Freddy J's BBQ

Freddy J's BBQ is operating out of a tiny spot on Grant Street near the corner of Grant and Lafayette  in the heart of the Westside of Buffalo.

The building was recently revamped from the inside out by owner and architect, Kathleen Kinan, and now includes extensive landscaping and a wrap-around patio.

The new space now allows for indoor seating as well as to go from the shuttered window. The place is  whimsical and colorful and the smell of jerk floats through the air, drawing you in.

The tight but very well run kitchen, churns out dish after dish in record time. I enjoyed a quick lunch of jerked fish with steamed vegetables over a fluffy layer of Spanish rice and steaming hot cornbread.

I was shocked by the jerk!

Most restaurant created jerk I've had hits you in the face with it's heat, never with it's flavor. This was the best I have ever eaten. The heat still made my upper lip sweat but was not so powerful that I couldn't enjoy all of the subtle layering of flavors. The veggies were firm and earthy and the rice was excellent. I highly recommend taking the time to visit the little spot with a friend. It was a truly wonderful meal.

Jerk Ribs and Jamaican Coat of Arms

At the last IN event, Chef Krista won the evening's competition with her Jamaican Hot Sauce. She gave me a bottle of her new Jamaican Hot Sauce. She warned me that this was an error bottle, twice the chillies had been added when it was made. New bottles were being produced but she handed a few of these out. I love hot sauce and figured a batch of coat of arms would be perfect to try this "error" sauce on.

I totally underestimated how hot this hot sauce would get!

My eyes, nose, and upper lip were on fire. It so delicious!



I used some of her jerk sauce to marinate a rack of organic ribs and grilled them. They were served up with lightly steamed broccoli and a pile of coats of arms and a tall glass of Flying Bison's Buffalo Lager.

2 (16 ounce) cans coconut milk
2 cups white rice
1 onion, finely chopped
1 garlic clove, minced
32 ounces canned black-eyed peas
1/4 teaspoon allspice

In a medium saucepan, combine the black eyed peas with the allspice and simmer on low heat. In another medium saucepan, combine the coconut milk, rice, onion and garlic. Bring to a boil over high heat and stir. Reduce heat to low, cover and cook for 30 minutes, or until all of the liquid has absorbed. When the rice is done, remove the black-eyed peas from the heat. Rinse and drain them very well and mix in with the rice. Serve hot.