A Few Pointers on Making Traditional Jerk

As so few people will actually build a jerk pit in their yard, or find pimento wood to put over their fire, I will assume that the best we can do is a barbecue grill with hot coals and a cover. It really will make a good jerk. It’s good enough for me!

Use a large cut of meat. By that I mean half chickens, a pork shoulder, a boneless leg of lamb or something similar. You will get better flavour and texture if you use something which won’t cook too fast. Since jerk is traditionally a hot and spicy dish, I am a bit opposed to those who water it down. In trying to appeal to everyone, they boast that they eat or sell jerk when what they actually have is just a spicy barbecue.