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"Unlike most Caribbean takeouts that attempt to sell the entire catalogue of island favourites, Smokey Jerkey is a real rarity: it has focussed on selling nothing but jerk lamb, chicken and pork for the last decade. Cooked on owner Louie’s self-designed furnace that burns on hickory wood, there’s a smoked profile not found on most jerk on the capital. Be careful of the seeming tomato ketchup on the counter: it’s actually a house scorpion pepper sauce. Not for the faint-hearted." - Riaz Phillips
