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The island of Jamaica is famous for its beautiful beaches, lush blue mountains, reggae music, and the friendly people. It is also known for Blue Mountain coffee, Red Stripe Beer and strong rum punch.
But, you haven’t tasted Jamaica until you’ve tried Jamaican Jerk.
Whether purchased from your favorite restaurant, jerk shack, road side stand or street vendor smoking it out of a half barrel — Nothing beats the flavor of jerk.
The word jerk refers to both the spice rub and to the particular cooking technique. Jerk rub can be applied on any meat including goat, chicken, pork, fish, and shellfish. The meat is marinated then slow cooked over hot coals and pimento wood.
Rasta Bros. Authentic Jerk Marinade is created from the recipe passed to us from the Pork Pit in Montego Bay. Since 1982 the infamous Pork Pit, located on the Hip Strip, has been serving jerk chicken, pork and other Jamaican specialties to both locals and tourists alike. A gentleman by the name of Mr. Taylor showed us how he mixes the jerk rub and how to “season up” the chicken and pork. Like Mr. Taylor, we use nothing but authentic ingredients including Scotch Bonnet Peppers. Often confused with their habanero cousin, they have a sweet-smokey taste, that gives jerk dishes their unique flavor.
Jamaica’s motto is, “Out of many, one people” and Jamaican Jerk dishes as 
diversified as the people of Jamaica. Flavors can range from a mildly spicy exotic taste to “Hey Mon! Der be a fire in mi mouth!” Rasta Bros. strives to be somewhere in the middle. We like some kick, but not so much that you can’t experience the flavor without a fire extinguisher. We prefer to use a cold Red Stripe.
Enjoy and Be Irie!
