About a month ago, friends of mine were asking about how to make some Caribbean Jerk chicken on the grill. I told them that the best way to get the flavor of the Caribbean would be to use a jerk seasoning and rub the chicken first before grilling. Of course, my friends had never heard of a Jerk seasoning and thought I was pulling their leg. After I convinced them that it was really a spice, they wanted to know the whole history behind it.
This much I do know. The origins of the word "jerk" in its application are obscure. Some say it's your bodies reaction as you eat jerked meat. Others have claimed it's the action to pull or jerk a portion of meat off the fire or the jerking action as the meat is being turned on the fire. The one thing that most people agree upon is that the origin of the name "jerk" comes from the Arawak Indian language. Jerked pork or chicken is fabulous, by any definition or origin. It is truly one of the great culinary delights of the world.
Now here is a great recipe that I learned directly from the Caribbean. It is authentic and will have your family and friends craving for more. You may want to hide this recipe in a safe place, it is the real deal, and I promise you, people will be begging you for it.
2 T. dried minced onion
1 T. garlic powder
4 tsp. dry thyme leaves, crushed
2 tsp. salt
2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 T. sugar
2 tsp. black pepper
1 tsp. cayenne pepper
In jar with tight?fitting lid, shake together all ingredients. Store tightly covered at
room temperature. Makes about 1/2 cup.
You can use this seasoning to rub on chicken, pork and even seafood. I like to place my meat in the fridge for at least two hours after rubbing. Once chilled, I remove from the fridge and let sit at room temperature for 30 minutes. Then I place on a very hot grill and cook. It doesn't get any better,
Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.
In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.
For more recipes and to receive your free cookbook, visit his site.
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