Jamaican Jerk is a method of seasoning and grilling meat that has its origins in Jamaica. The Tainos and later the Jamaican Maroons (slaves that ran away from the plantations to the hilly regions of the island) would jerk their meats for preservation. For these people, Jerk was a necessity as it facilitated preserving the animals they caught (mainly wild pigs) to be held for days at a time.

They would rub the meat with herbs and spices they found on the island and then wrap it in pimento (Allspice) leaves which further enhanced the flavor.  The meat would then be lowered into pits onto hot coals and then layered with more Allspice leaves and then more coal. The pit would then be covered with sticks and brush for 6 – 8 hours to allow the flavors to permeate the meat and cook. The outcome was a tender well-seasoned slab of meat.

This combination of herbs and spices has been passed down through generations in Jamaica and is now known worlds-over as jerk seasoning.

At Grill Yard, we pride ourselves in having one of the best jerk seasoning formulations made from authentic Jamaica herbs and spices imported by one of our vendors.  Join us as we continue this amazing tradition!!!!