US Janet wrote:

> 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

I wouldn't expect anything less than jerk seasoning from Steve.

--
The real Walter de Rochebrune posts with uni-berlin.de - individual.net