No, I’m not calling you names. The term “jerk” here is a cooking method, such as rubbing meat with a dry rub and barbecuing over a wood fire. Recently, we tried a new recipe using jerk seasoning. I had none in my pantry. But, instead of running to the store to buy it, I found that I could make it real quick with some of the spices I already had on hand. You know what else I found out? This seasoning is a great rub for any meat that you want to throw on your grill! However, save about 2 Tablespoons for a burger recipe I’ll be sharing soon!
(The recipe below is a somewhat milder jerk spice, as I haven’t been able to handle much heat since I had Judah. Weird, I know.)
- 2 Tablespoons dried minced onion
- 1 1/2 teaspoons dried thyme
- 2 teaspoons ground allspice
- 2 teaspoons ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
Place all ingredients in a small jar. Secure the lid and shake to thoroughly combine. Store in a cool, dry place until ready to use.
To use: Rub surface of meat with oil and then the seasoning. Or, use in any recipe calling for jerk seasoning.
Source: Slightly adapted from AllRecipes