Jerk Cookout

17th August, 2008

2008

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2008

Table of Contents

3:Organiser’s message from 4:Message Moneygram ’06 6:Winners & ’07 and

Competition Rules

of Jerk 8:Schedule Cookout event of the 9:Map grounds 10-11: History of Jerk Choice 13:First Caribbean 14:Jerk recipe

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T

Organiser’s Message

he Jerk Cookout inspiration came from a simple conversation over who cooked the best jerk in the South London, after a very long and fun debate I thought it would be a great idea to bring some of the best jerk cooks together in an event.

The Jerk Cookout was born in 2006 when the very first event took place in the Horniman Museum & Gardens. The Hornimans Museum was chosen for its location and beautiful gardens.

In the first year organisers expected an attendance of approximately 2,000 people but were surprised by a turnout of 5,000. In 2007 organisers were again expecting an attendance of 6-7,000 but exceeded 10,000.

The jerk cookout has now become the largest attended jerk cookout festival in the UK and to mark the occasion Fairweather Production in association with Grace Foods Product Limited are presenting a jerk cookout sauce with part of the proceeds going to the Nelson Mandela Children’s Fund.

“This prestigious jerk cookout festival is the largest attended outdoor ‘JERK’ food event in the UK; over 10.000 people turn out

for this yearly event” After receiving a huge demand to go national in 2009 we are expecting to expand the jerk cookout, which will take place in Manchester, Birmingham and London. The winner of the 2009 Jerk cookout will be flown to Portland, Jamaica to participate in the biggest Jerk Festival in the World.

This year’s event is being hosted by Donna Spence, Tony Attell and Mr C. The following artists are also performing in the day: Peter Hunningale, Mike Master Band, Rosemay Bay, Chynna, Jenny Bae, Pan Ultimate, The Salsa Band and Yolanda Brown.

This years Jerk Cookout winner 2008 will be announced at approximately 5pm.

There is a wealth of entertainment and sights to see at the Horniman Museum and Gardens which consist of; a city farm, an aquarium world, a wonderful collection of African masks and many, many more interesting artefacts.

Vintage family games such as egg and spoon races, three legged races and many more fun games will be played on the day.

– Tony Fairweather

“MoneyGram is delighted to help bring the Jerk Festival to life this year! Remember with MoneyGram you can send and receive money to the Caribbean in just 10 minutes from as little as £4.99. Available at the Post Office,Thomas Cook and anywhere you see the MoneyGram sign.”

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2008

MoneyGram shows some love for Jerk!

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oneyGram is delighted to be supporting the Jerk Cookout this year, and they wish you all a wonderful day out in celebration of Caribbean Jerk cooking.

Mark Perryman, Regional Director for MoneyGram, says “We’re proud to be a part of the Jerk Cookout, and many other Caribbean events this summer. We would like to thank all our customers for using MoneyGram to send money safely and quickly to the

Caribbean. Please visit our MoneyGram tent at the Jerk Cookout to receive some free goodies* – we look forward to meeting you there!”

MoneyGram can help you send money to your friends and family across the Caribbean and the rest of the world. Did you know it costs fas little as £4.99† to send money and it only takes 10 minutes** for your money to arrive at a MoneyGram agent location worldwide. It’s a convenient service for you.

MoneyGram is available at every post office, Thomas Cook and independent agents dispwlaying the MoneyGram sign. Just visit an agent or their website to find out more: www. moneygram.com or call them on 00800 8971 8971.

* While stocks last ** Subject to agent hours of operation and local regulations † In addition to the transfer fees applicable to a transaction, a currency exchange rate set

by MoneyGram or its agent will be applied.

Portland comes to London One cannot think of Jerk Cookout 2008 in London, England without thinking of the Portland Jerk Festival held in Jamaica. This connection is a very special one to me, having been at the very first Portland Jerk Festival .

We left Kingston very early and drove towards Portland via Harbour View.

From about two miles from the actual event site, signs directed us to the parking area. We were then ferried to the site by coach. As we arrived at the site, we were greeted by the tempting

scents of the various dishes interspersed by the smell of smoke, friendly chit chat and engaging laughter.

