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Bored In Woodstock Scottish Jerk 212 mL
$14.49 CAD
This collaboration between Shane 'Viking Heat' Hammond and Island Son is highly addictive AND hot! Makes a great marinade or spicy dipping sauce if you like things on the spicy side!
"Over 20 years ago I moved to Woodstock. I found they had a society of Caribbean and Jamaican groups that enjoyed bbq. I attended their functions and enjoyed their food - the jerk chicken caught my taste buds and I asked how they made it. I got 10 recipes that were all different so I played and added peppers beyond the scotch bonnets they used. After 10 years I developed the Scottish Jerk that won over all of the BBQs with everyone wondering how did this Scottish man do it?" ~ Shane 'Viking Heat' Hammond
Heat: 8/10
| There are a lot of 7pot Burgundy Douglah peppers in this marinade. This slowly creeps around your entire mouth and esophagus - focusing on the back of your tongue and throat right down into your tummy! |  |
Jeff's Tasting Notes: Allspice, Cinnamon, and Nutmeg bombard your tastebuds at first, setting you up for a slow-burning 7 Pot Burgundy steamroller of heat. When used as a marinade, I find the cinnamon more prominent when baking or BBQing. This is a sweeter jerk seasoning with a generous amount of brown sugar.
Ingredients: Onion, Orange Juice, Pineapples, Tamari Soy Sauce (Water, Organic Soybeans, Salt, Organic Alcohol (to preserve freshness)), Distilled Vinegar, Green onion, whole, Chili Pepper, Olive Oil, Garlic, Lemon Juice, Ginger, Sugars (brown sugar), vegetable broth, Salt, Cinnamon, Nutmeg, Thyme, Black Pepper, Allspice
May Contain: Peanuts
Ingrédients: Oignon, Jus d'orange, Ananas, Sauce soja tamari (eau, graines de soja bio, sel, alcool bio (pour préserver la fraîcheur)), Vinaigre distillé, Oignon vert, entier, Piment, Olive Oil, Garlic, Jus de citron, Gingembre, Sucres (cassonade), Bouillon de légumes, Sel, Cannelle, Noix de muscade, Thym, Black Pepper, Piment de la Jamaïque
Peut contenir: des arachides