The recipe that I have been using for at least 10 years is by the Frugal
Gourmet. I typically use habeneros and quite a bit of paste. 

I also have a small file of Jerk recipes that I have taken from various
sources, which I will send in a separate email, but the Frug's recipe is
the one I consistently use and enjoy.

Regards

Smoking in Chicago,
Gary
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jerk Pork
(Frugal Gourmet)

4  Servings

I typically make a 2X to 4X batch and coat the pork quite liberally. 

Best on the grill.

2       jalapenos, seeded and chopped *
3       scallions, chopped
4 1/2   tablespoons allspice, freshly ground **
1/2     teaspoon cinnamon, ground
1/2     teaspoon nutmeg, freshly ground
1       teaspoon salt
1/2     teaspoon black pepper, freshly ground
2       garlic, peeled and chopped
1       teaspoon ginger, freshly grated
4       bay leaves, crumbled
2       tablespoons peanut oil
2       pounds pork chops, pork steaks, or sliced boneless pork butt (I
prefer pork steaks)

Place the peppers, scallions, and all the herbs and spices in a food
processor and finely chop to form a paste. Add the oil and puree until
smooth. Rub on both sides of the pork and let stand for 30 minutes. 

Best if grilled.

*I use more than 2 jalapenos and sometimes add serranos and/or
habeneros, I like it hot. 

**Allspice can get expensive if you buy the small jars of whole berries
in a regular grocery. I buy them in bulk at Italian, Mexican or most any
ethnic market.

