On Thu, 13 May 2021 22:38:51 -0500, Sqwertz >
wrote:

>Home made jerk paste dry brined into a spatchcocked chicken 2 days
>for flavor penetration, and then smoke-grilled over pecan and post
>oak 1.5 hours. Served with gochujang flied lice and cool German
>cucumber salad.
>
>https://i.postimg.cc/Gh14gShJ/Jerk-C...ked-Smoked.jpg
>
>-sw

That is a good looking chicken. I imagine it is pretty spicy since
you seasoned it with a jerk seasoning
Janet US