252576 Fri Jul 18 11:22:12 -0700 2003 2 20 Tristate Region 0 1340525 Heading out to the beach tonight and have been dreaming about Jim's Jerk Chicken find. Those of you who subscribe to Chow Alert will know what I am talking about. Problem is, I can't remember the name of the spot. Anyone remember? Fri Jul 18 11:22:12 -0700 2003 0 Mark M 1 1340553 I'll also email you to make sure you get this. From Chow Alert #64:   _________   JERK ON THE WAY TO LONG ISLAND BEACHES Wow, SUCH good jerk chicken at Village Deli (15-13 Straight Path, Wyandanch, Long Island, NY; 631-491-9053), which is on the way to the beach, but maybe worth a special trip on its own merits. I'm not sure this is the best jerk chicken I ever had. I'd need to do some side-by-side comparison. And as you'll recall from last week's issue, all jerk opinions are on hold until I can try the allegedly classic version made on the sidewalk of 144th St, between Frederick Douglass Blvd. & Adam Clayton Powell. But it's awesome. Deep smoked flavor that's the very essence of true barbecue (who says there's no great 'cue in NYC?). And the rice-and-peas and other sides are awesome as well. Interesting fact. The owner of Village Deli (a friendly fellow) told me that the reason jerk in America never tastes quite like it does in Jamaica is that down there they make the fire from the green branches of a particular tree which yields a particularly pleasing smoke. Directions: take the LIE to exit 51, head south on Deer Park Ave for about a mile, then make an angled right turn onto Straight Path. Go for about 2.5 miles, through Wyandanch and watch for Village Deli on your left. Total drive time from the Expressway: about eight minutes. This is a great venue for beach picnic provisions (especially if you're going to Robert Moses). Link: http://chowhound.safeshopper.com/25/cat25.htm?723 Sat Jul 19 12:16:11 -0700 2003 1340525 0 Jim Leff 2 1340576 Jerk made on any street in the NYC area is always a pale version of the real JA "jerk center" deal, which indeed is made over mangrove charcoal, with the meat sitting on "pimento" (Jamaican allspice) logs which serve as a kind of seasoning grill/grate. That said, those street pits are probably the best consistent bbq you can get in the area, even though it has been my experience that most of them use briquets, and not lump charcoal. And cheap, Western Beef type briquets at that. But it's a regional mutation, and there are a few places that have been pretty good, if not authentic. Better than Blue Smoke or any of those fantasy decor and menu Southern/Texas joints, for sure. Sun Jul 20 18:10:04 -0700 2003 1340553 0 Mark DiBlasi