Jamaican Jerk Package

Jamaican jerk is smoke, spice, and patience built around pimento wood — Caribbean fire run through an American offset. Scotch bonnet, allspice, thyme, ginger, scallion, and garlic in house-made jerk paste rest 24 hours so heat and perfume penetrate before fire touches the meat. We smoke low over pimento wood in our stick-burner pit until the bark chars tight and warm spice blooms in the fat. Pimento smoke softens chile heat while keeping allspice and thyme vivid; that wood-and-spice marriage is the jerk signature. Your plate starts with smoked chicken on the same jerk foundation, with brisket, ribs, or another cut from the menu available alongside coconut rice and curry vegetables.