Ultimate Grenada Street Food Tour! Best Jerk Chicken in the Caribbean?

Wow, that's intense. That'll lift you up to the clouds. Wow, that was wild. If I drink any more plum wine, I don't think I would have woken up from that one. Seriously. Welcome to Grenada, also known as the Spice Island. This beautiful island is located between Saint Vincent and the Grenadines and Trinidad and Tobago in the Lesser Antilles. Love you Trinis. Get ready for the best Caribbean experience as we explore this paradise. We are doing everything that is Grenada, from epic beaches, to rum distilleries with rum that is way too strong and probably shouldn't be legal. 75% rum. He said I'll be okay. I think I might die. Why? To even learning about the U.S. Grenada invasion. And of course, you know me, so we are going to be eating a lot. We're eating oil down, we're eating possum, and we're even eating goat curry. Or is it curry goat? I'm about to show you Grenada, my 98th country, as they say in my homeland, Las Islas de Picantes, vamos. Street food in Grenada and we're here having some jerk pork and jerk chicken at Deuce Cafe. Nice to meet you. Nice to meet you too. So what do you do here every day? We do it Wednesday, Thursday, and Friday. Jerk chicken and jerk pork. We do two separate grills, one with the pork, one with the chicken. That's for those who do not like the pork, so we don't mix together. Fantastic. And our, my own is called the Grenadian style jerk chicken or jerk pork. Seasoned with a touch of all our local spices here. That's what is so different from the other Caribbean island, with all our local spices. Here is going to be a lot of fighting with Jamaica right now. And then somebody just handed me a Guinness. I don't even know where that came out of. So here we go. Chicken. Can't wait. So the pork takes only 10 minutes. The chicken takes 30 minutes. We're right here on the street, right outside of St. George. I'll tell you, I love jerk chicken. It's one of my favorite chickens ever. The spices in the jerk are amazing. You're going to taste the best in the Caribbean. I'm going to taste the best in the Caribbean? Oh, here we go. It's been sitting that many days? Wow. Seasoned and marinated since Saturday. I'm waiting for today. So it's properly seasoned, properly marinated. You got a real taste here. And this is on charcoal. Charcoal grill. Yes, Grenadian style charcoal. I love that. You can see the ember on the bottom. Super, super hot. So much chicken, so much pork. This is going to be amazing. So Deuce, they're ready? Yes, the pork is ready. The sauce is the boss. I love you, bro. It's amazing. Let's try this jerk pork. So I know a lot of my fans don't like pork. I like it. Let's go in here. Oh, look at that. Oh, it's still so hot. Nice sauce. Lots of flavor. Yeah, definitely spicy. Look at this. Meat, fat, but that beautiful jerk spice. I mean, he was right. It is spicy. Try it with the garlic bread. Oh, yeah. The best thing to do is probably get the garlic bread and get in here and get some of that jerk sauce. Put my hands on fire, by the way. And that dip it a little bit. Pork on top. That's an amazing bite. Nice and super fresh. The pork is still super tender. The chicken, I know it's going to be outstanding. What's amazing about jerk is the spices. It's a mix, you know, so he's using everything here. It's not too hot because there's so much flavor coming from it. Some more of this. So we're making a mess, but it's worth it. Street food. Deuce Cafe. Jerk, that seasoning, the mix of spices, it's almost like a masala. You know, seven different spices mixed together. Same thing, right? Yeah, right here. Look at that. It's fat. Oh, yeah. You know it's spicy, but I could use some David Finnegan hot sauce in there. Just like that. Now it's like ultimate heat. It went from like a five to like a nine. So this is my sauce. I teamed up with a Surinamese company in Tampa. They do all the sauces, no preservatives, pineapple, guava, and Kashmiri chili. You gonna try it? Tell me what you think. You can taste everything in it. Everything in it, right? Yeah, it gets a little, it gets a little pinch of this spiciness, and that's good. Yeah, yeah, it's good, right? By the way, so she's from Panamaribo, Suriname. Surinamese, you're the best. Love you guys. Thank you so much. Thank you. Sexy and yummy, huh? Dude, this guy's too much. That's how he heats it up, right? He adds more charcoal, moves some of the amber