The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Wet Jerk Rub

Yields 4 cups

All the various wet jerk rubs, dry jerk rubs, and marinades have the same core ingredients: scallions, thyme, Jamaican pimento (allspice), ginger, Scotch bonnet peppers, black pepper, nutmeg, and cinnamon. Don't mess with it and you will experience a true Caribbean delicacy. This is great on chicken!

1/2 cup fresh thyme leaves
2 bunches (about 15) green onions, finely chopped
1/4 cup ginger root, puree
3 Scotch bonnet peppers or habanero pepper., stemmed and finely chopped
1/4 cup peanut oil
5 garlic cloves, chopped
3 freshly ground bay leaves
2 teaspoons freshly ground allspice
1 teaspoon freshly grated nutmeg
1 tablespoon freshly ground pepper
1 tablespoon freshly ground coriander
1 teaspoon freshly ground cinnamon
2 teaspoons salt
Juice of 1 lime
Warning:scotch bonnets are very hot, so DON'T rub your eyes or anything else for that matter after handling this hot pepper! Most Jamaicans grind their spices by hand in a mortar and pestle. Combine all the ingredients into a thick, chunky paste with your food processor. The mixture will keep in a tightly sealed container in the refrigerator for a long time, but not forever!!




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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