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Ingredients 4 lbs bone-in chicken legs 1 jar Grant’s Gourmet Jerk Seasoning (250 mL) 1 large zip-lock bag or sealable container Paper towels Step 1 : Prep the Chicken Wash the chicken legs thoroughly and pat them completely dry with paper towels. This helps the seasoning stick better and gives you a better cook. Step 2: Season & Marinate Add the chicken to a zip-lock bag or sealable container. Scoop in about ⅓ of the jar of Grant’s Gourmet Jerk Seasoning. Use your hands to

Authentic Jamaican Oxtail Stew Author: Clive Grant | Grant's Gourmet Date: January 12, 2026 Prep Time: 45 mins (plus marinating) Cook Time: 3–4 Hours (Stovetop) OR 1–1.5 Hours (Pressure Cooker) Overview There is no rush when it comes to good oxtail. This is a "low and slow" labor of love. Whether you are using the traditional pot method or the modern pressure cooker, the goal is meat falling off the bone with a gravy rich enough to coat the back of a spoon. Ingredients T

Authentic Jamaican Rice & Peas (The Science & The Soul) Author: Clive Grant | Grant's Gourmet Date: January 12, 2026 Prep Time: 10 mins (plus overnight soaking for beans) Cook Time: Varies by method (see below) Total Time: Approx 1.5–2.5 Hours (Pressure Cooker) OR 2.5–3.5 Hours (Traditional) Servings: 10–14 Overview: The Quest for "Shelly" Rice Rice & Peas is the heartbeat of a Jamaican Sunday dinner. It is more than just a side dish; it is the canvas for your oxtail gravy an

Using a food thermometer Insert the thermometer through the thickest part of the meat, all the way to the middle, not touching any bone. For burgers, insert food thermometer through the side of the patty. Check each piece separately if you have more than one piece. Use a digital thermometer for more accurate readings. Cooking temperatures Pork (ham, pork loin, ribs) Ground pork (burgers, meatballs, sausages) 71°C (160°F) Pieces and whole cuts 71°C (160°F) Poultry (chicken, t