Where Memphis Smoke Meets Caribbean Heat at Trap Fusion

“That’s like 10 buddies going to one concert in a Honda,” Guy Fieri declared after biting into the jerk lamb chops at Trap Fusion in Memphis, Tennessee. It’s the kind of comment that perfectly captures what happens when two best friends decide to fuse Memphis soul with Caribbean fire.

Located in the White Haven neighborhood, just five minutes from the airport and fifteen from downtown, Trap Fusion is the brainchild of Jason Gardner and Maris McCoy. The duo met in college and wrote their first menu together at a kitchen table about 15 years ago. Their philosophy? “Take risk and prosper.” And the fusion comes from traveling the world, eating everywhere they go, and making recipes their own.

Jerk Lamb Chops: A Three-Flavor Collision

The jerk lamb chops start with a lime rub to clean the meat, followed by a 24-hour marinade of water, Himalayan salt, black peppercorn, paprika, onion powder, pureed garlic, soy sauce, and olive oil. The lamb rub itself brings cayenne, black pepper, pink Himalayan salt, garlic, rosemary, and thyme together before the racks get smoked at 275 degrees for about four hours.

But the real magic is in the jerk reduction. Green onions, thyme, scotch bonnet peppers, olive oil, allspice, nutmeg, black butcher peppercorn, Himalayan salt, and soy sauce form the jerk marinade base. That gets combined with orange juice, rosemary, onion powder, Caribbean seasoning, granulated garlic, brown sugar, and pimento berries, simmered for two to three minutes. The seared lamb chops get finished in that reduction and served with cabbage, squash, and zucchini.

Guy’s verdict was clear: “The smoke is great. Taste the lamb. You definitely know it’s jerk. You definitely know it has smoke. But you’re kind of like bringing three flavors all together to the center.” Similar to how chefs balance bold flavors in dishes like Scallops and Pork Belly, this lamb walks a tightrope between traditions.

Memphis Caribbean Oxtails: Six Hours of Soul

The oxtails get washed with lime juice and browning seasoning—a big Jamaican staple—before hitting the sauté pan for a hard sear. Then comes ketchup, brown sugar, onion, Caribbean seasoning, trap steak seasoning, granulated garlic, black pepper, purple onion (“it looks more purple to me,” Guy agreed), and peppers. Everything gets covered with water, a sprig of rosemary added, and then simmers for about six hours.

The rice and peas use brown rice cooked with Caribbean nutmeg, Cajun seasoning, allspice, kidney beans, and coconut milk for 20-25 minutes. The gravy brings it all home with butter, their signature “trap flour” (flour mixed with Cajun seasoning, black pepper, smoked paprika, allspice, garlic powder, and onion powder), onion, bell pepper, and chicken broth.

“It’s a good stewed oxtail, good braised oxtail with just a little kick of some Caribbean flavors,” Guy noted. “Not spicy but perfectly cooked. And I love that you put a nice hard sear. The texture is one of my favorite things about these.”

Tips from the Trap Fusion Kitchen

Lime your proteins: Both the lamb and oxtails start with a lime wash to clean and prep the meat before seasoning.

Go long on marination: That 24-hour lamb marinade isn’t optional—it’s what lets those flavors penetrate deep.

Build your own seasoned flour: Their “trap flour” isn’t just flour—it’s pre-mixed with Cajun seasoning, smoked paprika, and multiple spices for instant flavor in gravies.

The food at Trap Fusion brings the same kind of regional pride you’ll find in spots serving dishes like Smoked Chicken Wing NACHOS!—where local identity meets bold creativity.

As Guy summed it up: “You believe in what you’re cooking and the way you’re doing it and the way you’re offering it to people. It’s great.” Find Trap Fusion and other Triple D spots in our restaurant directory.