Mista Brown's Jerk Sauce

All the Flavor with a Likkle Kick

jerk sauce

Jerk Cheeseburger

Jerk Cheeseburger
Jerk Cheeseburger (whole heaps of flavor)
Print Recipe
A classic burger with a Caribbean kick that will have your tastebuds dancing...
Servings Prep Time
2-3 Cheeseburgers 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2-3 Cheeseburgers 10 Minutes
Cook Time
10 Minutes
Jerk Cheeseburger
Jerk Cheeseburger (whole heaps of flavor)
Print Recipe
A classic burger with a Caribbean kick that will have your tastebuds dancing...
Servings Prep Time
2-3 Cheeseburgers 10 Minutes
Cook Time
10 Minutes
Servings Prep Time
2-3 Cheeseburgers 10 Minutes
Cook Time
10 Minutes
Ingredients
Main Ingredients
Caramelized Jerk Onions
Servings: Cheeseburgers
Instructions
Caramelized Onions
  1. Slice one large Spanish onion into thick slices (¼ inch).
  2. Heat 3T butter and 1T oil in a saucepan over medium heat.
  3. Add onion slices.
  4. Mix onions well to coat. Spread evenly over the pan.
  5. Let cook, careful not to let them burn.
  6. Stir occasionally until translucent (about 15 minutes)
  7. Add 4-6T of Mista Brown’s Original Jerk Sauce and reduce to desired consistency.
Hamburgers
  1. Divide the meat into 2-3 equal portions (about 6 ounces each)
  2. Form each portion loosely into 3/4 inch-thick burger and make a deep depression in the center of the patty with your thumb.
  3. Season both sides of the burger with Mista Brown's Authentic Jamaican Jerk Sauce
  4. Using a Grill: Heat a gas grill to high or heat coals in charcoal grill until they glow bright orange and ash over. Brush the burgers with oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip burgers. Cook beef burgers until golden brown and slightly charred on the second side. 3 minutes before topping with cheese. After topping with cheese allow to cook one more minute.
  5. Using a Grill Pan: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
  6. Using a Saute Pan or Griddle: Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, (approx. 3 minutes) Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired doneness.
  7. Add the cheese to the tops of the burgers during the last minute of cooking tent with tinfoil to melt cheese.
Recipe Notes

Note: Baste the burgers with Mista Brown’s Original Jerk Sauce while grilling. For more flavor add some sauce to the raw beef mixture before forming the patties too. Adjust sauce to desired preference. You can always add a “likkle” more at the end.

Caribbean Eggs Benedict

Jamaican Cooking
Caribbean Eggs Benedict
Print Recipe
Perfect for brunch! Spice level can be adjusted to preference and the chicken can be made a day in advance. Be sure to store pulled chicken separately from braising liquid as heat will intensify overnight.
Servings Prep Time
2 People 25 Minutes
Cook Time
40 Minutes
Servings Prep Time
2 People 25 Minutes
Cook Time
40 Minutes
Jamaican Cooking
Caribbean Eggs Benedict
Print Recipe
Perfect for brunch! Spice level can be adjusted to preference and the chicken can be made a day in advance. Be sure to store pulled chicken separately from braising liquid as heat will intensify overnight.
Servings Prep Time
2 People 25 Minutes
Cook Time
40 Minutes
Servings Prep Time
2 People 25 Minutes
Cook Time
40 Minutes
Ingredients
Braised Jerk Chicken
Easy Blender Hollandaise
Toast & Eggs
Servings: People
Instructions
Braised Jerk Chicken
  1. Salt and pepper both sides of chicken, gently dredge in flour and set aside.
  2. Heat oil in dutch oven over medium high heat. Add 1 tablespoon of butter and when melted, add chicken, skin side down, in pan. Brown for about 3 minutes on each side and remove chicken and set aside.
  3. Add 1 tablespoon of butter to pan and garlic. Let cook for about 1 minute, stirring constantly, while not allowing it to burn. Add ⅓ c Mista Brown’s Original Jerk Sauce and scrape all of the bits and pieces from the bottom and sides of the pan. (This is what adds flavor) Add ⅓ c chicken stock and simmer 2 minutes.
  4. Return chicken to pan, skin side down, cover tightly, reduce heat to low and simmer for 15 minutes.
  5. Flip chicken to skin side up and scrape the bottom and sides of pan. Cover tightly and allow to simmer for 60-75 minutes, checking every 20-30 minutes and scraping sides and bottom of pan.
  6. Allow chicken to cool slightly. Pull chicken pieces from bone and separate into a chunky. Discard all bones and skin. Moisten meat and keep all reserve braising liquid. If making the day before, allow to cool completely and store separately in tight fitting containers overnight.
Easy Blender Hollandaise (5 minutes prep)
  1. Melt Butter, low and slow until warm
  2. Combine egg yolks, lemon juice, Mista Brown’s Original Jerk Sauce, dijon and salt in blender. Blend on medium until lightened in color, about 20-30 seconds. The heat from the blades warms the yolks and the whipping adds air to the mixture making it a lighter consistency.
  3. Add lemon or extra Mista Brown’s Original Jerk Sauce if you want the sauce more tangy or spicy. Add warm water a little at a time for a thinner consistency. Keep warm by placing blending container in warm water. Use within 1 hour or discard.
Poached Eggs (10-12 minutes)
  1. Add vinegar and about 3 inches of water to a medium pot or skillet. Bring mixture to boil and quickly lower temperature to a gentle simmer. TIP: Slice and toast english muffins now while waiting for water to boil. Gently heat up braised jerk chicken and braising liquid.
  2. Crack cold eggs into individual custard dishes or ramekins.
  3. Carefully drop one egg at a time into the liquid.
  4. Poach for 2 ½ - 3 minutes, gently spooning the simmering water over the top of the eggs.
  5. Carefully remove eggs and place on paper towel to dry. Assemble dish right away.
To Assemble
  1. Place English muffin on plate, top with pulled chicken, poached egg and Hollandaise Sauce. Served with warmed jerk braising liquid or for a likkle extra kick, add some of Mista Brown’s Original Jerk Sauce, right from the bottle. Serve immediately. Irie!
Recipe Notes