over, puts it in, and ready to go. Chicken is ready. Thank you so much. Sorry, it is so hot. Let's go try it over here. You ready for this? Let's try it. Look at that chicken, guys. Look at this. Beautiful. Nice and smoky charred, but then he added that jerk sauce on top, he chops it. Oh, it's like drenched in sauce. It's super hot. Oh, this one's spicier, right? Oh my gosh. Tastes really good. I don't know how to describe it, but it's just so good. The spices, huh? Tastes really good. It's like phenomenal. This is a rich sauce. I literally just got it off the grill. It's smoking hot. Yes, it's really, really hot. Yeah. Remember how spicy it is here? A little sweetness, a little spice. Jerk sauce or the jerk seasoning has been infused in it. It's been sitting there for like five days, he said. So five days, then he adds jerk sauce on top. I think what really makes it special is the sauce. Of course. Without the sauce, just chicken. Great sauce. Thank you. Just drink this thing right here. Oh yeah, it's good. I feel good now. Tomorrow won't be good. I'm joking, guys. I'm joking. Deuce is the man. Deuce, so good. Love the spices in that jerk. Thank you. Man, it was a mix. It was like a little sweet. It got spice. You just have so much flavor. Thank you. That's what I said. That makes it the best. Thank you so much. Appreciate you. How much is it for a pork and how much is it for chicken? The pork is $15 and the chicken is $12. So $4.50 for chicken, $5.50 for pork, US dollars. Let's go. So right next to Deuce, we have this bar. They were blasting Bob Marley. I just told him to lower it, but I love Bob. And it's super dark. My man, how are you doing? You good? I'm Charlie. Charlie, David. Pleasure. Pleasure meeting you. So what do you got? You got beers, you got whiskies, you got everything, right? Almost everything. Everything. Cocktails, you got frozen drinks, pina coladas, strawberry daiquiris. Give me a carob. So if you guys don't know, carob is the beer of the country. It's also in Trinidad, but they say it's better because the water is better. Hey, don't quote me, guys. That's what people are telling me, right? Your bar is dark though, bro. This is like a super dark spot, very chill, but with loud music, it's a good time. Oh, wow. This is good stuff. Carob. It's a lager. It's a very, very light beer. I guess this will cool you down, you know? Hot day, you're at the beach, you drink carob. So how much for the carob? No, it's fine. It's on me. Thank you so much. But how much does it cost for a carob? $5. $5. $5. You see? So it's like two bucks. Well, thank you. Thank you. Appreciate it. Thank you. Let's go. That was absolutely delicious. Next up, I don't know. Let's go find some more street food. So here on Wall Street, we're going to try a New York style hot dog, but not just any. We're going to get the glizzly monster. It's huge. Big sausage, basic toppings, chilled filet, sauce, hot cherry peppers. All right, here we have Simone. How are you doing? Everything good? Everything's good. So we're going to do the glizzly monster for you guys. So it's a monster hot dog. Let's see. Which is your favorite? The Brooklyn Roll. It's actually the most popular hot dog on the menu. I mean, I just came in, I was like, which is the best? The biggest, right? So I'm actually going to add the David's bin here. David's sauce from Suyum Foods on the hot dog. It's going to be great. You know, I'm not a big hot dog guy, but in Brazil, I had a hot dog in every city. Every city does it different and they add like mashed potatoes on top. It's really, really amazing. New York style hot dog for Simone. This is the glizzy monster. So what do we have on this? So the glizzy monster consists of ketchup, mayo, mustard, chick-fil-a sauce, hot cherry pepper slices, onions, bacon, and parmesan cheese. That's it right here. Oh, so big. It's not your ordinary hot dog. This is some good stuff. It's tasty. Thank you. Reminds me almost like chorizo. New York style hot dog. Had a few times in New York, but this is good. This is like the overload, the beast, right? The glizzy monster. It's like creamy, nice crunch. I love my sauce because it's a nice little tang. Nice bacon bits. What it reminds me of is an Italian sausage. I had a lot of Italian sausages in Manhattan. So delicious. Oh, the juices. Good street food. The glizzy monster costs 25 EC dollars. The going rate on the street is 2.5. In the bank, it's around 2.6, 2.7. Definitely