I thought this was really good. Low on the heat scale but still pretty good. Traditionally, jerk seasoning has cinnamon and sometimes nutmeg in it. I like the flavor of jerk but not w/the cinnamon/nutmeg thing. I left out the cinnamon on this one. If you think this is "dry", this is basically a "dry rub" for your meat. If you want something different you need to try a jerk paste. Toss a medium onion in a processor and then add the rest of the ingredients. Throw in some habenero or jalapeno to! :)
This recipe was pretty good. My only complaint is that it needs something so that it's not so dry. If you happen to be cooking anything else and have some gravy left over you might want to use it with this. Otherwise it has a nice flavor.
This makes EVERYTHING taste so good. I personally don't like things too hot and this gives just enough kick for me. I also love the fact that I don't have to marinate, and when I put this on fish, it comes out perfect every time.
So good! Try this: Thaw one bag of frozen shrimp then saute them in a little bit of oil and a generous sprinkling of this seasoning. Mix 3 cups shredded cabbage with 3Tblsps mayo and the juice and zest of one lime. Throw in some onion or cilantro if you like it and let sit while cooking shrimp. Serve in warmed corn tortillas for the best shrimp tacos you ever tasted!! Thanks for sharing.
Wow! The flavor that this rub added to a tenderloin steak was fantastic. I would rate it a 3 out 5 on the spicy scale.
tastes great but most kids will think it much too hot.
Very good rub..... the Allspice and cinnamon add an interesting flavor to grilled chicken breasts.s
Very good jerk seasoning! I mixed 2 TB of it w/ 1/4 c. white vinegar 2 TB EVOO and 2 TB Soy Sauce and marinated a couple chicken breasts in it. Ran out of gas on the grill (eek!) so I did the chicken in the skillet and they came out fabulous; smelled outstanding tasted great a tiny bit too spicy for my pre-schooler but otherwise an awesome dry jerk seasoning that can be adjusted to one's taste and made into a paste/marinade/sauce.
I'm still trying to find a jerk recipe like the one we had on our honeymoon -- this was close but still missing something. I liked that I didn't have to marinate overnight so I could throw this together for a quick weekday dinner. Pretty spicy (but I did use half-inch boneless pork chops).
Easy to make and use. I pan fried some arctic char with the rub and it didn't stick to the pan nor burn. I fried the fish in olive oil in a cast iron skillet and the rub became a crisp coating which I liked. However the flavor didn't knock my socks off. It was too subtle for me. Not sure if the fish is to blame but I probably won't use the recipe again.
