Jamaican Jerk Spicy Marinade Rub

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1/2 cup allspice berry, berries
• 1/2 cup brown sugar
• 6 garlic cloves (or use 8 cloves)
• 4 scotch bonnet peppers (or use 6 if want more spicy)
• 1 tablespoon thyme, grounded (or 2 tablespoons fresh thyme leaves)
• 2 bunches green onions
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons low sodium soy sauce (to moisten)

Recipe

• 1 place all the ingredients in a food processor and blend until smooth. (you may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. allspice berries and scotch bonnets are key ingredients.)
• 2 rub the meat (chicken, lamb or beef) with the seasoning. if using a lamb shoulder, score the fat and rub inches with chicken, be sure to rub under skin and in cavities. can also be used with fish, but use a firm-fleshed fish like grouper. marinate overnight.
• 3 grill over a low fire until done. charcoal is best, but not essential. meat will be smoked "pinkish" when done, and the skin will be nice and dark.
• 4 chop meat into pieces, and serve traditionally with hard-dough bread and jamaican red stripe beer.
• 5 note: keep this sauce refrigerated and it will keep forever. feel free to increase the hot peppers and garlic.