local park, but alas... The cook was gone already. The seasoning had a strong taste of Allspice, Cinnamon and garlic. I was told the meat was marinading for almost 2 days, but the marinade itself was junky by nature. No powder or dirty sawdust looking rub, But large pieces garlic and all sorts of green leafs ranging from what looked like Sage or Oregano to Bay leafs and what might have been Chive or Table Onion stalks.

I love chicken, but this will Primarily used on Beef. From Tenderloins to Flank to Ribs and Brisket.

Bottom Line, Im looking for a flawless, Top secret style Recipe for a maranade. Be it Liquid Based or Dry, I have experiance with both.

Any help would be Hugely apprecaited!!
Thanks for Reading