IMG_8377

The fedora-wearing Bailey likes to crack jokes, but he’s serious about his jerk chicken. What makes it special? It’s all about preparation. “We wash our meat three, four times, until you see no more blood,” he says. “We wash our rice until you see clear water. We make our own seasoning from scratch. Most restaurants go to the supermarket and buy seasoning, but we blend everything. Pimento is number one.”

Published at × .

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s