Question I am in need of a formula

The best jerk chicken I have ever had was at a restaurant in St. Thomas.

I wish I had that recipe...

JG wrote: Which of you food fanatics can provide me a recipe for Jamaican style Jerk Sauce?

I require the knowledge of Jerk.

Yes I am aware that I am what I eat.

I will not apologize.

From Nuuan

1 onion
3 green onions
2 cloves garlic
3 habanero chilies
1/3 cup Coco nut oil
3 TB white wine vinegar
3 TB lime juice
3 TB Soy sauce
3 TB orange juice
1 TB fresh thyme leaves
2 TB brown sugar
2 ts ground allspice
1 ts salt
¾ ts ground cinnamon
½ ts black pepper
Liquefy in blender and pour over boneless chicken or pork roast in crock pot. Makes enough for 4-6 lbs of meat.

this is a liquid can be used as marinade or done in the crock pot
if use as marinade let sit in fridge 20 hours to 24 hours
oh and tell him make sure to use Scotch bonnet or Habenero, not any other kind of chilis
two is mildly hot, 3 ok hot, 4 you best like hot--2 is the norm for nuuan!

can substitute other oil like olive oil for the coconut oil

LT told me what he wanted my recipe for I grew up in the area and he knew I do a lot of Caribbean cooking.

Actually, 3 to 4 habaneros are the norm for me, but I make it milder to keep the woman from complaining.

Also, make sure to use boneless chicken if you pour this over chicken in the crockpot, as it is impossible to pick out all the little bones once the meat begins to fall apart. Preferably Thighs but breasts work almost as good.

Do not use other chili peppers, such as serrano or jalapenos as they change the flavor too much and would not give it an authentic taste. The blend of spices and the type of heat from the habanero peppers combine in a way that the heat from the peppers is much more subtle not as pronounced as you would imagine.

Oh if use this for a crockpot chicken or pork. Cook it until the meat is falling apart and serve it over a bed of rice.

I sometimes toss a whole habanero pepper into the pot of rice to "Flavor" the rice, then add a splash of coconut milk and thinly sliced green onion tops to the rice at the end. (after removing the pepper of course)

Karedonian Style Jerk Sauce.

First, squeeze a Jobe...

To what extent do you require jerking?

If you are talking about doing something like wings, that is easy. If you are talking about doing a whole hog...that is another matter. I got a few methods I use, some for just getting the heat and flavor, others of a more traditional style.

For wings and small batches, I have started using the premade blends and then doctoring them up. Start with the blend, then add stuff to taste. My usual adds are lime juice, extra peppers, garlic and a bit of dark rum (I like the Kraken or Black Seal). Let it marinate for a bit then grill them up.

For a more traditional approach, like doing whole critters, it is more complex and I find going old school works better than using pre-blended seasonings. I don't have proportions for my method, just ingredients and adjust according to what I can get, how I feel and how things are tasting. Allspice, salt, garlic, sugar, cloves, thyme, black pepper, cayenne pepper, cinnamon, onion, hot peppers. Grind or chop everything very fine and mix it all together. Rub it on in copious quantities and smoke your chosen flesh of choice. During the cooking process, I usually squeeze some citrus on the meat and if I feel like it a light dose of rum near the end for the aroma and slight sweetness it adds. You can also add other stuff if you feel like it.

The true secret to jerk seasonings is that everyone has their own method and blend that they believe is the best and no one used a clearly defined ratio of ingredients, it is all based on feel and taste.

Lastly, if you want the flavor of your hot peppers but less heat, remove the seeds and the white membrane from the inside of the peppers...it turns a scorching hot pepper into a mildly tangy and slightly fruity element. Or, be like me and if it is for personal use instead of for other folks, go for the ghost and scorpion peppers.

Don't forget ginger root (not powder), as jerk seasoning is a Jamaican specialty that also works fairly well as a preservation method. (Ginger, lime juice, allspice, salt, etc. makes for a hostile environment for most bacteria.)

I have to admit getting a bit jaded by living where I used to live to: the grocery a block from my house stocked three or four shelves with jerk seasoning mixes.

Ginger is one of my "feel" ingredients. Sometimes I add it, sometimes I just don't "feel it". That and sometimes ginger root is hard to find in my area. Still, the jerk method beats straight salt curing in terms of flavor and edibility for most things. Though I will say that when I do things like greens and beans only real salt pork gets into the pot, not "ham cubes" from the mysterious plastic baggy in the meat section of the store...

I used to have a youtube channel marked that did lots of traditional cooking, mostly colonial and revolutionary era stuff, I'll see if I can find it and pass that on, as much of it is really tasty. I did one of their traditional puddings (you know, the ones you tie up in a fabric bag and boil for a long time) and it was AWESOME.

EDIT} Found it, on youtube, look for Townsends. Not sure if he has a jerk recipe off hand, but he does cover lots of dishes and preservation methods from the old days.

You are cooking, not making Frankenstein's monster...

Oppression is defined as small beer... That stuff is dangerous, I think we all know what happened to Thomas Thetcher.

JG wrote:

MM2ss wrote: You are cooking, not making Frankenstein's monster...

Don't you oppress me!

It's your stomach but remember humans taste awful.