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jerk seasoning, not scratch made

post #1 of 28
Thread Starter 

Hi.  By chance, have any of you tried McCormick Jerk Seasoning?  If so, what do you think.  Distributor won't splilt, and am gunshy about buying a case of the stuff.  Just need something to introduce myself to jerk.  Actually, I've never even tasted jerk before.  Thanks.

post #2 of 28

Most of the  jerk type seasonings are pretty good( I am talking food service types. You can alter them by adding things if you like..

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post #3 of 28
Thread Starter 

Thanks much, I appreciate it.  I think I'll give it a try.  Anything particular you would add to it to spruce it up?  Also, any suggestions as to what items to use it on?  Trying to come up with something different for my restaurant, and never tried it before.   Do you add oil and make a slurry or use it straight as a seasoning or both?  Thanks again.

post #4 of 28

I would check with a different supplier or one of the local markets. Your purveyor may have reasons for not splitting but you should not have to saddle yourself with a case of something you may not use. All jerk seasonings will be somewhat similar, not exact but similar. Otherwise they would be called something else. So if you have to try a different brand, so be it. You might also ask other chefs in your area what they use. They might let you come over and try some. 

post #5 of 28

If you are looking for McCormick spices, I don't see a reason why it is not available by the single jar at most any supermarket.  If not on the shelf, it could probably be ordered.

post #6 of 28

Depends on taste of clientel  and can they handle some heat?

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post #7 of 28

Pork and chicken are popular jerk options.  I'll suggest testing with some chicken wings, heavily seasoned and baked.  And perhaps some boneless country style ribs. grilled to give yourself an idea of jerk flavoring, see what direction you may want to take it for starters.

 

There used to be this place in Palo Alto that marinated wings in a really nice, spicy jerk sauce, very good!  I never did get to try their curried goat.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 28

raibeaux,

since you have never even tasted jerk, i suggest a good place to start would be to buy a small jar from the supermarket to test your liking of it.....it is very very easy to make so if you find that you do like it, i would also suggest that you make your own blend...as with most dry rubs, it keeps indefinitely ....jerk seasoning needs nothing to 'spruce' it up...in fact quite the opposite depending on the heat level.....a lot of times you will want something alongside to calm it down and compliment it, such as a mango or melon salsa or a chutney.  jerk is served throughout the caribbean with rice and beans. you can use jerk seasoning either as a dry rub or wet, but making a wet mixture is more than just adding oil to a dry blend....it's quite layered actually...molasses, tamarind paste or mango chutney and lime juice all add depth.  rub on pork, turkey & chicken(inside and out),wings, fish, ribs, vegetables..the sky's the limit. to me it is best on something to be grilled. wet mix doesn't last as long as dry.

i am curious though, what perked your ears up about jerk if you have never had it? will this go over in arkansas? what type of restaurant do you have.....after you try this on your own, try running it as a special to test the waters......it is a wonderful, wonderful seasoning...actually more of a way of eating, but it is definitely not for everyone.

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 28
Thread Starter 

Hi, and thanks for the replies.  We do a lot of barbeque, ribs, pork and brisket.  Also steaks, and quite a bit more, including catfish.

I don't think the heat will be too offputting, but if it is, I can always tone it done some.  I've been here 20 years, and it's time to veture forth, so to speak, with a few new dishes.

If I can find a good recipe for the jerk, I'm going to give it a shot.  If it doesn't work, it'll only cost me a few free meals.  Also, I have a lot of regular customers that will try anything I put in front of them...at least once.  Feedback should be interesting.

 

Thanks again for the help.

 

P.S.

I'm still looking for that "ONE THING", as Billy Crystal might say.

post #10 of 28
I would be happy to share my dry jerk spice blend if you like as a place to start..the wet mix too....a wet one sounds like it would be right up your alley perfect for your venue though...
not a matter of heat per se but certainly is a big factor...it's the balance and the bigger picture and how great it is when done right...kinda like true BBQ or Cajun cooking....if you have a jerk joint within reasonable driving distance, I would urge you to go there first....let them show you what it 's all about and all the possibilities. as i mentioned before it is not just a seasoning as much as it is a way of cooking..a way of life

Joey
If you venture out to try it on hour own, i would recommend a pork loin rubbed and marinated with a wet mop, then grilled....try it with a grilled pineapple salsa....black bean and rice, chayotes or plantains make for nice sides

Joey.

