MEAT PECKHAM RECIPES SOUTH LONDON

Top Tips for Great Jerk

 

Jerk Ribs

I don’t claim to have the best jerk recipe out there; I still aspire to the heady heights of Smokey Jerkey in New Cross, but I have learned a thing or two about cooking it through repeated mistakes, research and tips that people send to me. Here are those things, in a list. A list! With bullet points and everything.

– Grind your own allspice berries; makes all the difference. It’s all about freshness with spices; ready-ground have the tendency to taste dusty and lose pungency. Pestle the berries yourself in a mortar, they crush easily and you get to suck up the scent while you pound.

 

– Use a lot of sugar in your recipe. This tip I picked up from Josh. It was one of those beautiful moments when you work out what your recipe has been missing. I also add a tablespoon of molasses to mine, which gives a dark, sticky quality. Thanks to Laura for that one.

– Don’t ever, EVER be tempted to use different chillies in place of scotch bonnets. SB’s are the cornerstone of jerk flavour; no other pepper has the same fruity tingle. Just be careful when preparing them and de-seed if you like (I do) . There are actually quite a few varieties of Caribbean chilli (e.g. Trinidad Scorpion, Billy Goat, Jamaican Gold), but we only seem to get the one variety here.

– Always marinate overnight.

– Don’t use too much sauce. It’s tempting to leave a thick layer on when you’re grilling but don’t, it will just burn. If you’ve given it a good marinating overnight then the flavour should have seeped right in and all that’s left to do is cook it properly…

 

– Cook on a BBQ. The major problem with cooking jerk at home is the lack of a cooking drum. This is a barrel turned on its side and mounted on legs, basically (see above). The jerk is grilled over coals like a BBQ.

– This is an absolute blinder of a tip – sent on to me by a reader (cheers Joe). Those tantalising wafts of smoke you get coming from the jerk drums?  They come from spritzing the coals – with BEER. This creates more smoke which you can then seal inside with your meat or fish.

– Same reader, second awesome pointer: throw some soaked pimento (allspice) berries into the coals so when you spray them with the BEER, they sizzle and flavour the smoke.

– Cook the jerk on bay leaves, like this.

– And finally, I find it best to use the indirect BBQ cooking method because this recipe has a lot of sugar in it and any direct flame with burn the shizzle out of it. Build your coals in a pyramid shape in the centre of the BBQ, then when they are lit, leave until they turn white. At this point you can move them to the sides of the BBQ, put your meat in the centre of the grill and put the lid on. The heat will circulate inside but there will be no fat dripping onto coals and therefore no flaring. You can also cook large joints of meat in this way.

– And so ends the summary of my jerk-cooking know-how. Now come on, I know there are some tips tingling on your fingertips right now. I can sense it. Tell me.

You can find my current jerk recipe here and I must remind you that The Food Event of The Year is coming up soon – The Jerk Cookout Festival. If you look at my post about it last year, then you’ll see a comment from Joe, who heard a rumour about it being moved to Brockwell Park this year, having outgrown its usual venue – the gardens of The Horniman Museum in Forest Hill. Watch this space. I’m all over it.

You Might Also Like

26 Comments

  • Avatar
    Reply gastrogeek June 27, 2010 at 7:37 pm

    I can’t believe I’ve never actually made jerk chicken before – these tips are pure gold, love the idea of spritzing the coals with beer.

  • Avatar
    Reply Sharmila June 27, 2010 at 8:59 pm

    Oh gosh, this is really useful!

    I’m a big fan of slow cooking in oven and then going over to the BBQ, just so I get the combo of tender tender meat, with the smoky flavor as well. Brown sugar, and lots of butter are a must for me.

  • Avatar
    Reply shayma June 28, 2010 at 3:03 am

    what an experience. the jerk chicken looks absolutely perfectly spiced and delicious. when making tikkas in pakistan, i think they do the same, place the coal in a pyramid shape initially. such a brilliant way of doing things. i so do wish they would spritz the coal with beer though! x shayma

  • Avatar
    Reply Manne June 28, 2010 at 9:50 am

    Fantastic stuff!

    Do you know which date the jerk festival is on this year?

  • Reply Tweets that mention Top tips for great jerk — Food Stories -- Topsy.com June 28, 2010 at 11:15 am

    […] This post was mentioned on Twitter by FoodStories, Reeds Cooking. Reeds Cooking said: #Cooking Top tips for great jerk — Food Stories: I don't claim to have the best jerk recipe out there; I still asp… http://bit.ly/dcvedX […]

  • Avatar
    Reply Ollie June 28, 2010 at 12:47 pm

    Lovely, and some very useful tips. The sugar is critical, as you say.

  • Avatar
    Reply coldclimate June 28, 2010 at 1:14 pm

    I’m not sure if “hom nom nom” is a reasonable comment, but it’s the noise this article made me make.

