Fire up the grill and travel the world without leaving your patio.
Being a jerk master isn’t a bad thing when it comes to barbecue.
What makes Jamaican jerk barbecue so different from other barbecue?
“Well, you smelled the stuff,” said Gary Feblowitz, perhaps the most Jamaican jerk-obsessed person on the continent, whose company, Pimentowood.com, is the only U.S. importer for the pimento tree products used to create authentic Jamaican jerk barbecue.
The marriage of food and fire is as much about the experience as it is about the finished product. Sometimes the twist is in the fire, with an unusual type of fuel. Sometimes it’s in the food, with a rare item or ingredient making a meal stand out. Often, it’s a combination of the two — and adding an unfamiliar location to the mix can ensure a night to remember.
Pimento wood is what gives true jerk BBQ its unique flavor. The wood, berries, and leaves of the allspice tree are available these days for the first time in the States, allowing us to recreate the ultimate island BBQ experience. Aromatic with deep citrusy and smoky notes, the wood makes all the difference in the world. Read more.
Jerk is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island’s lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke.