Jerk Rub Recipes or Recommendations

CornfedMA

Looking for some recommendations on good jerk spice rubs or easy recipes to make one. Any go-to’s out there?

johnnyp

FWIW, jerk is typically a wet marinade.   Walkerswood is the benchmark for commercially available versions.  

If you insist on a spice rub, I enjoy Dizzy Pig's Jamaican Firewalk

PigBeanUs

Will second DP’s Jamaican Firewall

CornfedMA

@johnnyp I hear ya. I usually use a spice rub as a base and turn it into a paste using some evoo or similar for quicker marinades when I fail to prep for weeknight cooks. When I have forethought and prep time on my side, I’ll go all in with a homemade marinade. 

Thanks for the heads up on Walkerswood too. 

caliking

This is an excellent recipe. @JohnInCarolina has posted it before. From Lisa Fetterman’s “Sous Vide at Home”. Easily tweaked for egging. 

Eoin

HendersonTRKing

Have tried many, have made many, but nothing compares to Walkerswood. So much so that I’ve stopped trying and making — it’s that good. And it’s HOT, so use sparingly and at your own risk. 

One somewhat unusual recipe/use is jerk turkey chili. It’s a throw together cook with a ground turkey base (duh), but adding walkerswood makes it awesome. 

xfire_ATX

Only use Walkers Wood and yes learn its heat in small steps

onpoint456

If not using walkers wood, I make this:

Ingredients

6 tablespoons vegetable oil, divided

1/4 cup fresh lime juice

4 scallions, coarsely chopped

4 Scotch bonnet or habanero chiles, stemmed, seeded, coarsely chopped

3 garlic cloves, roughly chopped

2 tablespoons fresh thyme

1 tablespoon minced peeled fresh ginger

1 tablespoon (packed) dark brown sugar

2 teaspoons allspice berries

1 teaspoon kosher salt plus more

1/4 teaspoon freshly ground black pepper

2 tablespoons distilled white vinegar

Preparation

Purée 4 tablespoons oil and the next 10 ingredients in a food processor until smooth. Transfer 1/4 cup marinade to a small bowl and make sauce: Whisk in vinegar and remaining 2 tablespoons oil and season to taste with salt. Refrigerate sauce. Put meat in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight. Remove meat from marinade, pat dry, and grill.

The finish:

Spoon reserved sauce over grilled meat.

RyanStl

I wish I could get the family into this. I love Jamaica jerk, but the family won't touch. I'll definitely lookout for the walkerswood

lousubcap

Walkerswood does offer two levels of heat, mild and hot so you should be able to find a version that works.  FWIW-

CornfedMA

Thanks for the recs everyone! I’ll pick up some Walkerswood this week. And I’m very intrigued by the SV jerk wings recipe. Food post upcoming...

GIG_Smoker

Anyone try Grace Jamaican Jerk Seasoning? I’ve been using Walkerswood for a while, but saw this stuff recently and thought about giving it shot.

HendersonTRKing

GIG_Smoker said:

Anyone try Grace Jamaican Jerk Seasoning? I’ve been using Walkerswood for a while, but saw this stuff recently and thought about giving it shot.

Have tried it -- only when I couldn't find WW -- and it's ok.  Not as hot and I found it a bit salty.

JohnInCarolina

caliking said:

This is an excellent recipe. @JohnInCarolina has posted it before. From Lisa Fetterman’s “Sous Vide at Home”. Easily tweaked for egging. 

Yep.  I actually prefer this to Walkerswood.

JohnInCarolina

CornfedMA said:

Thanks for the recs everyone! I’ll pick up some Walkerswood this week. And I’m very intrigued by the SV jerk wings recipe. Food post upcoming...

Just a warning that WW is pretty salty.  I have tried it with a SV recipe in the past and... no bueno.

Carolina Q

Walkerswood MILD is far less salty than the HOT version. According to their labels anyway. Still flavorful, but not at all hot. Try the Mild and add a habanero or two to taste.

JohnInCarolina

Carolina Q said:

Walkerswood MILD is far less salty than the HOT version. According to their labels anyway. Still flavorful, but not at all hot. Try the Mild and add a habanero or two to taste.

I have used them both in a SV cook.  Even the mild is really plenty salty after a long bath.  

GregW

I bought a few jars of Walkerswood Hot yesterday.  I opened a jar to see what it tasted like. It is indeed spicy. I'm not yet sure how I will ever be able to use three jars of this stuff.
I really believe it could be used as paint stripper in a pinch.

GIG_Smoker

HendersonTRKing said:

GIG_Smoker said:

Anyone try Grace Jamaican Jerk Seasoning? I’ve been using Walkerswood for a while, but saw this stuff recently and thought about giving it shot.

Have tried it -- only when I couldn't find WW -- and it's ok.  Not as hot and I found it a bit salty.

Thanks

Moleman

I used to use Walkerswood and found it very salty. A Jamaican co-worker turned me onto Grace's and that's been my go to since. Good luck.