Slowly smoking meat using hot coals with pimento branches and leaves is the best way to get the true jerk experience, but you can also get satisfying flavor from a high-heat oven roast.
Although jerk comes across as a leisurely beach food, it's actually a dish of resistance, born out of necessity and circumstance. The origins can be traced to the Maroons of the 17th century, a tribe of enslaved Africans who fled into the mountains of Jamaica's eastern Portland parish to escape Spanish-owned plantations. Here, the Maroons barbecued whole wild hogs, burying the meat in the earth to smother the smoke and keep the Spanish and British forces from discovering them.
—says that even if it's not grilled over a smoldering pile of pimento logs, her version is still a tribute to the dish's history, and to the people of the island, past and present."It's the ingenuity of Jamaicans," she says,"who figured out how to make something out of nothing. You've got some meat, some vegetables, some wood—and you've got a way to make a living.
Most jerk marinades feature a variety of fresh, bold aromatics, dried spices, and fierce Scotch bonnet chiles.A common misconception about jerk is that it refers to the blend of herbs and spices the meat is marinated in, but it’s the low-and-slow smoking method that the name actually refers to. Nonetheless, the marinade—a fragrant mixture of Jamaican Scotch bonnet peppers, ginger, garlic, herbs, and spices—is a necessary component.
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