Flaming Joe’s Caribbean Style Jerk Sauce

Hey everyone! Devil Duck, here. After an extended absence, I’m back and will be getting some very overdue reviews done. Here’s my first one in a long string to come your way.

Flaming Joe’s Caribbean Style Jerk Sauce (Original Formula, 13.675 ounces)

Ingredients: Key Lime Juice, Soybean oil, Soy Sauce, Green Onion, Worcestershire Sauce (ingredients et al), Ginger, Habanero Pepper, Garlic, Cilantro, Chili Powder, Spices, Xanthan Gum, Guar Gum, Sodium Alginate.

As you can see, this stuff is thick and has a lot of texture. The infamous “Spoon Test” gave my mouth a lot to process right off the bat. “Wow! Now this is a good Jerk Sauce!!” was the first thing that went through my head. At the same time, I thought that there was something missing, but I couldn’t pinpoint it. More on that later. The slightly grainy textures played all over my tongue, and there is some decent Habanero heat right up front, but not anything too overbearing. All of the other spices and ingredients are perfectly balanced, except for the Key Lime juice. Even though it’s the first ingredient, it really doesn’t stand out except for a little acidic sting.
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Continuing with the Australia in a Box series, we come back to Ol’ Stillmanz. I have in front of me, two very small containers of his sauces. Let’s give them a try shall we?

Ol’s Stillmanz Nagas of War Ingredients: Nagas, tomato paste, salt, brown sugar, apple cider vinegar, lime juice.

Ol’s Stillmanz Naga Fatalii Sambal Ingredients: Nagas, Fataliis, salt, jerk seasoning, apple cider vinegar, lime juice, brown sugar

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I had the please of meeting Ed Federovich of Sweet Sunshine Chili Sauce at the Fiery Foods show this year. After enthusiastically describing his sauces I was gifted the whole product line plus a very snazzy looking hat (which I am wearing as I type this review, thanks Ed!).

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We have been known to be notoriously hard on jerk sauces, mainly because there seem to be relatively few that offer both the heat and flavor that we’ve come to expect from them. We carried that same skepticism with us to ZestFest and we were just about to write off the chance of finding anything good when we ran into Steve Kitchen from Devil’s Own Sauces. We tried a lot of his hot sauces, but it was his Jerk Seasoning which really hooked us. We greedily absconded with a bottle, determined to make our own jerk chicken recipes at home soon.

First impression: For one thing, we were struck by the fact that the ingredient list shows nary a preservative or artificial color…which we much appreciated. The sauce is dark brown (almost mud-colored), with a wonderfully wafting aroma of scotch bonnet peppers & allspice. Not just that, but it’s thick. Like needing to have it carved out of the jar with a spoon thick. Yet another positive sign, so we pressed on further.

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Ingredients: Bananas, Water, Brown Sugar, Vinegar, Soya Bean Oil, Modified Corn Startch, Carmel Color, Garlic Powder, Scallions, Black Pepper, Salt, Scotch Bonnet Peppers, Allspice, Paprika, Potassium Sorbate (preservative), Nutmeg, Citric Acid, Sugar, Thyme.

Direct from Jamaica comes Walkerswood Spicy Jamaican Jerk Barbecue Sauce! This sauce is a real treat and sure to satisfy your sweet tooth. The bananas, brown sugar, and modified corn starch pack a whooping sweet punch to the taste buds right away. The heat is the next thing to hit. It’s a very mild heat that tends to hang onto your tongue for about a minute.

There’s nothing really interesting in the label so I shall continue on to the uses of this sauce. It is GREAT for marinating chicken, pork, fish, and hamburgers. I like to mix a little into a hamburger patty along with bits of bacon and bacon grease (the grease that comes from cooking bacon…duh) and letting it sit for half a day, then bbq. It makes a stunning burger that’s sure to put a smile on your face.

Taste: 9, Heat: 1

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