Can I buy the sauce and just put it on things in my refrigerator?
Hells yes. Brands vary by flavor and heat, but most agree that Walkerswood is the best and most authentic. It’s named for a small town nestled in the hills of St. Ann’s Parish, where in the late-‘70s farmers banded together to found Walkerswood, the enterprise, to create local employment. They became the first company to export jerk seasoning overseas, and also they don't think your Chuck Norris looking at Playboy joke is funny at all.
Busha Browne is another small brand that’s ginormous on flavor. Their farms and factory, also located in St. Ann, produce a wide range of sauces, seasonings, and spices in small batches using production techniques dating back 200 years.
Another solid brand for jerk sauce, and just about any other commercially made Jamaican food product: Grace (officially GraceKennedy Limited), which started in 1922 as a small trading company, but’s now publicly traded with 60 subsidiaries in the Caribbean, North and Central America, and the UK. Even though you can find it in Walmart, their jerk sauce maintains a seriously down home flavor.
Do you have a recipe for me?
Of course. Making your own sauce is an easy, two step process that only gets complicated depending on how intent you are on mixing, matching, augmenting, or subtracting ingredients to achieve the perfect level of heat and flavor. Here’s the basic recipe from Jamaicans.com:
1/2 cup Pimenta (allspice berries)
1/2 cup packed brown sugar
6-8 garlic cloves
4-6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
1-2 bunches scallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt and pepper to taste
2 tablespoon soy sauce to moisten
Step 1: Put all your ingredients in a food processor or blender and liquefy.
Step 2: Bottle your sauce and keep it in your fridge.
When you’re ready to cook something up, just grab 2-3 tablespoons of your special sauce and rub it all over your meat. Add a little oil as you’re rubbing to keep things moist, then let it sit and marinade (preferably overnight, but an hour will do in a pinch.) Cook it up on your grill, but do it slowly. Great jerk takes time, so make sure your grill isn’t too hot or you’ll burn off all of the flavor.