1/2 cup ground Allspice
1/2 + cup brown Sugar
6 to 8 cloves Garlic
4 to 6 Scotch Bonnet Peppers, seeded (wear gloves while preparing)
1 T. ground Thyme
2 bunches Scallions, chopped
1 t. Cinnamon
1/2 t. Nutmeg
Salt & Pepper to taste
2 T. Soy Sauce

Put everything in a food processor and blend until smooth. Keep the sauce refrigerated and it willkeep forever. Increase the hot pepers and garlic, if you dare. Rub meat, chicken, pork, beef, or firmly fleshed fish, all over, inside, under skin, or poke with knife and fill cavity. Marinate overnight. Grill over a low fire until done. Charcoal is best. Meat will be smoked "pinkish" when done, and the skin will be dark.

Excellent for Jerk-K-Bobs.