On Fri, 14 May 2021 13:47:55 -0600, 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

Ask them, theyre here. "You can stop saying that now. Thank you."