Captain Thom's Jerk Spice
Winner of the 2003, 2004 & 2005 Fiery Foods Challenge & Scovie Awards, 2005 NBBQA National Champion Best Jerk Rub.
Captain Thom's Jerk Spice
Dry Jerk Instructions
Sprinkle dry jerk spice on chicken or pork to coat. Allow meat to rest for 30 minutes to 1 hour. Grill covered to retain smoked flavor.
Wet Jerk Instructions
In a blender add 1/4 cup jerk spice, 1 med. onion - chopped, 1/2 cup teriyaki, 1 tablespoon olive oil&1/4 cup water. Blend until smooth, then pour over 3 to 4lbs. chicken or pork. Refrigerate over night, turning to coat. Grill covered to retain smoked flavor.
Size: 5.0 oz.
Ingredients: Shallots, scotch bonnet peppers, Jamaican pimento, garlic and other spices
sku: 0604
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