Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Jamaican-Style Barbecue

Making and using hot and spicy “jerk”

Fine Cooking Issue 03
Photo: Ruth Lively & Sloan Howard
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Despite its name, Jamaican jerk has no similarities to dried meat jerky. The name comes partly from the way the meat was turned regularly to ensure even cooking. And, like barbecue, the term jerk refers to the seasoning, the finished product, and the cooking method. The jerk mixture is easy to make and can be used on many kinds of meat, poultry, and fish. You can use any kind of grill setup, a smoker, or your oven. Jay B. McCarthy, who grew up in Jamaica, explains both how to do it the traditional way and not-so-traditional ways.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.