Chefs Find Inspiration to Jerk All Kinds of Meats
July 3, 2017 12:22pm
Springtime in Chicago is cold, rainy and gray. But while you’re standing in line at Jerk Taco Man, the Day-Glo, Pan-African red/gold/green signage offers almost as much warmth as the lightly spiced jerk crab passed through the revolving bulletproof carryout window.
“Our Jamaican jerk recipe was created by my great-grandfather,” says Julius Thomas, founder of Jerk Taco Man. “It was passed on through generations,” but, he adds...