If your spice rack looks like Marge Simpson's ("Eight spices! Some of these must be doubles.... OR-E-GA-NO...?"), spruce up that dinner table repertoire with McCormick's (Shilling's, if you're on the West Coast) Caribbean Jerk Seasoning. It makes everything delicious.
I started my quest for jerk seasoning about 10 years ago. The results were pretty dismal. What I wanted was a jerk rub, but all I could find were marinades. While marinades are fine, you always have to contend with the possibility of that burnt and gooey residue on your pans. Who needs that? So I prefer dry rubs, which complement from the meaty goodness without making a wet, sloppy mess. They also give you a more intense flavor, unaddled by whatever fluids the creator has mistakenly decided to add. Besides, I'm cheap, and rubs give you better value for your money. But I digress.
So there I was, trying marinade after marinade and being endlessly dissatisfied with the results.
Enter McCormick's Caribbean Jerk Seasoning.
My initial skepticism (I've been wary of McCormick since they switched from the cute, space-saving metal tins to the ugly plastic bottles) evaporated the first time I tried it. Put it on any red or white meat and you'll be delighted with the results. It's spicy, sweet, and makes an excellent addition to your favorite marinade (I know, I know, but it's different when it's your marinade).
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