British BBQ Society Forums

Hi. I love cooking jerk chicken and pork but it's difficult to please everyone when it comes to how much scotch bonnet to add. When I was in Jamaica, the meat in many jerk centres was, I would say, about medium spicy. The extra kick if desired comes from a bowl of jerk table sauce that could be added to taste.
In fact, most places had 2 or 3 jerk table sauces of differing 'heat' for customers to choose from. So, my question is do any of you have recipes for jerk table sauce? Or is it just a case of making a little extra marinade and adding it to a ready made sauce. I must admit, I prefer making stuff from scratch rather than just using a ready made sauce or just adding a couple of extra ingredients to a bottle of Heinz!
Thanks in advance to anyone who has any ideas.

My favourite BBQ sauce a the moment is this tamarind one from a caribbean recipe website. They also have a recipe for jerk sauce that is probably worth a try!

That tamarind bbq sauce looks and sounds amazing