Summary
The 'cue season is now in full swing, and this is the time of year I fire up the bracing barbecue favored in beautiful Jamaica, known as jerk.
Jerk also reigns supreme in New York City during the summer in parks and backyards, especially in Brooklyn, which boasts a large Caribbean population. Over the years, I have spent hours fiddling with jerk rubs and sauces in my own kitchen, trying to duplicate the delectable offering I have enjoyed in its country of birth.See the full content of this document
Extract
Fiery Jerk Sauce Brings Taste of Jamaica to Barbecue
But on a recent visit to Jamaica, I finally realized that jerk shares this quality with American barbecue: There are regional influences and personal preferences. For example, I grew up in Alabama on chicken and spareribs swabbed with a fiery tomato-based sauce and smoked in a pit over a limb or two of hickory wood. Then one summer, during my teens, I visited Detroit and, lo and behold, I was served 'cue laden with a hot, vinegary sauce -- and that was good too.
A few years ago during a stay in Negril, Jamaica, at the lovely Tree House Resort, I was reminded of the many jerk variations while peering over the shoulder of the chef t...See the full content of this document
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