Note: this basic jerk marinade can be used on all kinds of meat. It's
terrific on chicken, beef and lamb.


~~~~~~~~~~~~~~~~~~~~~~~~~~~
9:51 AM 3/2/98
rfr

Here's one for jerk sauce, and one for jerk marinades.

MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Jerk Sauce
 Categories: Sauces
    Yield: 1 servings

    1 tb Allspice
1 1/2 ts Cayenne
1 1/2 ts Rubbed sage
  3/4 ts Cinnamon
    2 tb Garlic powder
  1/4 c  Oil
  3/4 c  White vinegar
         Juice of one lime
    1 c  Green onions, chopped
    1 tb Thyme
1 1/2 ts Fresh-grnd black pepper
  3/4 ts Nutmeg
    2 tb Salt
    1 tb Sugar
  1/4 c  Soy sauce
         Juice of one orange
    1    Hot pepper, seeded &
         Chopped

Toss all the ingredients in the blender and blend-away.

Enjoy, Terri St.Louis-Woltmon

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.02

    Title: Jerk Marinade
 Categories: Sauces
    Yield: 1 servings

    1    Onion, finely chopped
  1/2 c  Scallion, finely chopped
    2 ts Ground thyme
    1 ts Salt
    2 ts Sugar
    1 ts Allspice
  1/2 ts Ground nutmeg
    1    Hot pepper, finely ground
    1 ts Black pepper
    3 tb Soy sauce
    1 tb Cooking oil
    1 tb Vinegar

Mix together all the ingredients.  A food processor fitted with a steel
blade is ideal for chopping and grinding. This will provide an excellent
marinade for chicken, beef, or pork. Store leftover marinade in the
refrigerator in a tightly closed jar for about 1 month. 

MMMMM

Jerk Chicken   - (Surprisingly it's not very hot!)

2 tbsps garlic powder
1 tbsp each; ground allspice, thyme
1 1/2 tsps each; cayenne, black pepper, sage
3/4 tsp each; ground nutmeg, cinnamon
2 tbsps salt
1 tbsp granulated sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white vinegar
1/2 cup orange juice
2 tbsps lime (or lemon)juice
1 Scotch bonnet pepper
OR
2 Jalapeno peppers, seeded and finely chopped
1 white onion, chopped
3 green onions, finely chopped
about 3-4 lbs chicken breasts and legs

In large bowl, combine spices, salt and sugar. Slowly whisk in oil, soy
sauce, vinegar and orange and lime juices. Stir in hot pepper, onion and
green onions; add chicken pieces, coating with marinade. Cover;
refrigerate for at least 1 hour, preferably longer. 
Preheat barbecue. Remove chicken from marinade. Grill, basting
frequently with marinade, about 25 to 30 minutes or until cooked,
turning occasionally. 
If you wish, boil any remaining marinade for 5 minutes and serve as
dipping sauce. Makes 8 servings. 


Jamaican Jerk BBQ Paste

This mixture was originally used to preserve meat. It was called "jerk"
because the meat was jerked around the fire as it cooked. In Jamaica,
jerked meat is cooked in pits for a long, slow time. Pork and chicken
are typical meats to use, but also good on steaks and lamb. Smear it on
and allow it to sit for 1/2 hour before barbecuing. If you do not like
your food too hot, use fewer chilies.

4 hot chilies, preferably Scotch Bonnet
1 tbsp Dijon mustard
1 tbsp white vinegar
1 tbsp lemon juice
1 tbsp brown sugar
1 tbsp chopped fresh parsley
2 cloves garlic, minced
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp dry mustard
1/2 tsp ground cumin
1/2 tsp chopped fresh rosemary

Very carefully cut hot chilies in half and remove seeds. (Do not touch
your faces or eyes) Chop chilies in food processor or blender; add
remaining ingredients and process into paste. Rub paste into food, the
more you use the spicier it will be. Makes about 1/2 cup. 
xxxxxxxxxxxxxxxxxxxxxxx

Jerk Chicken - Serves 12  (half it if you wish)

3 whole chickens cut in halves
6 cloves of garlic, finely chopped

Jerk marinade:

2 tsp ground Jamaican pimento*
1/2 tsp grated nutmeg
1/2 tsp mace
1 tsp salt
1 tsp sugar
2 tsp thyme
1 tsp black pepper
1 1/2 cups escallions
2 onions 
2 scotch bonnet peppers
2 tbsp cooking oil

1. Cut 3 chickens in halves.  Rinse chicken in lime water, drain and season
with the garlic.

2. Blend all the ingredients for the marinade together in a blender or food
processor.  (To grind pimento, heat grains in a frying pan in a tablespoon
of oil until crisp and then blend.)

3.  Pour mixture on to seasoned chicken and leave to marinate for about 2
hours or overnight.

4.  Light barbecue grill, make sure coals are white before putting on meat.
 Put on chicken halves sides down, keep turning to prevent the chicken from
getting too dark.  Allow to cook slowly.

5.  Chop into small pieces.  Can be served with additional jerk sauce.

*  Known in North America as ALLSPICE - a blend of cinnamon, nutmeg, mace,
and cloves.
xxxxxxxxxxxxxxxxxxxxxxxxxx

JAMAICAN JERK - Jamaica
from Mike: makes about 1-1/2 cups

Jamaican Jerk is not only a spice mixture; it is a way of cooking meat. The
Arawak Indians first developed this method in Jamaica. You rub the Jerk
sauce into meats (chicken, pork, fish or beef), leaving it to marinate for
an hour at room temperature, and then barbecue. You should try it if you
like spicy hot food.

Jerk is a dark green sauce that starts out sweet on the tip of your tongue
and quickly bulldozes its way to the back while turning to Hot as Hell!

2 tbsp ground allspice
1 cup + brown sugar
6 - 8 garlic cloves
4 - 6 Habernaro (or equivalent) peppers seeds and all
1 tbsp ground thyme, or 2 tbsp thyme leaves
2 bunches green (spring) onions
1 tsp cinnamon, ground
1 tsp nutmeg
2 tbsp soy sauce

Put everything in a food processor and blend until smooth. You may use
