agreed
but I want to try it at least ONCE
I need to know is that they PERMANENT spot?
Smoked Jamaican Jerk Chicken Is Taking Over Manhattan –Island spice grill
- Thread starter MASTERBAKER
- Start date
agreed
but I want to try it at least ONCE
I need to know is that they PERMANENT spot?
They do move around join them on Facebook for updates and locations they also from time to time take advance orders.
You cats are just determined to torture a brutha. For us novices, can you recommend an over the counter marinade?
I don't do OTC but you could try putting this together:
- 1/2 cup ground allspice
- 1/2+ cup packed brown sugar
- 6-8 garlic cloves
- 2-3 scotch bonnet peppers
- 1-2 tsp white pepper
- 1/2 tablespoon back pepper
- 1/4 cup pulped ginger or juiced ginger
- 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 2 bunches green onions (scallions)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 2 tablespoons soy sauce to moisten
Lmao!!
truth be told other than dealing with weather it's better to be a street vendor/food truck than an actual store in ny..the number 1 thing is not dealing with rent(especially how these jews are upping the price on property), than the ability to be mobile and set up shop in diff areas that mite have a lot of traffic..like i said them halal dudes been making a killing off that street vendor shit for decades... not paying rent saves a lot of bread and keeps more profit in your pockets.. that's another reason why they don't want vendors out in the streets u take away from that jew real estate money..it's good to see more people of color getting that vendor legal bread..hopefully the door open for more people..millions of cacs in cacland to rape their pockets and when u throw in that tourist money to cachingThese 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.
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.
For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
Yes I've used it in the past good choice the also have another one that is hotter in a red label.For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
This is too salty and the pepper is unbearable when you use too much.
bump
For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
I prefer the Grace version (which is unfortunate because WalkersWood is a Co-op and I like the idea of it) but the Walkerswood version is good too...Grace version is less salty and more peppery..there are also other versions of the same formula such as Jamaica's Choice but I would start with Grace and Walkerswood
For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
BOOM
Just ordered on Amazon. Thanks.For those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
Attention all my #foodies Join us today Wednesday September 14th from 12:00-3:00pm on 100th street & Madison ave near Mount sinai hospital. Come get a taste of this amazing jerk Cuisine everyone from around the World is Raving About!! We are now accepting all Prepaid orders for those who want to avoid Long lines please email all orders to Roxanne@IslandSpiceGrill.net Go!!
Get your orders in early we sell out fast!!
That is the hot one. The mild has the blue label
Yes I've used it in the past good choice the also have another one that is hotter in a red label.
Any pix of it
Attention all my #Foodies Join us Friday September 16th from 12:00-3:00pm on the Corner of 40th street & 7th avenue . Come get a taste of this amazing jerk Cuisine everyone from around the World is Raving About!! We are now accepting all Prepaid orders for those who want to avoid Long lines please email all orders to Roxanne@IslandSpiceGrill.net please note! all unpaid invoices will be cancelled Go!!
Get your orders in early we sell out fast!!
Too saltyFor those not looking to do science in the kitchen, use this liberally and cook on charcoal grill under indirect heat.
Trust and believe it's as close to roadside Jamaican jerk you're going to get, and it's pretty easy.
Grace hot , not the mild
Attention all my #Foodies Join us Friday September 16th from 12:00-3:00pm on the Corner of 40th street & 7th avenue . Come get a taste of this amazing jerk Cuisine everyone from around the World is Raving About!! We are now accepting all Prepaid orders for those who want to avoid Long lines please email all orders to Roxanne@IslandSpiceGrill.net please note! all unpaid invoices will be cancelled Go!!Get your orders in early we sell out fast!!
Shit...I may go tomorrow
good lookin out right here.....jus hit the newest spot in Oak Cliff.....
I don't do OTC but you could try putting this together:
find this if you can (chinatown)
- 1/2 cup ground allspice
- 1/2+ cup packed brown sugar
- 6-8 garlic cloves
- 2-3 scotch bonnet peppers
- 1-2 tsp white pepper
- 1/2 tablespoon back pepper
- 1/4 cup pulped ginger or juiced ginger
- 1 tablespoon ground thyme or 2 tablespoons thyme leaves
- 2 bunches green onions (scallions)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Salt to taste
- 2 tablespoons soy sauce to moisten
I've gotta try these... Thanks
thanks on shopping list.
they officially making a killing rite now..they bout to get all that tourist moneyAttention all my #Foodies Join us Friday September 16th from 12:00-3:00pm on the Corner of 40th street & 7th avenue . Come get a taste of this amazing jerk Cuisine everyone from around the World is Raving About!! We are now accepting all Prepaid orders for those who want to avoid Long lines please email all orders to Roxanne@IslandSpiceGrill.net please note! all unpaid invoices will be cancelled Go!!Get your orders in early we sell out fast!!
Danny and Pepper on Flatbush used to be the truth. Early 2000's.
over night marinade - taste while cooking - if too spicy try some ketchup to mellow and maybe sprinkle some beer on the meat tooi ordered some on Amazon, about 20 bucks for 4 jars. Arrived in good condition, double bubble wrapped. Gonna slather it on a pork shoulder and let it sit for a while, then low and slow on the green egg. Any tips appreciated.
Ketchup? Blasphemy.
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