Consuming raw or undercooked meats, poultry, seafood or eggs may risk your risk of foodborne illness.

Mista Browns Jerk Sauce

Mista Brown’s Original Jerk Sauce was first introduced to the market with the opening of Mr. Brown’s Lounge (MBL) – an authentic Jamaican restaurant and lounge, in Chicago’s West Town neighborhood in 2009. MBL quickly became known as the spot for the best Jerk in Chicago.

After the opening of its second location in the Loop in 2015 and years of perfecting the recipe, MBL is now offering Mista Brown’s Original Jerk Sauce to the public.

Mista Brown’s Original Jerk Sauce

Mista Brown’s Original Jerk Sauce

Truss mi, you love it on everyting.

9.997.99
Mista Brown’s Saucy Six
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WHAT PEOPLE ARE SAYING ABOUT MISTA BROWN’S JERK SAUCE

“…their homemade jerk sauce..was to die for.”
-Juan R. Yelp Review

“The ABSOLUTE best Jerk Sauce in the country, I put it on everything!”
-Robert M.

“Just the right amount of heat…completely satisfied”
-Michael S. Yelp Review

“Picked up a bottle on an impulse while eating at Mr. Brown’s Lounge, vacationing in Chicago, now my wife and I are addicted to this sauce!”
-Jan and Mark C.

“Now, customers can purchase the signature sauce for home use by visiting the restaurant’s online store or by purchasing the product at either restaurant location. The sauce has been in the restaurant’s family recipes for generations, handily used as a marinade for meats, seafood, and vegetables, or as a dipping sauce or condiment.”
-checkplease.wttw.com

Everyone Loves Mista Brown’s Authentic Flavors…

 

Chicago Sun Times

“SEEN ON THE SCENE: It was old home week for Salt-N-Pepa and Spinderella dining at Mr. Brown’s Lounge in the Loop — especially for Jamaican native Pepa, as the group lunched on chef Chris Douglas’ authentic Jamaican food, leading Pepa to return that night for dinner too! Among the Caribbean cuisine happily enjoyed: grilled jerk chicken wings, island-style mac ‘n’ cheese, plus some island rum punch.” Chicago Sun Times

 

Matador Network

Mista Brown on the “Top 20 list of restaurants you have to try in Chicago”.

 

The Cast Of Empire:

Serayah Jamaican Food
Seraya from Empire Stops in For Some Authentic Flavor

“Actor and “Empire” director Mario Van Peebles and “Empire” producers dined Sunday at Mr. Brown’s Lounge in the Hard Rock Hotel. I’ve dined there twice – highly recommend the jerk chicken.” -Chicago Tribune

 

Front Desk Chicago

“makes the Caribbean seem a lot closer than you might think” with family recipes passed down through generations by chef Chris Douglas. The writer highlights the coco bread, coconut curried mussels, the island-style mac and cheese as well as the jerk chicken and curried goat. The writer suggests that the reader purchase a bottle of Mista Brown’s Original Jerk Sauce before they leave.

