Jamaican Cooking Tips

Cooking Tips

Ova de years I have been asked certain questions, so mi gather up all mi can find. The places I get dem from mi nuh memba, but give tanks just de same.

If you have any questions or requests, please let mi knoh and I will surely try and figure it out for you. I will be updatin’ often so please check back.

My Tips

To ensure the meat is properly cooked BBQing should be done in Jamaican time…. nice and slow.

Brush a small amount of cooking oil on the grill to keep food from sticking.

Add smoky flavour by throwing thoroughly soaked wood chips onto BBQ coals.

Soak wooden skewers in water for at least one hour before threading meat or vegetables onto them – this will prevent charring.

Brush both sides of the meat, seafood or vegetables with sauce during the last 5- 6 minutes of cooking.

Precook ribs in the oven or in a pan of boiling water, then baste with a barbecue sauce and finish on a hot grill.

Prevent flare-ups. Heat only one sides of the BBQ, place meats to be cooked on the non-heated side, then close the lid.

Some people may find Jerk sauce a little spicy. Note: if the spice becomes too much for some, a glass of a refreshing Grapefruit drink instead of water -or some ketchup, it will soothe the taste buds much quicker.

For pots with food stuck in the bottom, remove what you can, then add water up to the level of whatever is stuck in the pot, add a little dishwashing liquid and boil the water. The stuff should just lift off.

Strong, undiluted bleach is also great for unblocking toilets, if you leave it to sit in the bowl, covered for a while.


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About the author

Grace "Grandma" Reynolds