good value. Let's go. And next we're gonna try something exotic. I've tried it multiple times in Trinidad. I think I've had it in Barbados. It's pigtail. Pigtail. Super good gelatinous. There's a lot of meat on it. It's very tasty. Hello, sir. How are you doing? What is the sauce you have there? Barbecue sauce. The pigtail costs 15 EC dollars. Roughly like seven US dollars. Thank you so much, sir. Thank you. All right, let's go try this over here. Gotta get out of that music. Pigtail. So it's a little different from what I usually get. So he added barbecue sauce and he put it on the grill, added barbecue sauce, chunks of pigtail. You see the fat, a lot of meat and lots of barbecue sauce. Very smoky. So here what you do is you get like one of these little bones. This takes me back to like all the places that go into Miami. Flanagan's, Houston's. Wow. Obviously there's playback ribs. This pigtail, there's a nice meat, the sauce, charcoal. Fantastic. I love the fat. So good. Some bites you get so much fat and it goes down like gelatin, right? Super gelatinous. Wow, this is amazing. Barbecue pigtail, must try it right here on Wall Street. This is probably the best pigtail I've ever had in my life. Delicious barbecue. Blown away. Definitely good value. 15 EC, definitely try it right here on Wall Street. Next up we're here at Flavors on Wheels and we have Chef Sheraton in the kitchen. We're going to cook a curry lambi. That is curry conch. Follow me inside. I love the restaurant. You know, open air. Got the bar over here. How you guys doing? Everything good? We're going to make some lamb, curry lambi. Chef, how's everything? Nice to meet you. Nice to meet you, David. Pleasure. So I was thinking the curry lambi because it's the one dish I really would like to try. Yeah, it's good. So right here he's making some vegetables. This is rice, basmati rice, coconut rice. And what you got there? It's chicken? That's marlin. Oh, that's marlin. Didn't even notice that was fish. So basically, that's the rice. We already have parboiled and we use it on the same pot so you get the nice coconut flavor all the time just getting into the rice. And then I'm going to add some garlic butter, salt, pepper, coconut milk. That's the secret right there. Then add a little water to that and just let it all come together. So lambi, you normally pre-cook the lambi because lambi is something that you need to pre-cook. It takes quite a while. And again, lambi here is conch. Yeah, conch. Some cumin. That's how you make curry, nice and thick. Oh that's gonna be good. I like that. That was like a dry roast. Now he's gonna add a little bit of coconut milk. Super super creamy. Lambi. It's gonna be amazing. I had coconut lambi in Trinidad. So freaking amazing. Probably one of my best curries ever in the world was there in Trinidad. This looks phenomenal as well. Got the bolognese next to it and we have the rice. I'm dying in this kitchen guys. It's been a while since I've been in the kitchen. I'm melting. All right, so you got the pasta, got the bolognese and that's for Nate. Oh man, the smell of the aroma coming out of there. Wow. So right now he's waiting for the curry to like basically become half and then he's gonna add the coconut milk. Chef's so fast. That's my jam right there. I'm literally melting. That's amazing. It looks incredible. What a dish. Let's go, let's go. Wow, I'm out of that kitchen. We're gonna sit right here. Awesome, nice lighting. Look at this. They have some good stuff. They have some, you have all the super strong alcoholic beverages. Over here we're in a nice sitting area. Love this place. Lambi, also known as conch, is a marine mollusk curry basmati rice. This is the influence from India to Trinidad to this area of the Caribbean, right? So over here we have incredible conch. You know I'm from Miami. I've had a lot of fried conch, bahamas. Oh this is fantastic. I love the mild spices. So when they do curry, they put spices with oil and it really brings out the flavor, right? Oh incredible. I love right here the loveliness of the coconut rice. Oh yeah, this is creamy. Oh this is like Kerala right here. This is India. This is straight back there, right? I spent 12 days of my life in Kerala, the land of coconuts. This is like, this is India. Whoa, love the conch. Look at this. Nice and tender. Sit together. That's a nice bite. This is the plate you have to try when you're on the island. This and oil down for