Rolling since 2018 · Brooklyn, NY
Granny's recipe.
Rolling kitchen.
Your neighborhood.
Scotch bonnet heat. Pimento wood smoke. Festival bread pressed by hand. The truck finds you — you just have to follow the smoke.
6 yrs
on the road
Sold out
by 1pm Saturdays
4.9★
on Google
The Origin
It started in Clarendon.
"The same Dutch pot. The same pimento wood. The same recipe she learned from her own mother."
— Miss Gloria, Clarendon Parish, 1974
Pimento berries, hand-ground
Clarendon, 1974
Miss Gloria Williams learned to jerk on a pit dug behind her mother's house in Clarendon Parish. No timers. No thermometers. Just the color of the smoke, the sound of the fat hitting the coals, and forty years of knowing.
Brooklyn, 2018
Her granddaughter Kezia bought a used catering truck, painted it marigold and black, and drove it to a corner in Flatbush on a Tuesday. By noon, the line was around the block. She called Grandma that night. "Told yuh so."
Every Wednesday since
The route grew. Construction crews started planning their breaks around the truck. Office workers checked the Instagram before they checked their calendar. The recipes never changed — only the zip codes.
Follow the smoke→“Jerk is not a recipe. It is a conversation between the cook, the wood, and the weather. Every batch says something different.”
— Miss Gloria Williams, Clarendon, Jamaica
What's on the window
The menu is the memory.
Handwritten on the board above the window. Changed only when the season or the smoke tells us to.
Jerk Chicken
Marinated 24 hours in Miss Gloria's dry rub — allspice, scotch bonnet, thyme, cinnamon. Slow-smoked over pimento wood until the skin blisters black and the fat runs gold.
Oxtail
Eight hours low and slow. Butter beans, browning, scotch bonnet, and patience. The gravy coats your spoon like velvet. Served over white rice with fried plantain.
Curry Goat
Scotch bonnet curry with Scotch bonnet heat. Bone-in for the flavor, tender enough to fall apart with a spoon. Served with festival bread — fried, sweet, and hand-pressed to order.
Plus: Ackee & saltfish · Rice & peas · Plantain · Ginger beer
Find the Truck TodayThe Regulars
They know the corner.
Construction crews, office workers, late-night festival crowds. They found the truck once, and now the truck finds them.
"The whole crew eats here on Tuesdays. Twelve guys, twelve jerk chickens. We had a meeting once during lunch break — nobody looked up from their plate."
Marcus Webb
Site foreman, Flatbush
Jerk chicken + rice & peas
Every Tuesday, 12:30pm
"I block my calendar every Wednesday 12:45–1:15. My team knows. My boss knows. The oxtail waits for no one, and neither do I."
Diane Okonkwo
Marketing director, Downtown Brooklyn
Oxtail + fried plantain
Every Wednesday, 12:45pm
"It was 11pm at the Flatbush food fest. I saw smoke and followed it for two blocks. Best decision I made that year. I go back every year now."
Tommy Reyes
Festival-goer, Crown Heights
Curry goat + festival bread
Weekend festivals
12,000+
plates served in 2025
6 boroughs
covered on the route
4.9 / 5
average Google rating
Zero
recipes changed since 1974
The truck is out there
Follow the smoke.
Find your plate.
The truck moves, but the routine doesn't. Check the live location before you leave — we sell out fast, especially on Saturdays.
This week's route
Tuesday
Flatbush Ave & Church Ave
11am – 3pm
Flatbush
Wednesday
Fulton St & Flatbush Ave
11:30am – 2:30pm
Downtown Brooklyn
Thursday
Atlantic Ave & 4th Ave
12pm – 3pm
Boerum Hill
Friday— Today
Eastern Pkwy & Nostrand
11am – 4pm
Crown Heights
Saturday
Prospect Park West lot
10am – Sold Out
Park Slope
Follow @yardiebrooklyn for live updates and pop-ups