HSW 046 – Chef Sharone Hakman of Hak’s BBQ Sauce

He  was a contestant on Season 1 of Fox’s Masterchef, making it all the way to the final 5, and now Chef Sharone Hakman has launched his Hak’s Chipotle Bourbon Barbecue Sauce on haksbbq.com. Chef Sharone talks with Brian and Marilyn about his new company and his plans for other BBQ sauces to come soon.

Also, Scott Roberts reviews Flaming Joe’s Hot Caribbean Jerk Sauce.


When you are done listening to the podcast, check out this short video of Chef Sharone on Fox 12 Oregon:

Flaming Joes Mild Caribbean Jerk Sauce Review

We have had Flaming Joe’s Jerk Sauce several times over the past year or so, but we were always focused on enjoying the food, but then we finally realized we hadn’t written a review! It’s time to make things right and give Flaming Joe’s Mild Caribbean Jerk Sauce the credit it deserves.

Flaming Joe’s is a multi-award winning company from Geneva, Illinois whose slogan is “Flavor that plays with fire!” Besides the “mild” Caribbean Jerk Sauce reviewed here, they offer a “Hot” version, along with their Island Fire Tropical Fruit & Habanero Marmalade as well as their Strawberry Jalapeño Jam and Hot Buffalo Dust.

Ingredients: key lime juice, soybean oil, soy sauce, green onion, Worcestershire sauce, ginger, habanero pepper, brown sugar, garlic, cilantro, chili powder, spices, xanthan gum, guar gum, sodium alginate

Texture & Appearance: This is a very thick, beautiful sauce. There is no separation when you pour it out on a dish, and the dark color contains bits of herbs that fill out the sauce.

Flaming Joe's Mild Jerk Sauce in dish

Nice thick sauce. The Mild Jerk is delicious!

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Captain Thoms Jerk Spice & Thai Monkey Sauce on Wings

We already know this is a killer combo on chicken from an earlier experiment – Captain Thom’s Jerk Spice along with Captain Thom’s Thai Monkey Sauce on wings is big on flavor and spice with sweet heat and sticky wings to love!

We simply sprinkled a generous amount of Captain Thom’s Jerk Spice on some wings. We grilled them for about 40 minutes – turning until crispy and brown. Then we pulled the wings off the grill and brushed Captain Thom’s Thai Monkey sauce on them. They are a delicious, sweet, savory “Asian – Jamaican” fusion of flavor.

The spices in the Jerk Spice lend a good deal of heat, and the Teriyaki flavor of the Thai Monkey gives them a sticky and sweet glazed finish.

Captain Thom’s Chili Pepper Company Jerk Spice:
Ingredients: Shallots, Black Pepper, Jamaican Pimento, Garlic, Scotch Bonnet Chiles & Other Spices

Captain Thom’s Thai Monkey:
Ingredients: Teriyaki sauce, Pineapple Juice, Water, Onion, Spices, Wasabi, Thai Peppers, Peanut Butter, Garlic

This combo has become one of our favorite wing recipes. We hope you get to try it soon!

Thai Monkey with Jerk

In honor of Superbowl Sunday we present the
Week of Wings – 7 days and 7 recipes for delicious hot wings.

Day 2 – Captain Thom’s Thai Monkey With Jerk Spice Wings

Captain Thom’s Thai Monkey with Captain Thom’s Jerk Spice

We wanted to try a really complex flavor on our wings. Brian likes Jerk and I like Teriyaki, but we both wanted some heat.

So we took Captain Thom’s Jerk Spice, sprinkled it on the wings, and baked them for 20 minutes at 350 degrees. After drying them on a plate for a few minutes, we fried the wings at 375 degrees for 2-3 minutes, until crisp.
After a brief drain on a paper towel, we tossed them in Captain Thom’s Thai Monkey hot sauce.

