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Anyone know where to get it? I'm in Pictou County, but I have peeps in HRM if necessary

SS used to have stuff in the international food section.

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Sobeys definitely does.

Sobeys might have some in their new sections too.

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Bulk barn too.

Sent from the brew timer.

bluenose wrote:Anyone know where to get it? I'm in Pictou County, but I have peeps in HRM if necessary

The Memories Of Montego Bay sauce from SS is pretty fuckin' good stuff

are you looking for premade or homemade?

NASH wrote:

bluenose wrote:Anyone know where to get it? I'm in Pictou County, but I have peeps in HRM if necessary

The Memories Of Montego Bay sauce from SS is pretty fuckin' good stuff

Yep - that's good stuff!

dexter wrote:are you looking for premade or homemade?

I'm not sure. The stuff I got in Jamaica was in a shaker just like any old seasoning.

I don't remember seeing it in Sobeys or SS, but I guess I was never looking before

Thanks All

These aren't dry. The montego bay is more of a sauce. SS had a jar that was more of a paste. Sobeys used to carry a heavy sauce in a rectangular pint style bottle. Very yellow in color and quite good.

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bluenose wrote:

dexter wrote:are you looking for premade or homemade?

I'm not sure. The stuff I got in Jamaica was in a shaker just like any old seasoning.

I don't remember seeing it in Sobeys or SS, but I guess I was never looking before

Thanks All

Sobeys definitely has this one:

http://www.allunitedimports.net/index.p ... cts_id=339" onclick="window.open(this.href);return false;

I found this recipe on the interwebs and have made it before and liked it. More of a paste than a rub...

Jamaican Jerk Sauce Recipe
From Christine Morin, Jamaica

Thyme, allspice, scotch bonnet peppers, and garlic are key ingredients in this recipe. Use this authentic spicy jerk rub on chicken, pork, fish, or vegetables.

INGREDIENTS:
1/2 cup ground allspice berries
1/2+ cup packed brown sugar
6 to 8 garlic cloves
4 to 6 Scotch bonnet peppers
1 tablespoon ground thyme or 2 tablespoons thyme leaves
2 bunches escallions (green onions)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt and pepper to taste
2 tablespoons soy sauce to moisten

PREPARATION:
Place allspice, brown sugar, garlic, scotch bonnet peppers, thyme, scallions, cinnamon, nutmeg, salt, pepper, and soy sauce in a food processor and blend until smooth.

You may use allspice berries, if available, but use enough to give the equivalent of 1/2 cup ground. (Allspice berries and scotch bonnets are key ingredients.) Keep this sauce refrigerated and it will keep forever. Feel free to increase the hot peppers and garlic.

Rub the meat (chicken, pork or beef) with the seasoning. If using a pork shoulder, score the fat and rub in. With chicken, be sure to rub under skin and in cavities. Can also be used with fish, but use a firm-fleshed fish like grouper.

Marinate overnight. Grill over a low fire until done. Charcoal is best, but not essential. Meat will be smoked "pinkish" when done, and the skin will be nice and dark. Chop meat into pieces, and serve traditionally with hard-dough bread and Jamaican Red Stripe Beer.

The best jerk seasoning blend I've found in the city is sold at the historic farmer's market (the one in the old Keith's brewery) by "The spice man" - http://www.historicfarmersmarket.ca/pb/ ... _TtoZ.html" onclick="window.open(this.href);return false;

It's not cheap though, at ~$8.00/oz
http://spicetrekkers.com/products-page/ ... rk-spices/" onclick="window.open(this.href);return false;

Oh... and they're whole spices, so you'll need access to a mortar and pestle