BUSHA BROWNE'S 4 oz. jar of jerk packs about three times the punch as Walker's, its less sweet and more explosive, I nearly ruined some chicken by using too much once, its concentrated fire, I would recommend trying some, but all around Walker's has the flavor down dead on, but taste's vary, so try a wide variety of seasonings till you find the chosen one!
Ingredients: Scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, sugar and thyme.I have been eating this stuff for years, mostly marinated on chicken breast and grilled over charcoal with mesquite wood. There may be other suppliers but I just grabbed this one. Some other brands are good as well, like Bushka browns, is even hotter. If you have never had jerk seasoning, don't go by the weak stuff in the stores, order from Jamaica. Its also good on fish and pork, I usually make it with black beans and rice, some shredded cheddar on a flour tortilla.
If you are ambitious and want to make your own jerk sauce check this out, video and recipe.
This stuff will make you sweat, I have not found anything else that tastes anything like it, its unique, a jar will last a while, I have 2 of these jars of walkers wood in the fridge right now and one Bushka browns, marinade meat with a little extra olive oil mixed in, other wise it's too dry, they sell marinade but don't waste your money, buy the concentrate like above. I tried some jerk chicken strips marinated with homemade seasoning by a chef who used to live in the Turks 'n Cacos islands, cooked on the grill it was comparable to Walkers wood. I must be hungry looking at all this stuff!
5 comments:
I remember you making it at my house about ten years ago. It was very good. Liquid smoke is good with four bean crock pot. IA
Campfire cooking. Sounds great. Makes me want to go camping and sit around the fire and eat hot spicy food and drink gallons of iced tea to try to "put out the fire"
I went out after thinking about jerk chicken and bought a huge package of fresh chicken breasts, trimmed the small edges of fat from them and froze them for soup, and made two kinds of chicken on the grill yesterday, jerk and regular smoked with cajun seasoning for the faint of mouth, lol. I soaked a bowl of hickory chips for an hour in water and toosed them onto the coals, layed the strips across the grate stretching them thin, closed the smokestack damper to about a quarter inch so it would just smoke hot, after about an hour they were dark brown and done. I quartered a large red sweet pepper grilled directly on the grate. Made some black beans and rice, instant rice and a can of black beans , butter, salt, pepper, franks red hot on the stove. Warmed some flour tortillas on the grill, some shredded cheddar and sour cream and Scotch bonnet pepper jamaican hot sauce and munched down. I am satisfied! lol, finished up all the left overs for a bedtime snack. Good thing about chicken breast is its very low fat and this high in garlic, hot peppers, fresh vegetables, lean meat menu I have been doing makes all my pants fall down, belly shrinking, time to buy a belt.
Dr. Adkins had the right idea about hi protein, lo carb cooking.You best get you some of those "pants suspending devices"LOL
I Purchase some Jerk seasoning from Walkerwood and Busha Brown from an online store www.jamaicanflavour.com and i am still trying to asertain which is best
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