allspice berries, if available, but use enough to give the equivalent of
1/2 cup ground. This will keep "forever" in the refrigerator. Feel free to
increase the garlic and the hot peppers, I do. The recipe doubles and
triples very well. Rub sauce into each piece of meat. (For chicken get
under the skin and in all the cavities.) If you are using pork, use a
de-boned shoulder, score the fat and rub the sauce in, using 1/2 cup, or
more, per 6-pound (3-kilogram) shoulder. Use less for fish. 

Marinate, preferably overnight, and grill over a low fire until done.
Charcoal is ideal. The meat will be a smoky pink when done and the skin
nice and dark. Chop the meat into pieces and serve traditionally with hard
dough bread. Serve with your favorite ice-cold beer.

1998

This recipe is from the Laverty Family Cookbook helpfile. Copyright ) 1998.
Distribute freely without alteration. I accept no responsibility for any
errors or omissions in the recipes nor do I provide any support.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx


Jerk Chicken

 8  Servings

1	onion, coarsely chopped
3	scallions, coarsely chopped
2	scotch bonnet chilies, coarsely chopped
2	garlic cloves, chopped
1	tablespoon Chinese five-spice powder
1	tablespoon allspice berries, coarsely ground
1	tablespoon coarsely ground black pepper
1	teaspoon fresh thyme, crumbled
1	teaspoon ground nutmeg
1	teaspoon salt
1/2	cup soy sauce
1	tablespoon vegetable oil
2	chicken, about 3 1/2-4 lbs., quartered


     1. In a food processor, combine the onion, scallions, chiles, garlic, five-spice powder, allspice, black pepper, thyme, nutmeg and salt and process to a coarse paste. With the machine on, add the soy sauce and oil in a steady stream until combined. Pour the marinade into a large shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Let the chicken return to room temperature before cooking.     2. Light a grill, preferably charcoal, or preheat the oven to 500 degrees. Grill or roast the chicken: if grilling, cover the grill for a smokier flavor; if roasting, cook the chicken, skin side up, on the top shelf of the oven. Cook the chicken, turning occasionally, for 30 to 40 minutes, until well browned and cooked through. Cut each chicken quarter in half, transfer to a platter and serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jerk Seasoning

1 tbl Chili powder
1 1/2 tsp curry powder
1 1/2 tsp dried thyme
1 tsp paprika 
1 tsp coarsley ground black pepper
1/2 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp cayenne pepper

Chicken

4 boneless skinless chicken breast halves
3 tbl olive oil
1/2 cup finely diced fresh ginger
6 large slices red onion
2 tbl butter
3 tbl lemon juice
3 granny smith apples, peeled, cored and thinly sliced
1/3 cup firmly packed light brown sugar

Mix the seasonings for the jerk spices together in a small bowl.  Sprinkle over
chicken on both sides.  Heat olive oil in skillet over medium high heat.  Add
chicken and ginger to skillet and cook about 10 minutes until chicken is done. 
Remove chicken and keep warm.  Sprinkle onion slices  with a little of the
spice mix and fry in the same pan on both sides and fry about 3 minutes per
side or until tender.  Remove from pan and set aside.
Melt butter in the same pan, add lemon juice and apples.  Saute until apples
begin to soften.  Add brown sugar cook until liquid has reduced and starts to
thicken, coating the apples.

Place a slice of the onion on the plate, top with a piece of chicken and top
with 1/4 of rth apple mix.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
bigwheel

http://www.culinarycafe.com/

Chicken

8 medium scallions, finely chopped
2 garlic cloves, minced
 to 1 Scotch bonnet chile, seeded and finely chopped or
 to 1 teaspoon Scotch bonnet hot sauce
1 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon sweet paprika
1 teaspoon thyme
 teaspoon salt
 teaspoon freshly ground pepper
One 4-pound chicken
Jamaican Barbeque Sauce
2 cups wood chips, soaked in water for 1 hour, then drained
MARINATE THE CHICKEN:
Combine all of the marinade ingredients in a food processor and puree to a
paste. Run your fingers under the breast skin of the chicken to loosen it.
Spoon half of the marinade into the neck and central cavities and rub the
remaining marinade over the breast meat under the skin. Put the chicken in a
sturdy plastic bag and marinate in the refrigerator for 12 to 24 hours,
turning the bag a couple of times.

Light a grill for indirect cooking (with wood or charcoal on the periphery
of the grill and meat in middle) and set a drip pan in the center. When the
temperature reaches 350 degree, toss the wood chips onto the coals or add
them to a smoker box. Remove the chicken from the bag and set it in the
center of the grill, away from the flames. Cover tightly and cook for 1
hour. Brush the chicken with the barbecue sauce and cook, covered, for about
45 minutes longer; baste with sauce from time to time. The chicken is done
when it is deep brown and the juices run clear when the inner thigh is
pierced. Let the chicken rest for about 15 minutes before carving.

Sauce:

 cup ketchup
3 tablespoons soy sauce
2 scallions, minced
2 tablespoons dark brown, sugar
2 tablespoons distilled vinegar
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 tablespoon dark rum

In a small saucepan, combine the ketchup, soy sauce, scallions, brown sugar,
