Everybody’s fond of jerks, right? Nooo, not that kind. I’m talking spicy seasonings that enhance the flavor of grilled meats, poultry and even vegetables. In cooking terms, jerk originates from charqui, a Spanish term for jerked or dried meat. In English, we’ve transformed the word and its meaning into jerky. You’ve probably heard of jerk pork or jerk chicken. The resulting food yields a sweet and spicy flavor with a tender texture. Jerk is also a noun — the name for the dry or wet seasoning mix used to jerk the food. Jerk shacks are the epitome of fast-food in Jamaica.
Chef Tony Biggs has recipes for both wet and dry jerk seasoning. He’s using the wet jerk to marinate a tri-tip roast overnight. The following day, he takes the beef to the grill. The finished jerk beef will be served with black beans and rice, and cilantro-tossed tomatoes. Yum!
Here are Chef Tony’s jerk recipes — marinate with the wet seasoning as he did, or use the dry seasoning as a rub on your favorite beef cuts. It’s a unique way to spice things up in the kitchen!
- 1/2 cup ground allspice berries
- 1/2 cup packed brown sugar
- 6 to 8 garlic cloves
- 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
- 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
- 2 bunches (green onions)
- 1 teaspoon cinnamon
- Juice from 2 limes
- ¼ cup cane sugar vinegar
- • 1/2 teaspoon nutmeg
- • Kosher salt and black pepper to taste
- • 2 Tablespoons soy sauce to moisten
- Pour over beef and marinate overnight.
- Grill to desired doneness.
- 1 tablespoon dried parsley
- 1 tablespoon dried onion flakes
- 1 tablespoon dry chives
- 2 teaspoons ground red pepper
- 2 teaspoons garlic powder
- 2 teaspoons ground thyme
- 2 teaspoons brown sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon grated fresh nutmeg
- 1 teaspoon crushed red pepper
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- Combine ingredients and use as a rub on your favorite beef cut.
- Grill and serve with your favorite sides.
