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mail order jerk sauce???

Jim Leff Dec 14, 1999 12:06 PM

My friend Bob is heartbroken that Vernon's went out of business...he used to get his jerk sauce (via mail order...he's in Alabama) from them.

Does anybody have a favorite mail order jerk sauce to suggest for him?

thanks and ciao

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    pat hammond RE: Jim Leff Dec 14, 1999 12:21 PM

    Have him check out cosmichile.com. Their jerk sauce is supposed to "raise the dead" p.

    3 Replies
    1. re: pat hammond
      Jim Leff RE: pat hammond Dec 14, 1999 01:54 PM

      thanks, Pat, that might work...but it doesn't sound like you have personal experience......any other suggestions out there?

      1. re: Jim Leff
        Heidi RE: Jim Leff Dec 17, 1999 07:47 AM

        The recipe for Vernon's Jerk sauce can be found on page 337 of Molly O'Neill's New York Cookbook. It is ass-kickin' hot --- calls for 1/2 lb. of Scotch Bonnets!

        1. re: Heidi
          Jim Leff RE: Heidi Dec 17, 1999 10:36 AM

          Heidi, thanks much (thanks everybody else, too!). This might be just the ticket, since my friend loves the flavor of Vernon's sauce specifically...


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      Neil Anderson RE: Jim Leff Dec 14, 1999 04:45 PM

      Would your friend be inclined to mix his own? If so, what about ordering killer allspice and black pepper from penzey's and blending with fresh aromatics such as garlic, ginger, and chili pepper. I have done this and was pleased.


      2 Replies
      1. re: Neil Anderson
        Jim Leff RE: Neil Anderson Dec 14, 1999 09:06 PM

        wow...not buying something! Radical!

        what proportions do you use?

        1. re: Jim Leff
          Neil Anderson RE: Jim Leff Dec 15, 1999 05:07 PM

          Proportions? Just have at it. Start with garlic, chilis, ginger, and maybe some onion in food processor (mortar and pestle if you're tough), work in ground black pepper and a lesser amount of allspice until you have something pretty dry. If this is a rub, I would include some oil, and be sure that all particles are very small so that you don't end up with burnt chunks of garlic and the like. Think 'curry paste'. Before you go whole hog, do up a half chicken and tweak from there. One could also make it into more of a hot 'sauce' by blending it smooth with vinegar. By the way, Penzey's has jerk powders which I've not tried, but which could be manipulated in this way, most likely.

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        Al Pastor RE: Jim Leff Dec 15, 1999 09:23 AM

        My favorite would be Ja'net's Jerk Sauce, widely available in CA supermarkets and outstanding, but I can't seem to find it online. There is one bit of disconcerting news, though: www.hothothot.com is currently featuring a sauce called Hot Beef Injection. And we'd thought we'd seen it all...

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