Trying Jamaican Jerk For The First Time In Jamaica!

I'm here in Boston Beach, Jamaica. The birthplace of jerk. I've been eating jerk chicken my entire life and everybody's been asking me why I haven't been to Jamaica to try their jerk. Well, you know what? I came here to the birthplace to see what it's all about. Follow me inside. Let's go. Firstly, from Jabu to right here in Boston Bay, Jamaica. See? Let's do it, my man. Yeah, man. There you go. Ice cold. All right. Ooh, ice cold. Yeah, man. See? Freshly squeezed. It match your hand. Show it. Sugar cane, tumeric? Sugar cane, tumeric with ginger, lemon, and lime. Right here in Jabu fish shop. Boston Bay, Portland, Jamaica. Oh, so healthy. Dude, this is the best. This is pure God's green earth right here. Everything you need. Yes, man. Right here in Boston Bay, Portland, man. Just come and check me out. Yeah, man. Brother. Wow. That's so good. We're gonna go inside, okay? Thank you. One love. Cool runnings. It's amazing. We're here. I've been so excited about this place the whole time because he told me about it. Like, when we set this trip up about a month ago, it was like the birthplace of jerk. I was like, what? Finally. Oh, yes. Stick it in here? So we're going to the end right now. We'll pass by everybody. We're gonna pass by everybody. Look at here. Let's just see him. Open it up. Oh, wow. Some chicken. That's the chicken. That's the fish. That's the lobster. This is the chicken sausage. I'm gonna make you a sample. And this is how I work every day. I'm not only just talking. I have quality. What is this? Chicken sausage. Look at the sign. Come and take a sample. Chicken sausage. Bumpy's fail. Give me a tiny piece. Tiny piece. No, man. A four-rounder. I gave four. Yeah, I saw a four-person. I gave four samples. So our man here is Bumpy's Jerk Sausage. Jerk Chicken. Bumpy. Yeah, man. Original. Any other Bumpy, it must be carbon copy. Our younger Bumpy. He's on the beast. Oh, that pepper. Younger Bumpy, he's surfing less than the beast. This one is big. So we get this. Straight into the pepper, right. It's hot. Real Jamaican stuff, man. Take it out. Real Jamaican stuff. Originated by the Bumpy. See? So tender, though. For us, you gotta turn all that music off. Let's go in here. Little David's Jerk Center. I'm coming to you after, bro. But turn off the music. How you doing, man? Woo, what are we doing here? This is where we do all the jerk. Oh, wow. Yeah, this is the pork. Whoa. We got the ribs. We got the neck. We got the head. We got the foot. We got everything. The last time I was this happy, I was in a barbecue. I was in a barbecue in Arizona with Mark Wiens. The smoke was like this. Amazing. That is necessary. Sample? Let's go. Right here. This is jerk. You ready for that? Born ready for this. Born ready. It reminds me of like brisket. I know, I know. It's pork. It's amazing. This might be the first time I try jerk pork. Yeah, because jerk chicken is more common. Jerk pork is the original. But what happened was, they had wild boar throughout Jamaica. Look at that spice. That's a kick. Scotch bonnet as well? Yeah, Scotch bonnet. Only thing you need now is a red stripe. A red stripe. So where's the bar? Now you know what's on a red stripe, you know? Yeah. Yeah, man. I need that spice. The best jerk of all time. Yeah, the pork is the best. Before we eat the jerk pork and jerk chicken, I'm gonna get a red stripe? Two red stripes. Let's do this. You got ginger beer, you got red stripe, you got smoothies. What's your name? What's the name of this place? Daiquiri Paz. So Daiquiri Paz. And over there we have smoothies and music. Oh, we only need two. They didn't want, yeah. Red stripe. This is something to record. Yeah, this is for a bottle opening a bottle. That's amazing. Yeah, man. Red stripe. Real good. Yeah, man. That's the best combination for some jerk pork and a hot summer day like today. I'll pay you now. Thank you. It's okay, man. Take your time. Thank you, thank you so much. Home of jerk. Jerk chicken, jerk pork, Jamaica. The real jerk. This is it. The final event. No, this is not the final. We'll have a little more. Sorry, it's been a long day. The main event, the main event. Ready? We gotta start. You need something with a little bit of fat, a little bit of lean, and that will just flavor. You see the crack that's on in that bark? If you don't see bark, it's not jerk. That's amazing. Yeah, man. Look at that fat layer. The crust. That is it. A raining piece of fat as well. We get some spice too? Pepper sauce. Yeah, of course. Pork rinds. Whoa. You taste the smoke, which has to be part of jerk. If you don't have smoke in Jamaica. No, no, no, of course, of course. Dude, I'm in awe with that bite. It was the ultimate layer of jerk. You have fat, and you have meat, then you have spice, then you have more spice. The rub on