Given the recent discussion about Caymanian jerk chicken/pork I figured it was worth clarifying the traditional process involved in making and serving jerk. For those that are unaware, jerking is essentially a week-long process. Traditionally the sauce, consisting of scotch bonnet peppers, lime, vinegar and other ingredients, is made on a Monday to permit the sauce time to ferment. Chicken or Pork is then added to the sauce on Wed. and stored in sealed 5-gallon buckets until Friday when it is cooked/smoked (over wood coals). For decades, jerk has been a Friday night tradition for many families who would walk or drive to their favourite jerk stand to enjoy their weekly treat.
While you might be able to find places that serve jerk every day of the week, rest assured it is not prepared in a traditional way. Certainly personal preferences differ, but those first few places to start serving jerk 5-7 days per week in a shop or stand, intended on cashing in on the growing popularity of jerk among tourists. While places like Seymour's in GT, Chester's and Rankin's are certainly a closer approximation of real jerk compared to the jerk chicken sandwiches served at hotels and "tourist traps", they are by no means authentic. I personally used to drive from West Bay to the northern end of Queens Highway on Friday's to get my jerk fix from Tony. People would line up early and the last piece of meat was usually sold before the first piece ever even came off the grill. Almost all of these Friday night stands vanished by the late 90's and so now it's just the established locations serving jerk on most days of the week, including Fridays.
If you consider yourself a jerk aficionado, about the only time you will find authentic jerk anymore is during Pirates Week when the traditional jerkers (i.e. those who don't cater to tourists) set up stands in GT and cook literally thousands of pounds of jerked meat to the revelers. If your goal is to sample traditionally prepared jerk, this is about the only place you're going to find it. That, and in my back yard. :-)