A Nashville night-scene icon, Darryl Jaye has been spinning on the wheels of steel since the age of 14. Carting his record boxes as a young teenager to spin music at MTSU fraternity parties in Murfreesboro, TN even before he could drive; he eventually emerged to become one of the top DJ’s in the Nashville club scene. Late 1990’s to 2000’s, Darryl Jaye was mainstay at pretty much every good party and club event. He also released a number of highly successful mix cd’s including “2 Of Americas Most Wanted” with C-Wiz, “Old School Eight & Non-Stop Nine”‎, and “Something 2 Cut 2”.

Darryl Jaye aka Vernon Rankins, is a well-regarded member of the DJ community today with strong influence and respect of many of today’s most popular night scene DJ’s. He continues to spin music and host parties with his business partner, C-Wiz (another notable DJ in the Nashville club scene). Check him out during the quarantine at his live zoom spins and post-Corona at one of the 30 and up Nashville events!

Check out Darryl Jaye and his mixes at the links below!

Follow Darryl Jaye on Instagram

Darryl Jaye Facebook Page

Follow 30 and up Nashville

Darryl Jaye mixes on MIXCLOUD

Darryl Jaye Twitter

I reached out to Darryl Jaye to find out what his favorite foods are and he responded that he loves healthy eating, working out and particularly grilled cedar plank salmon. And with that, I give you a Darryl Jaye inspired Cedar Plank Salmon Recipe.

Cedar Plank Salmon Recipe

Ingredients:

  • Cedar planks for grilling (I used 14 inch planks)
  • 2 pound side of salmon
  • 2 tablespoons coconut liquid aminos
  • 3 sprigs fresh rosemary, chopped
  • 2 fresh sprigs of rosemary for decoration
  • 2 tablespoons extra virgin olive oil
  • 4 cloves fresh garlic (peeled and chopped)
  • 2 teaspoons pink Himalayan sea salt
  • 1 teaspoon ground black pepper
  • zest of two lemons
  • two lemons sliced for garnishing

Directions:

  1. In a large cookie sheet pan, soak the cedar plank(s) under the water for 2 hours.
  2. When you’re ready to grill, remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients.
  3. In a medium mixing bowl, combine the olive oil, salt, pepper, lemon zest, chopped rosemary, coconut liquid aminos, and garlic. Mix well.
  4. Preheat the grill to medium-high heat (400°F to 450°F).
  5. Pat the soaked plank(s) dry and place the salmon on top. Then brush the marinade generously on the salmon. Place lemon slices and fresh rosemary sprigs on the salmon.
  6. Place the plank on the grill, close the cover and cook for 15 minutes.
  7. Serve immediately from the plank and garnish with extra lemon and rosemary. I kept it simple and served with some roasted potatoes and fresh wilted spinach from my garden. Delicious and super healthy!