Jerk is also Jamaica's ubiquitous fast food: Repurposed 55-gallon oil drums cut in half lengthwise serve as makeshift grills at many street-corner jerk stands. In Baltimore, however, we are lucky to have a nice selection of Jamaican restaurants that run the gamut from hole-in-the-wall carry-out to sit-down, that feature a whole host of traditional island favorites such as curry goat, oxtails, escoveitch fish, and, of course, jerk chicken. In a recent search for the city's perfect jerk, I was surprised to find a certain uniformity in the handful of different Jamaican spots I tried. All places, for example, serve a leg and thigh-hacked into manageable pieces with a cleaver-atop a bed of rice and peas (read: rice and beans) with a small side of sauteed cabbage and, if you're lucky, a piece of sweet fried plantain. There were standouts, for sure, but none of the food was bad, and I would happily eat at any of these places again.