MEdia / press

eXotic Wood Chips, LLC.

 
Smoky, Spicy and Sweethttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadeshapeimage_2_link_0

Jerk is Jamaica to the bone, aromatic and smoky, sweet but insistently hot. All of its traditional ingredients grow in the island’s lush green interior: fresh ginger, thyme and scallions; Scotch bonnet peppers; and the sweet wood of the allspice tree, which burns to a fragrant smoke.

By: Julia Moskin Dining & Wine

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culinate

The marriage of food and fire is as much about the experience as it is about the finished product. Sometimes the twist is in the fire, with an unusual type of fuel. Sometimes it’s in the food, with a rare item or ingredient making a meal stand out. Often, it’s a combination of the two — and adding an unfamiliar location to the mix can ensure a night to remember.

Pimento wood is what gives true jerk BBQ its unique flavor. The wood, berries, and leaves of the allspice tree are available these days for the first time in the States, allowing us to recreate the ultimate island BBQ experience.  Aromatic with deep citrusy and smoky notes, the wood makes all the difference in the world.

Food and Firehttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadeshapeimage_5_link_0
radio

Memorial Day Weekend

Chef Andrew Zimmern, calls in to Cities 97 to discuss jerk chicken and pimento wood. Chef Andrew is a food writer, dining critic, radio talk show host, and TV personality extraordinaire.

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Media Kit
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Island Grill 
Marinade and 
Jerk Chickenhttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadehttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadehttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadeshapeimage_10_link_0shapeimage_10_link_1shapeimage_10_link_2

Island barbecue gets its flavor from pimento wood. The best jerk-chicken stands lay the chicken on a bed of wet pimento leaves and sticks on the opposite side of the grill, far away from the hot fire so the wood and leaves don’t burn. The wood acts like a cedar plank, infusing the roasting bird with plenty of gutsy flavor, while the indirect cooking method works wonders on the chicken. Wet pimento chips can be used for adding smoke flavor.  Add some pimento leaves to the drip pan for more layers of flavor.

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More & Recipehttp://www.nytimes.com/2008/07/02/dining/02jerk.html?pagewanted=1http://www.nytimes.com/2008/07/02/dining/02jerk.html?pagewanted=1shapeimage_12_link_0
World Class Jerkhttp://www.mspmag.com/dining/recipes/72344.asp?ht=island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinade%20island%20grill%20marinadeshapeimage_13_link_0

Being a jerk master isn’t a bad thing when it comes to barbecue.

What makes Jamaican jerk barbecue so different from other barbecue?

“Well, you smelled the stuff,” said Gary Feblowitz, perhaps the most Jamaican jerk-obsessed person on the continent, whose company, Pimentowood.com, is the only U.S. importer for the pimento tree products used to create authentic Jamaican jerk barbecue.

By: Mike Mitchelson

By Matt Gross, Photographs by Brian Finke,

Fire up the grill and travel the world—without leaving your patio

5 Countries, 27 flavors, your grill

Extra Credit
To infuse jerk with even more sweet, spicy flavor, add a handful of soaked pimento wood chips to the lit coals. (Find them at

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