"Boston Bay Jerk Centre Located along a stretch of coastline that's sometimes called the birthplace of jerk cuisine, the Boston Bay Jerk Centre is hard to miss. Various meats are cook on open pits using a technique that may explain why jerk never tastes so good at home: Uncured pimento logs are placed over a bed of hot coals, and the meat is laid directly onthegreenlogs. The whole operation is then coveredup by asheet of corrugated zinc and cooked until it's black on the outside and tender underneath. You can place your order by the quarter, half, or full pound. Don’t forgetto add jerk sauce, which you canalso buy by the bottle as a souvenir."