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 The Only Jerk You'll Ever Love!
By Eric Vinje, Cosmic Chile
As Americans continue to enjoy the warm, tropical weather of the Caribbean and discover the exotic flavors associated with it, "jerk" is becoming more familiar as a word associated with grilling than as a derogatory term. Extremely spicy and uniquely Jamaican it's said that a good jerk sauce is powerful enough to raise the dead.
Historically, the authentic method of jerking has been credited to the Arawak Indians. These native islanders lived in the rugged mountains of Jamaica and hunted wild boar. Portions of meat were highly seasoned with peppers & spices and cooked slowly over a fire pit of smoking pimento wood. Jerk was an option to salt curing which also helped to prevent spoilage in the tropical heat.
Today in Jamaica, smoke-filled shacks dot the highways selling mouth-watering grilled meats seasoned with jerk sauce. Chicken has become even more popular than pork and the outdoor jerk pan or flame grill is a favorite eating spot in every town. Closer to home, jerk is becoming common table fare by chefs introducing it on local menus and by fiery food lovers who have become converts upon tasting this scrumptious array of spice and heat.
While plenty of recipes can be found online for making your own jerk seasoning, you might want to skip all the fuss and consider trying one of the commercial jerk sauces available at Cosmic Chile. This online catalog offers a large selection of Jamaican sauces, perfect for adding irresistible flavor and tropical island heat to whatever you eat. Walkers Wood Jerk Seasoning, Busha Browne's Spicy Jerk Sauce and Helen's Tropical Jerk Marinade are just a few of the many mouth-watering concoctions they offer.
Call Cosmic Chile, based in Bozeman, Montana at 1-800-955-9724 to order your favorite jerk sauce. Or visit them online at http://www.cosmicchile.com/ for more information on all of their hot sauces and a whole bunch of tongue torching recipes.
Drunken Jerk Chicken
• 1 whole chicken, cleaned
• 2 Tbls. Jerk Seasoning
• 1 small onion
• Garlic powder
• Salt
• 1 can beer
• 4 Tbls. butter
Directions: Clean chicken thoroughly (do not cut up). Season chicken with salt and garlic powder to your taste. Rub Jerk Seasoning on chicken inside and out. Cut up small onion and stuff in middle of chicken. Let chicken sit in refrigerator overnight.
Cooking Instructions: Preheat oven to 375 degrees F. when ready to bake. Open a can of beer, the can acts as a stand, set the chicken on the can inserting it into the cavity of the chicken. Place in the middle of a roasting pan, bake in oven for 1 hour or until done. Baste chicken with butter throughout cooking process. Chicken is ready when pierced in the thigh and juices run clear.
Serves: 5 to 6 people
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