Everywhere people were busily preparing food to be served or actually serving customers. Every conceivable meat that is eaten in Jamaica was there on offer, jerked and ready to be devoured. Community groups along with seasoned entertainers provided entertainment throughout the day, making it a very special community day.

It is my belief that the success of this event gave rise to the other food

festivals throughout the country.

St. Elizabeth famous for its shrimps (called prawns in the UK) which breed in the Black River morass, has the Shrimp Festival, Trelawny famous for yams (the tuber) has the Yam Festival, Westmoreland has the Curry Festival, Portland has the Swift River Bussu Festival ( bussu is a conchlike meat.)

The Portland Jerk Festival was recently held for the ninth time and I do look forward to attending the 9 th annual Jerk Cookout in London.

Jerk Cookout is a family fun day from 1pm – 6pm at The Horniman Museum and Road, Forest Hill, London SE23. Sponsored by: MoneyGram and Grace Gardens, London Foods.

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e r a s d o o F e Grac e h t t r o p p u happy to s 8 0 0 2 t u o k o o Jerk C

www.gracefoods.co.uk

2008

Meet the winners Carol Schersmith from Caribbean Hut, 2006 winners, stands with Carl Charles of DD Family Jerk, the 2007 winners.

JERK COOKOUT WINNERS 2006 & 2007 The Jerk Competition Rules Cookout On signing up for their stalls, the stallholders are made aware of the Jerk the to dishes two sends er stallhold ng competi Competition Rules. Each Jerk Cookout judging tent.

One of the dishes must be jerk chicken, cooked in their own jerk sauce and the second is anything of their style (commonly called freestyle); this may be lobster, shrimp or anything that can be jerked (I hear there may be ostrich on the menu this year!)

These dishes are judged by food critics and celebrities who look presentation, taste and originality.

for

Come taste, experience and celebrate with us!

Who will win Jerk Cookout 2008?

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SCHEDULE STAGE 1

1.00...... MIKE MORRIS BAND 1.45...... ROSEMARY BAIN 2.10...... CHYNNA 2.30...... JENNY BAE 3.00...... PAN ULTIMATE 3.40...... YOLANDA BROWN 5.00...... ANNOUNCEMENT OF JERK COOKOUT WINNER 5.30...... PETER HUNNINGALE SALSA BAND STAGE 2 1.00...... FOXEY 2.00...... PLAY VYBE FM 2.30...... ROSEMARY BAIN 3.00...... OPEN MIKE 4.00...... PAN ULTIMATE 5.00...... MYKE MASTERS BAND 5.30...... Keisha Bailey Gregory Fabulous Special Appearance By

JENNY BAE

Yolanda Brown PETER HUNNINGALE

$BMM OPX GPS $ISJTUNBT 4BJMJOHT UP UIF $BSJCCFBO

The Harder They Come

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ollowing sell out seasons at Theatre Royal Stratford East and the Barbican The Harder They Come is now playing at the West End’s Playhouse Theatre.

Based on the iconic seventies film that launched Jimmy Cliff onto the world stage, this exhilarating production tells the story of a country boy who makes for the bright lights of Kingston, Jamaica. With a head full of songs including You Can Get it if You Really Want, Many Rivers To Cross, Higher and Higher, Rivers of Babylon and The Harder They Come he dreams of becoming a reggae star.

When the harsh reality of the music scene drives him into a fast and furious life as an outlaw, he would rather die than kill his dream!

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TWO

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2008

The histor y of ‘Jerk’

J

erk is a style of cooking native to Jamaica in which meats (traditionally pork, but now including chicken, fish, beef, sausage and even tofu) are dry-rubbed with a fiery spice mixture called Jamaican jerk spice.

When the British invaded Jamaica in 1655 the Spanish colonists fled leaving a large number of Africans who they had enslaved. Rather than be re-enslaved by the British, they fled into the hilly, mountainous regions of the island, joining those who had previously escaped from the Spanish to live with the Taínos. Over time, the escaped slaves came to be known as Maroons, and eventually controlled large areas of the Jamaican interior. They often moved down from the hills to raid the plantations.

