The lady they called Mom looks too young to be called Mom. That's good living ✊🏿
@GoogleMapsFoodie
7 ай бұрын
She’s an absolute legend! If it wasn’t for her and her family, I doubt the Jamaican culinary culture would’ve been here.
@1993ladyangel
7 ай бұрын
@@GoogleMapsFoodie 🙏🏿
@r.a.8407
7 ай бұрын
Damn jerk pizza 😮
@GoogleMapsFoodie
7 ай бұрын
That pizza is legit!
@r.a.8407
7 ай бұрын
@@GoogleMapsFoodie I’m from New Haven Connecticut where we make the best pizza in the 🌎. One side of me is like you can’t do that but what people don’t know is New Haven is also loaded with Jamaicans & Puerto Ricans so I can definitely get behind that concept
@GoogleMapsFoodie
7 ай бұрын
@r.a.8407 oh, new haven pizza is a dream. I need to go down there, must have! The jerk pizza video shows how he does. We need it critiqued!
@r.a.8407
7 ай бұрын
@@GoogleMapsFoodie I see how you could substitute pizza sauce with jerk sauce & if you use pimento wood in the coal oven would give everything a good taste!!! Cook patty’s in it too
@Equine_edits226
7 ай бұрын
Looks bomb 🔥
@GoogleMapsFoodie
7 ай бұрын
Don’t-cha know!
@PracticeMakesPaper
7 ай бұрын
Meat absorbs the smoke best when its raw.. Throwing it on the grill half cooked isnt going to come out as smoky
@GoogleMapsFoodie
7 ай бұрын
He’d have to have 5-6 more smokers to serve that many people that way. But he still puts the raw chicken every now and then. The pork he does only raw
@danielfawley4711
6 ай бұрын
This is true
@PracticeMakesPaper
6 ай бұрын
@@GoogleMapsFoodie Oh okay.. He will just have to invest in a 250-500 gallon smoker one day
@GoogleMapsFoodie
6 ай бұрын
@@PracticeMakesPaper He’s not a typical restaurant. He’s only open 3 days a week and runs a few food trucks, catering, and takeout from the restaurant base. He’s been blowing up though. Just has to find out what’s the best route moving forward. A lot of dynamic layers involved in the restaurant business. But his food is up there
@GoogleMapsFoodie
6 ай бұрын
@@PracticeMakesPaper he's actually looking into it... the demand is a bit of a hit and miss here in the north... people do like smokehouses, but not to the degree that places like yours would. If you're asking why? That's a really good question. Makes no sense.
@themanfromdelmonte9150
7 ай бұрын
The Rice and peas looks like rice with a dibby amount of peas inna it. Look like mi would affi search fi peas with a fine tooth comb. No sah! Everything else looks good.
@GoogleMapsFoodie
7 ай бұрын
Most people don’t really like too many peas in my neck of the woods bredda!
@jonathandomnar3950
7 ай бұрын
Good stuff 😋🔥🔥
@GoogleMapsFoodie
7 ай бұрын
You already know
@cdfitts
7 ай бұрын
I wish moms longevity, but yall gon have to get the "secret" before she transcends!
@GoogleMapsFoodie
7 ай бұрын
I’m friends with her son, so hopefully after a long friendship he’ll bestow the secret, if she doesn’t.
@Juicingwithjay
7 ай бұрын
New subscriber 🙌🏾🙌🏾🙌🏾🙌🏾
@GoogleMapsFoodie
7 ай бұрын
Welcome!!
@firegrillin365
7 ай бұрын
🔥🔥🔥
@GoogleMapsFoodie
6 ай бұрын
You know it!
@papadre70
7 ай бұрын
Big up mi Yarde Family
@GoogleMapsFoodie
7 ай бұрын
Blessings
@justlarry8945
7 ай бұрын
FAN TASTIC!!!!
@GoogleMapsFoodie
6 ай бұрын
Too good
@Garylhairston
7 ай бұрын
Enjoyed watching. Where are you located. And the name of the restaurant.
@GoogleMapsFoodie
7 ай бұрын
They are an hour west of Toronto. I linked the link in the description below
@gdotmoney96
6 ай бұрын
Whats the spraying of the red stripe for ...?
@GoogleMapsFoodie
6 ай бұрын
Flavor. If you’ve ever marinated meat in beer? Chef’s kiss!!!
@gdotmoney96
6 ай бұрын
@@GoogleMapsFoodie no i havnt. I use seasoning
@GoogleMapsFoodie
6 ай бұрын
Highly recommend you marinate it in beer first. Or at least spray the meat with beer while it’s on the smoker/bbq…
@aim3984
7 ай бұрын
Wish I am there
@GoogleMapsFoodie
7 ай бұрын
Come on down!
@dalawman4977
7 ай бұрын
I think that secret stuff in the bowl she is mixing is maybe a thick soy sauce, brown sugar, blended peppers??? 🤐
@GoogleMapsFoodie
7 ай бұрын
They had it made before I could get the camera in! 😆….I was snooping trying to catch the process, but failed.
@chefdiva33
6 ай бұрын
So will she give up the secret before she pass away? So many restaurants go out of busines because recipes are not handed down
@GoogleMapsFoodie
6 ай бұрын
Luckily Kevin has it! Hopefully with hard work and determination perfecting my own version with their propriety blend, he’ll “correct” me where needed 😜 ..
