Toni's Journal 

INGREDIENTS :

• 1/2 cup pimento( allspice berries)
• 1/2+ cup packed brown sugar
• 6-8 garlic cloves
• 4-6 Scotch bonnet peppers
• 1 tablespoon ground thyme or 2 tablespoons thyme leaves
• 1-2 bunches escallions (green onions)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 tablespoon soy sauce to moisten

METHOD:

1. Put content in a food processor or blender and liquify
2. Pour sauce in a Jar and keep refrigerated.
3. The sauce will keep forever if kept refrigerated
4. To increase spiciness blend pepper and pimento and add to sauce the hot peppers at any time.

Seasoning Instruction for Chicken

• Leave skin on chicken
• Rub the meat (chicken, pork or beef) with the seasoning.
• With chicken, be sure to rub under skin and in cavities
• Marinate overnight.

Seasoning Instruction for Pork or Beef

• Rub the meat. If using a pork shoulder, make shallow cuts and rub in.
• Marinate overnight.

Seasoning Instruction for Fish

• Can also be used with fish, but use a "steak fish" like grouper, dolphin, king
• Marinate overnight.

Cooking Instructions

• Grill at lowest possible setting over a low fire until done.
• Pimento (all spice) branches (this is what is used in Jamaica) mixed with charcoal is best. If not try to use an aromatic wood in the barbecue grill to enhance the flavor.
• Chop meat into pieces, and serve traditionally with hard-dough bread.