Sizzling Sources
By Trent Thrash • April 30, 2018
Video series:
Jamaica Travel and Culture, 2006
In this video created Jamaica Travel and Culture dot com, Tracy demonstrates the process of brewing the key ingredients of Jamaica’s famous, scrumptious jerked chicken. Join Tracy as she exhibits the basting of this smoky and delicate dish, and taste the wonders for yourself of the spicy, elusive cuisine.
Cooking resources:
“Cold Weather Grilling: Jamaican Jerk Chicken.” ThermoBlog. ThermoWorks. 16 Jan. 2017
There’s no need to wait for summer to grill outside. What better way to prepare for the frigid winter than with the heat of the grill barbecuing Jamaican jerked chicken? ThermoBlog reveals the precise measures to take for firing up the grill and throwing down a slab of spiced chicken to accommodate your tasty needs.
In this cookbook, Nekisha shares the most authentic, delicious Jamaican recipes. Each page of the cookbook outlines the procedures of each famous Jamaican recipe –along with the ingredients –in order to cook the most luscious dishes to share with friends and the family!
Popular sources:
Lauren, Rothman. “Jamaica: Learning the Secrets of Authentic Jerk Chicken.” Serious Eats. 2012.
Lauren was recently able to join a group of journalists with the opportunity of traveling to Jamaica and sampling all kinds of tasty foods. She also visited coffee and fruit plantations, and was able to learn much about the Jamaican cuisines, including Jamaica’s finest jerked chicken!
“The History of Jamaican Jerk.” Food History. The Kitchen Project.
What exactly is “jerk” cooking? Well, did you know “jerk” is a Spanish word that comes via the Peruvian word “charqui?” It’s a word for dried strips of meat like what we call “jerky.” The history behind Jamaica’s most famous cuisine is explained in this article by The Kitchen Project. The history of the culture of Jamaica is fascinating as it leads to the founding of one of the most appetizing cookeries in the Caribbean.
“Spicy Jerk Chicken Recipe.” Food That Inspires Me. Matthew Eats the World.
Matthew was lucky enough to be able to vacation to Jamaica in 2014. Fortunately for him, his hotel did not provide lunch and dinner, so he was forced to try out all the local fare of Jamaica. He states that out of all the amazing food that Jamaica had to offer, he was always hunting down the island for one thing: jerked chicken. Check out Matthew’s story as he recounts his experiences in Jamaica and his encounter with the famous Jamaican cuisine that he came to love.
Scholarly materials:
Moskin, Julia. “Jerk Chicken.” New York Times, 2015.
Julia writes step-by-step instructions of how to create a masterpiece of yummy jerked chicken wings. Julia writes that if done right, jerked chicken is one of the greatest barbecuing traditions that rivals even that of Texas brisket and Chinese char siu!
Sifton, Sam. “Jerk Was Meant to Be Messed With.” New York Times, 2015.
Sam shares in his article about how the jerk style approach to cooking food adds a unique and desirable taste to all meats across the board! Sam writes of how the jerk sauce is “utterly addictive in its balance of heat and sweet, complexity and purely herbaceous flavor.” Check out this article to see how a man in New York City revolutionized his cooking styles with Jamaican jerk sauce.
Raichlen, Steven. Project Smoke. Workman Publishing, 2016.
In the chapter of his book Project Smoke, Steven shares the native Jamaican methods of jerk chicken. Who knew you used berries, leaves, and pimento wood to create the defining flavor of jerk chicken?! Steven displays the cooking approaches that native Jamaicans use to create this astonishing chef-d’oeuvre.