Does any one have????!
A good recipe for a Jamaican spice rub!? I do believe it is called a jerk rub!?Www@FoodAQ@Com
Answers:
Ingredients
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Directions
1Mix together all spices thoroughly and store in an airtight container!.
2To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling!.
3This recipe should do about 3 pounds of meat!.Www@FoodAQ@Com
1 1/2 teaspoons ground allspice
1 1/2 teaspoons dried thyme
1 teaspoon curry powder
1 1/2 teaspoons paprika
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Directions
1Mix together all spices thoroughly and store in an airtight container!.
2To use, rub on chicken, pork, or shrimp 15-20 minutes before grilling!.
3This recipe should do about 3 pounds of meat!.Www@FoodAQ@Com
Jamaican Spice Rub (makes about 1 cup)
1/4 cup packed brown sugar
3 TBSP kosher salt
3 TBSP ground coriander
2 TBSP ground ginger
2 TBSP garlic powder
1 TBSP ground allspice
1 TBSP ground black pepper
2 tsp cayenne pepper
2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
Combine all ingredients in a small bowl!.
Grilled Chicken:
Brine and season the chicken breasts -- For each pound of chicken, dissolve 1/4 cup kosher salt (or 2 tsp table salt) and 2 TBSP sugar in 1 quart cold tap water!. Submerge chicken and refrigerate 45 minutes!. Remove chicken from brine, rinse under running water, and dry thoroughly!. Rub all sides of each breast evenly with 1 TBSP spice rub!. Refrigerate chicken, covered with plastic wrap, for at least 1 hour, or up to 8 hours!. Remove and grill until meat is no longer pink, or internal temperature is 160 degrees!.
AMAZING!Www@FoodAQ@Com
1/4 cup packed brown sugar
3 TBSP kosher salt
3 TBSP ground coriander
2 TBSP ground ginger
2 TBSP garlic powder
1 TBSP ground allspice
1 TBSP ground black pepper
2 tsp cayenne pepper
2 tsp ground nutmeg
1 1/2 tsp ground cinnamon
Combine all ingredients in a small bowl!.
Grilled Chicken:
Brine and season the chicken breasts -- For each pound of chicken, dissolve 1/4 cup kosher salt (or 2 tsp table salt) and 2 TBSP sugar in 1 quart cold tap water!. Submerge chicken and refrigerate 45 minutes!. Remove chicken from brine, rinse under running water, and dry thoroughly!. Rub all sides of each breast evenly with 1 TBSP spice rub!. Refrigerate chicken, covered with plastic wrap, for at least 1 hour, or up to 8 hours!. Remove and grill until meat is no longer pink, or internal temperature is 160 degrees!.
AMAZING!Www@FoodAQ@Com
Jerk is a style of cooking native to Jamaica in which meats (traditionally pork and goat, but now including chicken, fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice!. Jerk seasoning principally relies upon two items: allspice (Jamaican pimento) and Scotch bonnet peppers (among the hottest peppers on the Scoville scale)!. Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, which are mixed together to form a marinade which is rubbed onto pork, chicken, or fish!.Www@FoodAQ@Com
Here is a recipe I found on food tv!.com http://www!.foodnetwork!.com/recipes/food-!.!.!.
Good luck and Happy EatingWww@FoodAQ@Com
Good luck and Happy EatingWww@FoodAQ@Com
Recipezaar!.com has one!.Www@FoodAQ@Com