They were highly organised and knew the country well. Because of this,

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additional run-away slaves joined them. The two main Maroon groups were the Trelawny Townor Leeward Maroons – at one time led by Cudjoe, and the Windward Maroons – led by Queen Nanny and later by Quao.

The Maroons were skilled hunters and warriors and, hard as they tried, the British Army could not control or defeat them.

“

Give a portion to your English friends, or other nationalities , and they wil l be raving about it for months.

”

The Maroons, are believed to have developed and perfected the Jerk method of preserving and cooking meat during their years living in the Blue Mountains fighting the British troops.

They hunted and cooked wild pigs, by seasoning and smoking underground, in order to avoid the smoke being seen by the British.

The recipe was kept secret for many years, until the mid 20th century, when a version of the jerk recipe came out of the hills from the Maroon community, and started to be prepared openly. This first happened in Portland.

Boston Bay Jerk pits is still the most famous for the original jerk.

The seasoning itself contains a base of pimento (allspice), scotch bonnet peppers and salt, plus additional herbs and spices (sometimes up to 30 or more) usually including thyme, garlic, cinnamon, scallions, clove and nutmeg. Sometimes the dry seasoning mix is rubbed into the meat, and left to soak overnight in a wet marinade.

The meat is basted with the seasonings as it grills slowly over a smokey wood fire, preferably of pimento (allspice) wood.

Commercial jerk mixtures are now available, both dry and wet (marinades), Jerk chicken, pork, or fish has an exquisite taste when barbecued over aromatic wood charcoal or briquettes.

Pimento (allspice) wood or More on Page 12

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Fairweather Productions in association

Fr 00 e e

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2008

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Festival & Competition This is a Family Fun Day with world music, children’s play area, city farm, the best of Jerk Foods and the Jerk Cookout Competition.

Hosted by Donna Spence Special apperance

THE HARDER THEY COME Live music: Peter Hunningale, Yolanda Brown, Gregory Fabulous, Pan Ultimate, Myke Masters Band, Kersha Bailey Rosemary Bain

Peter Hunningale

Sunday 17th August 1pm - 6pm Horniman Museum & Gardens 100 London Rd, Forest Hill, London, SE23 3PQ

Info: 07957 441101 Please use public transport / no dogs Main Sponsor

Donna Spence

Yolanda Brown

Gregory Fabulous

Design: Cherrie Box Media 020 7501 9994

You’ve tried the rest now come Down and try the best

Cont’d from Page 10 berries placed over coals give Jerk its authentic flavor. Give a portion to your English friends, or other nationalities, and they will be raving about it for months.

The Spanish word charqui (dried meat) gave the name to both jerk and jerky.

Jamaican ‘jerk’ ties well into its Spanish/ Caribbean roots.

A grill over an open fire suffices in the modern rendition. The widely available pre-made seasoning mixes give a passable jerk flavour to meat baked in a kitchen oven.

Walkers Wood were the first to research and bottle a jerk seasoning, and this is now available in supermarkets across the world. Apart from the Caribbean, it can be found in countries such as US, Canada, South America, South Africa and Japan.

Jerking has evolved over time from pit fires to old oil barrel halves as the container of choice. In about the 1960s, Jamaican entrepreneurs sought to recreate the smoked pit flavor, and relatively quickly came up with

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a solution. The solution was to cut oil barrels lengthwise and attach hinges, drilling several ventilation holes for the smoke. These barrels are often heated by layers of charcoal, which some say lends itself to making the burnt smokey taste. Jerk cooking has followed the Jamaican diaspora all over the world, and authentic Jerk can now be found at restaurants anywhere a significant population of Jamaicans exists.

An ordinary home barbecue with a good jerk seasoning has a similar effect.

Meats can be cooked in the oven with the seasoning, but you do miss the smokey effect.

