In Memphis, Tennessee, tucked away in the Whitehaven neighborhood, you’ll find a culinary gem that’s redefining the local food scene by blending Memphis style with Caribbean flair. This place is called Trap Fusion, and it’s a must-visit for anyone craving an unforgettable dining experience. In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri dives into some of the standout dishes at Trap Fusion, focusing on their incredible Jerk Lamb Chops and Oxtails.

Trap Fusion: Memphis Meets Caribbean

Trap Fusion was created by best friends Jason Gardner and Maris McCoy, who met in college and shared a passion for cooking and flavors. “We wrote a menu about 15 years ago at his kitchen table,” Jason recalls. Today, that menu is a testament to their love for bold, eclectic flavors, combining elements of Southern cuisine with Caribbean influences. “Trap stands for ‘Take Risks and Prosper,’ and the fusion part comes from being able to take recipes and make them our own,” says Maris.

Jerk Lamb Chops: A Flavor Explosion

One of the standout dishes at Trap Fusion is their Jerk Lamb Chops. The process starts with cleaning the lamb chops with lime and marinating them in a mixture of water, Himalayan salt, black peppercorn, paprika, onion powder, garlic, soy sauce, and olive oil for 24 hours. The lamb is then seasoned with a rub of cayenne, black pepper, pink Himalayan salt, garlic, rosemary, and thyme before being smoked at 275°F for about four hours.

The jerk marinade, which is used in the jerk reduction, consists of green onions, thyme, water, scotch bonnet, olive oil, allspice, nutmeg, black peppercorn, Himalayan salt, soy sauce, orange juice, onion powder, Caribbean seasoning, garlic, brown sugar, and pimento berries. The seared lamb chops are then coated in this jerk reduction and served with cabbage, squash, and zucchini, garnished with parsley. “There’s one thing that lamb’s not missing: flavor. You’ve packed it in there, my friend. That’s like ten buddies going to one concert in a Honda,” Guy exclaims.

Oxtails: A Southern-Caribbean Fusion

Another dish that’s turning heads is the Memphis and Caribbean Oxtails. The oxtails are first cleaned with lime juice and then browned with seasoning. They’re sautéed with ketchup, brown sugar, onion, Caribbean seasoning, granulated garlic, black pepper, and purple onion. Covered with water and simmered for six hours, the oxtails are served with rice and pigeon peas.

“Why brown rice?” Guy asks. “We want you to eat stuff that you would normally eat, but we wanted to be flavor time,” explains Jason. The rice and peas are cooked with Caribbean nutmeg, Cajun seasoning, allspice, kidney beans, and coconut milk. The dish is topped off with a gravy made from butter, flour, Cajun seasoning, black pepper, smoked paprika, and chicken broth. “This is more Southern; it’s a good stewed oxtail with just a little kick of some Caribbean flavors,” Guy notes. “The texture is one of my favorite things about these, and you’ve cooked it enough to render that fat and connective tissue tender.”