Guy Fieri Eats Oxtails and Jerk Shrimp in Cincinnati | Diners, Drive-Ins and Dives | Food Network

So I'm about 20 minutes north of Cincinnati in an area known as Fittytown to check out a joint Well, here's the story. I got the chef is from here and he went to Texas to go to college. That's where he met his wife She's from the Virgin Islands. His mom happens to be from Antigua He's got this heart and passion for food and he realizes halfway through his marketing degree He wants to go to culinary school gets his degree comes back to the place. He loves cooking the food. He loves This is Big J's place Teamwork chef makes a dream work. It's a Caribbean soul food type of place mixed with Cincinnati flair 86 cabbage add mac and cheese not your normal combination. How is Big J's compared to what you normally get? Close to it and nothing close to Jason Howard himself who takes his passion for food right to the people of his neighborhood When kovat hit we had a freezer full of food no way to get it out And I said, well, what if we were getting food to kids if they're not gonna get that meal? They ain't we cook the food that we're cooking here for the shelters Here's your oxtail dinner oxtail Macaroni and cheese greens on fire. I'm in heaven and it fills you up for sure We're to the oxtails first. So we're gonna start with our dry rub a little salt black pepper Granulated garlic some basil allspice Sazon seasoning key green Goya brown sugar. All right I'm expecting to see in a pre-made bottle that has your logo on it soon We have a cookbook coming out and then we also have the dry rub got it Now we'll season our oxtails and put on the oil and the dry rub Mix it all together. Then we have a wet seasoning fresh garlic. Where's the sire sauce kind of said that I was right Browning season kitchen bouquet then the soy sauce mix this up You're massaging it in some cilantro bell peppers Some onions sweetness of the carrots and then we're gonna sear off these oxtails scotch bonnet pepper sauce Finish off with some beef stock. How long is this gonna go for about five hours and just on a simmer? Yep What are we working on next macaroni and cheese? You'll call mac and cheese. No, who calls it macaroni and cheese big J's place That's right. Start with some heavy cream salt the black pepper granulated garlic whisk that around We'll add our cheddar cheese so we can start that room elbow macaroni in shredded cheddar powdered parm I like how you using the rice cooker spoon to stir that got a bunch of a bunch of rice cookers Yeah, man, it's really comfortable, but you wouldn't expect me for the call-out. Are you heard? chili flake Cajun seasoning add the mac and cheese shredded parm down first and Monterey Jack cheese that's gonna melt. It's good to go next up coloring So we're gonna start off with our dry rub basil Goya seasoning allspice red sazon salt black pepper time for greens oil onions dry bell Cilantro minced garlic and fresh ginger Kale and collards the dry seasoning we just made on top with the chicken stock How long we let these go chef about 45 minutes to an hour Now it's time to plate up. We're gonna start with our rice our collard greens mac and cheese Oxtail, I'll be asleep in the car. You know that green onions If you don't like oxtails didn't come down here to the oxtail conversion program There's cheese in the mac and cheese that's more cheese than you get on nachos. Thank God You just wreck southern greens for me And he gives you the diet fork voice in control Wow Plating oxtail oxtails are awesome. They're very tender well flavored collard greens are great This mac and cheese off the chain in your soulful play enjoy. I know when he cooks he really puts the love in it It's refreshing to be able to have fresh food made from scratch Caribbean plate with ginger cabbage and shrimp the Caribbean plate with shrimp I'm just like blown away by that the shrimp just lays just so heavenly on top of the rice What are we making our Caribbean plate? We're gonna start out with our pineapple jerk glaze pineapple juice pineapples Molasses the dry jerk seasoning we made earlier scotch bonnet pepper sauce soy sauce granulated garlic basil Allspice minced garlic salt pepper and brown sugar let this cook down next up the ginger cabbage oil onions and bell peppers cabbage mix cilantro sazon basil scotch bonnet pepper sauce salt black pepper ginger powdered garlic All spice okay, and we add a little bit of chicken stock cover that up let it sweat. We're good to go What's up next so we have our shrimp olive oil garlic jerk seasoning basil salt black pepper Give that a good mix get a good cook on them, and then we add a little bit of chicken stock We're gonna start down with rice our ginger slaw in there jerk shrimp pull back on that sauce there We go chef with the green onions, and that is our Caribbean plate There's not lacking flavor Shrimp are cooked perfectly This cabbage is Spot-on you're crushing that great. Yes, appreciate played in the shrimp Caribbean plate nice jerk flavoring with the glaze The juices from the shrimp merged with the juices from the cabbage it gives a great bite You guys have got a little blessing like a little island here. Yeah in the middle of Finneytown mm-hmm. Yeah, that's great It's like nothing else in the city. That's why you have to come here I don't know. What's bigger your heart or your menu god bless appreciate. They're lucky to have you Thank You chef. I appreciate that