The Shizzle Jerk Marinade

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I met the team from The Shizzle at the 2012 Beer, Bourbon, and BBQ Festival in Charlotte.  While I usually don’t do much in the way of jerk marinades, I had to make an exception for this stuff.  And while it took me quite a while to finally open up the product and try it out, it was well worth it!

The Story

For those who don’t know what jerk is, it’s a style of cooking originating from Jamaica where the meat is flavored (either through a dry rub or a wet marinade) using a combination of spices known as a Jamaican jerk spice.  While it is traditionally used in pork and chicken, more and more recipes are available for all types of protein – fish, shrimp, beef, and even tofu!  The Jamaican jerk spice has two highlighting components – allspice and Scotch bonnet peppers.  Other ingredients can be added to the spice mixture as well (cloves, cinnamon, etc.).

The Shizzle Jerk Marinade is produced by the folks at Big & Fine Food Co. out of Raleigh, NC.  Their goal with The Shizzle is to offer a unique marinade that pays homage to traditional Jamaican jerk flavors while offering up one-of-a-kind taste profiles in as natural a manner as possible. The product touts itself as being free of high fructose corn syrup, MSG, artificial preservatives, and artificial colorings.

The Goods

Ingredients: pineapple mash, soy sauce, traditional jerk spices, extra virgin olive oil, garlic, cane sugar, sea salt, habanero peppers, xanthan gum.
Appearance: muddy brown in color; very thick and chunky
Aroma: hints of sweet are picked up on top of soy sauce, peppers, cloves, and maybe a touch of cinnamon
A Taste: the jerk spices are the star here, with the soy flavoring in the background; not much sweetness here; fairly spicy (if you have a low tolerance for heat, this will push your limits)

The Results

Normally I’d try this out on two or three different types of meat before reviewing.  And I still have intentions of doing so.  But I was so happy with the results that I had to go ahead and write about it.  Two pork chops (between 1 and 1 1/2” in thickness) were tenderized thoroughly using a jaccard style meat tenderizer.  They went into a zip top plastic bag along with about one-half of the marinade.  After about three hours sitting in the marinade, they went directly on the grill where they were cooked to an internal temperature of approximately 145 degrees.

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Juicy… tender… tasty… definitely one of the better pork chops I’ve cooked recently!  I can tell that this would work great on poultry as well – I’m thinking jerk wings.  This product is a must-have for you marinade lovers!

Website: http://www.theshizzlesauce.com
Facebook: https://www.facebook.com/TheShizzleSauce?fref=ts
Twitter: https://twitter.com/TheShizzleSauce

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  • http://www.nibblemethis.com Chris

    This sounds like a good jerk seasoning. I have a favorite homemade recipe and like Walkerwoods commercial seasoning, but I like trying new ones like this. How hot is the habanero in there? I use 3 in my homemade marinade and that’s medium for me.

    • http://www.bigwaynerbbq.com Wayne Brown

      I would definitely peg this at a medium heat level, but it’s cut just a little bit by the sweetness of the pineapple mash.

  • Marsh Pickett Jr.

    They also make a Voodoo hot which is 3 times the heat level of the regular.

  • http://hotsaucedaily.com Brian Meagher

    I do love me the jerk seasoning – but all ready to go. I don’t have time, nor the desire to make mine from scratch (ain’t nobody got time fo’ dat’!)
    The Shizzle looks good.