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

Wow, that's intense. That'll lift you up to the clouds, basically an edible right here. That's it, nothing better than that. Wow, that was wild. If I had drank 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 St. 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 But I think I might die 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, la islas de picantes, vamos, vamos. Street food in Grenada and we're here having some jerk pork, jerk chicken at Deuce Cafe. Nice to meet you too. So what do you do here every day? We do here every day, we do it Wednesday, Thursday and Friday. Jerk Chicken and Jerk Pork. We do two separate grill, one with the pork, one with the chicken. That's for those who do not like the pork so they 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 islands, with all our local spices. Here is going to be a lot of fighting with Jamaica right now. . And 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 the 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. It's been 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, Mmhmm 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, dude, is it ready? Yes, the pork is ready. The boss 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. Ooh, look at that. Ooh, it's still so hot. Nice sauce. Lots of flavor, yeah. Definitely spicy. Look at this. Meat, fat, with that beautiful jerk spice. I mean, he was right. It is spicy. Spicy. Yeah, well, we could have ripped it. We haven't done that. Mmm. Try it with a garlic bread. I don't know. Oh, yeah. Best thing to do is probably get the garlic bread and get in here. Get some of that jerk sauce. But my hand is on fire, by the way. And I'll dip it with a little bit of pork on top. That's an amazing bite. Nice and super fresh. The pork is still super tender. The chicken, I know, is 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. Mmm. Mmm. Some more of this. So we're making a mess. Just drop it. Street food. Dude's Cafe. Jerk, that's seasoning. The mix of spices. It's almost like a masala. You know, a masala is usually like seven different spices mixed together. Same thing, right? Yeah. Yeah. Right here. Look at that. Fat. Bro, yeah. Give me all the fat. You know it's spicy, but I could use some David's Vinegar Hot Sauce in there. Just like that. Mm-hmm. Now it's like ultimate heat. It went from like a five to like a nine. So this is my sauce, teamed up with a Surinamese company in Tampa. They do all the sauces. No preservatives, pineapple, guava, and Kashmir chili. You gonna try it? Tell me what you think. You can taste everything you just said. Everything in it, right? Yeah, and it gets a little, it gets a little pinch of this spiciness, and that's good. Yeah, yeah, it's good, right? Oh wait, so she's from Paramaribo, Suriname. Surinamese, you're the best. Love you guys. Thank you so much. Thank you. Sexy and yummy, huh? Yeah, nice and crispy, sexy and yummy. Dude, this guy's too much. That's how Deuce heats it up, right? He adds more charcoal, moves some of the ember 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 and chops it. Ooh, it's like drenched in sauce. It's super hot. Very, very hot. Thank you very much. Oh, this one's spicier, right? Oh my gosh. It tastes really good. I don't know how to describe it, but it's just so good. The spices, huh? It tastes really good. It's like phenomenal. The rich sauce. I literally just got it off the grill. It's smoking hot. It's really, really hot. Yeah. Remember how spicy it is here? a little sweetness a little spice jerk sauce so 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 this special is the sauce of course without the sauce just chicken great sauce just drink this thing right here look yeah Yeah? I want to drink you this orange. oh yeah it's good i feel good now tomorrow won't be good Pretty good. I'm joking guys, I'm joking. Deuce is the man. Deuce, so good. Love the spices in that jerk. 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 say. That's what 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 450 for chicken, 550 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 you doing? You good? Charlie, David, pleasure. So what do you got? You got beers, you got whiskeys, you got everything, right? Everything. Frozen drinks, pina coladas, strawberry daiquiris. Give me a Carib. So if you guys don't know, Carib is the beer of the country. It's also in Trinidad, but here 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. Carib, 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 Carabao. So how much for the Carabao? No, it's fine, it's on me. Thank you so much, but how much does it cost for a Carabao? Five dollars. Five dollars, five 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 Glizzy Monster. It's huge. Big sausage, basic toppings, chilled filet, sauce, hot cherry peppers. Right here we have Simone. How are you doing? Everything good? Everything's good. So we're going to do the Glizly 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 been here, David's sauce from Suyam 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 dogs 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. So big. mm-hmm it's not your ordinary hot dog this is some good stuff it's tasty thank you remind me almost like chorizo new york style hot dog i've had a few times in new york but this is good this is like the overload the beast right it 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 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 going to 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? That's barbecue sauce. Barbecue sauce. The pigtail cost 15 EC dollars. Roughly like seven US dollars. Thank you so much, sir. Thank you. All right, let's go try this over here. Got ya 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 I go into Miami. Flanagan's, Houston's. Wow. Obviously, there's baby back ribs. There's a pigtail. Got that nice meat. Mmm, 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. Bro, 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, Wall Street. Next up, we're here at Flavors on Wheels, and we have Chef Sheridan in the kitchen. We're going to cook a curry lambie. 