 

Chicago P.D. Cast

“Chicago P.D.” co-stars Marina Squerciati and Brian Geraghty had dinner Sept. 16 at the newly opened Cantina 1910. Steven Williams (“The X-Files”) will appear on the second season of “Chicago P.D.” and dined Sept. 16 at Mr. Brown’s Lounge in the Hard Rock Hotel. If you ever go to Mr. Brown’s, try the jerk chicken. -Chicago Tribune

 

Chicago’s Best

Chicago’s Best Tropical Restaurant

When You Order…

Mista Brown’s Authentic Jerk Sauce You’re in Good Company

59.9939.99

Da Recipes

Jerk Sauce
Jerk Chicken Dip
Print Recipe
Servings Prep Time
1 Tray 20 minutes
Cook Time
25 minutes
Servings Prep Time
1 Tray 20 minutes
Cook Time
25 minutes
Jerk Sauce
Jerk Chicken Dip
Print Recipe
Servings Prep Time
1 Tray 20 minutes
Cook Time
25 minutes
Servings Prep Time
1 Tray 20 minutes
Cook Time
25 minutes
Ingredients
Servings: Tray
Instructions
  1. Heat the oven to 350 degrees F and arrange a rack in the middle.
  2. Mix together Mista Brown's Original Jerk Sauce and shredded chicken and set aside.
  3. Drain and chop pineapple
  4. Mix, cream cheese, pineapple, garlic powder and salt
  5. Spread cream cheese mixture evenly on the bottom of an 8x8 or 9x9 oven safe dish
  6. Layer the Mista Brown’s shredded jerk chicken over the cream cheese mixture
  7. Evenly spread the shredded Monterey Jack cheese as the top layer
  8. Place in oven, uncovered for 20-25 minutes or until hot and bubbly
  9. Discard bottom and top inch of green onions, so that only the middle section remails. Chop finely and set aside until later.
  10. Allow dip to cool slightly and garnish with finely chopped green onions
  11. Serve with plantain chips, tortilla chips or pita chips.
Recipe Notes

Note: Add Mista Brown’s Original Jerk Sauce slowly to desired spiciness. Remember the cream cheese mixture will help cool down the final dish. If you want a less spicy dip, substitute a little of the reserved pineapple juice to help moisten and sweeten up the chicken.


 

jerk slider
Sweet ‘n Spicy Pulled Jerk Beef
Print Recipe
Servings
10 sliders
Servings
10 sliders
jerk slider
Sweet ‘n Spicy Pulled Jerk Beef
Print Recipe
Servings
10 sliders
Servings
10 sliders
Ingredients
Servings: sliders
Instructions
  1. Heat the oven to 350 degrees F and arrange a rack in the middle.
  2. Mix together Mista Brown's Original Jerk Sauce, sherry, beef broth and brown sugar until evenly combined; set aside. Pat roast dry with a paper towel and season well with salt and pepper.
  3. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add roast and sear until well browned, about 2 minutes per side.
  4. Remove roast to a plate and set aside. And add garlic and ginger and cook just until fragrant, about 30 seconds. Stir in Mista Brown's Authentic Jerk Sauce mixture and bring to a simmer.
  5. Return roast to pan and bring to a simmer.
  6. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender enough to shred, about 3 hours. The time will depend on the thickness of your roast. (For quicker cooking time, cut roast in half.)
  7. Remove pot from oven. Remove roast from pot and place on platter to shred. Set aside until later.
  8. Place pot with cooking liquid on stovetop and cook on high heat, uncovered, until the liquid is reduced by half. This is the sauce. Strain sauce and add a cup at a time to shredded beef, mixing thoroughly for heat preference. The more liquid you add, the spicier it will be!
  9. Serve on Coco bread if available or Hawaiian Rolls.
Recipe Notes

*Note: Leaving to run some errands? In Step 6, transfer to crock pot and cook on high 4-5 hours or low 6-8 hours. Depends on thickness of beef.
**Substitute: Boneless Beef Chuck Roast for a more decadent sandwich. Adjust time as needed until meat is tender enough to shred.


 

Jamaican Grilled Shrimp
Print Recipe
Servings Prep Time
2 people 35 minutes
Cook Time Passive Time
40 minutes 3 hours
Servings Prep Time
2 people 35 minutes
Cook Time Passive Time
40 minutes 3 hours
Jamaican Grilled Shrimp
Print Recipe
Servings Prep Time
2 people 35 minutes
Cook Time Passive Time
40 minutes 3 hours
Servings Prep Time
2 people 35 minutes
Cook Time Passive Time
40 minutes 3 hours
Ingredients
Shrimp
Mango Salsa
Servings: people
Instructions
  1. Peel and devein shrimp
  2. Combine coconut milk, jerk sauce, scallion and shallot.
  3. Coat shrimp with mixture and marinate for two hours.
  4. Mix together remaining ingredients for the mango salsa and refrigerate for one hour.
  5. Soak bamboo skewers in water.
  6. Skewer the shrimp three per skewer.
  7. Season with salt and pepper, brush with oul and grill until done.
  8. Plate and finish with jerk sauce and mango salsa.
Recipe Notes

You'll need to purchase bamboo skewers for this recipe.


 

Get All Of The Recipes

Jamaican Jerk Caesar Salad
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Jamaican Jerk Caesar Salad
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 1 hour
Ingredients
Servings: people
Instructions
  1. Marinate chicken in jerk sauce for one hour.
  2. Grill until cooked through. Discard marinade.
  3. Toss romaine with parmesan, croutons and Caesar dressing.
  4. Slice chicken and serve on top of salad.
  5. Drizzle salad with additional jerk sauce.

 

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