  • Avatar
    Reply Sarah June 28, 2010 at 4:45 pm

    And to think I made jerk pork last night (using your recipe, I might add), without knowing there was this amazing follow up! Oh well, I’ll just have to make some more. Soon.

  • Avatar
    Reply Chris June 28, 2010 at 5:27 pm

    Those ribs look epic. I am the world’s biggest BBQ ribs fan, and I think jerk ribs would make them even better. Mmm ribs.

  • Avatar
    Reply Jenn AKA The Leftover Queen June 29, 2010 at 1:17 am

    You are really making me want to try my hand at jerk!!! Looks so good Helen!

  • Avatar
    Reply Catherine June 29, 2010 at 10:44 am

    Excellent! Totally agree with you on all points, especially the allspice – it doesn’t keep its flavour when ground at all. The only tip I have is a purely subjective one that a lot of people would disagree with – I never add as much as salt as traditional recipes.

  • Avatar
    Reply Rambo June 29, 2010 at 11:53 am

    Love love love it. So amazingly useful and I plan to do some experimenting when I go up north in a couple of weeks (no barby here, alas).

    Have you read Steingarten’s essay on barbecue? Extraordinary to see the love and care that goes into it in the states.

  • Avatar
    Reply Helen June 29, 2010 at 7:31 pm

    Manne – I don’t know yet as details haven’t been released but I am all over it as I said. Will keep the ear to the ground and let you know!

    Rambo – Oh yes I have indeed. I adore everything he has ever written. It is incredible what they do over there I agree. I bought a book called ‘Extreme BBQ’ recently and boy does that have some amazing rigs in it. Sadly, it also has a load of hugely disappointing recipes. I’m going to re-read some Steingarten I think.

  • Avatar
    Reply Gourmet Chick June 29, 2010 at 9:13 pm

    Very useful tips – will be my go to guide when I finally get a BBQ so I can cook jerk!

  • Avatar
    Reply Katie June 29, 2010 at 10:12 pm

    What a gem of a post Helen – I was looking for some inspiration for our next barby and this is definitely it. My husband will definitely be interested in reading about the arrangement of coals – he likes to get all technical about barbies (yawn)

  • Avatar
    Reply Bron June 30, 2010 at 11:18 am

    Helen that looks soooooo good. And it’s a perfect excuse to buy more BEER!

  • Avatar
    Reply Stu_N June 30, 2010 at 11:19 am

    My new Cobb Oven sounds like a perfect tool for trying this out. So that’s what I’ll be doing on Saturday night, then!

  • Avatar
    Reply Food Urchin July 1, 2010 at 9:09 am

    Reading this reminds me for some of the curried goat you made me, you do like chillies don’t you! Have a birthday bbq coming and I’ve think I’ll give your jerk recipe a go.

    One thing Helen, beer is for consuming purposes only on steaming hot sunny days not for chucking on the barbie you wasteful, wasteful girl.

  • Avatar
    Reply Nic July 1, 2010 at 11:41 am

    I love the idea of spritzing the coals with beer, great tips for summer bbq’s Helen.

  • Avatar
    Reply aforkfulofspaghetti July 3, 2010 at 9:07 am

    I have no tips. Only awe, lust, and drool. 😉

  • Avatar
    Reply Joe July 5, 2010 at 5:23 pm

    Wow! Honoured you included my tip and are getting great feedback – it seems we all love some jerk!

    The tip about the drum (they call them pans in Jamaica) is very important. Most BBQ’s don’t have a lid or enough space between the cooking grates and the charcoals, whereas a pan has enough space that the meat won’t burn and is able to smoke thoroughly. Yours looks great by the way – you are now officially our “Ambassador of Jerk!”

  • Avatar
    Reply Ben July 6, 2010 at 11:42 am

    I wonder if the type of beer makes a difference. Do you think using something really distinctive and full-flavoured might impart its own character?

  • Avatar
    Reply Wayne July 7, 2010 at 10:47 am

    Does anyone know when and where the 2010 Jerk Cookout Festival is?

  • Avatar
    Reply Jeanne @ CookSister! July 7, 2010 at 12:31 pm

    Looks fabulous!! But I am even more interested to hear what search terms people might have entered into Google to arrive at this post with THAT title 😉

  • Avatar
    Reply Cookin' July 14, 2010 at 6:06 am

    Due to the overwhelming response the jerk Cookout has moved the event to Brockwell Park in Herne Hill.

    August 15, 2010 Sunday

  • Avatar
    Reply Rachel K June 22, 2012 at 11:48 pm

    I loved this post. Hope you don’t mind but I put a link to it on my recent post on jerk chicken! http://www.marmadukescarlet.blogspot.co.uk/2012/06/rain-rain-go-away-remember-sunshine.html

    I didn’t think you would mind!

  • Leave a Reply