this is something that is what makes it. The style of cooking. I mean, you look at mine. You see that? That's smoke that's in there. That's all smoke. And that pairs perfectly with this. That is true. Red stripe will push that right down. Wow. Especially with the heat, you need a red stripe. Red stripe will cool you off right. There's a reason there's a lager as a national beer of all these Caribbean countries. Because if you don't have this, you're done. It's water, bro. Yeah, yeah. Jamaica water. You don't have this, you're done. So we're missing chicken. Chicken is here. Finally. So chicken breast over here with some skin. Some wing and stuff for the skin. So dive right in, but you need to get piece with the skin on or somewhere where the jerk has marinated. Like that? Yeah, man. When you chop sometimes, that one there kind of looks dry, but. Yeah, it's dry, but I'm going to get this with a little pepper. It's going to be hot. This pepper is spicy. No, man. You have to dip on it. Get all the pepper like. I know, I know, I know. Get in there with it. Ready? It's actually juicy. It wasn't too dry, but you did get a little bit of that skin. You have to get the skin. Now you're going to get that marination. Marinate's supposed to soak right to the bone. And get that smoky flavor. For the first time in my life, I'm going to say I prefer pork over chicken. This pork. Yeah, man. The pork, you just keep going. I'm going, I'm going. So tender. So juicy. There's the fat always. So more flavor than the chicken because of the fat that drips down into it. Yeah, you can see it. No fat here, no matter what. You have some. We have one more to try. We're fine. We're finishing. Pork sausage, pork ribs. Looks amazing. But after seeing the pork tied up, I got sad, man. Oh, but it's life. It's life. And you're juicy. Look at that. Look at it. Well juicy. Well seasoned. Seasoned to the bone. Oh, I am dying, guys. The heat in here is outrageous. Outside 100, in here 125, 150. What are you making here, my friend? Festival. We love festival. Very good. The festival in your mouth. And fried breadfruit. Oh, fried breadfruit. Oh, yeah. Fried breadfruit, right here. Smells so good. Yeah, you know? Nate. All right, so now you have the jerk chicken. You have to try a piece of this one. This one is fresh off. You have pepper over there. You have the spices on it. You can look and see. Spices on it. Dig in. Which one you want? Any piece, man. You take a. This with some spice? I would try it without the spice first. Other side. Yeah. And then see how the flavor is on that. Very flavorful. Lots of spices. Still very tender and juicy. You got the skin? Mm-hmm. Oh, that's how I got the spice. Oh, wow. It just comes off the bone. It's supposed to be right down into the bone, and so it's supposed to be soaked. Oh, my gosh. Watch it, watch it, watch it. Coming through, coming through. Hot soak, hot soak, hot soak, hot soak. Inside the bone, you can see the marination of the jerk. That's why it's so good. It gets super deep into the bone, and they let it sit there probably like a day or two. I don't even know the marination. It's supposed to soak right down to the bone. Marinate for at least 24 hours. 24 hours minimum? Minimum. Some places do it for a week. Oh, my gosh. That's a good chicken. Yeah, this one's way better. Yeah, man. Oh, my gosh. Check this piece of skin right there, son. That is you right there. That have your name on it. Oh, sorry, bro. This one has. That one, see it there? That's the skin. That's where you see the jerk. Marinated jerk, spices, 24 hours, then they put it onto this hot oven, smoked. Yeah, smoked. Smoked with flavor. Smoked with pimento wood. Whoa. It's supposed to be slow cooked. Low and slow so you get that juice and you keep that juice in it. It falls apart. So easy to eat. That's amazing chicken, but the pork still wins. Pork wins. The pork wins every day. The pork, the pork is the best. Chicken is, I'd be like, 10 is pork, chicken is one. That's the difference. Solid. Yeah, yeah. I'm done with this. What happened to my face? No, I already took four showers today. A real summer. This is the most heat ever. You can survive this? Forget COVID. We used to it. We used to it so we can live with it, but it's not good for everybody, you know? Some people run out of it. We have to take it because we are a black, strong Jamaican. Yeah, we love it. I love you, bro. I love you. Sunshine is not for me alone. For everyone. Come and enjoy it in Jamaica. The best place. Chicken, lobster, conch, and rolls. We have it here. Jelly water, wash off your heart. Don't hitch when you come at Bastogne, man. Everything is here. We do all the surfing down at the beach there. Welcome to the thing, man. And that was the birthplace of jerk. It lived up to its expectations. 10 out of 10. Fire, bro. Peace. Respect.