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 28

One good thing about buying one already made is that  every time it is applied it will be consistant and the same. Where if you make your own, it could vary.

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post #12 of 28
Thread Starter 

Hi.  I would love to have your recipe, Durangojo.  How would you use it on the pork loin..been eyeing pork loin for months as an addition.  Having it not dry out is a little concerning, probably need to experiment.  How would you do the loin?

 

Chef Ed, any suggestions/recipe for using the "bought" seasoning?  These are new waters for me.

 

There are no jerk shops around that I know of.  We live in a small town (9000) in a small state.  Maybe there's a restaurant in Little Rock that serves jerk.  I'll check and go try it, although I wouldn't know if they were doing it "right" or not.  However, it would give me a chance to at least taste it, and probably be able to adjust seasonings if necessary.  At least I'd know what part of it I don't like and maybe could alter the taste/heat somewhat.

 

Any help from you guys would be appreciated.

 

Thanks

Ray

post #13 of 28
Jerked ribs or wings (wet marinade), beans and rice, mango-habanero salsa/salad/slaw etc. sells well here in S. Florida.
post #14 of 28

There must be plenty of recipes online for jerk seasoning. Find one and mix your own. If it tastes good and the customers buy it, you did a good job. 

post #15 of 28

yes raibeaux, chefwriter is right, there are pleny of jerk seasoning recipes online. the 'wet' rub i like is from the epicurious website for jamaican jerk chicken, which pairs perfectly with pork and fish.....the dry one is nice because you can make a batch and keep it indefinitely...here's mine....

 

2 tsp. ground red pepper or 1 tsp ground habanero chile pepper

2 tbl allspice

1 tbl ground nutmeg

4 tsp salt

4 tsp sugar....i use light brown

1 tsp freshly ground black pepper

2 tbl chopped dried onion

11/2 tsp granulated onion powder

2 tbl granulated garlic powder

1 1/2 tsp dried thyme

1 1/2 tsp mustard seeds

1/8 tsp ground cloves

1 1/2 tsp orange peel

use a spice grinder, mortar and pestle or fp to grind all ingredients.

 

hope this helps to jumpstart your adventure into caribbean cuisine

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #16 of 28
Thread Starter 

Hey, Joey, thanks much.  I appreciate it.

I'll round up the spices and start experimenting Monday.  I understand you can mix the spice mix with oil, do you think that's a good thing or maybe go with it dry AND wet to play with it.

Thanks again.

 

Don't have the foggiest idea what jerk's supposed to taste like, but I'll let my customers decide if I did it right.  My guess is they will.

 

Small town (9000) in a small state (arkansas).  Oh well, had the restaurant for twenty-one years, 'bout time I got adventurous.  Cast a wider net, etc.

post #17 of 28

jamaican jerk in arkansas? hmmm...could be interesting for sure..... ask your vendor to give you a sample of both their dry jerk seasoning and their 'wet' glaze if they carry it.....i  guess i am just soo curious what has given you such a bug to serve jerk in the first place, only because it is something  that you've never even tasted...'jerked' food is truly a great thing, but you do have to know how to balance it( like you do jalapenos,thai or other spicy peppered food)..... if you have owned your restaurant for 21 years,i'm guessing you have a pretty good handle on your customer base.  perhaps a good place to start woud be jerk chicken wings first, as a bar menu special. jerk wings are very popular, easy and not an expensive investment

21 years is a long time to be in the same restaurant... you must be doing something very right there...congratulations to you as that ain't  always easy breezy... good luck

 

joey

 

http://www.epicurious.com/recipes/food/views/Jamaican-Jerk-Chicken-234807


Edited by durangojo - 1/20/13 at 8:49am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #18 of 28
Thread Starter 

Actually, just trying to come up with something fun and different, for both the customers and myself.  I've heard and read about it forever, just never gave it a try.

 

I don't know if it'll go over, but I think they'll give it a try.  Here's why:

 

Just guessing, but pretty close I think, about what the population around here has eaten:

Wild Deer meat.......90%

Deer Liver................5%

Racoon...................60%

Squirrel...................80%

Possom...................2%

Armadillo................10%

Wild Turkey.............30%

Wild Hog.................10%

Dove........................40%

Wild Duck................60%

Wild Goose..............10%

Fried Chicken Gizzards........75%

Chitlins......................30%

Catfish....................100%

Buffalo Fish..............30%

Gar Fish...................10%

Other Wildcaught Freshwater Fish...............100%

Wild caught frog legs.....40%  The farmed stuff ain't the same...tastes funny compared to the real thing.  Probably can't jump as high, either.

