4th of July, We'll be firing up the bbq and drinking red stripe because it's tradition. And I want to test out the Sammy recipe on this site.

I don't think the Jerk sauce would be very good with salmon. Hmmm. But a nice piece of white fish marinated in jerk sauce is sa-weeet! MMMM!

There is currently an obscene amount of jerk chicken marinating in my fridge right now. There's seriously enough to feed a small army.

The habanero peppers nearly burned off the skin on stash's thumbs.

Big jerk cook off at my brother's house tomorrow!And we're going to grill some jerk shrimp, too. mmmmmm. It's gonna be jerk-tastic. Mojitos and Red Stripe to wash it all down plus I'm making a wicked salad with my special goddess dressing (it is tasty if I do say so myself).

Roll on tomorrow. I'm friggen hungry!

I don't remember if I posted my recipe. I made a triple batch today.

1/2 cup white vinegar

zest and juice of 4 limes

1/2 cup vegetable oil

6 green onions, coarsely chopped

3 cloves garlic, coarsely chopped

2 scotch bonnet peppers, seeded & chopped

1/2 inch piece ginger, peeled & chopped

2 tablespoons allspice

2 tablespoons ground thyme

2 tablespoons ground cinnamon

1 tablespoon sugar

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon cayenne pepper

combine all ingredients in food processor until smooth, coat 2 pounds of chicken evenly with mixture, refridgerate overnight (or 2 days, if you got time)

grill, and serve with red stripe, mojitos and ganja.

I'm gonna go make that , thank you

dude, lemme know how it turns out.

one thing, it looks like some sort of weird mud when it's ready... first time I made it i was like, is it supposed to look that scary? it's good though.... I ate an ton tonight.

will let you know

thanks for the warnig ;)