A few years ago, at the annual street fair in Hoboken, I discovered the best Jamaican Jerk Sauce I've ever had. A very dignified ex-Jamaican gentleman was selling this sauce in a tent not far from where Lee Ross was showing his aerial photography. I sampled and then bought a jar of Grandpa Eddie's Jamaican Jerk Sauce, and found it to be a great "secret ingredient" in all sort of things besides jerked chicken and pork, for which of course it is fantastic. I use a teaspoon in beef stew, a scant dash in scrambled eggs, and a half teaspoon in salmon soufflé. It gives a subtle hint of something that you just can't quite place, but tastes very good. After buying that jar, I contacted Eddie and bought several more for myself and friends. This afternoon, Eddie dropped by and presented me with a jar of a special batch he had made just for me, with several times the normal dose of Scotch Bonnet peppers. I plan on not sampling this until I have paramedics handy -- the normal sauce is definitely not for the faint of heart, so this special stuff might very well be life-threatening. OTOH, I thought that I should spread the word among my aviation and metalworking friends that even the normal sauce is well worth a trial.
Eddie also mentioned that he now has a website, and that he sells his products on it. That's at
I have no interest in Eddie's company other than as a very satisfied customer. I only know Eddie through my few interactions with him, but he's a very nice and gentle man, and I believe that his sauce deserves a much wider fan base. Enjoy.