Reviewed: Oct. 20, 2011

Easy to make and use. I pan fried some arctic char with the rub and it didn't stick to the pan nor burn. I fried the fish in olive oil in a cast iron skillet and the rub became a crisp coating, which I liked. However, the flavor didn't knock my socks off. It was too subtle for me. Not sure if the fish is to blame, but I probably won't use the recipe again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

L. Rakic

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

Living In: Chicago, Illinois, USA

Reviewed: Aug. 1, 2011

Great seasoning. I used fresh minced onion and instead of dried. Rubbed it on chicken drumsticks. My family thought that there was enough heat without burning their mouths. (they are very sensitive to spicy foods.)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jay_Bird

Reviewed: Jul. 10, 2011

I love this recipe! It tastes very much like Walkerswood jerk marinade, which I think is the best.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pkafhbua

Reviewed: Jun. 12, 2011

This was nice and spicy. I turned back the skin on the chicken, rubbed the seasoning in, then folded the skin back over it. My girlfriend's only critique was that there seemed to be too much cinnamon.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cooper

Reviewed: May 31, 2011

Really tasty as a rub on salmon filets, but a little salty. You might adjust if you are sensitive to salt. Otherwise, great flavor!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LuckyInLove

Reviewed: May 2, 2011

a little spicy but easy and good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pinkmusicals

Reviewed: Mar. 18, 2011

Loved it! Leave the vegetable oil out if you're not going to use it as a rub.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

Reviewed: Feb. 28, 2011

This was a really good spice. rubbed the spice on some pounded chicken breast to make a coating sprayed with cooking spray and broiled for 5 minutes on each side. It was spicy enough to require water to cool the mouth but it was by no means unbearable. great job Celia

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Justdorkin

Reviewed: Feb. 10, 2011

This was delicious! I miixed it with 1/4 cup lime juice & tossed some leftover london broil that had already been cooked. I also left out the cayanne so the kids would eat it. The kids...that's actually the only reason I didn't give 5 stars. They thought it was ok, but didn't love it like I did. Has to be a crowd pleaser to get 5 stars.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooky Mama

Reviewed: Oct. 23, 2010

Very good jerk seasoning! I mixed 2 TB of it w/ 1/4 c. white vinegar, 2 TB EVOO, and 2 TB Soy Sauce, and marinated a couple chicken breasts in it. Ran out of gas on the grill (eek!), so I did the chicken in the skillet and they came out fabulous; smelled outstanding, tasted great, a tiny bit too spicy for my pre-schooler, but otherwise, an awesome dry jerk seasoning that can be adjusted to one's taste, and made into a paste/marinade/sauce.

Was this review helpful? [ YES ]
4 users found this review helpful