Comments on: Opening the Grilling Season With The Best: Jamaican Jerk http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/ Tue, 07 Oct 2008 11:14:04 +0000 http://wordpress.org/?v=1.5.2 Comment on Opening the Grilling Season With The Best: Jamaican Jerk by: Stacy http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53169 Wed, 26 Mar 2008 00:36:55 +0000 http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53169 Helen Willinsky now has a great recipe blog: http://recipes.helenstropicalexotics.com and she has a new cookbook: Jerk from Jamaica. Helen Willinsky now has a great recipe blog: http://recipes.helenstropicalexotics.com and she has a new cookbook: Jerk from Jamaica.

]]> Comment on Opening the Grilling Season With The Best: Jamaican Jerk by: Karl http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53062 Thu, 20 Mar 2008 20:42:31 +0000 http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53062 Terrific recipe ( better than Walker's Wood). Of course, I changed it, shallots for the garlic and a bit of added cardamom. Agree that allspice is the ingredient giving unique character to jerk; heat you can find anywhere. Terrific recipe ( better than Walker’s Wood). Of course, I changed it, shallots for the garlic and a bit of added cardamom. Agree that allspice is the ingredient giving unique character to jerk; heat you can find anywhere.

]]> Comment on Opening the Grilling Season With The Best: Jamaican Jerk by: Raedia http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53019 Wed, 19 Mar 2008 21:54:41 +0000 http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-53019 Tell me more about the Thai sweet chili sauce, please! What is it? What do you usually use it for? As a kid I LOVED a Chinese restaurant dish called "mother shrimps and baby shrimps," where the baby shrimps were in a hot and sweet red sauce. I'm obsessed with finding it again! Tell me more about the Thai sweet chili sauce, please! What is it? What do you usually use it for? As a kid I LOVED a Chinese restaurant dish called “mother shrimps and baby shrimps,” where the baby shrimps were in a hot and sweet red sauce. I’m obsessed with finding it again!

]]> Comment on Opening the Grilling Season With The Best: Jamaican Jerk by: Jerk Pit Master http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-52996 Tue, 18 Mar 2008 13:38:05 +0000 http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-52996 Excellent blog and recipes! I too have enjoyed Helen's book. Like all forms of cooking, you have to experiement and make it your own. I agree allspice plays the primary role, but scotch bonnet peppers play an important secondary role and can not be substituted if you want authentic jerk. That's not to say, none authentic jerk won't taste great too. Must haves for me are allspice, scotch bonnet peppers, green onions and thyme. I too have tried many different sytles of ethnic bbq and must saw jerk is my favorite too. Malaysian satay is my second favorite. Excellent blog and recipes! I too have enjoyed Helen’s book. Like all forms of cooking, you have to experiement and make it your own.

I agree allspice plays the primary role, but scotch bonnet peppers play an important secondary role and can not be substituted if you want authentic jerk. That’s not to say, none authentic jerk won’t taste great too.

Must haves for me are allspice, scotch bonnet peppers, green onions and thyme.

I too have tried many different sytles of ethnic bbq and must saw jerk is my favorite too. Malaysian satay is my second favorite.

]]> Comment on Opening the Grilling Season With The Best: Jamaican Jerk by: ryan http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-52995 Tue, 18 Mar 2008 13:07:08 +0000 http://www.tigersandstrawberries.com/2008/03/17/opening-the-grilling-season-with-the-best-jamaican-jerk/#comment-52995 I have a friend who came to the states from Jamaica by way of China. Her kids own several Chinese restaurants in the area, but at every pot luck, she brings curry chicken and jerk chicken. I've made my own runs and sauces with varying degrees of success, but I've always preferred the taste of her jerk. So I asked her how she makes her sauce. She uses a store bought sauce. http://www.walkerswood.com/ I thought it was funny. I have a friend who came to the states from Jamaica by way of China. Her kids own several Chinese restaurants in the area, but at every pot luck, she brings curry chicken and jerk chicken. I’ve made my own runs and sauces with varying degrees of success, but I’ve always preferred the taste of her jerk. So I asked her how she makes her sauce.

She uses a store bought sauce.

http://www.walkerswood.com/

I thought it was funny.

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