Jamaican Jerk – Authentic Seasoning Rub caribbean garden

Jamaican Dry Jerk – MADE TO ORDER For Authentic Jamaican Flavor, And Freshness

Also Know as ,BBQ Seasoning Seasoning Rub ,jerk marinade that gets that great jerk flavor deep into the meat. You can use this marinade on all kinds of meat and poultry. Great on the Grill – Spicy Or Mild Rub
A spicy blend of garlic, onion, Jamaican Scotch Bonnet, thyme, allspice, nutmeg, and cinnamon and more
Jamaican jerk dry rub for chicken, beef, pork or fish.Using a Jamaican jerk dry rub on your meats will give them a wonderful flavor. Rub the mix into the skin of your meat, if using on chicken, be sure to rub under the skin as well before grilling.
Authentic Homemade JAMAICAN JERK SEASONING All Organic Ingredients.
Just A few of the Ingredients:
Jamaican Allspice
Organic Thyme
Jamaican Scotch Bonnet Pepper
Jamaican Cinnamon
Jamaican Nutmeg
Vegetarian Jerk Tofu
1 pound firm tofu
1 cup vegetable stock
Pinch salt
1 clove garlic, minced
1 teaspoon thyme
1 teaspoon freshly ground black pepper
1 TBS Jamaican jerk dry rub
Slice the tofu into bite-size pieces.
Bring the vegetable stock to a boil, adding salt, garlic and thyme. Add the tofu and simmer for 5 to 8 minutes. Remove tofu and drain on paper towels.
Sprinkle black pepper onto the tofu, then carefully roll the pieces in Jamaican jerk dry rub and set aside for at least 1 hour.
Place the tofu in the oven at low heat for about 3 minutes
Super Hot Jerk Chicken
This is my favorite way to cook chicken.
2 Scotch bonnet peppers (or substitute habaneros), seeds and stems removed, minced
1 cup minced onion
1 tablespoon thyme
1 teaspoon freshly ground black pepper
1 tablespoon ground allspice
1/4 cup vinegar
Jerk rub/seasoning
1 whole chicken, cut in quarters (leave skin on)
In a bowl, combine the peppers, onion, thyme, black pepper, allspice and vinegar. Rub the mixture into the chicken pieces and marinate for at least 2 hours.
Prepare a charcoal grill, adding 2 cups of soaked chips from pimento or hickory wood. Over low heat, cook until meat is firm, about 1 1/2 to 2 hours. Sprinkle with jerk sauce before serving
Yield: 6 servings
Heat Scale: Hot
Materials: GROund turmeric,Coriander seeds,Jamaican,Scotch Bonnet Pepper Powder,Ground Jamaican ginger,from Jamaica,Jamaican whole allspice,Organic fenugreek seeds,from my Garden,Organic cumin seeds,Organic whole black pepper,Organic Anise Seeds,Organic yellow mustard seeds