Steven Raichlen's Barbecue! Bible

Caribbean

Jamaican Jerk Chicken

Because there’s so much flavor coming from the seasonings, this is a great dish to smoke on a gas grill.

Read More →

Jerk Chicken in the Style of Yallahs

If you’re not inclined to make your own jerk-style marinade, try the convenient and authentic Jamaican Spice Paste from my Planet Barbecue line. Simply marinate the chicken legs for 4 […]

Read More →

Jerk Marinade

Jerk is a traditional ethnic food that has entered America’s culinary mainstream. In the process, it’s lost a lot of its fire, spice, and salt. Here’s how they make it […]

Read More →

Grilled Corn with Shadon Beni Butter

Despite the wide use of charcoal as a cooking fuel, Trinidadians aren’t particularly keen on grilling. One exception is corn. Stroll through Queen’s Park Savannah in Port of Spain at […]

Read More →

Real Jamaican Jerk Seasoning

Around the time that reggae music began rocking America’s airwaves, a new dish began blasting our taste buds: jerk. Invented by the Maroons (runaway slaves who lived in the hills […]

Read More →

The Real Jamaican Jerk Pork

This isn’t the first jerk recipe I’ve published, so what makes it different from all the others? Well, besides a new jerk seasoning, this version features a distinctively Jamaican and, […]

Read More →

Jerk Seasoning

This potent seasoning is the lifeblood of Jamaican jerk—a paste fragrant with allspice and rum and fiery with Scotch bonnet chiles. It will keep for several weeks in a sealed […]

Read More →