How Magnus McKellar Created a Jerk Chicken Empire in NYC The Experts
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Date: 2025-02-27
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Comments and reviews: 20
althompson8417
Oh enough with the oh were so different because we care nonsense. A food cart isn't any better than a food truck or whatever else you serve off of. people will retrospectively justify everything as if it was some genius idea or unique feature. just say you enjoy doing it and it pays the bills, thats all there is to it.
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Oh enough with the oh were so different because we care nonsense. A food cart isn't any better than a food truck or whatever else you serve off of. people will retrospectively justify everything as if it was some genius idea or unique feature. just say you enjoy doing it and it pays the bills, thats all there is to it.
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JaeLee85
I used to go to the cart across the street from my office in midtown Manhattan once a week. I been working from home ever since the pandemic and found them on a random day near my home. I immediately picked up a plate even though I just ate lunch and it tasted just as I remembered! The staff was just as nice too.
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I used to go to the cart across the street from my office in midtown Manhattan once a week. I been working from home ever since the pandemic and found them on a random day near my home. I immediately picked up a plate even though I just ate lunch and it tasted just as I remembered! The staff was just as nice too.
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biowerks
Whenever they cut the chicken up with cleavers like that, there are inevitably little bone fragments left in the food served to the customer. Traditional or not, that's dangerous, and they should care, but. Ethnic Food and the people preparing it can't be criticized.
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Whenever they cut the chicken up with cleavers like that, there are inevitably little bone fragments left in the food served to the customer. Traditional or not, that's dangerous, and they should care, but. Ethnic Food and the people preparing it can't be criticized.
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Sean-sz7zo
If its sous verde, i don't see the problem. maybe there is something negative i don't know about. I assume the product is probably not exceptional, as food trucks rareoy are. Negative assumption yeh.
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If its sous verde, i don't see the problem. maybe there is something negative i don't know about. I assume the product is probably not exceptional, as food trucks rareoy are. Negative assumption yeh.
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brianmoody2549
It’s great to see how much history in how you preparing the food, you two show love heart understanding on how to make the job for you and to bring out the best in your food and customers.
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It’s great to see how much history in how you preparing the food, you two show love heart understanding on how to make the job for you and to bring out the best in your food and customers.
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mattlars89
another plus from running food trucks is lower property expenses. Imagine having to serve this from 6 different locations with rent, vs having a truck in each of those locations. Big stonks.
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another plus from running food trucks is lower property expenses. Imagine having to serve this from 6 different locations with rent, vs having a truck in each of those locations. Big stonks.
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kenzilla393
Not sure if it was edited this way or not, but the could save time if the tumbled the oxtails first followed by the pork then chicken. The secret process is either sousvide or par-baked
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Not sure if it was edited this way or not, but the could save time if the tumbled the oxtails first followed by the pork then chicken. The secret process is either sousvide or par-baked
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johnhouse5277
They probably precook the chicken in a cvap type machine and toss in bags to steam before placing on a grill. If they sous vide I doubt they did so in the bags you see in the clip.
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They probably precook the chicken in a cvap type machine and toss in bags to steam before placing on a grill. If they sous vide I doubt they did so in the bags you see in the clip.
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VirtousStoic
Someone tell him to use steel containers to mix instead of that homedepot garbage
If u look at the wall all those scratches = microplastics in ur food. Yum, early grave
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Someone tell him to use steel containers to mix instead of that homedepot garbage
If u look at the wall all those scratches = microplastics in ur food. Yum, early grave
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kikiyweathers
The wife is pretty. I like how they work as a team and it's a family business. Food looks delish and reminds me of my granny's rice and beans in coconut milk: -)
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The wife is pretty. I like how they work as a team and it's a family business. Food looks delish and reminds me of my granny's rice and beans in coconut milk: -)
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yahuahforever3169
Didn’t see nobody clean the chicken just rinsed, chicken has a lot of fat especially leg quarters, when I clean leg quarters I got a large amount of fat!
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Didn’t see nobody clean the chicken just rinsed, chicken has a lot of fat especially leg quarters, when I clean leg quarters I got a large amount of fat!
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DoraDExplorer. 1
I chase these trucks around, I'm addicted. I go to Wall St. , Court St, the Pier across Wall St, over by West St. chile if you see the truck get the pork.
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I chase these trucks around, I'm addicted. I go to Wall St. , Court St, the Pier across Wall St, over by West St. chile if you see the truck get the pork.
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Duriel1000
They lost me at those ginormous steroid infused chicken legs. YUCK! How you put all that work in just to season some fake meat At least get real chick.
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They lost me at those ginormous steroid infused chicken legs. YUCK! How you put all that work in just to season some fake meat At least get real chick.
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justlarry8945
its a shame that people will believe that this is authentic. it is not at all. from the seasoning to the cooking process, everything is wrong.
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its a shame that people will believe that this is authentic. it is not at all. from the seasoning to the cooking process, everything is wrong.
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ragglandbrown1143
Jus giving an idea, without peeling back the skin, u could bore holes into the meat, that way the marinate will get into the meat better
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Jus giving an idea, without peeling back the skin, u could bore holes into the meat, that way the marinate will get into the meat better
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racries8708
I'm confused. they have 9 trucks. but we're only operating 6. and now only 1 Is that just a seasonality thing Food looks delicious though!
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I'm confused. they have 9 trucks. but we're only operating 6. and now only 1 Is that just a seasonality thing Food looks delicious though!
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eater
Don't the say Rome came down due to the lead in the assumedly so advanced water system These tons of meat, the constant charcoaling. sante.
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Don't the say Rome came down due to the lead in the assumedly so advanced water system These tons of meat, the constant charcoaling. sante.
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alwilcoxjr96792
6: 39 specialty cut inch and a half so they don't fall off the bone, looks like supplier gave you some tail ends to make weight
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6: 39 specialty cut inch and a half so they don't fall off the bone, looks like supplier gave you some tail ends to make weight
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HeliosSheriff
If I am not wrong you marinate the pork and chichken in the same tank. That's a huge red flag for muslim and jewish community.
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If I am not wrong you marinate the pork and chichken in the same tank. That's a huge red flag for muslim and jewish community.
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shawnromero4143
I’ve been working as a chef in NYC for 20 years. I’ve never heard of this place. A whole empire right under my nose.
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I’ve been working as a chef in NYC for 20 years. I’ve never heard of this place. A whole empire right under my nose.
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