The range of flavors was amazing. With the heat and seasoning provided by the Jerk Spice and the spicy teriyaki of his signature Thai Monkey, this was one of the most satisfying combination for wings that I think I have had.
These wings were savory, slightly sweet, and sticky with a good amount of heat. A WINNER!

Captain Thom’s Thai Monkey ingredients: Teriyaki sauce, pineapple juice, water, onion, spices, wasabi, thai peppers, peanut butter, garlic.

Captain Thom’s Jerk Spice: Shallots, Black Pepper, Jamaican Pimento, Garlic Scotch Bonnet Chiles, & other spices.

Clean Out Fridge Means Goodbye Old Friends

It’s hard to throw out old sauces

We cleaned out the fridge to make room for any new sauces that we’d be opening soon, and found bottles of stuff that was over 6 years old. There was even a bottle of smoked, dried tomatoes in olive oil that was at least 7 years old.

It’s sad to part with some of the one-of-a-kind hot sauces, but I’m sure with the internet, I could easily find
These photos don’t show the 2 dozen or so bottles of other sauces and condiments that we threw out. There were Thai and other oriental sauces and seasonings – taco sauces, steak sauces, BBQ sauces, bottled peppers and pickles – they all had to be recycled to make room for the new guys!

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Compare Jerk Seasoning – A review of 4 jerk products

five jerk seasoning compared
We rubbed some chicken thighs with 4 different jerk seasonings to see how they compare, then grilled them to jerk-perfection!

Here are the players:

Neera’s Hot Jamaican Jerk Spice Grilling Paste

Pickapeppa Hot Spicy Jerk Seasoning

Walkerswood Traditional Jamaican Jerk Seasoning

McCormick Jamaican Jerk Seasoning – Not tasted

McCormick Caribbean Jerk Seasoning Sweet & Spicy

We began by rubbing each seasoning on a pair of skinless chicken thighs the night before.

The next day, it was time to grill these spicy jerk chicken pieces, and see which we liked best.

Here’s what we thought about each of the spices/rubs…
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Pickapeppa Jerk Seasoning Chicken Recipe with Bone Suckin BBQ Sauce


Pickapeppa Jerk Seasoning, Bone Suckin BBQ Sauce on chicken legs, done on the grill, and eaten until our eyes rolled back… I can barely write this post. It was that good!

The Big Picture:

We smeared the Pickapeppa Jerk Seasoning onto the chicken, and put them in the Fridge overnight to get all happy. Then we grilled the chicken sloooowly over indirect low heat on the grill. Near the end of grilling, we slathered a bbq sauce made with Bone Suckin’ Sauce and Busha Browne’s Spicy Jerk Sauce to get a nice glaze and to add some sweetness to the mix.

Served with cole slaw and beer… this recipe was truly “food porn” and everyone was happy!

The Details:

We cut up the chicken leg “quarters” into drumsticks and thighs. This was messy and time consuming to me, but Wifey came to the rescue. Personally, I’d be happy buying the chicken
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Walkerswood Jamaican Jerk Seasoning

Walkerswood Jamaican Jerk Seasoning
This jerk seasoning is a thick paste that you rub on chicken, pork, shrimp, fish or veggies. It’s best used as a marinade.

As I tasted it from the jar, it’s quite salty, but I’m hoping that subsides after marinating overnight, and after cooking. My initial reaction is that the flavor is not as good as Pick-a-Peppa’s Jerk Seasoning, but I could judge further after actually cooking with it.


Scallions, Scotch Bonnet Peppers, Salt,

Black Pepper, Allspice, Nutmeg, Citric Acid, Sugar, Thyme

We have some chicken legs and thighs marinating right now, and I’ll post more after we grill them up!


The chicken breasts grilled up nice and crispy and browned on the outside, and was tender and moist inside. Beware! This jerk seasoning is *VERY HOT* because of the Scotch Bonnet Peppers. All said, I still much prefer the Pick-a-Peppa Jerk Seasoning.