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5 replies

Rootman - Jamaican Jerk Rub

FM Former Member
Hey Rootman:

I noticed in Jack's thread that you are referred to as an expert in Jamaican Jerk seasoning. I once had an awesome recipe straight from the streets of Kingston but, sadly, it disappered and I have been working to recreate it. What I have tastes pretty good, but it's still not the same. I would appreciate if you would critique the base recipe I have at the moment so I can hopefully get closer to the real deal! Thanks.

1/2 cup allspice berries
5/8 cup brown sugar
8 garlic cloves
2 bunches of green onions
6 scotch bonnet peppers
1 tbsp ground thyme
1 tsp cinnamon
1/2 teaspoon nutmeg
2 tbsp soy sauce
juice of 1 lime
salt and pepper to taste

Blend all in a food processor.
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FM Former Member
Buck, you recipe looks good mon!

You have the 3 key ingredients - allspice, scotch bonnet peppers, and thyme and beyond that its all a matter of taste preference.

Now to get to what you experienced in Jamaica (and everyone's recipe is different there too), try replacing the soy sauce with corn or vegetable oil and increase the salt content to an unhealty amount. Use about a tablespoon of rub per pound of meat and let the meat marinate overnight (it will be spicy and hot, for less heat use 1 teaspoon per pound of meat). BBQ over charcoals (they use pimemto wood charcoal in Jamaica, you can add a few allspice berries to the fire).

Let me know how it turns out.
FM Former Member
I believe Mark (Rootsman) uses a rotiesserie type of smoker that Southern Yankee makes. If you ever get to Orlando you have to stop by his concession trailer and give it a go, his is the best Jamaican jerk cooking I have ever tasted. I think he is still off Orange Blossom Trail about 1/4 mile south of hwy 528.

Preston
FM Former Member
Buck, prior to this year I've always used a direct cooking method over charcoals with excellent results, similar to the way its done on the streets of Jamaica (pan chicken). Now I use a rotisserie smoker with excellent but different slightly different results. You can finish on the grill or just bump up the temperature to around 300F near the end of the cooking cycle and you'll get that nice dark jerk color and crisp skin. If you use too much wood, the smoke flavor and the jerk flavor will begin to compete. It will taste great, but it won't be jerk.

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