JERK!

In recent weeks, following our return from our honeymoon in Jamaica, I have realized I have a huge obsession with Jerk. Prior to Jamaica I had never had it before and I was very very excited to try it. That first night we were in Ocho Rios our resort held a huge beach party. There was more food then I knew what to do with but I was on a hunt for Jerk! I found it! Jerk Chicken on a huge open grill with a chef "jerking" around whole chickens cutting pieces to order and a side container with extra jerk sauce. That first bite my taste buds awoke and I was delighted. It was so damn delicious! Everyday of our stay I had a Jerk dish and bought 3 Jerk sauces and marinade from the gift shop.
Being home and trying to recreate it, well, not so easy. You can pretty much use jerk on anything. Fish, beef, chicken, pork, and someday I want to try to make Jerk lamb kabobs. My first attempt at Jerk, I used pork. It was not a huge success. There was a zip and tang that was missing and there was no heat. I got some tips from some locals after that failed attempt, thank you Lanjay, and made the second attempt dead on!

The key is to let it marinade overnight. The meat has to sit in all those spices or it's just not going to be the same. The first time I just rolled it around in the dry rub I made, threw it on the grill and brushed it with sauce. The second time we marinated the pork for a full 24 hours, grilled it, while covering with sauce and we nailed it! So yummy. Jerk has become one of my comfort foods, along with adobo and curry. And when I do make those Jerk Lamb Kabobs this summer, don't worry....I will blog about it! Now go Jerk something

Jerk Dry Rub
2 teaspoons allspice
2 teaspoons minced fresh thyme
1 teaspoon cinnamon
1 teaspoon paprika
2 teaspoons grated nutmeg
2 teaspoons ground ginger
2 teaspoons cayenne pepper
1 teaspoon ground thyme
1 1/2 teaspoons habanero chile pepper (fresh peper)
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper