So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
There are as many versions of jerk seasoning as there are jerks. Central to them all is allspice, cinammon, nutmeg and Scotch Bonnet peppers (read habanero - the worlds hottest) then the food is cooked over pimiento wood.
The basic seasonings are usually made up into a jerk paste added to whatever other seasonings you might use. A simple jerk recipe is:
1 C. olive oil 1 finely chopped onion 1 bunch chopped scallions(green onions) 1/4 C. soy sauce 4 cloves crushed garlic 1/2 C. chopped parsley 1/4 C. ground allspice 2 T. fresh thyme leaves 2 Scotch Bonnet peppers (seeded
and chopped) wear gloves 1 t. black pepper 1 t. cinnamon Ingredients 1/2 t. ground nutmeg salt to taste - depends upon how salty
the soy sauce is.
Add a couple of tablespoons of this to whatever other seasonings you want to put on the chicken.
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1 C. olive oil
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