When Eddie says it’s hot, he means it. Jerk sauce is known for the its robust blend of traditional spices from Jamaica. Grandpa Eddie’s Jerk Sauce is complex, flavorful and extremely hot. Crafted from the ground up, Grandpa Eddie started selling his amazing jerk sauce after giving it away for years. I am glad he did, because the world needs to try this spicy treasure.
The ingredients are simple: scotch bonnet peppers, pimentos, nutmeg, thyme, ginger, cinnamon, garlic, onion, cane sugar, scallions, black pepper, vinegar, and more, but the way it’s blended sets it apart from other jerk sauces I have had.
I marinated a block of tofu with about 5 tablespoons of jerk sauce and let it sit over night in preparation for my parent’s grill. Tofu has the tendency, as you may know, to absorb the flavors of whatever is being cooked and take on that flavor. Grilling the tofu locked in the flavors and allowed the tofu to crisp up on the outside while the inside was moist and juicy. Grilling tofu is my favorite way to prepare tofu. There is no extra oil involved, but just make sure it does not stick to the grill.
The jerk sauce seemed to permeate the tofu in such a manner that it did not make the tofu unbearably hot to eat, but rather made the heat kick in subtly and then all of a sudden, there is a blast of those scotch bonnet peppers.
Making jerk sauce is an art and Grandpa Eddie is an artist. Check out his site, grandpaeddiesauce.com and purchase some jerk sauce, BBQ sauce and more. You can also find him locally around New Jersey at food, wine and other festivals and shows. Eddie is a nice guy, go say hello and tell him Mike from Leafygreen.info sent you.