The first time I tasted Jerk Chicken, I was amazed at the unique and beautiful flavour. Is it the pimento – the smoky flavour – the peppery spicy taste? The combination is just great. One of the key selling points of Jerk Chicken and other Caribbean dishes is the excited expectation from the consumer. Once tasted, never forgotten.

They know the taste is unique and will travel miles to get it. We are pleased to More on Page 13

The first time I tasted Jerk Chicken, I was amazed at the unique and beautiful flavour. Is it the pimento – the smoky flavour – the peppery spicy taste? The combination is just great.

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SPONSORED BY

2008

First Choice Caribbean Hut

Bringing healing through authentic ‘yard’ dishes

F

irst Choice Caribbean Hut was founded in the late 1990’s.

It is a family-run business, ran by husband and wife.

We started this business because we enjoy cooking good quality and tasty food. All our food is cooked at a high standard, therefore, we produce good quality food.

First Choice Caribbean Hut is unique because of its authentic style of cooking – it brings healing to all that eat and smell it – with all the

Cont’d from Page 12 see Jerk chicken making its foray in the West End, with two Jerk centres just off Oxford Street. With the plethora of pizza and other fast food on offer, its great to know there is some real tasty Caribbean Food around to fill that spot.

Caribbean Food Emporium now provides Asda Stores with frozen jerk chicken, as well as other dishes. There is an unmistakeable smoky aroma and spiciness when the dish is defrosted, and what’s more its ready from your freezer in 4 minutes.

spices originally from ‘yard’. We have represented the Caribbean at many events.

First Choice Caribbean Hut is result-oriented, and we measure our success in our delivery of services, taste and customer satisfaction.

That is the reason why First Choice Caribbean Hut was the winners of the Jerk Cookout Competition. First Choice Caribbean Hut will continue to cook and serve good quality and tasty food at a high standard.

Tesco has added Jerk Chicken to their range of dishes on their hot deli counter in many branches.

Asda and Morrison’s have added Jerk Chicken and many other Caribbean Dishes to their ready meals range.

Selfridges are keen to have a Caribbean Section in their Food Hall – featuring Jerk Chicken of course.

Square Pie – famous for British pies and with concessions in prestigious department stores, proudly offer a Jerk Chicken pie in their range.

A Jerk cookout

in the UK is a great development. Hosts, The Write Thing continue a tradition which started in Jamaica with a competition of Jerk chefs. The first event 2 years ago was attended by five and a half thousand people, and even the slight drizzle could not dampen down the excitement. This year promises to be bigger and better.

Dawn Grant, Director, Caribbean Food Emporium www.caribbeanfood emporium.co.uk

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2008

RGER SUPREME JERK BU From Eat Caribbean By

THE BURGER recipe is definitely a step up from the usual. Preparation and cooking time: 30 minutes chilling + 15 minutes cooking + 10 minutes. Serves 6

Ingredients: 2 tbsp butter 1 onion, chopped finely 3 garlic cloves, chopped 110g/4oz mushrooms, chopped into 1 cm pieces ? tbsp dark rum or wine 900g/2lb ground sirloin or the best ground beef you can get 1 tbsp Walkerswood

Virginia Burke

Jerk Seasoning 2 tbsp chopped fresh parsley 1 tsp salt To Serve: A few rocket sprigs per person 6 tbsp Jerk Mustard 6 rolls 3 red onion slices, split into rings

and sauté for 3 minutes (do not allow to burn).

De-glaze the pan with the rum or wine and allow to cook for 2 minutes more. Transfer the mushroom mixture to a large mixing bowl and mix in the beef, jerk seasoning and

Method: Place the butter in a saucepan and melt slowly. Add the onion, garlic and mushrooms

parsley. Season with salt and pepper. Form into 6 patties, place on a baking sheet, cover with cling film and a allow to rest in the fridge for at least 30 minutes.

Grill the burgers or fry them in a skillet for 5 minutes, on each side.

Cut the rolls in half and toast for about 2 minutes. Place a few sprigs of rocket on the bottom half of each bun, place each burger on this and to with a tablespoon of jerk mustard and a few rings of raw onion.

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