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Phoenix, AZ

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Drinking, Women, Snowboarding, Rock Climbing

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Beer

Jamaican Jerk Rub

* 1 bunch of green onions
* ~1/2 a small onion
* 1-10 scotch bonnet peppers as desired for heat (habaneros or other superhots can be substituted, adjust to your own heat tolerance)
* 1 1/2 T allspice (a.k.a pimento - fresh whole berries are supposed to be best, ground will also work though)
* 1 T fresh thyme (or 1 teaspoon dried thyme)
* ~1/2 inch fresh ginger root
* 3 cloves of garlic
* 1 T salt
* 1/2 teaspoon cinnamon
* 2 T of brown sugar
* Juice of 1 lime (can substitute a couple T of vinegar)
* 2 T soy sauce
* 2 T olive or vegetable oil
* (optional - lots of people get creative and add mango or pineapple, black pepper, etc)

Basically just throw everything into a blender or food processor and grind it up until its a thick paste. Makes about 1.5 cups. Avoid the temptation to add more liquid for easier blending, you want it thick so it sticks to the meat.

Now liberally coat the meat you want to jerk (I always use chicken thighs/drumsticks) and throw them on the grill or smoker. Cook offset or on low heat. You know its ready when the rub turns from green to black.

Cayenne (Lowes)
Piri-Piri (1x Portugal 1x AjiJoe)
Tepin (KJ)
Aji Yellow (AjiJoe)
Chocolate habanero (KJ)
Fatalii (Forgot source)
Bhut Jolokia (AjiJoe)
7 Pot Yellow (large - Judy)
7 Pot Douglah SR (Rich)

Cayenne if you really want em
Red Bhut Jolokia
Piri-Piri
Tepin
(all open pollinated)

Brain Strain or TS Morouga Blend (man those pods look sweet)