Jerk is one of the great barbeque traditions of the world, aromatic, smoky but insistently hot. Taste the sweet applewood married embedded into the signature flavor.
Although this recipe is made mild, it has to be hot, but it cannot only be hot. Chef Ashbell learned in Jamaica how to make authentic Jerk using fresh ginger, thyme, cracked allspice berries, and Scotch Bonnet pepper. Its components are made into a thick brown paste flecked with chilies and coated on the meat and fish and are hot-smoked that slowly soaks its abundant flavor into the food.