sure. I'm blown away. What an incredible dish. I just made my night, Nate. Oh this rice up there, one of my favorite conch curries. I'm going to try three. And we're finishing off our street food adventure here in Grenada at my hotel, my resort, True Blue Bay Boutique Resort. It's amazing. On Wednesday nights they have a street food night. It starts at 6 30 until all the food ends. There's five different vendors. They have a mix from Caribbean cuisine. And if you're tired of Caribbean cuisine, you also have, you know, regular pasta. You got tacos as well. Mexican. You got barbecue over here. And it goes by tickets, right? So each ticket is five EC dollars. So divide by two point whatever six, 2.7. That's what you got. I got 150 US dollars. Let's go eat. Follow me. Okay, so right here we got the tacos. I might pass some tacos because it looks really really big. And that will fill me up. They got like burritos. They got tacos. Look at the shawarma right here. Keep coming. Look here. So here's Lucy's hot, hot spot. What do you guys got here? Well we have some oil on that is already finished. Oil down? Yeah. Oh I'm getting oil down for sure. Going fast. We have some steamed snapper. Some steamed tuna and garlic and ginger sauce. Macaroni pie. Curry goats. Crab back and breadfruit balls. We also have some rice and red beans. So it's a mix of Caribbean flavors here. But I think what I'm going to go with is for sure the oil down. A little oil down. I have some crab back. For now I'm good. How much is that? Ten tickets. Oh ten right there. Thanks very much. Perfect. Thank you so much. This is my first plate. Utensils over here. And they also have wine for sale. They got beer. Got water of course. Follow me. This place is really really packed. By the way they were telling me they got a really really hopping night. There's over 200 people here. You can barely sit. It's incredible. And we're sitting right here on the deck. Look at that. I don't even need utensils. I love crab bags. It's got breadcrumbs, a mix of the crab meat and spices. And then they stuff it back in the crab. It's amazing. So next up we got the oil down. The national dish of Granada. I love this dish. Oh my gosh. This one's really really creamy. And here you got spinach as well. Like this. I think this is a dumpling. No it's chicken right there. It's extremely tasty. It's almost like a stew right? It's not exactly the same as a stew. They do it with so many different things. Sometimes they do bushmeat. We had yesterday with the chicken and salt fish. This one I think is just chicken. It's very tasty. It's so creamy. I love the mix of spices. It's a little different from the one we had yesterday right? So this is heavy on callaloo. Nice green right? You know what though? It's light. I thought it was gonna be a lot heavier. I ate the whole plate. Last bite. Last bite. Let's go. So now this place is packed. Look at this. And there's so many good things over here. We have macaroni and cheese. We have like penne pasta. You have pork. You have chicken. I don't see beef. Man everything looks phenomenal. Callaloo is great. Let's keep going. See what else they got. Oh and across they also have some pig feet and sauce. Look at this. So I might get that pig feet and sauce. Let's say that this is like one of the best sellers here. And then they have never-ending food right? I mean so many dishes. All right I'm very full but we have to have dessert. And here at House of Chocolate they have a lot of cheesecakes. They have ice cream, brownies, tarts. What do you recommend? Coconut tart. How much is that? Two tickets. Give me one of those. Also a chocolate cake. So that's the coconut tart. Coconut tart, chocolate cake, and cheesecake. Thank you so much. Appreciate it. Let's go. Coconut tart. It reminds me of like a pastelito, Cuban pastelito with guava but it's coconut. Look nice and flaky. Oh it looks like almost like sorrel but it's coconut. It's got a coconut flavor. Very flaky. It's almost like a sweet empanada. But this is what I really want to try. Carrot cake. My next birthday I'm getting this cake. It's so fluffy. Raisins. It's a cream cheese icing. Wow and then I just get this on top. Can't stop with this. It's like a cheesecake carrot cake. And that was street food here in Granada. I hope you guys enjoyed this video. If you did, thumbs up, comment below, subscribe to my channel. I'll see you in the next one here in the Spice Island. Let's go.