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
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.
