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Jamaican-Style Barbecue

Making and using hot and spicy “jerk”

Fine Cooking Issue 03
Photo: Ruth Lively & Sloan Howard
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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.


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