WHAT IS JERK?:
There is some argument as to the origin of the term "jerk" as it pertains to the Jamaican style of cooking. Some say it is a way of preparing meat to cook. Others contend that it is the cooking process itself. Regardless of the true origin and meaning of the term, some things about jerk cooking can be determined.
Depending on who you talk to, it was either the native Arawaks or early Spanish runaway slaves, called Maroons, who invented jerk-style cooking. After killing wild game in the bush — usually pigs — the meat would be covered in local herbs and spices, wrapped in leaves, and placed in a hole filled with coals, where it cooked for hours on end. Because of the preservative properties of the spices, the meat would remain edible for long periods of time.
Over time, the secrets of cooking and preserving meats were passed down to the decendants of these culinary pioneers. And eventually, the denizens of Boston, a tiny seaside town in the northeast corner of Jamaica began opening "jerk centres," small outdoor cooking establishments designed for the cooking and selling jerk.
In modern times, jerk cooking has expanded to include chicken, fish, and lobster, and now it's done either on large open pits or small 55-gallon drum barbecue pits. When grilling the meat, cooks "jerk" the meat off the grill in order to turn it over and continue its cooking.
Jerk chefs fiercely protect their jerk marinade recipes, but most contain some variation of the same ingredients, including allspice, thyme, and scotch bonnet peppers — a variety of the super-hot habenero pepper.
Now, you can buy jerk marinade commercially and become a master of Jamaican jerk-style cooking yourself. Of course, we recommend that you use Shaggy's Original Jerk Marinade to be sure you're getting that authentic island flavor.