I tend to take a break from grilling from about mid November to mid January.  It’s not because it’s too cold.  I like grilling in the cold more than the oppressive heat of the St. Louis summers.  It’s because all the holiday stuff going on that time of the year that I don’t get much time to grill.  Why am I telling you all of this?  Because usually the first thing I grill in mid January is jerk ribs with Walkerswood Jerk Seasoning.

It’s probably my all time favorite thing to use to flavor something on the grill.  I have done it on both chicken and pork with ribs being my favorite.  Here’s a recipe where I did racks of ribs that I marinaded in Walkerswood and slathered it on before I smoked them with peach wood. How do those look:

Walkerswood is the perfect combination of heat and flavor in my mind.  A lot of jerk seasonings lean too far to one side or the other.  Either lots of great flavor but not a lot of heat or so much heat I can’t taste the amazing flavors.

I will give you a bit of warning about this amazing marinade.  When you first open the jar it is not at its hottest. Leave a half empty jar in the fridge for a couple months and it will be twice as hot as the newly opened jar.  I don’t know the science behind it, but it seems like it continues to ferment or something once it gets some air in the jar and in doing so it gets much hotter.  Don’t worry.  Cut it with some olive oil and get the same great balance of heat and flavor when you opened it the first time and the jar will last that much longer.  And when you do open it the first time I highly recommend placing the open jar under your nose and taking a deep breath.  The smell is absolutely amazing.

If you love the spicy food but also like to taste the flavors, I highly recommend Walkerswood Jerk Seasoning.

If you have any questions feel free to leave a comment below or shoot me an email.

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Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

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4 comments

here in the uk we get the Walkerswood Hot & Spicy jerk seasoning and its so so good. I used it to make Chicken Kebabs for the BBQ. The jerk seasoning is hotter than the marinade, and I mix it with olive oil, lemon or lime juice, salt and garlic. Marinate overnight and its a beautiful experience

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Is there any where locally in STL you can pick up this product or do you have to order online.

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James,

I get it at World Market over in O’Fallon Ill. I think they might carry it at some of the ethnic food places too like that grocery store in Kirkwood but I am not certain. If you find it somewhere else, let me know so I don’t have to hike to Illinois to get it. I use the stuff all the time…

…….Scott

I have the paste and it is great!
I’ve used it on chicken and pulled pork but not ribs.

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