Jerk is a style of cooking native to Jamaica in which meats are dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, and tofu. Jerk seasoning principally relies upon two items: allspice (called "pimento" in Jamaica) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, salt, and pepper.
Jerk chicken, pork, or fish originally was smoked over aromatic wood charcoal. Most jerk in Jamaica is no longer cooked in the traditional method and is grilled over hardwood charcoal in a steel drum jerk pan. The wood ("pimento wood"), berries, and leaves of the allspice plant among the coals contribute to jerk's distinctive flavor.
Wikipedia
1 tablespoon Ground allspice 1 tablespoon Dried thyme 1 1/2 teaspoons Cayenne pepper 1 1/2 teaspoons Freshly ground black pepper 1 1/2 teaspoons Ground sage 3/4 teaspoon Ground nutmeg 3/4 teaspoon Ground cinnamon 2 tablespoons Garlic powder or fresh 1 tablespoon Sugar 1/4 cup Olive oil 1/4 cup Soy sauce 3/4 cup White Vinegar 1/2 cup Orange juice 1 Lime juice 1 Scotch bonnet pepper (habanero) 3 Green onions -- finely chopped 1 cup Onion -- finely chopped 4 to 6 chicken breasts
"JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist and tender." (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping. Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them.
A lot of people treat their garage as a place to habg out, drink beer, tell lies, and even have a TV and a couch. Mine has never been like that, it's an actual workshop, no matter how small the space has been.
Not saying there hasn't been a lot of beer and BS involved at times, but stuff gets done.
If you have time to argue on the internet, you have too much time on your hands. This applies to everyone, but if you feel the need to be offended and single yourself out, then have fun.
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