CopyCat Jerk Seasonings

Let's Cook

1. Step 1.

   Combine salt and pepper to taste, 2 tablespoons soy sauce, and the remaining seasoning ingredients in a food processor. Blend until the mixture is smooth, scraping down the sides as needed. Adjust the amount of peppers or garlic to your preference, then set the seasoning aside.

2. Step 2.

   Pat the meat (chicken, pork, or beef) dry with paper towels. Rub the seasoning all over the meat, working it into any crevices. If using pork shoulder, score the fat in a crosshatch pattern and rub the seasoning into the cuts. For chicken, gently loosen the skin and rub seasoning underneath, as well as inside the cavity. If using fish, choose a firm-fleshed variety like grouper and coat it evenly.

3. Step 3.

   Place the seasoned meat in a covered container or resealable bag and refrigerate overnight, or at least 8 hours, to let the flavors penetrate. Turn the meat once or twice if possible.

4. Step 4.

   When ready to cook, prepare a grill for low heat. If using charcoal, light the coals and let them burn down until covered with ash and the fire is low; if using gas, set to the lowest setting. Oil the grill grate to prevent sticking.

5. Step 5.

   Grill the meat over the low fire, turning occasionally, until cooked through. The exact time depends on the cut and size; for chicken, cook until the internal temperature reaches 165°F (74°C) in the thickest part, for pork 145°F (63°C), and for beef 135°F (57°C) for medium-rare, adjusting as desired. The meat will take on a smoked pinkish hue and the skin will darken nicely. If using fish, grill until it flakes easily with a fork.

6. Step 6.

   Transfer the grilled meat to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute. Then chop the meat into bite-sized pieces.

7. Step 7.

   Serve the chopped meat traditionally with hard-dough bread and Jamaican Red Stripe Beer.