Beaver.....................Not too many

Snake......................Not too many

 

They'll jump at the chance to try the jerk since I don't charge for anything they don't like, plus give them a gift certificate for their next trip for their time.  This is gonna be fun.  Or not.

 

My favorite part of the chicken for double-breaded deep-frying....the neck.

 

The problem is, can't sell most of this stuff.  If I could, I'd need a colosseum to seat them.

My latest experiment is Miso soup.  Gonna try that on them this week.  Don't sell any other Japanese stuff, though.  What the heck, only cost me a little bit, and I'll drink up what's left over anyway.

Ever hear of a BBQ/steak/comfort food restaurant serving Miso soup?  Me neither.  Next time I smoke I'm gonna use red miso as a base for a rub on a butt and a slab of ribs.  Just sounds interesting to me.  I've thrown away food before.

post #19 of 28
Just a thought raibeaux since you're out on new adventures...replacing your miso soup idea with pho(rice noodle soup). pho has much deeper flavors, more oomph and is total comfort food....beef, chicken, shrimp and tofu can be used but I doubt that tofu would be as popular, but who knows.....as I said, just a thought.

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #20 of 28
Thread Starter 

Ok, an update.  Got a jerk sauce that's good.  I'm using jerk seasoning on the chicken wings before breading with plain AP flour.  Deep-frying at 335 for 14 minutes, then tossing in the sauce.  Most popular is when I add a small amount of slightly-sweet mustard-based BBQ sauce to the jerk sauce.  Seems to give it just a tad of background sweetness and a slightly different taste.

 

Hardest problem is getting people to try it.  That's ok, though.  20 years ago I was the only one selling $20 aged steaks.  Took a long time, since they could buy three steak dinners at Western Sizzlin' at that time for about the same money.

 

The ones that like the jerk are crazy about it.  And they're talking it up, so there's still hope.

 

P.S.

The Miso Soup brainstorm never panned out.

post #21 of 28

Don't give up on the miso just yet. Miso is a great way to boost the flavor of many soups and flavorful liquids without overpowering other flavors. Keep experimenting with new foods. As long as it has good flavor, that's what matters. There are so many things available now that no one had access to before. Your reputation will only improve as you expose your regular customers to items and flavors they have never tried. Good for you for being adventurous. 

post #22 of 28

Problem with most premade or premixed seasonings is salt content. They use a salt base because salt is cheap. Make your own . Read their label copy it but cut salt which in most cases is first listed ingredient.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #23 of 28

Try Walkerswood.com, product of Jamaica, 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #24 of 28
the mccormic jerk isnt bad. we add a bit of pineapple soft serve mix (fine granules). the pineappke adds a nice sweet to the heat
post #25 of 28

Ray,

the WW is pretty authentic, have Jamaican friends in S Fla that we have entertained that turned me on to it. 

Jerk is a quasi marinade, suggest leaving it on overnight, also best over wood with a light to medium smoke, HUGE difference in flavor.

We routinely make jerk Boston butt or fresh shoulder smoked for about 2-3 hrs and finished in the oven with some ginger beer, black beans and rice for events and it never lasts. Ribs?, amazing, we finish :"very lightly" with roasted pineapple smoked habanero, roasted jalapeno smoked apple or mango chutney. Wings let set overnight, and grill with a foil smoke pack and serve with any of the above.

 

IME, smoke is essential.

 

 

Good luck,

 

 

EDG 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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post #26 of 28

I find the nearest jerk and throw some salt and pepper on them. :lol:

 

 

 

 

 

Sorry. Couldn't resist. 

post #27 of 28
I recommend Plutos Carribbean Bliss. You can get it at lots of places but also through his website -http://www.plutosinc.com/

Check out his recipes. They're terrific. I used to work with Plutoand every Thanksgiving he would jerk a big turkey for everyone to share! Tender,spicy and delicious-it disappeared in about 10 minutes!

www.foodandphoto.com

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www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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post #28 of 28

Ray- just a thought, mostly about this community:

 

How much would you have to have paid a consultant to match the suggestions, advice, and information you've just received  here in the last few months?!

 

Great place to hang out, even for an amateur like me.

 

Mike  :thumb: 

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