Smoked Jamaican Jerk Chicken Is Taking Over Manhattan –Island spice grill
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peace
Love their crust from the one that used to be on 6th Ave downtown and am not sure if its there still.
Uno's franchise
Love their crust from the one that used to be on 6th Ave downtown and am not sure if its there still.
86 st still got there's open btw 2nd and 3rd..i'm pretty sure somebody from chi prob be like that shit ain't real pizza like a ny would say 2 bros ain't real ny pizzapeace
Uno's franchise
Love their crust from the one that used to be on 6th Ave downtown and am not sure if its there still.
Nah I don't bother looking for it. Im saying you can 3 different types of pizza and they are all good. Ny you can only get thin crust.
You do have chopped cheese there and I love them jawnz, I can't that in chicago or anywhere else.
You do have chopped cheese there and I love them jawnz, I can't that in chicago or anywhere else.
Its always about preference...
as for deep dish and stuffed, not true.... we have EVERYTHING... visitors just need knowledgeable guides (you can't ask a hood cat in the bx that only does around the way stuff to point you to a good sake bar / lounge)
Chicago has great pizza and you listed some good spots in NYC-
IMO the best of NYC makes the best neapolitan period - soft water = a perfect crust then add fresh well seasoned sauce, fresh mozzarella
Deep Dish goes to Chicago - BUT - there are some real goombah spots in Levittown, Lynbrook and Bay Ridge that I've seen shake the faith of peeps I've taken there from Chitown... each time it came down to everything being "almost as good as Chi" or "just as good as Chi" or equal but the crust in NYC being better
I no longer compare deep dish to neapolitan to sicilian to the style with the sauce on the cheese. I prefer to compare style vs style
scotch bonnet pepper in a marinade penetrates even the bones given enough time -Yeah I just had some.Idk how they do it but they make the flavor seep all the way to the bone. It is good asf. OMG! I tried to eat up all Ol girls chicken.
I used to marinate 24 to 48 hours, until a few years ago my cousin and I seasoned some oxtail and chicken we were so busy we put in the freezer after a day in the fridge - then forgot it in the freezer for a week or 2.... when we finally cooked both for a family sunday meal - that was one of the best tasting oxtails I ever had , and everyone was eating the chicken bones... the flavor was in the bones too... since then, I remove the seeds from the pepper, chop it, and marinade meat with pepper alone for days before adding a rub or spices
peace
I remember that one so 6th Ave across from Grey's Papaya's old spot is probably still there....
& to keep it authentic, when Italian kids from Italy come over here, they don't like any of this shit so its all subjective from where u sit
Yeah, yeah, yeah, no doubt
I remember that one so 6th Ave across from Grey's Papaya's old spot is probably still there....
& to keep it authentic, when Italian kids from Italy come over here, they don't like any of this shit so its all subjective from where u sit
Sigh.....not this foolishness from Chicagoan again. When will you people learn that this was already addressed. Start at the 3:25 mark:
That density is why BK has better Jamaican food than South Florida (although that truck stop is nice)....more competition in a smaller area....in South Florida, Jamaicans more spread out....but you are still wrong on the population Boss...South Florida has more Jamaicans than Brooklyn....Brooklyn doesnt have more people than South Florida either...Brooklyn has around 2.5 to 2.7 million people total..South Florida is around 5 to 5.5 million people...I get why somebody would think BK has more Jamaicans because of the density though
west palm to miami has 5.5 milion?
These folks are KILLING IT.
I've passed by their grill on the street corner many times this summer.
Their sidewalk grill was only about 3 or 4 blocks away from my job... But you could smell the food from a block away, as you approach.
Unfortunately, I never got a chance to taste it on my lunch breaks, because the lines are literally 'around the block' every damn day, and I never had the time / patience to wait.
Congrats to these entrepreneurs.
If they don't already... Surely they will soon have an 'indoor restaurant' in no time at all, judging by the MASSIVE crowds that patronize their business just off the street corners. Every. Single. Day.
I've seen (firsthand) the ridiculous amount of traffic they generate.
It's insane. That video doesn't even do it justice. 
There was always at least 75-100 people on line at any time I've ever passed by during my lunch break. (In all shapes / sizes / and ethnicities) Stretched around the block.
You would literally see everyone from 'construction / city workers'... to guys in baseball caps & timberlands... to college students... to older executives in business suits... to women in yoga gear... And 'average joes' in line.
Pretty sure they've had to move their setup a few times if any business owners complained about the long ass lines blocking their storefronts.
