The island of Jamaica is famous for its beautiful beaches, reggae music, Blue Mountain coffee, exotic fruits, and its welcoming people. But, you haven't tasted Jamaica until you've tried Jamaican Jerk, ya mon!

What is Jerk?

Jerk refers to a traditional Jamaican method of seasoning and cooking meats, vegetables or tofu. Rooted in ingredients from Jamaica’s fertile green landscape, jerk consists of an exotic blend of scallions, onions, scotch bonnet peppers, salt, thyme, allspice, black pepper and many other spices. Savoury, fragrant, and tenaciously spicy, jerk is a must have for that burst of flavour and a touch of heat.

History of Jerk

In the 1700’s, a group of Africans who became known as Maroons combined African meat cooking techniques with a mix of Jamaican spices. Their cooking style evolved to what we know today as jerk. The jerk name has 2 possible origins: either from the Peruvian word “charqui” for dried meat or the practice of jerking (poking) holes in meat to fill with spices prior to cooking.

Summertime in the city represents backyard barbecues, beaches and family fun. Central to this, is the Grill, your favourite summer eats and the perfect seasonings & sauces to transform them from boring to bang! Grace has all the ingredients to make any family BBQ a tropical get-away: Jerk BBQ Sauces, Jerk Seasoning, and Marinades. Plus, this summer, Grace is giving you a chance to upgrade to a BRAND NEW BBQ Grill! If you reside in New York, South Florida, Atlanta and Maryland you can register for your chance to win in your nearest participating store. Listen to the airwaves or check the press for details on participating stores.

Jerk BBQ Sauce

Brush both sides of the meat with this sweeter jerk sauce during the last 5-6 minutes of cooking. It can also be added to casseroles, stews or stir fry dishes. The sauce can be used as a condiment or as a dip.

Jamaican Dried Jerk Seasoning

Sprinkle this dry seasoning over meat before roasting, baking or grilling for that added zest. Add to stuffing, gravy, sauces and marinades for an enhanced flavour.

Jerk Marinade

Easy and fast, all in one jerk. Simply mix into your raw meat, marinate for at least one hour and you're ready to cook in an oven, on the grill or stove top.

Grace Jerk Seasoning Mild

Grace Mild Jerk Seasoning is a special blend of herbs and spices - featuring Jamaican's own hot country pepper and Scotch Bonnet peppers, blended with famous Jamaican pimento for authentic Caribbean flavour. Simply rub it into meats or fish, marinade according to label directions, then bake or grill for a one of a kind taste experience that transforms meat into a gourmet delight. (11 oz.)

Grace Jerk Seasoning Hot & Spicy

Grace Hot Jerk Seasoning is a special blend of herbs and spices - featuring Jamaican's own hot country pepper and Scotch Bonnet peppers, blended with famous Jamaican pimento for authentic Caribbean flavour. Simply rub it into meats or fish, marinade according to label directions, then bake or grill for a one of a kind taste experience that transforms meat into a gourmet delight. (11 oz.)

Jerk Dipping Sauce

Spice up your meal with our authentic Grace Jerk Dipping Sauce.

Jerk Turkey with Stuffing

Ingredients For 10 People

  • 12 pounds turkey
  • 4-5 tablespoons Grace Jerk Seasoning
  • 1/4 cup honey
  • 1/2 cup soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil

Directions

  1. Remove giblets from turkey, rinse with cold water and pat dry inside and out.
  2. Careful loosen skin over breast and legs using your fingers. Avoid tearing the skin.
  3. Combine Grace Jerk Seasoning, honey, soy sauce and rub liberally over turkey inside and out.
  4. Stuff the turkey with stuffing but do not over fill, as the stuffing expands during cooking and could split the skin if too tightly packed.
  5. Mix the lemon juice with the olive oil and brush the turkey. Cover with aluminum foil and return to the refrigerator. Let sit for a few hours or overnight.
  6. 3 hours before cooking time leave turkey covered on kitchen counter to come to room temperature.
  7. Brush turkey once again with oil mixture before placing on a baking sheet and fit it over a roasting pan with 2 cups water.
  8. Tuck the wing tips under the turkey and truss the legs together. Bake at 180 degree C/ 350 degrees F for 30 minutes, then reduce temperature to 160 degrees C/ 325 degrees F and bake for a further 3 1/2 hours.
  9. Remove the aluminium foil, about 30 minutes before the total cooking time.
  10. Turkey is ready when the deepest part of the breast gives a reading of 165 – 170 degrees Farenheit. Let sit for 30 mins then carve.

 

Stuffing

  • 2 cups chopped onion
  • 1-1/2 cups chopped celery
  • 1/2 cup butter, cubed
  • 12 cups unseasoned bread stuffing or dry bread cubes
  • 2-1/4 tablespoons of Grace Jerk Seasoning
  • 2 to 2-1/2 cups boiling water

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