Josh Elliott runs Brother's Keeper in Miami, which is one of the better Caribbean spots in a city that has many of them. His jerk chicken is on the menu the way an Italian restaurant has spaghetti — not the showpiece, but the dish that tells you whether the kitchen is serious.
His version was overnight-marinated in scotch bonnet, allspice, thyme, and green onion, then grilled over wood for the smoke. Bobby's, per the broadcast, had "too much char and not enough penetration." Char without penetration is the failure mode where the outside is burnt and the inside is barely seasoned. Elliott's chicken was seasoned all the way through. Bobby's was seasoned only where the flame had touched it.
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