You may use allspice berries, if available, but use enough to give the equivalent of ½ cup ground. This will keep "forever" in the refrigerator. Feel free to increase the garlic, and the hot peppers. I do. The recipe, double, and triples very well. Rub about ¼ cup sauce into each chicken, halved, and get under the skin and in all the cavities. If it is pork, use a de-boned shoulder, score the fat, and rub the sauce in, using ½ cup, or more, per 6 lb shoulder. Use less for fish.