North Coast Jerk Marinade – Dave Dewitt

Roast pimento seeds in a dry frying pan for 2 min until fragrant. Form into a mortar and pound until powdery. With the remaining ingredients in a blender form and chop with a little water to a soft paste.

Caution quite sharp, if you use Scotch or Habaneros Bonnets! This paste is used to marinate grilled meat as desired, e.g. ribs, neck steaks, chicken kebabs. Put a little bit of paste in a freezer bag and add the grilled meat, a dash of Southern Comfort is excellent. Knead well and marinate for a few hours.

The aroma comes out especially well when you grill the meat in the smoker with a little bay wood. To do this, simply shred a piece of a thicker bay branch as small as possible and shape it into the Smokepack.

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