British BBQ Society Forums

Recipe is in U.S cups but you could substitute U.K cup measurements (not much different anyway).

Jamaican jerk
1/4 cup corn oil
1 1/2 cup chopped spring onion
3-5 scotch bonnet's
3 garlic cloves
2 tbsp all spice berries
2 tbsp fresh thyme
1/4 cup cider/white wine vinegar
4 tbsp soy sauce
2 tbsp lemon/lime juice
2 tbsp molasses/dark brown sugar
1 tbsp fresh ginger
1 stick/2 tsp cinnamon
2 tsp fresh nutmeg
2 tbsp black peppercorns
2 oz dark rum

Try and use all fresh whole herbs and spices. Whizz dry spices in a mini processor until powder. (or pestle and mortar). Add onions, chillis (must be scotch bonnet), ginger and citrus untill a thick paste. Complete by adding wet ingredients and whizz until combined. Smear over Halved chickens and marinade over night. Don't look pretty but when its smoked- wow! Try using some all spice berries wrapped in foil pricked a few times on the charcoal as well as your usual wood. Enjoy.

Looks like a good one. I'll try this one some time soon for sure.

5 scotch bonnetts!....someone wont have to squeeze on the loo the next day!

Best put the loo roll in the fridge the night before

It does look a great recipie though, and will be trying that out soon.

I was thinking of upping the amount of chillies

If I eat jerk or piri piri chicken I like to go to bed dreading the following morning's trip to the bathroom

Steve wrote:I was thinking of upping the amount of chillies

If I eat jerk or piri piri chicken I like to go to bed dreading the following morning's trip to the bathroom

Ha ha, even though it's quite hot (depending how many chilli's you use- i use 3-4) it dose'nt seem to upset your tummy like, say, a hot curry can. By all means add as many chilli's as you can handle!

I grew some naga's a couple of years back....

Took a dozen of them some salt and some fresh lemon juice

Pounded them all together in the pestle and mortar to a smooth runny sauce....I'll never forget the look on my Dads face as he was trying to swear at me with glasses off, face red and head under the tap interspersed with requests for yoghurt or a stick of lard!!!

Your recipe sounds nice Mate, I love the almost cure that a good Jerk gives the meat...just need a supplier of pimento wood in the UK now!

LM600 wrote:I grew some naga's a couple of years back....

Took a dozen of them some salt and some fresh lemon juice

Pounded them all together in the pestle and mortar to a smooth runny sauce....I'll never forget the look on my Dads face as he was trying to swear at me with glasses off, face red and head under the tap interspersed with requests for yoghurt or a stick of lard!!!

Your recipe sounds nice Mate, I love the almost cure that a good Jerk gives the meat...just need a supplier of pimento wood in the UK now!

That made me cry laughing!

Also, you could add two-three tbsp marinade to your usual bbq sauce recipe to accompany.

Swindon_Ed wrote:Best put the loo roll in the fridge the night before

LOL, never thought on that