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.
Ingredients:
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!
Update:
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.
About Brian Meagher
I’ve never heard of “jerk” seasoning but I wouldn’t mind giving it a go. I love spicy foods although I don’t like it when the food is so hot that you can’t really taste the food. I’ll keep a look out for the Pick-a-Peppa brand that you recommend.
Paula from Only Cookware’s last blog post..Why Is Even Heat Distribution Important in Cookware?
You are in for a treat.
Walkerswood is a spicy (not deadly hot) mix of scotch bonnet peppers, herbs, and flavors. Not a lot of tomato based stuff but instead mostly good fresh herbs.
They’ve got a great menu, even a chutney spice.
@Mikey,
Walkerswood is indeed very spicy!
I included it in my comparison of 4 jerk seasonings here:
http://hotsaucedaily.com/2008/07/03/compare-jerk-seasoning-a-review-of-4-jerk-products/
Thanks for the comment.
I have used Walkerswood jerk rub for years, great on chicken, pork and fish. Its a must try rub.
For those who dont like their jerk too spicy, try the Walkerswood Mild Jerk Marinade. Still has quite a kick
We just did fish with this seasoning. We loved the kick it has to it and it made some very tasty fish.
.-= A post from huckjr’s blog …Jerked Fish =-.
Walkers Wood is the best Jerk sace on the market for serious grillers. the hot is not very spicy (by Jamaican standards). I usally “doctor” my sauce with a about 6 more haberneros or scotch bonnets and additional garlic and scallions. no need to add salt as this will detract from the taste.
I am now seriously grilling Jerk Chicken on a regular basis and went from Grace Jerk, to Goudas Jerk, and then Walkerswood, and Walkerswood is the best quality marinade on the market…IF you look closely at the ingredients, it is well made and has the “perfect” heat and authentic taste of real carribean Jerk….Grace’s was way overpowering, decent too, and Goudas was good too but not as good…
With the Walkerswood, you should first rub in paprika, garlic powder, bay leaves, and a few cloves of garlic, rub in the Walkerswood, cover in a bowl, refrigerate to a minimum of 8hrs, best overnight, then barbaque…..oven does not cut it….
Just make sure you tell everyone you got it from a white boy.
Ya mon.
Anyone interested in trying mine for comparison?
3 time Scovie winner and a Golden Chile winner.
First 3 to email me gets a free bottle, just pay $5 towards the shipping.
Joe @ FlamingJoes.com
Hey Joe, that’s awesome! Just Tweeted your offer. Hope you get lots of peeps wanting your free offer. ~brian
I said first 3 to email.
I’ll expand it to the first 6.
Hey Joe, How’d the email campaign go? Did you get 6 takers yet?
2 takers, 4 bottles left!
I’d love to try your jerk seasoning!
Diane,
Scroll up and see Joe’s Comment to learn how you can get a free bottle of sauce!
I have to say that Flaming Joe’s Jerk Sauce is the best around! I was lucky to have received a bottle from Joe back in 2008. I would put it up against any jerk sauce! http://www.tastethefear.com/?p=735
Thanks, Sandi.
I’m off to http://flamingjoes.com right now to order some!
I’ve been a huge fan of Jamaican Jerk, I love it on chicken, pork or fish. Cooked slowly indirectly using charcoal or a mild wood. Yummy!
Me too, Bill. I got a bunch of pimento woods and pimento lump charcoal from Jamaica recently.
It was fun cooking the chicken right on the woods, and the pimento smoke was so nice. I shot some video for a future post.