Jamaican jerked chicken

6    Loin pork chops                     1 lg Clove garlic, chopped
      3    chicken breasts, split,             1 ts Hot pepper, chopped
      6    chicken legs 2 oz                   3 tb Red-wine vinegar
           Whole allspice berries            1/4 c  Peanut or vegetable oil
    1/4 ts Fresh grated nutmeg               1/2 ts Salt
    1/2 ts Ground cinnamon                   1/4 ts Fresh ground pepper
      8    Scallions, chopped                  2    Bay leaves, crumbled
 
  Pickapeppa sauce (see note)
  
  Cut away rind and most fat from pork; remove all meat from bones, cut into
  pieces about 1-1/2" thick and 3" to 4" long.  Put pork pieces and chicken
  in a large bowl, cover and refrigerate until needed. To prepare seasoning,
  heat the allspice berries over medium heat in small saucepan 3 to 4 min,
  stirring often; 2 tbs at a time, crush berries in mortar and pestle. In
  medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper
  and 1 tbs vinegar; crush into pasty mixture.  Add rest of vinegar, oil,
  salt, pepper and bay leaves. Turn mixture over pork and chicken and rub
  meat with seasoning, coating evenly. Cover and refrigerate 2 hours or
  overnight. Cook jerked pork and chicken on grill over hot coals or on gas
  barbecue as far from heat as possible (6" or more); cover with lid; turn
  meat every 10 minutes for about 1 hour, until done. If desired, halfway
  through cooking time toss 1 tsp whole allspice berries into fire. Cut
  cooked pork into 1/3" slices and serve with chicken. Accompany with
  Pickapeppa sauce.  Serves 6 to 8.
  
  (Note:  Can also be cooked in preheated 350 F oven on rack in roasting pan
  about 1 hour, turning once, but you won't have the grill flavor.
  
  (Pickapeppa sauce is a bottled Jamaican condiment available in better
  supermarkets and gourmet stores.)
 
-----