Jamrock Jerk in NYC goes through over 9000 pounds of chicken each week to create its famous Jerked Chicken dish. Owned by …
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Jamrock Jerk in NYC goes through over 9000 pounds of chicken each week to create its famous Jerked Chicken dish. Owned by …
source
Don't reveal too much of the ingredient and method Sir and Madam You're doing Jamaica a dis-service .
W
The whole is east coast is the reason these immigrants feel so entitled now.. They the reason tethers feel so comfortable instead of showing respect and knowing their place here
U guy's didn't cleaning those chicken or wash it before seasoning it❓️👎🤔🙄👎
So ya boy doesn't make his pepper marinade like all the guys you see in Jamaica do?
It’s truly impressive how money laundering is sent to you from the Democratic of New York City
they use lighter fluid and plastic bucket (with deep scratches) to mix the seasoning. a big operation like this should use proper sized stainless steel bowl and charcoal chimney.
Must be cooked over pimento wood
It was a lesser throw away cut of meat but as soon as “they” found out how good we can make it taste great and how high the demand was, they jacked up the price…typical 🤦🏽♂️
Please don’t use lighter fluid
All I want to know is, at what temp is he pulling the meat from the grill so it doesn't dry out while waiting to be served?
🦉Looks precooked before grilling….is that the secret?
Great video! We noticed those tumblers are getting some well-deserved attention. We actually offer very similar ones in our product range, and we deliver them worldwide!
🔥🔥1:05🔥🔥
I want that liquid
base!!!!
🔥🔥🔥🔥🔥🔥🔥
Continued Blessings and prosperity for your hard work, consistency, and ingenuity. I'm impressed and starving.
That tumbler is absolutely amazing
Bit confused… they go from 9 trucks to 1? How are they making profit
Search everything up, its all a big lie. The secret herbs and so on, did nit came from them. They where so so weak and poor, this aint never ever real origin food. Its a copy from others and the herbs come from other places to. Big lie and made up story
Magnus is a very good at delegating and carrying out business operations. 🎉🎉
You can do the grilling inside a restaurant but you need to followsome regulation like fan on top of the grilling section, fire extinction…
This used to be amazing but the quality has gone down tremendously lately. Especially the oxtails being dryer now
Inspiring
On my bucket list. Coming from Tampa.
Marination demonstration with the combination elevation and embarkation while formulation an invitation for graduation
Marination 🔥🔥🔥🔥
Peace to the McKellars – they have both served me personally 🙏🏿 Wall Street on MWFs 🍗
Great process! I am from the carribeans. The importance of marinating meats is a must!!
Maggi seasoning is 100% MSG.
Hard work during the winter gotta give them credit to them
The Pork & Chicken should be prepped in different ‘tumblers’ to prevent ‘CROSS-CONTAMINATION’. Just buy the extra 2-tumblers, you guys got the money now 🗣️…
pretty much 5 tons of chicken sold per week is absolutely diabolical. i MUST try this my next trip out to NY!
Looking sweet…and What is Maggi seasoning, not msg I hope, or googles lying to me.😅
Makes me feel proud to be a Jamaican.
A Jamaican, Tiano, Maroon slave? Make it make sense. That's like saying I'm black but deep down inside disclaim being black because you identify as Caribbean
white people are so jealous right now.😂 i love it!!
I’m definitely going to stop at one of their vendors
looks really good
White ppl hearing seasoning being used must be shocking
Hello, your recipe and preparation method are very interesting, it was impossible not to be a success! 💪🏻
One question: where can I find this bucket of liquid seasoning?????
🙏🏾💝💜💖🇨🇺🇯🇲🇺🇲 GREETNS WORLD, HAPPY 2025, 62YRS OF INDEPENDENCE, INDEPENDENT LONG B4! MAGNUS, MAGNIFICENT!
they don't wash their meat > disgusting
I want to say that the Arawaks and others escaped enslavement and at no time were they ever slaves. They were Arawaks and others kidnapped and imprisoned. We were never property, no matter what lies were fed to you. Loved this episode.
secret process looked like confit… hmm…
No real Jamaican eats pork, wasteman.
Those tumblers appear to be vacuum chambers… all the air is pulled out of the meat, allowing the marinade to now soak deep into fibers of the meat that are empty of air now. Thats the secret.
Thanks for sharing your business and process along with the history!
I'm really curious how the restaurant would do though—but I get the authenticity of having the food cart
Plastic marinade containers, plastic cutting boards… meats transported in clear plastic… no wonder we're full of microplastics
Don’t you get splinters on bone when they ax the chick in half?
So what’s the exact address