@jahlovemusik
7 ай бұрын
How de rass.unno bake da chicken den jerk it 😢😅
@GoogleMapsFoodie
7 ай бұрын
They give the chicken the jerk rub down then par-bake before the smoker bredda
@jahlovemusik
7 ай бұрын
@KitchenVidz i saw that just cant believe they actually did it..😳
@GoogleMapsFoodie
7 ай бұрын
Take it easy. Different weather conditions and government regulations in this part of the world. Not everyone has the freedoms to cook like they do in Jamaica on a big scale.
@jahlovemusik
6 ай бұрын
@KitchenVidz no papa im in the States as well, and i jerk and smoke meats in rain and snow as well, i realized that not only in Jamaica they cutting corners by boiling the meats prior to jerking it 😅 they cutting corners thars not jerk chicken thats oven baked jerk chicken, you dont have to pre baked it lazy them rass lazy
@GoogleMapsFoodie
6 ай бұрын
@jahlovemusik it’s also a sanitary issue with poultry. Poultry is notorious for bacteria problems. It’s not just the technique. In the community where they serve, governmental guidelines are extremely strict. If anyone gets sick and files a complaint to the governmental food regulatory body, they will close your restaurant faster than you can blink. The amount of chicken they pump out is ridiculous. And their jerk chicken is still spectacular and well smoked.
@jaya2097
7 ай бұрын
Sorry man, but I can’t cook the meal if I don’t know the recipe! Couldn’t finish watching the video. I appreciate you have a living to make. Maybe make a declassified version of it for us who want to cook it at home! Love from Canada
@kentwhite5235
7 ай бұрын
I'm with you. Without a recipe, this is not very helpfull. What a shame
@GoogleMapsFoodie
7 ай бұрын
I tried, they gave me the base recipe I listed in the video, but not the last secret ingriend(s)... Still an excellent recipe. They compensated with the 3 hacks on smoking the Jerk though (Pimento Wood, Pimento frozen leaves, and Red Stripe)...
@kentwhite5235
7 ай бұрын
Thanks for the follow up. I have heard of using Pimento wood and leaves many times, but didn't know how important it was. We use pecan and oak in eastern NC, because that is what is available, but does not necessarily make our bbq unique. I will assume the pimento wood is as critical as mesquite to Texas bbq and will chase some down on amazon. Thanks. @@GoogleMapsFoodie
@kentwhite5235
7 ай бұрын
Pimento wood follow up - FYI, I found leaves on Amazon $25 after shipping for 40 leaves. Only one vendor. Found pimento wood on Ebay, 2 vendors, both $35/lbs, from Jamaica. I ordered both the leaves and the wood. Do you know of any US based suppliers of Pimento wood and or leaves that are more economical options? Thanks - Kent
@GoogleMapsFoodie
7 ай бұрын
No, just the Owner of the restaurant gets it straight from Jamaica as well. He flies there often and brings back even the pimento berries and grinds them. He tries to bring as much Jamaica with him as possible. Love this guy!!
@2075vj
2 күн бұрын
What’s the point in making the video on how to make jerk chicken if you don’t tell us what’s in it.🙏🏽
@GoogleMapsFoodie
2 күн бұрын
Great question. Paul shares their proprietary blend of their jerk rub. They didn't share their complete family secret, they did however share their secret on how to smoke their jerk that gives it that big flavor.
@GoogleMapsFoodie
Күн бұрын
Their Jerk Blend is in the description as well.
@2075vj
Күн бұрын
@@GoogleMapsFoodie ok, thanks you!
@DemonicEmbrace
7 ай бұрын
give a food review too. this is pointless for the audience
@GoogleMapsFoodie
7 ай бұрын
Thanks for the feedback. I linked them on Google maps in the description where all the other reviews are. Including my own!
@srt_keith
7 ай бұрын
I’ve tried jerk chicken in so many places I just don’t like the seasoning 🧂
@GoogleMapsFoodie
7 ай бұрын
I've discovered that most places do not put the pimento seasoning (all spice) in their rub... I lucked out and had it in my chicken/pork since I was introduced. Many places I've tried have horrible jerk chicken. If you're familiar with Thyme, Pimento, Paprika, Ginger... that's what you're supposed to be tasting... hint of sweet, very flavorful and smoked
@ReppinCTandATL
7 ай бұрын
You lost me with the par-bake. No cheating allowed! Invest in bigger smokers!
@GoogleMapsFoodie
7 ай бұрын
They run food trucks, catering and takeout. For catering and takeout they smoke it. For food trucks, parbaked then smoked. Not the lack of smokers. The cost of pimento wood and the scarcity to have it on hand for the high demand days
@ReppinCTandATL
7 ай бұрын
@@GoogleMapsFoodie use pecan or oak. They actually stopped using pimento in Jamaica because of the scarcity. I’ve sold a lot of jerk using pecan and oak wood and nobody said “ yuh nah use pimento” lol. Get some big offset smokers and it will help with their volume issues and cut down on fuel costs.
@GoogleMapsFoodie
7 ай бұрын
Well I’m about to say it now… “yuh nah use pimento”… 😆
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