Have you ever had Jamaican Jerk??

Jerk chicken is damn fine stuff -- white or dark meat chopped up into golf ball-sized chunks, smoky and blackened in spots from charcoal flames lapping at it as the fat renders off. You can smatter it with as much thin, spicy habanero jerk sauce as your mouth can handle, but a couple of cold beers really up your tolerance. The pieces are bone-in, a Jamaican cooking tradition that's not without its problems, but one I've grown to enjoy. There's something primal and almost reverent about mawing down on meat that's still attached to its frame. When you're picking out jagged pieces of bone and sweating in the night time summer heat, you start to feel like this is a meal you're lucky to be enjoying.