Jamrock Jerk in NYC goes through over 9,000 pounds of chicken each week to create its famous Jerked Chicken dish. Owned by husband-and-wife team Magnus and Anthyne McKellar, the food cart is dedicated to achieving traditional Jamaican flavors by making all their marinades in-house, using a blend of dry seasonings and fresh ingredients like Scotch bonnet peppers. Watch the two-day process of preparing, marinating, and cooking the Jerked Chicken, Jerked Pork, and stewed oxtail enjoyed at this popular Queens food cart.
#streetfood #chicken #newyork
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Credits:
Producer/Director: Gabby Lozano
Senior Video Director: Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Michael Latchman
Sound: Bill Vella
Editor: Christian Moreno
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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21 Comments
Food sweet. Line long but, worth every step from mi desk.
Every location is welcoming
"Seasoning straight to da bone."….
That's what I'm talkin' 'bout!
Put it on a tee-shirt, I'm buying it!🤸🏾♂️🤸🏾♀️
The Staff is Amazing great people. I eat from this Truck whenever they are available in my area. Food is 10 out of 10 for sure! Iykyk 💯
They showing out.
Did he change his gloves after he tasted the seasoned marinade?
Bro!!! I NEED THIS IN MY LIFE!
My only issue is the sharp metal paddle scrapping against the plastic of that drum holding the marinade might not be ideal. Plastic particles in foods and liquids are a problem.
This is wicked!. Why during the winter you only operate 1 truck though? I would’ve thought during the winter it’s the best time to post up all trucks in prime areas
I knew these guys were gonna be a hit ever since they started with the black escalade pick up & trailer IYKYK
My favorite and only food cart in New York
I loved everything about the video accept the fact that he put the pork in the same tumblers one after the other, 😢 as a non pork eater this broke my heart
This is really dope!!! Been trying to get my bro down south to do this for years
No lighter fluid!!☹️
Sorry I don't mean to be that person but did he just put raw meat on a green board?
Or maybe america has a different hygiene color code for the boards to avoid cross contamination?
Great concept I’m very impress and wish you much success
Well done
I love your whole operation!! Keep up the good work
So many nice Jamaicans
that chicken looks incredible
Another thing I love about NYC is the diversity.. Been here for over 20 years, never heard of this…
This business needs improvement: 1. Soak the damn peas and wash the rice . Pouring the peas right into the pot will cause people to have health issues such as mess up the lining of their intestines. 2. He didn’t wait for the chicken to thaw out he just dumped the frozen chicken on the grill . I pointed these out because I worked in a Caribbean restaurant before and I don’t eat rice and peas because they never have time to soak the peas muchless wash the rice .