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 lambie. Chef, how's everything? Nice to meet you, David. Pleasure. So I was thinking the curried lamb meat because it's the one dish I really would like to try. That's right. Yeah it's good. So right here he's making some vegetables, some uh this is rice, basmati rice, coconut rice and what's got there? It's chicken? How do you say that again? That's our local accent. Oh that's marlin. Didn't even notice that was fish. So basically that's the rice we already have the pot boiled and we use the same pot to get the nice coconut flavor all the time just getting into the rice and then i'll add some garlic butter salt pepper coconut milk that's the secret right there and i'll add a little water to that just let it all come together so the lamby not only pre-cook the lamby because lamby is something that you need to pre-cook it takes quite a while and again lamby here is conch yeah some onions in the pot for a local curry, some cumin all of this That's how you make curry, nice and thick. You cannot make the curry without adding a lot of veggies, veggies in there. Add the lambi, but the reason why I do all of this, I saute the garlic, the onion, the curry, the cumin, so the flavor can get into the garlic. You have to get it into the lambi, get it into the vegetables, so you get that nice aroma, you get that nice strong curry taste. Add some water. At the end, what we're going to do, we're going to add the coconut milk at the end. Oh, that's going to be good. I like it. That was like a dry roast, and I was going to add a little bit of coconut milk. Super, super creamy. A little bit of fresh turmeric. A little bit of turmeric. 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 we got the pasta, got the bolognese and that's for Nate. Oh man. Smell 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 the last. I'm gonna add a couple of notes. He's gonna have a little pizza, he's gonna have a little breakfast. That's my jam right there. I'm literally melting. Welcome to the Celtic. Have a good job, step up. That's amazing. It looks incredible. What a dish. Let's go, let's go. Wow, I think I'm out of the kitchen. We're going to sit right here. Awesome, nice lighting. Look at this. They have some good stuff. They have all the super strong alcoholic beverages. Over here, we have a nice seating 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 from the 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. And I love right here, the milkiness of the coconut rice. Oh yeah, it's creamy. Oh, this is like Kerala right here. This is India. Takes you straight back there, right? I spent 12 days of my life in Kerala. The land of coconuts. This is like, this is India. Whoa, I love the conch. Look at this. Nice and tender. Together, that's a nice bite. this is the plate you have to try when you're on the island. this is an oil down for sure. i'm blown away. what an incredible dish. that has been my night mate. Good morning. well this ranks 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 2.6, 2.7, and that's what you got. I got $150 U.S. Let's go eat. Follow me. Okay, so right here we got the tacos. I might pass on 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 spot. What do you guys got here? some oil that is already finished oil down yeah oh i'm getting oil down for sure going fast you have some steamed snapper some steamed tuna and garlic and ginger sauce macaroni pie curry goat 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 uh a crab back For now, I'm good. How much is that? Ten tickets. Oh, ten right there. 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 backs It's got bread crumbs mixed with 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 Grenada. I love this dish. Oh my gosh. This one's really, really creamy. And here you got spinach as well. 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. And they do it with so many different things. Sometimes they do bush meat. We had it yesterday with chicken and saltfish This one, I think, is just chicken. It's very tasty. I love crab bites. It's got bread crumbs mixed with the crab meat and spices. We had yesterday with chicken and soft fish. This one I think is just chicken. This is 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 Another plate? 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 penne pasta. You have pork. You have chicken. I don't see beef. Man, everything looks phenomenal. Callaloo is great. Let's keep going and see what else we 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 they have never ending food right i mean it's 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 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 that's coconut. Amazing 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. Heaven. Can't stop with this. It's like a cheesecake carrot cake. And that was street food here in Grenada. 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.