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Just checked and it's 6 million now...as for that spot in Manhattan, properly made jerk chicken that is consistent everyday cannot lose....price of entry is the problem as tallblack said...been wanting to open a small storefront just doing chicken and pork here in downtown DC....once you get the flavor right and make it taste the same everyday, it cant fucking lose
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These folks are KILLING IT.
I've passed by their grill many times this summer.
Their sidewalk grill was only about 3 or 4 blocks away from my job... But you could smell the food from a block away, as you approach.
Unfortunately, I never got a chance to taste it on my lunch breaks, because the lines are literally 'around the block' every damn day, and I never had the time to wait.
Congrats to these entrepreneurs.
If they don't already... Surely they will soon have an 'indoor restaurant' in no time at all, judging by the MASSIVE crowds that patronize their business off the street corners. Every. Single. Day.
I've seen the ridiculous amount of traffic they generate.
Pretty sure they've had to move their setup a few times if any business owners complained about the long ass lines blocking their stores.
Back in '10-'11 there was a JA food truck i used to hit up down near J&R. Their main problem was getting a legal parking
spot and dealing with the food truck mafia. The location changes was affecting their business.
Isn't that something good. Other people from other cultures are discovering Caribbean dishes. I'm sure this small show will boost there business takings over the weeks and months.
Now we're getting somewhere. where is the rest of the recipe?
Luckily for me they used to come near my job in Whitehall, Manhattan. I would follow them on Twitter and try to be the first in line or else the meats would be done in an hour.
They are good peoples .
Idk how ol girl and her sisters did it or how long they let the marinate sit. But it came out perfect. No part of that chicken went to waste. NONE!
Only reason I ain't eat the bone cuz their was more chicken. lol
Her folks was visiting from Manchester and they wasn't bout to be eating fast food.
So they made HELLA chicken.
Those chicken pieces that look like the breast and leg attached.
I told her when she make some jerk then holla. Fucked that chicken up Vicious.
But I will definitely be using the scotch bonnet in a marinade next chicken I cook.
Good looking out.Haven't had oxtails in a minute tho.
I know your in the bay, I am I the city, so here are a few places in the city you can try.
Amaweles south African kitchen
Purple hibiscus
Massawa
Farmer browns
Brendas soul food
Orlandos caribbean bbq
Flavas Jamaican grill
Kingston 11
SF has some banging spots if you know where to go.
Amaweles south African kitchen
Purple hibiscus
Massawa
Farmer browns
Brendas soul food
Orlandos caribbean bbq
Flavas Jamaican grill
Kingston 11
SF has some banging spots if you know where to go.
Yeah I wasnt gonna put Kingston 11 in at first because it's in Oak and not SF, but thanks I am gonna have to check out Suya, I never heard of it but the next time I am across that bridge I will stop in.
I'm in this areas all the time and had no idea.
Suya is decent and I like it.
But it's not 'real' Jamaican food.
It's good though, like african/Jamaican
Mix.
ThAt lemom pepper brisket sounds good
Im jamaican i make my own jerknchicken and pirk all ghe time.
Imma have to find em for the brisket
I just watched the first video.
No way in hell am i waiting on a line that long for ANY food!
Caribbean city is OK.
Still haven't been to Ms. Ollie's.
Sweet fingers is just barely ok.
There use to be a spot in the food court
In Emeryville.
There is/was a spot in Berkeley, that had
Oven made jerk,
.
And lastly there's a cac from Brazil that
Has a spot downtown Oakland on like 13th
and mlk where those white houses are.
It's OK, not authentic just jerk rub.
Still haven't been to Ms. Ollie's.
Sweet fingers is just barely ok.
There use to be a spot in the food court
In Emeryville.
There is/was a spot in Berkeley, that had
Oven made jerk,
.And lastly there's a cac from Brazil that
Has a spot downtown Oakland on like 13th
and mlk where those white houses are.
It's OK, not authentic just jerk rub.
If you like African and you are in the city you have to hit up Adewale and Purple Hibiscus. There are also a lot of eritRian places in the city.
HE IS RIGHT ABOUT PEPPAS! YOU HAVE TO TRY IT AND GO ACROSS STREET A GET THE BEEF PATTIES,, PLEASE SEE MY 2011 REPORT/THREAD I DID ''
NY CHOW Report: Little Jamaica and Prospect Park''
http://www.bgol.us/forum/index.php?...maica-and-prospect-park.612030/#post-12142962
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