 All right, we are back, back, back, back, back in Daddy's Kitchen! Wait, wait, wait, wait, wait, wait, wait, wait! Hey, listen, last I checked, you guys are out here in Las Vegas, Nevada, right? So look, I mean you in Smokin' and Grillin' with A.B.'s Kitchen. Yes, Smokin' and Grillin'! That's right. So today, we out here, you know what I'm sayin', doin' it like a real epic collab, right? He's gettin' ready to show me how to make authentic jerk chicken. We even got the smoker going on outside, you know what I mean? So we gonna do it properly. I don't want to over talk this video, I just want this man to do his thing and so I can put my eyes along with y'all on what he does. Hey, Daddy, it's all up to you now, man. All right. All right! We gonna cut up our chicken. All right. Yes! Danny, you wash your chicken yet? Yes, wash it with vinegar. Okay, good. Okay. Just make it sure. Yes. You know, some people are not too crazy over that, but you know the Jamaicans, we wash our chicken. With the vinegar, you guys use the lemon, cut it, rub it all over the side. Yes! Yeah, I see it. Yeah. I see it in my comments, too, when they tell me like, hey, bro, you didn't clean that chicken right. Yes, for sure. You can do lemon, you can do lime or vinegar. Danny does vinegar most times. All right. Mostly vinegar. Mostly vinegar, okay. Like how much of the water? Like you just put like a cap full, two cap full. Two cap full. Okay. And I wash it more than one time. Okay. Two to three times I wash it. Hey, I love it. Two to three. Two to three. Time. Don't hold back and talk regular greetings to me. Okay, you got to clean your chicken. See this bone right here? Mm-hmm. You got to take out all this crop right there. Mm-hmm. Okay. Get off of it. So look, I don't ever go in there like that and do that. No? No. You should, man. Yeah. Well, usually I cut that piece out of the chicken. I always say you can usually tell if a Caribbean person has made the chicken by looking in the back of the chicken when it's cooked. Okay. You can see we always take that part out. Hey, Daddy, look, I want to show everybody just the way you cut this down, you broke it down. Yeah. You left the breast attached still to the wing. Yes. Okay, so I just want to let them know the way you cut it. Then you cleaned up the back back here. Yeah. You know what I mean? This right here. I got to do something, Daddy. I know you came here. There was nothing wrong with that. I got to do something. Okay, we're going to season the chicken with a dry rub. Okay. And I have all of my season in here. All right. One tablespoon each. All right. And so, look, he's talking about one tablespoon. I got to read them out to you right here. Look, this is the all-purpose seasoning. And he brought some authentic Jamaican seasoning. So this right here, he certifies, say it's the best, right? Don't forget the full ingredient list will be down in the description box below with all of the names and everything. But this right here, this right here is fire. I'm going to make and use this, you know, for like rice. Man, I just... And then everybody know about this, right? Onion powder, garlic powder. You know what I mean? Oh, with this right here. Pimento. You got to have this whole allspice. Do you call them pimento's? Pimento's. Pimento's. Pimento seeds. We're going to make the wet rub. All right. Going to hot your onions. Hot my green onions. Fresh thyme. One pepper. I'm not going to put no more than one pepper in it. A handful of garlic. Pimento seeds. I'll put a little vinegar in it. All right. Soy sauce. I have six tamagi here. That's my best. Wait, wait, wait. Who? Sister Maggie. Sister Maggie. She's so sweet. Okay. You see, I got it. You could smell her from a mile away. Yes, we call her Sister Maggie. Sister Maggie, you're so sweet. Thank you. Thank you. And a little browning. Now we're going to blend. And I'm going to add some off-warkers within it. Sauce. Man, I was trying to hold that back, man. You know when they cough right there? That right here is like, hey, that's the reel right there. I can smell it. Now I got to say something, man. You brought me this and you brought me two. If I'm going to be using that much when I cook, I'm going to need you to send me a case of this. Yeah. Because as you've been here, we've been to use everything you didn't brought me. Yeah, I know. I know. So I'm going to just give it that spin one more time. Now we're going to pour this on the chicken. All right. Oh. This is what I've been attempting to make. So now we're jerking chicken. Yes. Now look, let me get in here and do whatever you want me to do. Yes. I'm going to get in there. Hey, well, let's go. All the verses. Look at that. Oh yeah. It's nothing but flavor. Yes. Imagine you would leave this overnight. Just like that. So you guys can look at it. Look, this is what we're doing, right? So I'm going to move this over here like this. And we're getting ready to do a step that I'm very, very familiar with. We're going to add some smoky flavor, you know, to this chicken, which I found out that that's what the, if you want to keep it true and authentic, you got to smoke the, you know, smoke your chicken. And then look, I see you saved the neck and everything from the whole chicken. Oh, yes. That's the flavor and the meat, huh? Yes. There's another piece of meat over here. I mean, we're going to put it all in there. Then I'm going to take some of this. Right on top. Right on top. All the verses. Look at that. Flavors on flavor. Flavors on flavor. Okay, Ditty. Look, this right here, look at the way it, I'm going to tell you how it works for us. When I want to have, you know, like a Jamaican style, you know, food like this, I got a place I go to they give it to me in a style from like a clamshell. Yeah. And this is the way it looks. Savage cut down. Yeah. I'm going to put this over here. You know, so you can go ahead and do your thing. I know you're eager to cut it down. Okay. At least tell me the smoke look good or something. It's looking good. Oh, okay. It's looking perfect. Look at that. Hey, so look, check it out, folks. This is the way you would get it when you went to any kind of Jamaican restaurant. You know what I mean? And they had like the place to go, right? For me, I got a little favorite spot that I go to out here. And this is how they give it to me. Paper like that, little rice, and a little side of that little jerk. You know, it's a little wet, right? You close it. Listen, I'm not going to over talk it. This is your thing, bro. Hey, so I'm going to go ahead and get this. Yes, sir. I'm going to go ahead and test. You know what? I'll let you do the chef's choice. All right. Is that what you did? You did? You got your little, got your little piece, huh? And I'm going to go ahead and do it like this. Cheers, man. This right here is fire. I already put it down to you and told you what it tastes like and all of that. You guys got to check it out. Now listen, this is Sasha. You don't see her because she's mysterious in the back, right? And this is Mr. Daddy, right? From Daddy's Kitchen. I want you guys to go by and check him out on the Gryllin TV Network, right? Listen, he got a playlist there. And listen, it's fire. If you're looking for authentic Jamaican food, that's where you want to go. Now, with that being said, so, Daddy, how are we going to take it out here? Peace and love always.