Real jerk is defined by pimento wood, the allspice tree, burnt under the meat. The marinade matters, but what makes jerk taste like jerk is that smoke. Allspice berries in a foil pouch on the coals get you a genuine part of the way there.
It is properly hot, balanced by the sweet warmth of allspice and the acidity of lime. Scotch bonnet is not interchangeable with jalapeno, and the char at the edges is part of the dish rather than a mistake.
At a glance
| Recipe | Method | Grill temp | Cook time | Pull at |
|---|---|---|---|---|
| Jerk Chicken Over Charcoal and Pimento Wood | Two-zone cooking | 135 to 175°C (275 to 350°F) | 1 hr 15 min | 80°C (175°F) |
Techniques used
Two-zone cooking. Coals banked to one side: a searing zone and a gentle zone in one grill. The single most useful technique in charcoal cooking.