vinegar, ginger and garlic and bring to a boil. Simmer the sauce over low
heat until thick, about 10 minutes; stir in the rum during the last 2
minutes.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

From: lavanda <lavanda@flash.net>

Jerk-Style Grilled Pheasant 

         2 tablespoons vegetable oil
         1 large onion, finely diced
         4 whole scallions, chopped
         4 cloves garlic, crushed
         4 jalapeo peppers, seeded and minced
         3/4 teaspoon allspice
         1/8 teaspoon cloves
         3/4 teaspoon thyme
         1/4 teaspoon red pepper flakes
         1 teaspoon salt
         1/3 cup dark rum
         3 tablespoons fresh lime juice
         4 pheasant or chicken breasts and 4 hind legs with thigh
and            drum stick attached, skinned


Prepare the jerk seasoning the day before you plan to grill the poultry. 
Heat the oil in a skillet over medium heat. Add the onions, scallions,
garlic, jalapeos, spices, and herbs, and saut until the onions are
soft. Stir in the salt, rum, and lime juice, and simmer until the liquid
is cooked away. 

Cool. 

Rub the jerk mixture over the pheasant pieces. Marinate at least 24
hours and up to 36 hours for the strongest flavor. 

Prepare the barbecue grill with the addition of water-soaked hickory 
or mesquite chips scattered over the coals. Grill or broil the pheasant
pieces for 812 minutes on each side, checking for doneness with a 
knife against the bone until no redness is left in the meat.

Serves 4.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

BOB MARLEY&rsquo;S JERK MARINATED CHICKEN BREAST SKEWERS,
CHARGRILLED AND SERVED WITH CREAMY CUCUMBER DIPPING SAUCE AND
YUCA FRIES 
recipe courtesy Bob Marley&rsquo;s Restaurant, Orlando, Fl., 2000 

For the Jerk Marinade 
1 onion, finely chopped 
1/2 cup finely chopped scallion 
2 teaspoons fresh thyme leaves 
1 teaspoon salt 
2 teaspoons sugar 
1 teaspoon ground Jamaican pimento (allspice) 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
1 hot pepper, finely ground (or 2 Scotch bonnet peppers) 
1 teaspoon ground black pepper 
3 tablespoons soy sauce 
1 tablespoon cooking oil 
1 tablespoon cider or white vinegar 

2 pounds chicken breast, dice 1/2-inch thick 
12 wooden skewers, soaked in water for 2 hours 
Green tai leaves 
2 pounds fresh Yucca, peeled, cut into fries 
1 recipe cucumber sauce, recipe follows 
Fresh pineapple wedges 

For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon,
hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in
a food processor. Preheat the fryer. Skewer 2 1/2 ounces of chicken onto each skewer. Place the
skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator
overnight. Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side.
Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on
paper towels. Season with salt. Place 3 of skewers on the left side of the plate. Place green tai
leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of
cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a souffl cup
next to the skewers and serve. 

CUCUMBER DIPPING SAUCE 
25 ounces cucumber 
7 ounces sour cream 
7 ounces mayonnaise 
1-ounce cider vinegar 
1/2-ounce salt 
Pinch cayenne pepper 
1/2-ounce Dijon mustard 
1/2-ounce chopped garlic 

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add rest of
ingredients and puree in a blender. Yield: about 1 1/2 quarts. 

 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Jerk Sauce
     
This will have to be scaled down a bit but it's Goooood!
I used about this amount a week when I had my restaurant


                   *  Exported from  Key Home Gourmet  *

                       Bill's Jamaican Jerk Marinade

Recipe By     : Bill Linn
Serving Size  : 400  Preparation Time :0:00
Categories    : Jerk

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
      1/2  Pound         Ground Allspice
    1      Pound         Cayenne Pepper
   36      Each          Dried Habanero Peppers -- seeded & finely chop
    4      46 Oz Cans    Pineapple Juice
    4      16 Oz Bottles   Soy Sauce
   10      Cups          Onions -- chopped
    6      Ounces        Thyme
      1/4  Cup           Rosemary
      1/4  Cup           Basil
      1/4  Cup           Garlic Powder
    4      Bunches       Scallion -- chopped
    5      Pounds        Brown Sugar
    5      Quarts        Water
                         -----Optional To Thicken-----
    2      Cups          Cornstarch
    1 1/2  Cups          Water

Puree all ingredients in blender.  Place in saucepan and bring to the 
boil.  Simmer 10 minutes.  (Blend 1/2 cup cornstarch with 1 1/2 cups water 
and add to simmering mixture to thicken for a dipping sauce)  Pour over 
chicken or pork.  Marinate overnite.  Grill or cook meat over coals.  Paint 
meat several times during cooking with marinade.

                    - - - - - - - - - - - - - - - - - -

NOTES : Recipe makes 4 1/2 to 5 gallons


At 11:30 PM 12/10/00, you wrote:
>Hi All,I have found I love Jamaican style Jerk sauce.I would like to try to
>make some but have no clue on how to go about it.Iam cheep and tired of
>shelling out $3.00 for a 18 oz bottle at the store.Any one have any ideas?
>Thanks for taking the time to read this post.
>Chris Lawrence pigroaster@earthlink.net Pigs On The Wing BBQ
>
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Bill Linn
whlinn@netzero.net
Rubbing Butt and Blowing Smoke


_____


