Re: Because I'm hungry and it's almost lunch.........
For those spice freaks... this is my fave.
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers (or habanero since Scotch bonnets are tough to find)
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce 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.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. 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. 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. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.
I've done wings, breasts, thighs, beef ribs, and pork so far with this. The best, by far, has been the pork. Just a regular pork roast marinated for two days and cooked over indirect heat for two+ hours. I've also switched the recipe up by varying the brown sugar (more) and allspice (less) for a more mild sauce. I don't think there's really a way (moral or otherwise) to make a 'mild' Jamaican jerk sauce though...