Homemade Jamaican Jerk Seasoning Recipes

Steps:

• Mix together all the ingredients.
• Store leftovers in a tightly closed glass jar.
• It will keep its strength for over a month.
• 1- 1 1/2 tablespoon of seasoning for each pound of meat.

Steps:

• Combine onion powder, chives thyme, allspice, salt, sugar, black pepper, cayenne pepper, garlic powder, nutmeg and cinnamon. Use 2 tbsp per 4 servings.
• Can be stored in an airtight container at room temperature for up to 3 months.

Steps:

• In a medium bowl, combine all ingredients with 2 tablespoons of canola oil.

Steps:

• Combine all but chicken, lime juice and oil in mixing bowl and whisk to mix well.
• Whisk together lime juice and olive oil.
• Rub chicken well with lime/oil mix. Do not marinate.
• Coat chicken with dry seasoning/spice mixture. The idea here is to get as much as possible to stick to the chicken. We store our seasoning in a leftover spice container with large sprinkle holes and use that to season. This is not a rub, so it should not be applied in rub fashion.
• Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.
• Prepare grill for direct/indirect grilling.
• Grill chicken over hot direct fire. Don't worry about the black, it's supposed to be there. In fact, 30-40% of the skin should end up black, but it will not be bitter.
• Once seared, remove to the indirect heat area of the grill and cook to 165* internal temperature.
• One quick dance across the direct heat before serving will help crisp it a bit.
• Serve with plenty of napkins.

Steps:

• First, soak the wood chips for 30 - 60 minutes in an aluminum pan that can go on the grill.
• Combine and mix all ingredients in a blender or food processor. Save the peels of the limes. Refrigerate the mix for at least an hour (or overnight). Rub the meat with the limes and then the paste. Marinate if you like.
• Next, line the bottom of the grill with a drip pan filled with water and add any remaining spice or juice or lime peels to the water. Center the pan in the grill.
• Now place the pan of wood chips partially filled with water in the front of the grill off to one side.
• Add the meat to the rotisserie - be delicate so the paste remains on the roast. Balance and center the roast and place it one the grill. Close the cover- we leave our cover propped open about an inch.
• Now you can enjoy a Jamaican Red Stripe beer!
• Monitor the grill, try to keep both pans (drip pan and wood chip pan) at least half filled with water.
• Slowly cook the meat at a low constant temperature; add water to the drip pan and the wood chip pan every hour or so, so the smoke is subtle and even.
• Enjoy a Red Stripe!
• Slowley cook a roast for about 6-7 hours on a spit, (Grill steaks or chops or fish according to standard grilling methods.
• When the meat is done let it rest for 15-30 minutes before carving. Serve with rice. Enjoy your Jerk and a Red Stripe!