RE: [CH] CH: Junk fix/ Jerk seasoning
Garry Howard (garry@netrelief.com)
Tue, 3 Feb 1998 16:24:11 -0500
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of Boyle, Kris
> I can't speak for the Busha Brown's but my wife always looks somewhat
> askance at me when I pull out the Walkers Wood Jerk Sauce (something
> about "somewhat nuclear" (her words) marinated grilled vegetables I made
> once). The WW Jerk Sauce is very thick and quite strong in the allspice
> compared to a number I have tried. If you can bring yourself to do it,
I am also partial to Walker's Wood products. Are you using the sauce or the
paste? The sauce is pretty thin but the paste is quite thick and I usually
mix it with some olive oil, rub it on chicken and put it in a ziploc plastic
bag to marinate overnight. Last weekend I just bought a jar of WW jerk
"Marinade". It is thinner than the sauce. I haven't had a chance to try it
yet.
Garry Howard - Cambridge, MA
garry@netrelief.com
Garry's Home Cookin'
http://netrelief.com/cooking