Jerk Seasonings

Jerk Seasonings
1/2 cup ground allspice berries [not allspice powder; whole
allspice − ground (use a coffee grinder)]
1/2 cup packed brown sugar
6−8 garlic cloves
4−6 Scotch bonnet peppers (or jalapeno), stems and seeds removed
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten
Put everything in a food processor and blend until smooth.
Feel free to adjust amount of peppers or garlic.
Rub the meat (chicken, pork or beef) with the seasoning. If using
pork shoulder, score the fat and rub in. With chicken, be sure
to rub under skin and in cavities. Can also be used with fish, but
use a firm−fleshed fish like grouper.
Marinate overnight. Grill over a low fire until done. Charcoal is best,
but not essential. Meat will be smoked "pinkish" when done, and
the skin will be nice and dark. Chop meat into pieces, and serve
traditionally with hard−dough bread and Jamaican Red Stripe Beer.